| Autor: |
Hama Cissé, Adama Sawadogo, Boureima Kagambèga, Cheikna Zongo, Yves Traoré, Aly Savadogo |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
|
| Zdroj: |
Urban Science, Vol 2, Iss 3, p 57 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
2413-8851 |
| DOI: |
10.3390/urbansci2030057 |
| Popis: |
Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local fermented milk. A literature search and an investigation were conducted. Sphinx Plus2-V5 software was used for data processing and analysis. Results obtained show that milk processing is essentially a female activity and Fulani is the most active tribe in the milk sector. The curdling is done mainly using a curdled whey. Nutritional characteristics of fermented milk depend on the milk used, the milking conditions, the technology used, and a good curd must have a pleasant smell with a sweet and sour taste. The precariousness of milking, the lack of training in hygiene, the ignorance of the rules of hygiene, the state of environment of processing/sale, the strong use of antibiotics, the negligence of campaigns of vaccinations, and the non-compliance with the waiting period generate significant sanitary risks for consumers and animals. Livestock is the mainstay of the white revolution in Burkina Faso and contributes to food and socio-economic security. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
