 In the coastal city of Sao Sandra in Cote d'Ivoire, fish smoking is a vital economic activity, especially for women fish processors and vendors. But traditional methods of smoking fish have many drawbacks. Actually, we don't know how to preserve dry fish. We don't know how to do it well. The FAO Coastal Fisheries Initiative therefore organized an exchange visit. Women processors from Sao Sandra travel to Locadro to learn new fish smoking techniques using FTT ovens. Unlike traditional ovens, FTT ovens need very little wood and are equipped with a ventilation system, which means the women are not in direct contact with the fire and the smoke. Traditional ovens can be improved easily with FTT technology, which significantly reduces carcinogens from smoking. We have really accumulated a lot of disease by using traditional ovens. We have problems here at Locadro. Even now, they are more than 80 years old, but when you see them, you can tell that they are 30 years old. Because the ovens are not really dangerous for the state. I will show you what we have learned. During the visit, the women processors also met with micro-financing partners in order to develop their businesses better. At the level of micro-financing, we didn't know before that we had to teach them how to get ready. We knew how to do it, but today, we have come to the point where we have to teach them how to get ready before getting ready. It is very motivating for us, it is very motivating for our partners to see how the women are involved in the marriage and therefore the transformation of the fish. The transformation is the same, it is well understood, the protection of the health of the sailors, but also a way that also allows the sailors to have more time to have other parallel activities while smoking the fish.