Céréale
Jujube
Poissons

Products

AFTER project focuses on three main categories of traditional products.

  • Fermented cereal-based products (maize, sorghum, wheat...)

    Cereals fermentation © H. H. Wassef, NRC
    A multitude of fermented products made from cereals are daily consumed in Africa. The fermentation steps hold many advantages, but the lack of control of each unit operation and of their combined effects renders it difficult to ensure the consistent quality of the product.

  • Fermented salted meat and fishes

    Kong smoking © T. Goli, Cirad
    As drying is not always sufficient to stabilise the meat or fish, those products are also frequently salted, fermented and/or smoked. Lack of knowledge and lack of equipment involve wide variations of the stability and quality of traditional products. A high degree of smoking, can leads to a public health hazard. The project focuses on one meat product (Kitoza) in Madagascar (also known as Biltong in South Africa) and two fish products (Lanhoin & Kong).

  • Plant based extracts for functional foods

    Hibiscus calyces © G. Trébuil, CIRAD
    Many parts of plants are traditionally used locally to prepare drinks or foods rich in bioactive compounds. The dry calyx of the red flower of hibiscus (Hibiscus sabdariffa L.) or the fruit pulp of the baobab (Adansonia digitata L.) are usually used to make fresh juices. Jujube (Ziziphus mauritiana Lam.) can be dried and reduced in flour to prepare various foods.