Snail production in West Africa

Snail meat, often known as Congo meat in Africa, is consumed in many countries in the world, with some, considering it as a delicacy for the rich. Snail farming and research are particularly being conducted in countries like Ghana, Nigeria, Benin, and Cameroon.
Despite high demand for snails internationally, the supply from Africa is solely dependent on handpicking from nature.
More snails are available for collection during the rainy season than the dry season, but activities like snail hunting, bush burning, deforestation and the use of agricultural pesticides are causing a decline in snail numbers. Hence the need for snail farming research.
Snails can be reared under extensive, semi-extensive and intensive systems, depending on the location, and are best reared in the rainy season.
Snail meat is a source of animal protein. Reputedly also, treatment with snail blood reduces the severity of strokes, accelerates the movement of foetuses, and is a good source of iron.
Snail saliva contains the enzyme B-glucosinodase which is used in treatment of cardiovascular diseases.
Cameroon's Director of Community Action for Development (CADEV), Jacob Mbonteh Nzang, says his organisation has moved from snail farming to processing.
He says CADEV has set up a facility in Tombel to process snail meat for national and international consumption.
The facility buys snails from the collectors and producers and processes, dries and packages the flesh for export.