[ Le système technique de production du kilishi (lamelles de viande séchée) au Nord Cameroun : contraintes et opportunités de valorisation ]
Volume 38, Issue 2, September 2018, Pages 244–256
Aimé Christian NDIH1, Robert NDJOUENKEU2, and Francois-Xavier ETOA3
1 Département Agriculture, Élevage et Produits Dérivés, Université de Maroua, École Nationale Supérieure Polytechnique, B.P. 46 Maroua, Cameroon
2 Département Sciences Alimentaires et Nutrition, Université de Ngaoundéré, École Nationale Supérieure des Sciences Agro Industrielle, B.P. 455 Ngaoundéré, Cameroon
3 Département de Microbiologie, Université de Yaoundé I, Faculté des Sciences, BP 812, Yaoundé, Cameroon
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
A survey based on thirty units of kilishi manufacturing units "kilishierie" was conducted in the three regional cities of North Cameroon (Ngaoundéré, Garua and Marua), in order to characterize the actors, their organization, their technology, their building and perception of kilishi quality (a dried meat or smoked meat sliced, seasoned with a cocktail of ingredients and roasted or not over wood fire). It appeared from this survey that, the technical system was 77% dominated by the Hausa, 47% were cameroonians, 27% nigerans and 3% nigerians. The organization was essentially tribal with very few relations between the actors of the different production units. The production technology varies from one producer to another and according to the spaces, mainly in the technique of unwinding, drying and the formulation of seasoning for coating the slices of dried meat. The meat used for kilishi production came from 61% of Goudali zebu, 30% Bororo zebu and 9% Fulani zebu. Of the 105 carcass muscles, only 09 muscles (slice tender, sirloin steak, walnut lodge, round of lodging, fillet, rump, scoter, slice and chuck) were used and implied the frenetic research for noble meat. The investigation revealed two types of unwinding meat, the 15cmx5cmx5cm and along the muscle and 2 drying modes (drying in the sun and dry-smoking), which resulting in a dozen of types of kilishi. The construction and perception of quality by actors at the level of all unit operations were identified. The main limiting factors of the technical system were related to the variability of the quality and the availability of meat, the technical constraint of the unwinding techniques, the practice of uncontrolled drying and packaging. The major consequences of these factors are the low hygienic value of the product and its variability. The control of these factors is therefore an important issue for the improvement of this technical system. The annual production was estimated at about 132.5 tons of kilishi for a cash value of about 1.650 000 000 FCFA.
Author Keywords: kilishi, technical practices, actors, quality, hygiene.
Volume 38, Issue 2, September 2018, Pages 244–256
Aimé Christian NDIH1, Robert NDJOUENKEU2, and Francois-Xavier ETOA3
1 Département Agriculture, Élevage et Produits Dérivés, Université de Maroua, École Nationale Supérieure Polytechnique, B.P. 46 Maroua, Cameroon
2 Département Sciences Alimentaires et Nutrition, Université de Ngaoundéré, École Nationale Supérieure des Sciences Agro Industrielle, B.P. 455 Ngaoundéré, Cameroon
3 Département de Microbiologie, Université de Yaoundé I, Faculté des Sciences, BP 812, Yaoundé, Cameroon
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
A survey based on thirty units of kilishi manufacturing units "kilishierie" was conducted in the three regional cities of North Cameroon (Ngaoundéré, Garua and Marua), in order to characterize the actors, their organization, their technology, their building and perception of kilishi quality (a dried meat or smoked meat sliced, seasoned with a cocktail of ingredients and roasted or not over wood fire). It appeared from this survey that, the technical system was 77% dominated by the Hausa, 47% were cameroonians, 27% nigerans and 3% nigerians. The organization was essentially tribal with very few relations between the actors of the different production units. The production technology varies from one producer to another and according to the spaces, mainly in the technique of unwinding, drying and the formulation of seasoning for coating the slices of dried meat. The meat used for kilishi production came from 61% of Goudali zebu, 30% Bororo zebu and 9% Fulani zebu. Of the 105 carcass muscles, only 09 muscles (slice tender, sirloin steak, walnut lodge, round of lodging, fillet, rump, scoter, slice and chuck) were used and implied the frenetic research for noble meat. The investigation revealed two types of unwinding meat, the 15cmx5cmx5cm and along the muscle and 2 drying modes (drying in the sun and dry-smoking), which resulting in a dozen of types of kilishi. The construction and perception of quality by actors at the level of all unit operations were identified. The main limiting factors of the technical system were related to the variability of the quality and the availability of meat, the technical constraint of the unwinding techniques, the practice of uncontrolled drying and packaging. The major consequences of these factors are the low hygienic value of the product and its variability. The control of these factors is therefore an important issue for the improvement of this technical system. The annual production was estimated at about 132.5 tons of kilishi for a cash value of about 1.650 000 000 FCFA.
