Milk and Dairy Products Production in Benin
Makaleler > Tam Makale · 2019
Yazarlar: Eudes Landry Anihouvi, Hanaa Salih, Victor B Anihouvi, Harun KESENKAŞ
Akademik Gıda, Diğer Kurumların Hakemli Dergileri, Uluslararası, Scopus, 2019, cilt 17, ss 508-516
DOI: 10.24323/akademik-gida.667265
Özet
The recovery strategy for agricultural sector, which gives priority to the value chain approach, renewed interest in both milk production and processing within the framework of livestock development policy. The consumption of locally produced cow’s milk has grown considerably in recent decades, despite the fact that Benin isn’t a major producer of cattle. The role of milk and milk products in the diet and economy of pastoral communities is well established. However, milk production is still weak and depends on genetic and many other factors. That’s is the reason why, despite its economic and nutritional importance, the Beninese dairy industry is still artisanal. Dairy industry in Benin ensures the marketing of derived products like a local cheese “Wagashi” and a local beverage “Degue”: two derivative products helping to meet the nutritional needs of the population. The production conditions as well as the lack of standardization of the processing and preservation practices are, among other things, critical points justifying the risks associated with the consumption of derived dairy products in Benin. The decline in quantity of domestic imports of milk and milk products in recent decades has led to a segmentation of the dairy markets where local products play an important role. Hence, the need to evaluate the potential of milk production as well as the risks related to the consumption of this with a view to an industrial valorisation involving consumer health safety. The importance of milk and dairy products in the diet, the cattle breeds involved in milk production and their performance and the risks linked to the consumption of dairy products produced in Benin are discussed in this review.