This study analyzes the technical, organizational, and financial feasibility of the improved smokehouse (Sabou Manian) developed by the STDF/PG/611 project (MTF/MLI/063/STF). It focused on three regions: Koulikoro, Ségou, and Mopti, as well as the Bamako district. Four sites were identified where the owners of Sabou Manian smokehouses, developed by the Food Technology Laboratory (LTA), reside. These sites are located in the regions of Koulikoro, Ségou, Mopti, and Bamako. The activity involved all nine beneficiaries of the Sabou Manian smokehouse. Qualitative and quantitative approaches were used to collect data through semi-structured interviews (SSI) conducted via telephone calls and in person with the Sabou Manian smokehouse users. Excel software was used to enter the collected data, which was subsequently analyzed using the same software as well as SPSS 21.

The average purchase price of fresh fish is 1,400 CFA francs/kg for freshwater fish and 1,875 CFA francs/kg for farmed fish. Smoked fish from the improved smokehouse cost an average of 7,250 CFA francs/kg, approximately double the price of smoked fish from traditional smokehouses (3,437 CFA francs/kg).

In conclusion, we find that the financial results obtained are profitable and very satisfactory. The internal rate of return (IRR) of 81.6% over 5 years and 151.50% over 10 years indicate that the project’s profitability is highly attractive.

Furthermore, the funds invested in the use of this “Sabou Mania” oven will be recouped in the first year, a very favorable payback period.