Cheese Processing, Marketing, Utilisation and Consumption in Burkina Faso

Abstract

Cheese is made in Burkina Faso since the colonial period. However, data on this product are virtually non-existent. A survey was carried out in four regions to identify and describe the different processing techniques, markets, and uses. The results show that three different processing techniques are mostly used to produce the following cheese types:  wagashi, goat cheese and tome, respectively in the Sahel, Center, Central Plateau and Buckle of Mouhoun regions. During the different processes, powder of Calotropis procera leaves, rennet and table salt are used for curdling. The investigations among producers, it has been shown that from an average quantity 35.9 liters per production of processed milk, we get 5.2 kg of cheese. The product is preserved by sun-drying, cold storage, smoke-curing, roasting, or boiling in water containing panicles of sorghum. Good hygiene practices are a real concern; on over 65 producers surveyed, only one had few knowledge about food standards.  Cheese is consumed directly fresh or as ingredients in cuisines. The price of cheese varies depending on the type of cheese. It is mostly eaten by all ages, 72% of adult and 68% of children. 78% of cheese consumers use it generally in households in the Mouhoun region, 98% in the Center region and 100% in the Sahel region.