Kenkey production, vending, and consumption practices in Ghana
A survey was conducted to study production, vending, and consumption of kenkey, a sour dumpling in Ghana. Information was obtained on the socio-cultural profile of the actors, processing technologies, practices which adversely affected product quality, shelf life, and quality attributes important to consumers. Kenkey production and retailing was the domain of women, and carried out mainly as a family business in home-based operations. Three types of kenkey were encountered: Ga-, Fanti-, and nsiho-kenkey. Production was dominated by the Ga and Fanti socio-cultural groups but consumption cut across all socio-cultural groups. The majority of producers processed 10-100 kg of maize per week but frequency of production varied from 1 to 10 times in a week. Unit operations in kenkey production were labour intensive and manually carried out apart from milling. The texture of kenkey was more critical to most consumers than taste and depended on a procedure called aflatalization yielding a product with a semi-sticky, elastic consistency.
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dig-cirad-fr-5756562024-02-16T13:56:46Z http://agritrop.cirad.fr/575656/ http://agritrop.cirad.fr/575656/ Kenkey production, vending, and consumption practices in Ghana. Obodai Mary, Uduro-Yeboah Charlotte, Amoa-Awua Wisdom, Anyebuno George, Ofori Hayford, Annan Theophilus, Mestres Christian, Pallet Dominique. 2015. Food Chain, 4 (3) : 275-288.https://doi.org/10.3362/2046-1887.2014.027 <https://doi.org/10.3362/2046-1887.2014.027> Kenkey production, vending, and consumption practices in Ghana Obodai, Mary Uduro-Yeboah, Charlotte Amoa-Awua, Wisdom Anyebuno, George Ofori, Hayford Annan, Theophilus Mestres, Christian Pallet, Dominique eng 2015 Food Chain E73 - Économie de la consommation E70 - Commerce, commercialisation et distribution Q02 - Traitement et conservation des produits alimentaires aliment fermenté maïs technologie traditionnelle technologie alimentaire marketing consommation alimentaire enquête qualité texture restauration rapide environnement socioculturel http://aims.fao.org/aos/agrovoc/c_27521 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_4620 http://aims.fao.org/aos/agrovoc/c_3016 http://aims.fao.org/aos/agrovoc/c_7537 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_15578 http://aims.fao.org/aos/agrovoc/c_29146 http://aims.fao.org/aos/agrovoc/c_24950 Ghana http://aims.fao.org/aos/agrovoc/c_3253 A survey was conducted to study production, vending, and consumption of kenkey, a sour dumpling in Ghana. Information was obtained on the socio-cultural profile of the actors, processing technologies, practices which adversely affected product quality, shelf life, and quality attributes important to consumers. Kenkey production and retailing was the domain of women, and carried out mainly as a family business in home-based operations. Three types of kenkey were encountered: Ga-, Fanti-, and nsiho-kenkey. Production was dominated by the Ga and Fanti socio-cultural groups but consumption cut across all socio-cultural groups. The majority of producers processed 10-100 kg of maize per week but frequency of production varied from 1 to 10 times in a week. Unit operations in kenkey production were labour intensive and manually carried out apart from milling. The texture of kenkey was more critical to most consumers than taste and depended on a procedure called aflatalization yielding a product with a semi-sticky, elastic consistency. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/575656/1/document_575656.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.3362/2046-1887.2014.027 10.3362/2046-1887.2014.027 info:eu-repo/semantics/altIdentifier/doi/10.3362/2046-1887.2014.027 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.3362/2046-1887.2014.027 |
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E73 - Économie de la consommation E70 - Commerce, commercialisation et distribution Q02 - Traitement et conservation des produits alimentaires aliment fermenté maïs technologie traditionnelle technologie alimentaire marketing consommation alimentaire enquête qualité texture restauration rapide environnement socioculturel http://aims.fao.org/aos/agrovoc/c_27521 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_4620 http://aims.fao.org/aos/agrovoc/c_3016 http://aims.fao.org/aos/agrovoc/c_7537 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_15578 http://aims.fao.org/aos/agrovoc/c_29146 http://aims.fao.org/aos/agrovoc/c_24950 http://aims.fao.org/aos/agrovoc/c_3253 E73 - Économie de la consommation E70 - Commerce, commercialisation et distribution Q02 - Traitement et conservation des produits alimentaires aliment fermenté maïs technologie traditionnelle technologie alimentaire marketing consommation alimentaire enquête qualité texture restauration rapide environnement socioculturel http://aims.fao.org/aos/agrovoc/c_27521 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_4620 http://aims.fao.org/aos/agrovoc/c_3016 http://aims.fao.org/aos/agrovoc/c_7537 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_15578 http://aims.fao.org/aos/agrovoc/c_29146 http://aims.fao.org/aos/agrovoc/c_24950 http://aims.fao.org/aos/agrovoc/c_3253 |
