Analyse économique de la production artisanale du chakpalo au Bénin : aspects sociaux et facteurs déterminants de la rentabilité financière de l’activité

Dossou, Joseph; Ballogou, VY; Dabadé, D. Sylvain; Dakpo, M

doi:10.4314/jab.v87i1.7

Cited by 6 publications

(11 citation statements)

References 9 publications

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“…They directly participate to the production, collection; especially to the processing and the selling dairy products. This dominance of females in Africa is due to their first role in food processing (Dah et al, 2018;Kunadu et al, 2016;Dossou et al, 2015;Egbe et al, 1995).…”

Section: Discussion:-mentioning

confidence: 99%

Food Safety Knowledge, Attitudes and Practices of Dairy Products Handlers in Dairies of Ouagadougou, Burkina Faso.

Dah¹

2019

IJAR

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This cross sectional study was conducted to determine the level of knowledge, attitude and practices of dairy products handlers in twentyseven dairies in Ouagadougou, regarding food safety. Data were collected from 80 handler's trough questionnaire from April 2018 to June 2018. Responses on food safety knowledge (i.e. foodborne diseases, symptoms and pathogens, personal hygiene, good handling practices, time and temperature, cross contamination), attitude and practices were scored to determine the level of handlers. Compiled data were analyzed by using the Statistical Packages for Social Science (SPSS) 16.0. The results showed that there was significantly positive correlation among the three levels and globally, respondents possess insufficient food safety knowledge scores (55.28 ± 10.28) and practices (27.03 ± 5.7). Attitudes were positive with score of 24.48 ± 4.15. Majority of respondents were female (68.8%), under 35 years (67.6%), without formal education or have only primary level. Dairy products handlers were aware of the importance of personal hygiene and good handling practices with regards to the prevention of foodborne diseases. However, some other aspects were of concern. Handlers did not know most of pathogens responsible of foodborne diseases, symptoms, time and temperature control and cross contamination. They also had insufficient practices included lack of health check, using uniform and cape, soap and sanitizer during washing hands. The study's findings highlighted issues with regards to the extent of knowledge acquisition by dairy products handlers. Therefore, trainings must be adequate, i.e. on-site, in local language and based on risk management.

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Section: Discussion:-mentioning

confidence: 99%

Food Safety Knowledge, Attitudes and Practices of Dairy Products Handlers in Dairies of Ouagadougou, Burkina Faso.

Dah¹

2019

IJAR

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“…La proportion de femmes qui s'adonnent à la préparation de la bière locale (56 %) est légèrement plus élevée que le nombre des hommes qui font la grillade de la viande (44%). Djanan et al (2003) ; Yaméogo et al (2013) ; Dossou et al (2014) ont signalé que la cause de la croissance des artisans qui préparent la bière locale par leurs caractères culturels et économiques.…”

Section: Discussionunclassified

“…Depuis des temps anciens, en toutes saisons, les ressources végétales naturelles sont utilisées par les populations comme source d'énergie pour la préparation de la bière locale à cause de son caractère culturel et économique (Djanan et al, 2003 ;Yaméogo et al, 2013 ;Dossou et al, 2014).…”

Section: Introductionunclassified

Impact of the use of low-energy stoves on the depletion of wood resources in the division of Mandelia in Chad

