These women, their silhouettes blending with the humid landscape, spend long hours wading through muddy waters, harvesting oysters using their bare hands.
Their work is arduous. Equipped with knives, machetes, and woven baskets, they navigate the challenging terrain, each step a struggle against the sinking mud. However, for all their tireless efforts, the rewards are meagre.
A full day of labour often yields only a pittance, with daily earnings barely sufficient to cover basic individual needs.
“We have a real problem marketing our products,” laments Aminata Mane, an oyster picker from Diao Insa Ba.
“The oysters we harvest are sold locally because we lack the means to transport them to larger markets”
The challenges faced by these women are compounded by the laborious nature of their work.
“It takes about 70 kg of fresh oysters to obtain 1 kg of dried oysters, sometimes sold for 5,000 CFA francs (around $8),” explains Aissatou Diedhiou, vice-president of the GIE Karonguene Soul, an oyster pickers’ cooperative.
The lack of access to motorised transportation, coupled with inadequate infrastructure for the conservation and packaging of fresh oysters, further exacerbates their economic struggles. Many women, dispirited by the low earnings and the demanding nature of the work, are forced to abandon oyster picking altogether.
Improving shellfish safety and market access
This economic imbalance is poised to change thanks to the “Strengthening the shellfish sector in Senegal through compliance with sanitary and phytosanitary (SPS) standards” project.
Funded by the Standards and Trade Development Facility (STDF) of the World Trade Organization (WTO) and implemented by the Food and Agriculture Organization of the United Nations (FAO) in collaboration with the Senegalese government, this $854,518 project aims to enhance the safety and marketability of Senegalese shellfish.
A key component of the project involves rigorous quality control measures. Monthly samples are collected from 50 production sites across the country and analysed in laboratories to assess their compliance with international food safety standards. This data will be used to classify sites based on their contamination levels, determining appropriate harvesting and processing methods for each site.
“Each class of site has a contamination threshold to be respected,” explains Mariama Faye, head of the ANA regional office in Ziguinchor.
“For example, if the Escherichia coli threshold is exceeded, the site may be classified as B or C, requiring purification or relaying of the oysters before they can be marketed.”
This rigorous approach will enable Senegal to meet the stringent health and safety requirements of the Codex Alimentarius, paving the way for increased market access for Senegalese shellfish, both domestically and internationally.
Dr. Mamadou Ndiaye, project coordinator at FAO, emphasises the importance of this project in improving the livelihoods of oyster pickers. “By ensuring the safety and quality of shellfish products, we can increase their market value significantly,” he states. “This will translate into higher incomes for the women who harvest these oysters, many of whom currently struggle to earn a decent living.”
With the project currently showing an execution rate of 65-75%, there is optimism that the initiative will successfully improve the quality and safety of Senegalese shellfish, leading to increased market access and improved livelihoods for the women involved in this vital sector.
Sustainable oyster farming: A new approach
Beyond improving product quality, the project stresses the importance of sustainable practices, particularly the preservation of the mangrove ecosystem. In Katakalousse and Thiobon, innovative oyster farming techniques are emerging, where parallel rods submerged in the water support garlands of shells, serving as natural collectors for oyster spat. Fiberglass cups also serve this purpose.
These methods offer several advantages. By cultivating oysters on these structures, the roots of the mangroves remain undisturbed, ensuring the health of this vital ecosystem. Moreover, these collapsible structures can be easily transported to dry land for processing, reducing the time women spend working in the water and improving their working conditions.
“ANA has recognised the critical role of improved infrastructure in oyster farming,” notes Mariama Faye, head of the ANA regional office in Ziguinchor.
“Most stakeholders now understand the importance of transitioning from traditional harvesting methods to these more sustainable and efficient approaches.”
However, she acknowledges that the high cost of implementing these modern farming techniques remains a significant challenge for many oyster farming groups.
The success of these pilot projects is expected to encourage the wider adoption of these sustainable farming practices. Abdoulaye Diallo, head of the ANA regional office in Sedhiou, plans to install a new oyster farm in the region from June 2025, demonstrating the growing interest in this innovative approach.
The project also prioritises capacity building, with training programs offered to women on topics such as the making, installation, and cleaning of oyster farming structures. These training sessions have empowered women with improved collection and processing techniques while emphasising the importance of maintaining high hygiene standards.
ARD/ac/Sf/fss/abj/as/APA