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E73 - Économie de la consommation E70 - Commerce, commercialisation et distribution Q02 - Traitement et conservation des produits alimentaires aliment fermenté maïs technologie traditionnelle technologie alimentaire marketing consommation alimentaire enquête qualité texture restauration rapide environnement socioculturel http://aims.fao.org/aos/agrovoc/c_27521 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_4620 http://aims.fao.org/aos/agrovoc/c_3016 http://aims.fao.org/aos/agrovoc/c_7537 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_15578 http://aims.fao.org/aos/agrovoc/c_29146 http://aims.fao.org/aos/agrovoc/c_24950 http://aims.fao.org/aos/agrovoc/c_3253 E73 - Économie de la consommation E70 - Commerce, commercialisation et distribution Q02 - Traitement et conservation des produits alimentaires aliment fermenté maïs technologie traditionnelle technologie alimentaire marketing consommation alimentaire enquête qualité texture restauration rapide environnement socioculturel http://aims.fao.org/aos/agrovoc/c_27521 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_4620 http://aims.fao.org/aos/agrovoc/c_3016 http://aims.fao.org/aos/agrovoc/c_7537 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_15578 http://aims.fao.org/aos/agrovoc/c_29146 http://aims.fao.org/aos/agrovoc/c_24950 http://aims.fao.org/aos/agrovoc/c_3253 Obodai, Mary Uduro-Yeboah, Charlotte Amoa-Awua, Wisdom Anyebuno, George Ofori, Hayford Annan, Theophilus Mestres, Christian Pallet, Dominique Kenkey production, vending, and consumption practices in Ghana |
description |
A survey was conducted to study production, vending, and consumption of kenkey, a sour dumpling in Ghana. Information was obtained on the socio-cultural profile of the actors, processing technologies, practices which adversely affected product quality, shelf life, and quality attributes important to consumers. Kenkey production and retailing was the domain of women, and carried out mainly as a family business in home-based operations. Three types of kenkey were encountered: Ga-, Fanti-, and nsiho-kenkey. Production was dominated by the Ga and Fanti socio-cultural groups but consumption cut across all socio-cultural groups. The majority of producers processed 10-100 kg of maize per week but frequency of production varied from 1 to 10 times in a week. Unit operations in kenkey production were labour intensive and manually carried out apart from milling. The texture of kenkey was more critical to most consumers than taste and depended on a procedure called aflatalization yielding a product with a semi-sticky, elastic consistency. |
format |
article |
topic_facet |
E73 - Économie de la consommation E70 - Commerce, commercialisation et distribution Q02 - Traitement et conservation des produits alimentaires aliment fermenté maïs technologie traditionnelle technologie alimentaire marketing consommation alimentaire enquête qualité texture restauration rapide environnement socioculturel http://aims.fao.org/aos/agrovoc/c_27521 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_4620 http://aims.fao.org/aos/agrovoc/c_3016 http://aims.fao.org/aos/agrovoc/c_7537 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_15578 http://aims.fao.org/aos/agrovoc/c_29146 http://aims.fao.org/aos/agrovoc/c_24950 http://aims.fao.org/aos/agrovoc/c_3253 |
author |
Obodai, Mary Uduro-Yeboah, Charlotte Amoa-Awua, Wisdom Anyebuno, George Ofori, Hayford Annan, Theophilus Mestres, Christian Pallet, Dominique |
author_facet |
Obodai, Mary Uduro-Yeboah, Charlotte Amoa-Awua, Wisdom Anyebuno, George Ofori, Hayford Annan, Theophilus Mestres, Christian Pallet, Dominique |
author_sort |
Obodai, Mary |
title |
Kenkey production, vending, and consumption practices in Ghana |
title_short |
Kenkey production, vending, and consumption practices in Ghana |
title_full |
Kenkey production, vending, and consumption practices in Ghana |
title_fullStr |
Kenkey production, vending, and consumption practices in Ghana |
title_full_unstemmed |
Kenkey production, vending, and consumption practices in Ghana |
title_sort |
kenkey production, vending, and consumption practices in ghana |
url |
http://agritrop.cirad.fr/575656/ http://agritrop.cirad.fr/575656/1/document_575656.pdf |
work_keys_str_mv |
AT obodaimary kenkeyproductionvendingandconsumptionpracticesinghana AT uduroyeboahcharlotte kenkeyproductionvendingandconsumptionpracticesinghana AT amoaawuawisdom kenkeyproductionvendingandconsumptionpracticesinghana AT anyebunogeorge kenkeyproductionvendingandconsumptionpracticesinghana AT oforihayford kenkeyproductionvendingandconsumptionpracticesinghana AT annantheophilus kenkeyproductionvendingandconsumptionpracticesinghana AT mestreschristian kenkeyproductionvendingandconsumptionpracticesinghana AT palletdominique kenkeyproductionvendingandconsumptionpracticesinghana |
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