Salt Production and Availability of Iodized Salt in the Municipality of Sèmè-Kpodji in 2022

Achille L Yémoa, Carmelle Mizéhoun Adissoda, Engelbert Agbokponto and Alida Amoussou
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Achille L Yémoa: Pharmacy Training and Research Unit, Faculty of health Sciences, University of Abomey-Calavi (UAC), Benin
Carmelle Mizéhoun Adissoda: Pharmacy Training and Research Unit, Faculty of health Sciences, University of Abomey-Calavi (UAC), Benin
Engelbert Agbokponto: Pharmacy Training and Research Unit, Faculty of health Sciences, University of Abomey-Calavi (UAC), Benin
Alida Amoussou: School of Nutrition and Dietetics, Faculty of health Sciences, UAC, Benin

Nutrition & Food Science International Journal, 2022, vol. 11, issue 4, 001-007

Abstract: Cooking salt is widely used to provide iodine to humans. In Benin, the production of salt is still artisanal. Our study focused on salt produced in Sèmè-Kpodji, a secondary site of local salt production in Benin, and on the availability of iodine in salt in this municipality.

Keywords: Sea Salt; Production; Iodine; Household; Nutrient; Juniper publishers: nutrition journal; Nutrition journal articles; Nutrition journal impact factor; Nutrition impact factor; Nutrition journal articles; Nutrition research journal; nutrition research articles; Food Science International Journal; Nutrition & Food Science; Juniper publishers; Juniper publishers’ journals (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:8:y:2022:i:4:p:103-108

DOI: 10.19081/NFSIJ.2022.11.555817

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