Céréale
Jujube
Poissons

Livrables du projet par groupes d'activités

Les livrables sont présentés par groupes d'activités (Workpackage ou WP).

WP1 - Caractérisation des produits et savoir-faire traditionnels

Délivrable Titre Niveau de dissémination Soumis/accepté
D.1.1.1.1 Workshop report including training support materials Restreint A
D.1.1.1.2 Public A
D.1.1.1.3 SOPs for sampling strategy for survey Restreint A
D.1.1.2.1 Public A
D 1.1.2.2. Public A
D 1.1.2.3. Public A
D 1.2.1.1. SOPs for sampling strategy for Group 1 Restreint A
D 1.2.1.2. Public A
D.1.2.1.3 Public A
D.1.2.1.4 Restreint A
D.1.2.1.5 SOPs describing the safety conditions the product has to fulfil to be accepted for sensory testing Restreint A
D.1.2.2.1 Results of  quality review for Group 1 Restreint A
D.1.2.2.2 Results of nutritional quality review for Group 2 Restreint A
D.1.2.2.3 Results of nutritional quality review for Group 3 Restreint A
D.1.2.3.1 Public A
D 1.2.3.2 Public A
D 1.2.3.3 Public A
D 1.2.3.4 Public A
D 1.2.3.7 Public A
D 1.2.3.8 Public A
D 1.2.3.9 Public A
D 1.2.3.10 Public A
D 1.2.3.11 Public A
D 1.2.3.12 Public A
D 1.2.3.13 Public A
D 1.2.3.14 Public A
D 1.2.4.1 Public S
D 1.2.4.2 Results of physical, chemical and textural analysis for Group 2 Public  
D 1.2.4.3 Results of physical, chemical and textural analysis for Group 3 Restreint S
D 1.2.5.1 Inventory of the technological flora and pathogenic germs in Group 1 Restreint S
D 1.2.5.2 Inventory of the technological flora and pathogenic germs in Group 2 Restreint S
D 1.2.5.3 Inventory of the technological flora and pathogenic germs in Group 3 Restreint S
D 1.2.6.1 Results of chemical safety for Group 1 Restreint S
D 1.2.6.2 Results of chemical safety for Group 2 Restreint  
D 1.2.6.3 Results of chemical safety for Group 3 Restreint S
D 1.2.7.1 Public S
D 1.2.7.2 Results of sampling and determination of biochemical and nutritional quality for Group 2 Public  
D 1.2.7.3 Public S
D 1.3.1.1 Public A
D 1.3.1.2 Public A
D 1.3.1.3 Public A
D 1.3.2.1 Public A
D 1.3.2.2 Public S

WP2 – Reingénierie des procédés concernant des produits à base de céréales

Délivrable Titre Niveau de dissémination Soumis/accepté
D 2.1.1 Five selected starter cultures for each cereal product from the indigenous collection Restreint S
D 2.1.2 Microbial strain storage banks established in each country Restreint  
D 2.2.1 Intermediary report on new com¬bined processes and cereal products Restreint S
D 2.3.1.1 SOPs on challenge testing for Group 1 Restreint A
D 2.3.2.1 Test report on Challenge testing for akpan Restreint  
D 2.3.2.2 Test report on Challenge testing for gowé Restreint  
D 2.3.2.3 Test report on Challenge testing for kishk Restreint  
D 2.3.2.4 Test report on Challenge testing for kenkey Restreint  
D 2.4.1 Characteristic table of the final products Restreint  
D 2.4.2 Guidelines for new processes at the laboratory scale Public  

WP3 - Reingénierie des procédés concernant des produits animaux (viande et poissons)

Délivrable Titre Niveau de dissémination Soumis/accepté
D 3.1.1.1 Public S
D 3.1.1.2 Public S
D 3.1.1.3 Public S
D 3.1.2.1 Public A
D 3.1.2.2 Report on the changes of the product quality induced by unit operations of traditional kong processes Public  
D 3.1.2.3 Report on the changes of the product quality induced by unit operations of traditional lanhouin processes Public  
D 3.1.2.4 Report on the changes of the product quality induced by unit operations of traditional Kitoza processes Public  
D 3.2.1.1 Public S
D 3.2.1.2 Simplified manufacture diagrams to conduct a traditional process in respect with Africa knowhow Public  
D 3.2.2.1 Restreint S
D 3.2.2.2 SOPs for strategy to control quality parameters of products for notably reengineered processes Restreint S
D 3.2.2.4 New technological pathway standardised and optimised for the manufacture of the local products Public  
D 3.3.1 Public S
D 3.3.2 Characteristics of the processes and the products favourable to the development of the technological flora Public  
D 3.3.3 Collection of technological flora (lactic acid bacteria, staphylococci) and development of indigenous starter Restreint S
D 3.3.4 New technological ways including new technologies and combinations of unit operations for the manufacture of new products intended for the European market Restreint  

WP4 - Reingénierie des procédés concernant des aliments fonctionnels traditionnels

