Typical edible non-dairy animal products in Africa from local animal resources

Abstract

This review aims to identify the main typical non-dairy edible products of animal origin available in Africa, describing their production processes and their strengths and constraints. Farm animals are mainly raised in an extensive, family-run system; there is, however, a significant development of intensive poultry production. Meat products are usually obtained by drying, but meat and/or offal can also be stored as stuffed products and can be additionally treated by smoking and/or curing. The increasing poultry production provides eggs and meat at low price. The small-scale/ family farms are managed mainly by women and children, with a positive social impact. The assets and limits of local breeds and of extensive versus semi-extensive or intensive production systems are discussed. Seafood are an essential source of proteins, minerals and micronutrients. Due its high perishability, the proportion of cured fish in this continent is higher than the world average. Wildlife can supply high-quality meat, but attention must be paid to the vulnerable/ endangered species and to the sanitary aspects of this food chain. Insects are traditionally consumed in Africa, supplying very cheap highly nutritive food, with low environmental impact. Finally, a variety of honey and other bee products, including some Slow Food praesidia, are described. From the point of view of the respect of biodiversity and ecosystems, local culture, accessibility and nutritional requirements, animal productions in Africa are usually carried out in a sustainable way; however, the low efficiency of most traditional production systems represents an important limit, also in relation to export opportunities. ARTICLE HISTORY

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…Aoules is obtained by moderate heating of buttermilk until the protein precipitates (like Klila) [113]. The precipitate is strained in a straw basket, and the curd is kneaded in a small quantity, shaped in cylinders (2 cm thick, 6-8 cm diameter), and then sundried, milled, and stored [114]. In a similar way, Taklilt is a dry Moroccan cheese made primary from camel's milk.…”

Livestock provide more than food in smallholder production systems of developing countries

“…Parts such as chicken heads, intestines, and legs, which are often dressed off in developed countries, are readily consumed and considered delicacies in developing countries. Various animal products and how they are processed in Africa have been described by Mattiello et al (2018) .…”

Typical dairy products in Africa from local animal resources

“…Together with another review (Mattiello et al 2017), it represents an effort of Italian Animal Scientists to acknowledge the role of both dairy and non-dairy products in Africa, in order to raise the attention of ASPA members towards these productions, strengthen possible collaboration relationships and foster development cooperation projects.…”