Fermentation du poisson en Afrique de l'Ouest et défis sociétaux pour une amélioration qualitative des produits (adjuevan, guedj et lanhouin): revue de la littérature

Moussou Fall, Michel Bakar Diop, Didier Montet (), Amadou Seidou Maiga and Amadou Tidiane Guiro
Additional contact information
Moussou Fall: UGB - Université Gaston Berger de Saint-Louis Sénégal
Michel Bakar Diop: UGB - Université Gaston Berger de Saint-Louis Sénégal
Didier Montet: UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - UM1 - Université Montpellier 1 - UM2 - Université Montpellier 2 - Sciences et Techniques - Montpellier SupAgro - Centre international d'études supérieures en sciences agronomiques - AU - Avignon Université - UR - Université de La Réunion - UM - Université de Montpellier - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier
Amadou Seidou Maiga: UGB - Université Gaston Berger de Saint-Louis Sénégal
Amadou Tidiane Guiro: USSEIN - Université du Sine Saloum El-Hadj Ibrahima NIASS

Post-Print from HAL

Abstract: Fish is the main source of animal protein in the coastal areas of West Africa, including Benin, Côte d'Ivoire and Senegal. The problem of the conservation and storage of landed fish is a major societal challenge in these countries because of the lack of industrial infrastructures. Traditional food processing is then the only way for fish preservation and reduction of post-capture losses. Various local processed fish such as adjuevan (Côte d'Ivoire), lanhouin (Benin) and guedj (Senegal), whose processes include salting, fermentation and drying, are available to consumers. They are generally used as condiments or sometimes as major sources of animal protein to enrich the nutritional intake of local cereal-based foods. Traditional technologies are inexpensive because of the rudimentary equipment used. The non-standardization of production techniques including fermentation, usually spontaneous, contributes to a very fluctuating quality. This synthesis study highlights the different fermentation approaches leading to the various targeted products, the physico-chemical and microbiological characteristics of these products, the initiatives of quality improvement mainly based on the use of starters as well as societal challenges (strengthening research, local actors training, marketing support) for economic growth.

Keywords: Afrique occidentale; Bénin; Côte d'Ivoire; Sénégal; poisson (aliment); fermentation; qualité des produits; Poisson; Fermentation; Procédé; Commercialisation; Qualité; Afrique de l'Ouest (search for similar items in EconPapers)
Date: 2019
Note: View the original document on HAL open archive server: https://hal.science/hal-05174153v1
References: Add references at CitEc
Citations:

Published in Cahiers Agricultures, 2019, 28, pp.7. ⟨10.1051/cagri/2019007⟩

Downloads: (external link)
https://hal.science/hal-05174153v1/document (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05174153

DOI: 10.1051/cagri/2019007

Access Statistics for this paper

More papers in Post-Print from HAL
Bibliographic data for series maintained by CCSD ().