Production and Consumption of Dried Meat in the City of ABECHE (CHAD)

Abdelsalam Adoum Doutoum; Djerambaye Sem; Moussa Tougounigué; Djamalladine Mahamat Doungous; Abdelsalam Tidjani; Babakar Serigne Khalifa Sylla; Abdourahmane Balla; Malang Seydi; Bhen Sikina Toguebaye

doi:doi:10.11648/j.ijnfs.20211002.11

Production and Consumption of Dried Meat in the City of ABECHE (CHAD)

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, Babakar Serigne Khalifa Sylla, Abdourahmane Balla, Malang Seydi, Bhen Sikina Toguebaye

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 2)

Received: 11 December 2020 Accepted: 29 December 2020 Published: 26 March 2021

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Abstract

To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 2)
DOI	10.11648/j.ijnfs.20211002.11
Page(s)	33-42
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Dried Meat, Production, Consumption

References

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Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. (2021). Production and Consumption of Dried Meat in the City of ABECHE (CHAD). International Journal of Nutrition and Food Sciences, 10(2), 33-42. https://doi.org/10.11648/j.ijnfs.20211002.11

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ACS Style

Abdelsalam Adoum Doutoum; Djerambaye Sem; Moussa Tougounigué; Djamalladine Mahamat Doungous; Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int. J. Nutr. Food Sci. 2021, 10(2), 33-42. doi: 10.11648/j.ijnfs.20211002.11

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AMA Style

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int J Nutr Food Sci. 2021;10(2):33-42. doi: 10.11648/j.ijnfs.20211002.11

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@article{10.11648/j.ijnfs.20211002.11,
  author = {Abdelsalam Adoum Doutoum and Djerambaye Sem and Moussa Tougounigué and Djamalladine Mahamat Doungous and Abdelsalam Tidjani and Babakar Serigne Khalifa Sylla and Abdourahmane Balla and Malang Seydi and Bhen Sikina Toguebaye},
  title = {Production and Consumption of Dried Meat in the City of ABECHE (CHAD)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {2},
  pages = {33-42},
  doi = {10.11648/j.ijnfs.20211002.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211002.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211002.11},
  abstract = {To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.},
 year = {2021}
}

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TY - JOUR
T1 - Production and Consumption of Dried Meat in the City of ABECHE (CHAD)
AU - Abdelsalam Adoum Doutoum
AU - Djerambaye Sem
AU - Moussa Tougounigué
AU - Djamalladine Mahamat Doungous
AU - Abdelsalam Tidjani
AU - Babakar Serigne Khalifa Sylla
AU - Abdourahmane Balla
AU - Malang Seydi
AU - Bhen Sikina Toguebaye
Y1 - 2021/03/26
PY - 2021
N1 - https://doi.org/10.11648/j.ijnfs.20211002.11
DO - 10.11648/j.ijnfs.20211002.11
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 33
EP - 42
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20211002.11
AB - To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.
VL - 10
IS - 2
ER -

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Author Information

Abdelsalam Adoum Doutoum

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Djerambaye Sem

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Moussa Tougounigué

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Djamalladine Mahamat Doungous

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Abdelsalam Tidjani

Tchad Faculty of Health Science, University of N'Djamena, N'Djamena, Chad
Babakar Serigne Khalifa Sylla

Inter-State School of Veterinary Sciences and Medicine, Dakar, Senegal
Abdourahmane Balla

Faculty of Agronomy, Abdou Moumouni University, Niamey, Niger
Malang Seydi

Inter-State School of Veterinary Sciences and Medicine, Dakar, Senegal
Bhen Sikina Toguebaye

Department of Animal Biology, Cheick Anta Diop University, Dakar, Senegal

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APA Style

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. (2021). Production and Consumption of Dried Meat in the City of ABECHE (CHAD). International Journal of Nutrition and Food Sciences, 10(2), 33-42. https://doi.org/10.11648/j.ijnfs.20211002.11

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ACS Style

Abdelsalam Adoum Doutoum; Djerambaye Sem; Moussa Tougounigué; Djamalladine Mahamat Doungous; Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int. J. Nutr. Food Sci. 2021, 10(2), 33-42. doi: 10.11648/j.ijnfs.20211002.11

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AMA Style

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int J Nutr Food Sci. 2021;10(2):33-42. doi: 10.11648/j.ijnfs.20211002.11

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@article{10.11648/j.ijnfs.20211002.11,
  author = {Abdelsalam Adoum Doutoum and Djerambaye Sem and Moussa Tougounigué and Djamalladine Mahamat Doungous and Abdelsalam Tidjani and Babakar Serigne Khalifa Sylla and Abdourahmane Balla and Malang Seydi and Bhen Sikina Toguebaye},
  title = {Production and Consumption of Dried Meat in the City of ABECHE (CHAD)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {2},
  pages = {33-42},
  doi = {10.11648/j.ijnfs.20211002.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211002.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211002.11},
  abstract = {To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.},
 year = {2021}
}

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