      Soumis/accepté
D 4.1.1 Public S
D 4.1.2.1 Public S
D 4.1.2.2 Public S
D 4.1.2.3 Public S
D 4.1.3.1 Public S
D 4.1.3.2 Public S
D 4.1.3.3 Public S
D 4.2.1 Technological way standardised and optimised for the manufacture of local Senegal products Restreint S
D 4.2.2 Technological way standardised and optimised for the manufacture of local Cameroon products Restreint S
D 4.3.1.1 List of new processing protocols for improvement of the quality of Senegal products and guidelines Restreint S
D 4.3.1.2 List of new processing protocols for improvement of the quality of Cameroon products and guidelines Restreint S
D 4.3.2.1 Protocols for testing the functional properties Restreint S
D 4.3.2.2 Prototypes of new functional products obtained with Hibiscus sabdariffa Restreint S
D 4.3.2.3 Prototypes of new functional products obtained with Adansonia digitata Restreint  
D 4.3.2.4 Prototypes of new functional products obtained with Ziziphus mauritiana Restreint  
D 4.3.2.5 Report on the test market and benchmark study of the new functional products Restreint  

WP5 – Acceptabilité par les consommateurs et le marché

Délivrable Titre Niveau de dissémination Soumis/accepté
D 5.1.1.1 Public S
D 5.1.1.2 Public S
D 5.1.1.3 Public S
D 5.1.2.1 Public S
D 5.1.2.2 Public S
D 5.1.2.3 Public S
D 5.2.1 Public A
D 5.2.2.1 Initial report on sensory and European consumer acceptance for Group 1 Public  
D 5.2.2.2 Initial report on sensory and European consumer acceptance for Group 2 Public  
D 5.2.2.3 Public S
D 5.3.1 Public S
D 5.3.2.1 Public S
D 5.3.2.2 Public S
D 5.3.2.3 Public S
D.5.4.1 Report on near-market consumer testing of new improved products and substitutes in Europe Public  
D.5.4.2.1 Final report on sensory and European consumer acceptance for Group 1 Public  
D.5.4.2.2 Final report on sensory and European consumer acceptance for Group 2 Public  
D.5.4.2.3 Final report on sensory and European consumer acceptance for Group 3 Public  
D.5.5.1 Report on near-market consumer testing of new improved products and substitutes in Africa Public  
D.5.5.2.1 Final report on sensory and African consumer acceptance for Group 1 Public  
D.5.5.2.2 Final report on sensory and African consumer acceptance for Group 2 Public  
D.5.5.2.3 Final report on sensory and African consumer acceptance for Group 3 Public  

WP6 - Appropriation des technologies et process améliorés

Délivrable Titre Niveau de dissémination Soumis/accepté
D 6.1.1 Report on the selection of the 5 pilot products Restreint S
D 6.1.2 Report on test results for Pilot Product 1 Restreint  
D 6.1.3 Report on test results for Pilot Product 2 Restreint  
D 6.1.4 Report on test results for Pilot Product 3 Restreint  
D 6.1.5 Report on test results for Pilot Product 4 Restreint  
D 6.1.6 Report on test results for Pilot Product 5 Restreint  
D 6.2.1 Report on technological and environ¬mental impact assessment for Pilot Product 1 Restreint  
D 6.2.2 Report on technological and environ¬mental impact assessment for Pilot Product 2 Restreint  
D 6.2.3 Report on technological and environ¬mental impact assessment for Pilot Product 3 Restreint  
D 6.2.4 Report on technological and environ¬mental impact assessment for Pilot Product 4 Restreint  
D 6.2.5 Report on technological and environ¬mental impact assessment for Pilot Product 5 Restreint  

WP7 – Diffusion et utilisation des résultats

Délivrable Titre Niveau de dissémination Date
D 7.1.1.1 Guideline for the industry for Product 1 Public  
D 7.1.1.2 Guideline for the industry for Product 2 Public  
D 7.1.1.3 Guideline for the industry for Product 3 Public  
D 7.1.1.4 Guideline for the industry for Product 4 Public  
D 7.1.1.5 Guideline for the industry for Product 5 Public  
D 7.1.1.6 Guideline for the industry for Product 6 Public  
D 7.1.1.7 Guideline for the industry for Product 7 Public  
D 7.1.1.8 Guideline for the industry for Product 8 Public  
D 7.1.1.9 Guideline for the industry for Product 9 Public  
D 7.1.1.10 Guideline for the industry for Product 10 Public  
D 7.1.2.1 Guideline on quality management in traditional African products Public  
D 7.1.2.2 Guideline for consumer protection in traditional African products Public  
D 7.2.1 Technology transfer report for Group 1 Public  
D 7.2.2 Technology transfer report for Group 2 Public  
D 7.2.3 Technology transfer report for Group 3 Public  
D 7.2.4 Technical specifications and product samples for Group 1 Public  
D 7.2.5 Technical specifications and product samples for Group 2 Public  
D 7.2.6 Technical specifications and product samples for Group 3 Public  
D 7.3 Final report on Transfer of the improved processes and technologies Public  
D 7.4 Public A
 D 7.5.1 Public A
D 7.5.2 Dissemination report describing targets, materials and channels Public  
D 7.6.1 Workshop report Public  
D 7.6.2 Conference reports Public  
D 7.7.1 Knowledge transfer report Public  
D 7.7.2 IPR Report Public  

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