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Collection: Série Alimentation, savoir-faire et innovations agroalimentaires
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Alimentation, savoir-faire et innovations agroalimentaires en Afrique de l'Ouest
Diet, Know-how and Agrifood Innovations in West Africa
José Muchnik
Edition 2004
This CD-ROM presents the results of the Alisa project on diet, know-how and agrifood innovations in West Africa, from 1996 to 2002. There are 11 documents on product processing and dietary habits in Benin, Burkina Faso and Senegal, highlighting the ...
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La construction de la qualité des produits alimentaires
Le cas du soumbala, des céréales et des viandes sur le marché de Ouagadougou au Burkina Faso
Constructing Food Product Quality
The Case of Locust Bean Paste, Cereals and Meat on the Ouagadougou Market, Burkina Faso.
Emmanuelle Cheyns, Nicolas Bricas
Edition 2003
Rapid urbanization in West Africa has contributed to the development of a small-scale local agricultural product processing and marketing sector. Consumers of these products have a range of quality expectations. However, they are all concerned about ...
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Le poisson fumé sur la Petite Côte Sénégalaise
Smoked Fish in the Petite Côte Region, Senegal
Fatou Ndoye, Pascale Moity-Maïzi, Cécile Broutin
Edition 2002
The authors look at the small-scale processing technologies used to produce keccax (smoked, salted and dried sardinella) in Senegal, highlighting how skills are acquired and passed on, innovations are developed and the activity is organized. Surveys ...
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