Envisioning 2050: climate change, aquaculture and fisheries in West Africa. Dakar, Senegal 14-16 April 2010

This report presents the activities and results of the workshop Envisioning 2050: Climate Change, Aquaculture and Fisheries in West Africa. The objectives of the workshop were to discuss critical issues and uncertainties faced by the fisheries and aquaculture sector in Ghana, Senegal and Mauritania, build sectoral scenarios for 2050 and discuss the implication of these scenarios in the context of climate change for the countries and the region

Effect of Deep-Fat Frying on Chemical Properties of Edible Vegetable Oils Used By Senegalese Households

Deep-fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. This work was intended to evaluate the effect of frying on chemical properties of edible vegetable oils. Frying process was applied to meat, fish and potatoes in Senegalese culinary conditions. Ten (10) oil samples, each of three different brands, were purchased from wholesalers and retailers in different neighborhoods of Dakar. The samples were subjected to frying at 220°C for 40 min and then oils were withdrawn in amber bottles samples of which were taken for analysis. Acid value, peroxide value and total polar components were used to evaluate the quality of these oils after initial determination of the iodine value and the moisture and volatile matter content. Acid value increased after 40 min of frying and values ranged from 0.62 to 1.08 mg/kg after frying fish, while those for meat and potatoes ranged from 0.39 to 0.73 and 0.37 to 0.51 mg/kg, respectively. Peroxide value increased slightly for peanut oil (A) and sharply for peanut oil (B) and sunflower oil (C). Frying fish led to high values of total polar components whereas those obtained after frying meat and potatoes during 40 min did not exceed 15.27% except for peanut oil (A). Therefore, frying affects chemical parameter values of edible vegetable oils, which increase at a level depending on the product to be fried. A sharp Total Polar components increase was obtained after frying fish using the three types of oil with values exceeding, sometimes, the maximum level set by the Codex Alimentarius Commission. This latter chemical parameter is considered a good indicator of overall quality of frying oil. Thus in Senegalese culinary practices where frying oil is often reused in families with low-income, such a situation may lead to significant sanitary risks. In view of these results, investigations need to be extended to other types of oil marketed in Senegal.Keywords: edible-oils, quality, frying, fish, mea

Etude Comparative de l’effet de Souches de Champignons Mycorhiziens Arbusculaires sur la Croissance et la Nutrition Minérale du Sésame Cultivé au Sénégal

La croissance et la nutrition minérale de huit variétés locales de Sésame (Sesamum indicum L.) ont été évaluées en réponse à l’inoculation mycorhizienne arbusculaire. Les essais conduits en serre pendant trois mois, ont montré un meilleur développement et une meilleure nutrition minérale chez les plants inoculés comparé aux témoins non inoculés. Les variétés testées se sont révélées très dépendantes de la mycorhization arbusculaire. Le degré de dépendance est généralement supérieur à 55 % et est fortement corrélé à l’isolat fongique et à la variété testée. Il ressort de cette étude que les biofertilisants à base de champignons mycorhiziens procurent des bénéfices importants à la plante, et peuvent être utilisés pour améliorer la croissance et le rendement du sésame.Mots Clés: Biofertilisation, Mycorhizienne, Sesamum indicumThe growth and mineral nutrition of eight local varieties of Sesame (Sesamum indicum L.) were evaluated in response to arbuscular mycorrhiza inoculation in a greenhouse. There was greater plant growth and better mineral nutrition in inoculated pots compared to non-inoculated controls. The varieties tested showed high dependence on arbuscular mycorrhiza. The degree of dependence was generally greater than 55% and was highly correlated with the fungal isolates and variety tested. It is evident that mycorrhizae fungi-based biofertilisers provide significant benefits to the plant and can be used to improve growth and yield in sesame.Keywords: Biofertilisation, Mycorrhiza, Sesamum indicu

Mitigation and Adaptation Strategies – Organic Agriculture

This psoter presents information on the following - The concept of organic farming in the context of climate change - Carbon sequestration on organic farms - Consequences of an area-wide conversion to organic agricultur