Kenkey production, vending, and consumption practices in Ghana

Obodai Mary, Uduro-Yeboah Charlotte, Amoa-Awua Wisdom, Anyebuno George, Ofori Hayford, Annan Theophilus, Mestres Christian, Pallet Dominique. 2015. Kenkey production, vending, and consumption practices in Ghana. Food Chain, 4 (3) : pp. 275-288.

Journal article ; Article de revue à comité de lecture
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Abstract : A survey was conducted to study production, vending, and consumption of kenkey, a sour dumpling in Ghana. Information was obtained on the socio-cultural profile of the actors, processing technologies, practices which adversely affected product quality, shelf life, and quality attributes important to consumers. Kenkey production and retailing was the domain of women, and carried out mainly as a family business in home-based operations. Three types of kenkey were encountered: Ga-, Fanti-, and nsiho-kenkey. Production was dominated by the Ga and Fanti socio-cultural groups but consumption cut across all socio-cultural groups. The majority of producers processed 10-100 kg of maize per week but frequency of production varied from 1 to 10 times in a week. Unit operations in kenkey production were labour intensive and manually carried out apart from milling. The texture of kenkey was more critical to most consumers than taste and depended on a procedure called aflatalization yielding a product with a semi-sticky, elastic consistency. (Résumé d'auteur)

Mots-clés Agrovoc : Aliment fermenté, maïs, Technologie traditionnelle, Technologie alimentaire, Commercialisation, Consommation alimentaire, Enquête, Qualité, Texture, Restauration rapide, Environnement socioculturel

Mots-clés géographiques Agrovoc : Ghana

Classification Agris : E73 - Consumer economics
E70 - Trade, marketing and distribution
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Obodai Mary, Food Research Institute (GHA)
  • Uduro-Yeboah Charlotte, Food Research Institute (GHA)
  • Amoa-Awua Wisdom, Food Research Institute (GHA)
  • Anyebuno George, Food Research Institute (GHA)
  • Ofori Hayford, Food Research Institute (GHA)
  • Annan Theophilus, Food Research Institute (GHA)
  • Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad - Agritrop (

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