Author Keywords: kilishi, technical practices, actors, quality, hygiene.
Abstract: (french)
Une enquête portant sur une trentaine d’ateliers de fabrication de kilishi «kilishierie» a été menée dans les trois métropoles régionales du Nord-Cameroun (Ngaoundéré, Garoua et Maroua) dans le but de caractériser les acteurs, leur organisation, leur technologie, la construction et la perception de la qualité du kilishi (un aliment fait à partir des lamelles de viande séchées ou fumées, assaisonnées avec un cocktail d’ingrédients et grillées ou pas au feu de bois). Il ressort de cette enquête que le système technique est dominé à 77% par les Haoussa dont 47% sont Camerounais, 27%, Nigériens et 3% Nigérians. L’organisation des structures de production reste fondée sur une base essentiellement familiale et tribale avec très peu de relations entre les acteurs des différentes unités de production. La technologie de production varie d’un producteur à l’autre et selon les espaces, principalement au niveau de la technique de déroulage, du séchage et de la formulation du cocktail d’ingrédients d’enrobage des lamelles de viande séchée. La viande utilisée pour la production du kilishi provient à 61% du zébu Goudali, à 30% du zébu Bororo et à 9% du zébu Fulani. Sur les 105 muscles de la carcasse, seulement 09 muscles (Tende de tranche, faux-filet, gîte à la noix, rond de gîte, filet, rumsteck, macreuse, tranche grasse et paleron) sont utilisés et traduit la recherche effrénée en viande de noble. Les pratiques techniques identifiées laissent apparaitre, selon les espaces et les acteurs, deux types de déroulage de la viande en lamelles (15x5x5cm et le long du muscle) et 2 modes de séchage (séchage au soleil et séchage-fumage). Ce qui a abouti à une douzaine de types de kilishi mis sur le marché. La construction et la perception de la qualité par les acteurs ont été mise en exergue au niveau de toutes les opérations unitaires. Les principaux facteurs limitant du système technique portent sur la variabilité de la qualité et la disponibilité de la viande, les contraintes techniques inhérentes au déroulage de la viande fraîche, à la pratique du séchage et à l’emballage des produits finis. La conséquence majeure de ces facteurs est la faible valeur hygiénique du produit mis sur les marchés. La maîtrise de ces facteurs constitue dès lors, un enjeu important pour la valorisation de ce système technique. La production annuelle a été estimée à environ 132,5 tonnes de kilishi pour une valeur numéraire de 1.650 000 000 FCFA.
Author Keywords: kilishi, pratiques techniques, acteurs, qualité, hygiénique.
How to Cite this Article
Aimé Christian NDIH, Robert NDJOUENKEU, and Francois-Xavier ETOA, “The technical system of producing kilishi (slices of dried meat) in North Cameroon: constraints and opportunities for valorization,” International Journal of Innovation and Scientific Research, vol. 38, no. 2, pp. 244–256, September 2018.
