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Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa

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dc.contributor.author Kindossi, JM
dc.contributor.author Anihouvi, VB
dc.contributor.author Vieira-dalodé, G
dc.contributor.author Akissoé, NH
dc.contributor.author Jacobs, A
dc.contributor.author Dlamini, N
dc.contributor.author Pallet, D
dc.contributor.author Hounhouigan, DJ
dc.date.accessioned 2013-03-25T06:20:45Z
dc.date.available 2013-03-25T06:20:45Z
dc.date.issued 2012-05
dc.identifier.citation Kindossi, JM, Anihouvi, VB, Vieira-dalodé, G, Akissoé, NH, Jacobs, A, Dlamini, N, Pallet, D and Hounhouigan, DJ. 2012. Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa. Food Chain, vol. 2(1), pp 1-14 en_US
dc.identifier.issn 2046-1879
dc.identifier.uri http://www.ingentaconnect.com/content/itpub/fc/2012/00000002/00000001/art00009
dc.identifier.uri http://hdl.handle.net/10204/6588
dc.description © Practical Action Publishing, 2012. The definitive, peer-reviewed and edited version of this article is published in Food Chain, volume 2, issue 1, pages 117-130, 2012, http://practicalaction.org/publishing/foodchain en_US
dc.description.abstract Indigenous knowledge related to Lanhouin processing, commercialization, and consumption was investigated through a survey in the Mono District in the south of Benin using a questionnaire. The questionnaire focused on the socio-cultural profile of actors, the raw materials used for the processing, the technologies used, the quality attributes, the forms of consumption, and the storage of the product. The data collected were analysed by means of descriptive statistics and correspondence analysis. The results showed that Lanhouin is generally processed in informal small-scale plants. A large number of women are engaged in the production and the trade of Lanhouin and this constitutes the main source of income for most of them. Three variants of technologies were used to produce Lanhouin, but all apparently concluded in the same end product. The appreciation of the quality of Lanhouin by the actors is mainly based on sensory attributes such as the colour, texture, aroma, consistency of flesh, and the general appearance of the product. In Benin, Lanhouin serves various markets: domestic markets and sub-regional markets that contribute to an expanding market. As regards the forms of consumption, Lanhouin is used as a taste and flavour enhancing condiment in some main dishes such as vegetable, slimy vegetable, and tomato sauces. en_US
dc.language.iso en en_US
dc.publisher Practical Action Publishing en_US
dc.relation.ispartofseries Workflow;10326
dc.subject Lanhouin processing en_US
dc.subject Fermentation en_US
dc.subject Commercialization en_US
dc.subject Indigenous knowledge en_US
dc.subject Lanhouin processors en_US
dc.title Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa en_US
dc.type Article en_US
dc.identifier.apacitation Kindossi, J., Anihouvi, V., Vieira-dalodé, G., Akissoé, N., Jacobs, A., Dlamini, N., ... Hounhouigan, D. (2012). Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa. http://hdl.handle.net/10204/6588 en_ZA
dc.identifier.chicagocitation Kindossi, JM, VB Anihouvi, G Vieira-dalodé, NH Akissoé, A Jacobs, N Dlamini, D Pallet, and DJ Hounhouigan "Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa." (2012) http://hdl.handle.net/10204/6588 en_ZA
dc.identifier.vancouvercitation Kindossi J, Anihouvi V, Vieira-dalodé G, Akissoé N, Jacobs A, Dlamini N, et al. Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa. 2012; http://hdl.handle.net/10204/6588. en_ZA
dc.identifier.ris TY - Article AU - Kindossi, JM AU - Anihouvi, VB AU - Vieira-dalodé, G AU - Akissoé, NH AU - Jacobs, A AU - Dlamini, N AU - Pallet, D AU - Hounhouigan, DJ AB - Indigenous knowledge related to Lanhouin processing, commercialization, and consumption was investigated through a survey in the Mono District in the south of Benin using a questionnaire. The questionnaire focused on the socio-cultural profile of actors, the raw materials used for the processing, the technologies used, the quality attributes, the forms of consumption, and the storage of the product. The data collected were analysed by means of descriptive statistics and correspondence analysis. The results showed that Lanhouin is generally processed in informal small-scale plants. A large number of women are engaged in the production and the trade of Lanhouin and this constitutes the main source of income for most of them. Three variants of technologies were used to produce Lanhouin, but all apparently concluded in the same end product. The appreciation of the quality of Lanhouin by the actors is mainly based on sensory attributes such as the colour, texture, aroma, consistency of flesh, and the general appearance of the product. In Benin, Lanhouin serves various markets: domestic markets and sub-regional markets that contribute to an expanding market. As regards the forms of consumption, Lanhouin is used as a taste and flavour enhancing condiment in some main dishes such as vegetable, slimy vegetable, and tomato sauces. DA - 2012-05 DB - ResearchSpace DP - CSIR KW - Lanhouin processing KW - Fermentation KW - Commercialization KW - Indigenous knowledge KW - Lanhouin processors LK - https://researchspace.csir.co.za PY - 2012 SM - 2046-1879 T1 - Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa TI - Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa UR - http://hdl.handle.net/10204/6588 ER - en_ZA


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