Back on GACEBB's activities in 2018Mar 19
The value of bushmeat data collected by Esi Congo
Today, the association has a database containing more than 7000 observations from more than 10 years of surveys conducted. These data are collected with the aim of shedding light on the trafficking of protected species, and to provide decision-makers and conservation practitioners with scientific and awareness-raising tools to strengthen compliance with animal species protection laws.
The analysis of our dataset is enhanced in the form of a dashboard thanks to the investment of scientific agents affiliated to the Laboratoire Comportement et Ecologie de la Faune Sauvage - Wildlife, Behaviour and Ecology Research Unit of the Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), based in France.
This dashboard is intended to present the monitoring results of bushmeat surveys in a grouped way on a screen with the possibility of producing thematic graphs and maps, with the aim of allowing a quick and accessible understanding and analysis of the data to the general public. This visual and interactive tool makes it possible to easily carry out evolutionary assessments to examine the behaviour of bushmeat traffic in the Pointe-Noire markets.
This display work will be completed by the production of a scientific article co-authored by ESI Congo, the Wildlife Behavior and Ecology Laboratory, and the Jane Goodall Institute Congo, based on the cross-referencing of bushmeat traffic monitoring data collected by the various parties involved in the collaboration. This scientific paper will not only validate the analysis of the data sets in front of the scientific community, but will also contribute to the creation of a decision support tool for the competent authorities. Thus, ESI Congo honors its partnership with the Ministry of Forest Economy, in order to support the conservation of the extraordinary biodiversity of Mayombe.
The dashboard can be consulted on this link: https://esicongo.shinyapps.io/ESI_viande_brousse/