Title: Evaluation of the herring (Sardinella spp.) value chain in Tombo, Sierra Leone.

This study examines the roles of the main actors in the herring fishery (Sardinella spp.) value chain in Tombo, Sierra Leone. Specifically, it compares the production yield of the smoke ovens, evaluates the value chain system of the herring, identifies key market chain actors in the value chain, evaluates the value of the fish at each stage of the chain, and determines the best oven. Both primary and secondary data were used, and the collected data were assessed using descriptive and inferential statistical tools. Even though there is an issue with inadequate storage and preservative facilities, it is clear from the results shown in the profile of the herring value chain actors and the experiments that all actors want to maintain the quality of their products for a higher price. The results revealed that the key actors in the herring value chain are harvesters, fish mammies, fish processors, fish traders, and consumers. According to the study, improved smoke ovens can help maintain the quality of herring fish, increase the profit of fish processors, and reduce the health hazards associated with traditional smoke ovens. Therefore, it is recommended that improved smoke ovens be adopted in the herring value chain in coastal communities.