Food innovation in Mali
by Bankoro BagayokoEstimated delivery 3-12 business days
Format Paperback
Condition Brand New
Description Nowadays, the large West African cities are experiencing a very important urbanization. This has been followed by an increase in population. This increase in demography has generated an important need for food. Among these daily and indispensable needs, the consumption of white meat was unavoidable, as it was more available and accessible. A study conducted in Bamako on chicken consumption allowed us to learn more about the types of chicken consumed, the places where chickens are purchased, the culinary modes, the determinants of consumption, and the forms of innovation from production to the preparation of dishes, and food consumption. In detail, we used the quota method to survey 200 households, 200 out-of-home consumers, 150 restaurant owners, and 150 vendors. Chicken village is the most preferred. The reasons for eating out are the distance from home, work lunches/dinners, and missions. In the restaurants, the price of the dish is: roasted 3500 FCFA, grilled 5000 FCFA, braised 5000 FCF, fried 2000 FCFA. Quality is the criterion of choice for consumers.
