FH03FH · Fisheries & Aquaculture DomainProposed — under validation

Inland fisheries

Freshwater fishing (rivers, lakes, reservoirs).

Production basins

Estimated: Far North (Lake Chad, Logone), Adamaoua (Lagdo), East (Sangha).

Far NorthAdamawaEast
AdamawaCentreEastFar-NorthLittoralNorthNorth-WestWestSouthSouth-West

3 regions out of 10

Schematic map — relative positions, not to scale.

Inland fishing in Cameroon lives off the great water bodies of the North (Lake Chad, Lagdo) and the forest basins of the East. Freshwater fish, often smoked using traditional techniques, supplies regional markets poorly connected to urban centres.

Key challenges in Cameroon
  • Seasonal and climatic variability of water bodies (floods, droughts).
  • Traditional smoking techniques of uneven quality and preservation.
  • Remoteness of fishing areas from major consumption centres.
Opportunities
  • Modernising smoking: improved kilns, better preservation.
  • Structuring marketing channels to urban centres.
  • Diversifying into aquaculture as a complement, on the same water bodies.
Freshwater catch

Real water bodies, but an activity dependent on climate.

  • Capture techniques adapted to rivers, lakes and reservoirs.
  • Monitoring the resource across hydrological seasons.
Smoking & traditional preservation

Smoking extends shelf life, but its quality remains uneven.

  • Improved smoking kilns, more efficient and consistent.
  • Packaging and labelling for sale beyond the local market.
Agrovita's role

Agrovita connects inland fishing to urban markets.

  • Engineering of smoking kilns and preservation sites.
  • Structuring marketing channels to towns.
  • Diagnostic for aquaculture diversification on the same water bodies.
Processing grid

From raw material to the circular economy (N1 → N4)

Note NS-20260829/DG/XPN-REF1: four processing levels, from raw packaged product (N1) to recovered by-products and waste (N4), with the destination industrial sector(s).

N1First-stage processing

Fresh/iced freshwater fish in crates.

IA
N2Second-stage processing

Bulk smoked/dried fish (traditional technique).

IA
N3Third-stage processing

Labelled packed smoked fish; canned fish.

IA
N4Fourth-stage processing

Processing waste (artisanal fishmeal).

IPV
What this value chain brings to market

The product type describes what leaves the farm or the unit, in its state of sale — it is what triggers processing, cold-chain, compliance and certification services.

TP01Raw material

Market, post-harvest, logistics.

TP02Sorted, graded and packed product

Cold chain, storage, corridor, product compliance.

TP03First-stage processed product

Unit sizing, energy, food safety management.

TP04Branded finished product

Full unit, HACCP, labelling, brand.

Dominant risks

44 referenced risks, rated and tied to a control plan. The dominant families for this value chain:

ELV · Livestock risksIND · Agri-industrial risksSYS · Systemic risks
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