Ethno-ecological Variability in the Consumption of Leafy Green Plants in the Republic of Benin

Baco, Mohamed Nasser

doi:10.9734/ajaees/2019/v36i430249

Cited by 3 publications

(3 citation statements)

References 17 publications

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“…When gboma is planned to be processed the day after purchasing, consumers left them to the dew (51.4 %) or in the fridge (18.6 %) to preserve their freshness. All these preservation's methods mentioned above have also been reported by Achigan-Dako et al (2010) and Baco (2019) in Benin. These techniques are generally used to preserve the freshness of leafy vegetables (Vorster et al, 2003).…”

Section: Handling Practices and Preservationmentioning

confidence: 57%

“…Besides, they provide essential sources of employment for those people outside the formal sector in peri-urban areas since this activity is generally short labour-intensive, with low levels of investment and a high yield (Schippers, 2002). Among leafy vegetables produced in Benin, Solanum macrocarpon L. (Solanales: Solanaceae), commonly called gboma (Figure 1), is widely consumed in the form of gboma sauce that is well appreciated by the people (Baco, 2019;Dougnon et al, 2012). It is mainly produced in urban and peri-urban zones by both men and women.…”

Section: Introductionmentioning

confidence: 99%

“…After production, gboma is purchased in the production sites by wholesalers, and sold in different local markets (Achigan-Dako et al, 2010;MAEP, 2016). Most studies have focused on the production system, the nutritional value as well as the consumption level of this leafy vegetable in West Africa (Baco, 2019;Chinedu et al, 2011;Dougnon et al, 2012;Houngla et al, 2020;Kwenin et al, 2011). For instance, apart from its richness in macronutrients, gboma also contains calcium (391 mg/100 g) and phosphorus (49 mg/100 g); and its composition is comparable to that of other dark green leafy vegetables (Chinedu et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum Macrocarpon): A Leafy Vegetable in Southern Benin

Honfo

Hounhouigan

Dabadé

et al. 2022

IJFS

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gboma is a leafy vegetable commonly consumed in Benin, which plays an important role in food security. This study assessed the handling and preservation practices as well as quality attributes of gboma along the supply chain in Southern Benin. A survey among 785 people (285 producers, 180 whole salers/retailers, and 326 consumers) living in four Departments of Benin was conducted to evaluate the consumption frequency, the transportation mode, the preservation methods and quality attributes of gboma during purchasing. The survey revealed that, in general, gboma sauce is consumed twice to three times a month in all the departments covered. Different practices, including humidification, were used to preserve the leaves during selling. Traditional baskets or old clothes were used for the transportation and storage of gboma. Important quality attributes mostly used by actors during purchasing were freshness and color followed by physical damage and, to a lesser extent, weight and leaf surface at different degrees. gboma is currently sold in informal markets; however, improving handling and selling practices could preserve the freshness of this leafy vegetable that could then be placed in conventional supermarkets. Thereby, the selling and consequently the production level will increase, with positive impact on the income of producers.

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Section: Handling Practices and Preservationmentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum Macrocarpon): A Leafy Vegetable in Southern Benin

Honfo

Hounhouigan

Dabadé

et al. 2022

IJFS

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Food environment components influencing consumption trends of neglected and underutilized species in northern Benin

Bankole,

Amoussa Hounkpatin,

Bodjrenou

et al. 2024

Preprint

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Malnutrition is a global problem driven by food systems that impact climate and biodiversity. Neglected and underutilized species (NUS) could improve diets, but what drives their choices and consumption, particularly in low and middle-income countries, is poorly documented. This study investigated the influences of the personal food environment on the consumption of NUS in three communities in the department of Atacora in northern Benin. Following a purposive sampling strategy, 24 semi-structured interviews were conducted with local and 18 with professional experts. 12 group discussions with villagers from six villages in the three communes complemented and deepened the information gathered, focusing on both barriers and factors for enhancing consumption. The data collected was translated and transcribed into French and analyzed using qualitative content analysis with Atlas.ti software. Among the investigated plant parts, an upward trend was found for Moringa oleifera leaves and Vigna radiata seeds, a downward trend for Adansonia digitata pulps, and a varied trend for Ocimum gratissimum leaves and Adansonia digitata kernels and leaves. Drivers for changes in consumption were found in all four dimensions of the food environment. Among the plant parts with the main increasing trend in consumption, various aspects of desirability, above all increased food and nutrition knowledge and skills, led to a positive consumption trend. The downward trend has most often been attributed to declining accessibility, but several aspects have also made these plant parts less affordable and less desirable (taboos for example). The strong variation in dimensions’ influence on plant parts with variable trends reflects their non-unanimous changes. Research and policies should address the factors influencing the consumption of these foods. Making neglected species more accessible, affordable, and desirable can enhance food security and environmental sustainability.

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Factors Affecting Consumption Patterns of Neglected and Underutilized Species in Atacora, Northern Benin

Bankole,

Bodjrenou,

Bodecker

et al. 2024

Food Nutr Bull

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Background Many recent efforts focus on promoting neglected and underutilized species (NUS) for improved nutrition, but consumption depends on various factors. Objective With this in mind, this study aims to understand the factors associated with the consumption patterns of Adansonia digitata, Ocimum gratissimum, Vigna radiata, and Moringa oleifera by households in Atacora, northern Benin. Methods To achieve this, a food consumption survey was carried out in three (03) communes. Two villages per commune were randomly selected to carry out the food consumption frequencies of households through a 7-day recall for periods of abundance and scarcity. A multinomial regression model was used to explain the consumption frequency of species depending on socio-demographic factors and seasonality. Results Different parts of these different species targeted were used in various forms to prepare sauces, porridges, juices, etc. Baobab- and moringa-based foods appeared to be the most widely consumed foods, regardless of the season. Even though fresh moringa leaves sauce and baobab seeds sauce were consumed mostly in periods of scarcity. The probability of rarely consuming foods made from these species was lower for households living in Toucoutouna and Tanguiéta compared to Natitingou. Furthermore, the consumption of these foods was usually higher for mothers who were students, hairdressers or seamstresses compared to housewives ( P < 0.05). Conclusion The consumption patterns then vary from species to species and are influenced by demographic factors such as household location and mother's occupation. Promoting NUS among the population is essential to increase awareness of their nutritional importance and improve their consumption.

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Ethno-ecological Variability in the Consumption of Leafy Green Plants in the Republic of Benin

Cited by 3 publications

References 17 publications

Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum Macrocarpon): A Leafy Vegetable in Southern Benin

Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum Macrocarpon): A Leafy Vegetable in Southern Benin

Food environment components influencing consumption trends of neglected and underutilized species in northern Benin

Factors Affecting Consumption Patterns of Neglected and Underutilized Species in Atacora, Northern Benin

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