These maize products can be classified into two categories: semi-finished products: they consist of

In the context of self-sufficiency history of food in india and food security, increased consumption is observed in agricultural products and their derivatives. This is the case of corn (which is the second crop after cotton in Benin) and its derivatives.
In Benin, the average level of maize consumption is estimated at more than 55 kg / capita history of food in india / year, which places the country at the forefront of corn major consuming countries in West Africa (NAGO and HOUNHOUIGAN, 1990). there is a very large disparity history of food in india between the northern area, with order intake history of food in india level of 10 kg / capita / year, and the southern zone, where this level can reach 136 kg, especially in rural areas.
Corn is indeed among the food crops of the country, one that is the subject of the largest number of food transformations forty products derived from them (Figure 1: Main maize products; source: Corn Production and Processing at the village level in West Africa, FAO archive). Many of these products are prepared both by households and by the artisanal history of food in india sector (NAGO, 1989).
These maize products can be classified into two categories: semi-finished products: they consist of flour and fermented doughs (Mawe, Ogui). history of food in india Mawe: product consisting of white and colored acid (3,5 pH 4,0). For its development, the corn is crushed, screened before being finely ground. The flour is fermented for 2 to 7 days after addittion of water and kneading. Identified troublesome operations are: washing the grits, sieving history of food in india and kneading. The Ogui: fermented dough less white and less consistent but more humid than the Mawe with a water content of between 80 and 85%.
Finished products include: Pasta cooked like ordinary dough (OWO) made from the whole cornmeal, history of food in india the akassa (paste acid, viscous and consistent) obtained by cooking Ogui or Mawe, the lio which is a hard cheese history of food in india obtained by a double cooking Ogui, other fermented doughs (Akpan gowé, Como) Corn couscous (Yeke Yeke-) is a traditional product, consumed especially during traditional ceremonies organized by the ethnic group Mina.
Generally, history of food in india the food processing tools are simple, identical in design to those in the kitchen. Some of them are used for many different unit operations (winnowing, washing, sieving, sedimentation, fermentation), others are used specifically for certain transactions or for the preparation of a product.
The incorporation of mechanical energy through the motor (electric or thermal) in processes exists for some painful operations, mechanical milling is the most general case.
This probably shows that the sector of small-scale history of food in india processing has advantages such as a Master of processing technologies, good market knowledge and an ability or flexibility history of food in india to adapt.
But now the traditional processing in parallel has a number of limitations, both technical and socio-economic: the low level of education of operators (60% of women are illiterate), which partly explains the non-compliance with basic principles Food Hygiene (use of poor quality water, unhealthy practices, unsafe places for preparing and selling food), history of food in india as well as contamination and eating disorders arising therefrom; the length and difficulty of some processing operations that require long working hours and physical exertion on the part of operators. Moreover, despite the dynamics of small-scale processing sector, the current environment is not favorable to its development. Indeed, This environment is characterized by the lack of access to institutional credit; the weak position of producers selling in the negotiations on prices of raw materials; history of food in india food law unsuited and difficult to follow. Strong competition from products from the artisanal sector with imported products.
Therefore, it is important to create the necessary history of food in india conditions (product labeling, history of food in india creation of an agricultural bank, investment in university research, etc.) to agribusiness development, food security and guarantee food security.
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