Production and processing of meat constitute important activities that procure substantial revenues for breeders, food processors, and sellers, as well as supplying animal proteins to the populations of Niger. Among the meat products, kilichi is one of the most popular, made of a diversity of meats, but also produced in diverse forms. A survey involving 695 stakeholders was carried out to investigate kilichi production, selling, consumption, and quality perception in different regions known to be the highest production zones of kilichi in the country. Data collected were analysed by descriptive statistics and correspondence analyses. Production and commercialization of kilichi involved men exclusively, all from the Hausa ethnic group, with more than 80 per cent between 21 and 50 years old, all of Islamic religion and low educational level. Two categories of kilichi were produced from bovine, camel, ovine, and goat meat, comprising coated kilichi enrobed with sauce made from blends of ingredients and uncoated kilichi slightly seasoned. Within each category, types of kilichi were differentiated by the process, mainly involving enrobing, drying, and grilling, and the types of seasonings used, which probably affect the organoleptic, nutritional, and sanitary quality of kilichi. The quality attributes of kilichi are flavour, tenderness, friability, and shelf life. The survey also showed that the production of kilichi was artisanal, and unsanitary conditions prevailing in the workshops can result in unsafe food.

Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.

Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.

Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.

Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.

Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.

Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.

Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.

José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.

Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>

Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.

Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.

Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.

Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.

Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>

Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.

Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.

Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.

Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.

Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.

Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.

Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.

Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.

Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.

Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.

Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.

José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.

Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>

Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.

Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.

Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.

Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.

Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>

Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.

Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.

Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.

Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.

Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.

Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.

Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.

Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.

Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.

Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.

Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.

José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.

Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>

Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.

Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.

Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.

Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.

Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>

Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.

Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.

Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.

Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.

Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.

Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.

Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.

Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.

Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.

Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.

Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.

José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.

Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>

Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.

Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.

Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.

Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.

Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>

Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.

Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.

Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.

Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.