Zouglou¹,

Djekota²,

Nguinambaye³

et al. 2021

Int. J. Bio. Chem. Sci

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In Chad, some households and artisans continue to rely on wood and charcoal, which seriously degrades plant resources. In this context, household extension activities for improved stoves have been reinforced with low-energy types of stoves in certain localities located in the wood energy supply basin of the city of N'Djaména from 2003 to 2013 by the AEDE (Agency for Domestic Energy and the Environment). It is following this popularization of improved stoves that this study, which aims at the rational and sustainable use of wood resources, evaluated the consumption of wood energy in two categories: craftswomen of 'Bili-Bili' and craftsmen of 'Tchélé' in November 2016, in Mandelia. Data from forest inventories in the study area reviewed, as well as surveys among these targeted artisans, enabled the estimation of their wood energy consumption. The results show that the use of the 'Kiva-Base' improved stove adopted by 36% of the brewers resulted in a reduction of 62 kg/d/craftsman of 'Bili-Bili'; a 35% reduction in wood consumption. Among the 48% of meat grillers that adopted the 'Sewa' improved stove, a reduction in wood energy of 63 kg/d/craftsman of 'Tchélé' was recorded, representing a 30% reduction in wood consumption. This reduction in wood energy consumption represents a considerable positive impact on the conservation of wood resources in Mandelia. This work can be extended to other localities where the concentration of these craftsmen is higher for a sustainable management of wood energy. Au Tchad, certains ménages et les artisans continuent par s’approvisionner en bois et charbon de bois ; ce qui dégradent sérieusement les ressources végétales. Dans ce contexte, des actions de vulgarisation des foyers améliorés dans les ménages ont été renforcées avec des types de foyers à basse consommation d’énergie dans certaines localités situées dans le bassin d’approvisionnent en bois-énergie de la ville de N’Djaména de 2003 à 2013 par l’AEDE (Agence pour l’Energie Domestique et l’Environnement). C’est à la suite de cette vulgarisation des foyers améliorés que cette étude qui vise l’utilisation rationnelle et durable de ressources ligneuses a évalué la consommation en bois-énergie chez deux catégories : artisans de ‘Bili-Bili’ et artisans de ‘Tchélé’ en novembre 2016, à Mandelia. Les données sur les inventaires forestiers de la zone d’étude passées en revue ainsi que des enquêtes chez ces artisans ciblés ont permis d’estimer leur consommation en bois-énergie. Les résultats montrent que l’utilisation du foyer amélioré de type ‘Kiva-Base’ adopté par 36% des brasseuses a permis de réduire 62 kg/j/artisan de ‘Bili-Bili’; soit une réduction de 35% en consommation de bois. Chez les 48% des grilleurs de viande qui ont adopté le foyer amélioré de type ‘Sewa’, une réduction en bois-énergie de 63 kg/j/artisan de ‘Tchélé’ a été enregistrée ; soit une réduction de 30% en consommation de bois. Cette réduction de consommation en bois-énergie représente un impact positif considérable sur la conservation des ressources ligneuses à Mandelia. Ce travail peut être étendu à d’autres localités où la concentration de ces artisans est plus élevée pour une gestion durable en bois-énergie.

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“…In Africa, and particularly in Benin, the agrifood industrial sector is poorly developed. Thus, a significant proportion of agricultural products is processed through food crafts (Dossou et al, 2015). Indigenous processing practices are transmitted and perpetuated over generations through family education and the traditional learning system (Tchekessi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Technological and socio-economic study of akandji, a neglected traditional foodstuff made from corn (Zea mays L.) in Benin

Tchekessi¹,

Choucounou²,

Matha³

et al. 2021

Int. J. Bio. Chem. Sci

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Foodcrafts, active in Benin, offer a variety of products including akandji. It is a traditional bread made of corn consumed in South Benin. This work aimed to achieving a technological and socio-economic study related to akandji production and marketing activities in Benin. To do this, the methodology adopted was to conduct a pre-survey and a survey in the form of semi-structured interviews based on a questionnaire in the communes of Abomey, Bohicon and Ouidah (Pahou). After that, production monitoring was carried out with the three oldest akandji producers. The results showed that the production and sale of akandji were secular, exclusively female activities practised by women from Fon socio-cultural and sociolinguistic group. The profit per kg received by akandji producers in Abomey (266 XOF) was similar to that received by akandji producers in Pahou (256 XOF). The daily receipts for weekends and holidays were higher than those for working days in the survey localities. Furthermore, the results of the technological study showed that akandji manufacturing process in Abomey differs from that of Pahou. This process in Abomey involved the malting operation unlike that of Pahou. Fermentation times (12h), cooking times (1h) and production times (6 days) in Abomey exceeded fermentation times (1h30min), cooking times (45min) and production times (6h) in Pahou. In contrast, the fermentation (27oC) and cooking (100 oC) temperatures of akandji at Abomey were lower than those of fermentation (31oC) and cooking (178oC) in Pahou. The production of akandji is a profitable activity that strengthens the social status of the producer and ensures important socio-community functions by providing an appropriate local food for traditional rites and festivals and maintains sales markets firmly rooted in society.

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Analyse économique de la production artisanale du chakpalo au Bénin : aspects sociaux et facteurs déterminants de la rentabilité financière de l’activité

Cited by 6 publications

References 9 publications

Food Safety Knowledge, Attitudes and Practices of Dairy Products Handlers in Dairies of Ouagadougou, Burkina Faso.

Food Safety Knowledge, Attitudes and Practices of Dairy Products Handlers in Dairies of Ouagadougou, Burkina Faso.

Impact of the use of low-energy stoves on the depletion of wood resources in the division of Mandelia in Chad

Technological and socio-economic study of akandji, a neglected traditional foodstuff made from corn (Zea mays L.) in Benin

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