Sensory profile and consumer acceptance of smoked Kitoza by Malagasy and European consumers in Madagascar. In Delivrable D 5.3.2.2. Initial report on sensory and African consumer acceptance for group 2. Project AFTER “African Food Tradition rEvisited by Research”

The sensory profile and consumer acceptance of Kitoza, a traditional Malagasy meat product, was explored. Kitoza sensory profile was performed with a panel (n=18) on 8 smoked Kitoza provided by 5 different producers, with 14 attributes generated in consensus. PCA representation showed that there was a clear difference between pork and beef samples. Pork Kitoza were more associated to fatty, salty, wet and smoked sensory characteristics. Beef Kitoza were associated to fibrous, darker, harder, roasted and elastic or, depending of the process, to spicy and sweet sensory characteristics. Four samples into four different clusters were selected for a consumer study with 200 Malagasy and European consumers. The mean overall acceptability of the four smoked Kitoza was 6.6 (like moderately). One way ANOVA showed that the least liked was a Beef Kitoza BZ Ivan described as fibrous and harder by the panellists and which significantly differed from the three others with a score of 6.2. Four groups of consumers were identified using a Cluster Analysis: Kitoza indifferent likers (29%), Pork Kitoza likers (25%), Beef Kitoza likers (25%) and BE BZ Ivan dislikers (20%). Consumption attitudes both by Malagasy and European consumers were analysed. Among the Europeans who accepted to participate to the study (36% of all the consumers), 61% were Kitoza likers against 51% among the Malagasy. However, the frequency of consumption was very low for both groups: 61% of Europeans never consumed and 51% of the Malagasy consumed rarely smoked Kitoza, which is an expensive product in Madagascar. 48% of Europeans declared that they would eat smoked Kitoza alone during a cocktail (38%) or with a vary sosoa rice (29%) while 34% of Malagasy consumers would prefer to eat it at breakfast with a vary sosoa rice (36%). Malagasy eat either beef (49%) or pork (51%) while 67 % of Europeans eat Beef Kitoza mainly. Their favourite piece of meat was for both the fillet. 64% of Europeans would prefer Kitoza added with salt while 70% of the Malagasy would prefer smoked Kitoza added with salt and other ingredients. All the consumers, almost unanimously, whether Europeans or Malagasy, responded they prefer a tender meat, grilled, smooth, with a dark or light colour.

Bibliographic Details

Main Authors:	Fliedel, Geneviève, Rakoto, Danielle, Andrianarison, Irène. Maria, Zoarilandy, T, Ramaroson, V., Rakotomalala, Voahangisoa, Razanamparany, Louisette, Ratsimba, Angela Irène, Andriamampianina, Hérizo Lalaina, Declemy, Anne-Laure, Bechoff, Aurélie, Jeannoda, Victor, Pallet, Dominique, Tomlins, Keith I.
Format:	monograph biblioteca
Language:	eng
Published:	s.n.
Subjects:	Q04 - Composition des produits alimentaires, E73 - Économie de la consommation,
Online Access:	http://agritrop.cirad.fr/576706/ http://agritrop.cirad.fr/576706/1/Delivrable%20on%20Sensory%20profile%20and%20consumer%20acceptance%20of%20smoked%20Kitoza%20by%20Malagasy%20and%20European%20consumers%20in%20Madagascar.pdf
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