Socio-economic and Technological Characterization of Traditional Cheeses Produced in Chad

Abstract

In Chad, the fruits of the Solanum dubium plant, "Jibbên" in local Arabic, are used to coagulate milk and make a traditional cheese. This cheese, which represents a technical, economic, and cultural heritage, is poorly understood. This study aims to characterize the socio-economic and technological aspects of traditional cheeses produced in Chad. This work is a descriptive study carried out through a survey conducted in the city of N'Djamena, the department of Abougoudam (Ouaddaï province) and the department of Dar-al Fawakih (Wadi-Fira province). Three populations were targeted by this survey, namely breeders, cheese makers and consumers. We have identified a total of five (5) cheese dairies operating in the urban and peri-urban areas of the city of Ndjamena. Several types of cheese are produced by these dairies. Jibben fruit is the most widely used coagulant in milk coagulation processes. This plant is known to 58.3% of pastoralists and agro-pastoralists. The results show that 4.6% of respondents consume local cheeses and 3% imported cheeses. 51% of respondents do not have access to this product because of its unavailability and 33% because of its high price. Cheese consumption frequency is very low, with only 0.8% of respondents regularly consuming cheese every week. Cheese-making technology is well known in Chad. However, this cultural heritage is threatened by low consumption rates and the abandonment of cheese-making by the new generation in rural areas.