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International Journal of Innovation and Applied Studies
ISSN: 2028-9324     CODEN: IJIABO     OCLC Number: 828807274     ZDB-ID: 2703985-7
 
 
Wednesday 20 November 2019

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  Call for Papers - November 2019     |     Now IJIAS is indexed in EBSCO, ResearchGate, ProQuest, Chemical Abstracts Service, Index Copernicus, IET Inspec Direct, Ulrichs Web, Google Scholar, CAS Abstracts, J-Gate, UDL Library, CiteSeerX, WorldCat, Scirus, Research Bible and getCited, etc.  
 
 
 

Perception and knowledge of the production and the merchandising of Ablo, a cereal food fermented of Benin


Volume 18, Issue 3, November 2016, Pages 659–667

 Perception and knowledge of the production and the merchandising of Ablo, a cereal food fermented of Benin

Jultesse S. B. BANON1, Innocent Yaou Bokossa2, Célestin C. K. Tchekessi3, Pivot Sachi4, Anayce DJOGBE5, Roseline BLEOUSSI6, and Guy Apollinaire MENSAH7

1 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
2 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), Bénin
3 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), Benin
4 Laboratoire de Génétique et des Biotechnologies, Université d'Abomey-Calavi (UAC), BP526, Commune d'Abomey-Calavi, Benin
5 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
6 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
7 National institute of the Agricultural Research of Benin (INRAB), 01 BP 884 principal receipt, Cotonou 01, Benin

Original language: English

Received 8 August 2016

Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


The Ablo is a cereal product fermented. It is considered like humid, slightly salty and sugary bread, cooked steam and sold under shape of wads. The objective of the survey is to have present quantitative and qualitative data on the production and the merchandising of Ablo in Benin. The methodology adopted consist to do an investigation of land in some townships of the center (Abomey, Bohicon, Covè) and of the south (Abomey-Calavi, Comè, Cotonou) Benin by the producers and sellers of Ablo. The results of our investigations showed that the production and the sale of Ablo is exclusively an activity feminine, casual, economically profitable and constitute a source of employment. It generates incomes and allows the producers and sellers to face their daily needs including those of their families. The Ablo is prepared mainly from the corn and rice and is consumed alone or accompanied of pimento or frying with fried fish or of the fried meat.

Author Keywords: Ablo, merchandising, Benin, informal, socio-economy.


How to Cite this Article


Jultesse S. B. BANON, Innocent Yaou Bokossa, Célestin C. K. Tchekessi, Pivot Sachi, Anayce DJOGBE, Roseline BLEOUSSI, and Guy Apollinaire MENSAH, “Perception and knowledge of the production and the merchandising of Ablo, a cereal food fermented of Benin,” International Journal of Innovation and Applied Studies, vol. 18, no. 3, pp. 659–667, November 2016.