Exploitation of Frogs in the Ouémé Valley in Benin Republic (West-Africa)

Abstract

Frog meat is a dish that is becoming increasingly popular in African gastronomy. It is an excellent source of dietary protein whose exquisite taste does not leave consumers indifferent. The frogs served at the table in Benin come from capture in the wild and the method of exploitation and the pressure it exerts on the batrachofauna are still unknown. The objective of this study is to provide data on the exploitation of edible frogs in the Ouémé Valley for the raniculture of frog species threatened by capture activities. The methodology adopted consisted of subjecting individual frog catcher from the communes of Bonou, Adjohoun, Dangbo and Aguégués to a 20-minute semi-structured interview and then analysing the data collected. The frog capture activity in the Ouémé Valley is carried out by farmers, hunters and fishermen using capture equipment that varies according to the species caught. Four species of frogs are edible in the Ouémé Valley: Hoplobatrachus occipitalis, Aubria subsigillata, Xenopus tropicalis and Xenopus. fishbergi. These frogs are sold to fish marketers at a price ranging from 25 XOF to 200 XOF depending on the species and size. H. occipitalis is the most caught species and A. subsigillata is the least available. The exploitation of edible frogs in the Ouémé Valley is uncontrolled and unregulated, making its sustainability and perpetuation uncertain. An environmentally raniculture would be adequate to safeguard frogs in the Ouémé Valley and satisfy human food needs.