Adékunlé Mama Ali1, Martinien Hospice Mahussi Assogba2, Gildas Dansi3, Paul François Dossa4, Ignace Dotché5, Guy Apollinaire MENSAH6, Mahamadou Dahouda7, and Issaka Youssao Abdou Karim8
1 Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP: 2009 Cotonou, Benin
2 Laboratoire de Biotechnologie Animale et Technologie des Viandes, Département de Production et Santé Animale, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey Calavi, Abomey Calavi, Benin
3 Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP: 2009 Cotonou, Benin
4 Research Unit in Biotechnology of Animal Production and Health, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
5 Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP: 2009 Cotonou, Benin
6 National institute of the Agricultural Research of Benin (INRAB), 01 BP 884 principal receipt, Cotonou 01, Benin
7 Département de Production et Santé Animale, Faculté des Sciences Agronomiques, Université d’Abomey Calavi, Abomey Calavi, Benin
8 Laboratoire de Biotechnologie Animale et Technologie des Viandes, Département de Production et Santé Animale, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey Calavi, Abomey Calavi, Benin
Original language: English
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Abstract
African giant snails are transformed in Benin in different forms that are not well known. The purpose of the study is to characterize processing method, conservation and distribution of giant snails’ flesh in southern Benin. Thus, a survey was carried out in 59 snail processing units. The data collected was analyzed and the Multiple Correspondence Analysis was used to identify three groups of transformers. Archachatina marginata, Achatina achatina, Archachatina ventricosa and Achatina fulica are more processed and consumed in southern Benin. In group 1 the snail flesh is obtained by breaking the shell outdoor and in the family kitchen. The group 2 are distinguished from the first by the place of processing (not frequently used outdoor), the use of bleach to wash the snail before processing and lemon to remove mucus from the snail’s flesh. The group 3 are distinguished from the other two by the method of obtaining the flesh. They pull the flesh after heating the shell. The processors of snail flesh in South-Benin were mostly women (96.77%) against a minority of men (3.23%) from group 3. The flesh had higher organoleptic qualities than the flesh obtained by boiling. The flesh of African giant snails to be marketed in South-Benin is mainly sold in fried forms (95.2%), then boiled (2.4%) and braised (2.4%). The three types of processors described made it possible to better understand the processing of African giant snail meat in Benin. The application of good hygiene practices during snail processing would guarantee better quality snail meat.
Author Keywords: Technology, Tourism, African giant snails, Processing, Marketing, Conservation, Benin.
