TRADITIONAL FOOD IN AFRICA
REVISITED BY RESEARCH
Christophe Cotillon (Actia)
Tel.: 33 (0)1 44 08 86 15
France (Actia [Adiv, CVG] Institute for Agricultural and Food Research-Inra, Racines), Italy (Spread European Safety), Portugal (Superior School of Biotechnology), The United Kingdom (Natural Resources Institute).
Seven african countries :
Benin (Abomey Calavi University), Cameroon (National School of Agro-industrial Sciences-Ensai), Egypt (Faculty of Agriculture-Alexandria University-FAAU, National Research Centre-NRC), Ghana (Food Research Institute), Madagascar (Antananarivo University), Senegal (Polytechnic High School in Dakar-Ucad, Association Africa agro-export-Aafex), South Africa (Council for Scientific and Industrial Research).
BEGINNING OF THE PROJECT
Improve traditional African products and their associated know-how, thanks to new technological approaches, so that consumers and producers can benefit from them, in Africa and in Europe. By applying European technology to ten African products, After is seeking to allow for their industrialisation and marketing in the European market as well as in the African market.
Selecting ten traditional African products in accordance with existing knowledge about their consumption and manufacture.
These ten products will be grouped together into three categories: cereal-based products, sea food and meat products, plant-based extracts for functional foods.
Studying the know-how from a technological standpoint, raw materials, means for preserving, consumption habits, consumer preferences, etc…
Suggesting improvements that can be made and adapted to these traditional products with proven nutritional qualities.
Adapting the processes according to the expected qualities for the products and the manufacturing constraints. These products will undergo tests with consumers, as well as market studies.
Presenting the results in a "ready-to-use" guide for SMEs in the form of practical information that is easy to use.