Cheese Processing, Marketing, Utilisation and Consumption in Burkina Faso
Pauline Aissaioulè Dah
Unité de Formation et de Recherche en Sciences de la Vie et de la Terre, Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Flibert Guira
Unité de Formation et de Recherche en Sciences de la Vie et de la Terre, Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Abel Tankoano
Unité de Formation et de Recherche en Sciences de la Vie et de la Terre, Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Korotimi Traore
Unité de Formation et de Recherche en Sciences de la Vie et de la Terre, Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Hagrétou Sawadogo-Lingani
Département de Technologie Alimentaire, Institut de Recherches en Sciences Appliquées et Technologies, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Aly Savadogo *
Unité de Formation et de Recherche en Sciences de la Vie et de la Terre, Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
Cheese is made in Burkina Faso since the colonial period. However, data on this product are virtually non-existent. A survey was carried out in four regions to identify and describe the different processing techniques, markets, and uses.
The results show that three different processing techniques are mostly used to produce the following cheese types: wagashi, goat cheese and tome, respectively in the Sahel, Center, Central Plateau and Buckle of Mouhoun regions. During the different processes, powder of Calotropis procera leaves, rennet and table salt are used for curdling. The investigations among producers, it has been shown that from an average quantity 35.9 liters per production of processed milk, we get 5.2 kg of cheese. The product is preserved by sun-drying, cold storage, smoke-curing, roasting, or boiling in water containing panicles of sorghum. Good hygiene practices are a real concern; on over 65 producers surveyed, only one had few knowledge about food standards.
Cheese is consumed directly fresh or as ingredients in cuisines. The price of cheese varies depending on the type of cheese. It is mostly eaten by all ages, 72% of adult and 68% of children. 78% of cheese consumers use it generally in households in the Mouhoun region, 98% in the Center region and 100% in the Sahel region.
Keywords: Cheese, processing;, marketing, consumption, Burkina Faso