Improving food value chains for cereal doughs in West Africa: case study of mawè in Benin
Marcel Houngbédji | Sègla Wilfrid Padonou | Ana Maria d’Auchamp | Noël Akissoé | Moses Dachariga Mengu | Lene Jespersen | D. Joseph Hounhouigan
A good understanding of the socio-demographic and economic factors which characterize the food value chains (FVC) of traditional African fermented foods is a major prerequisite for developing and implementing scientific evidence-based policies towards the improvement of Africa’s food and nutrition security and sustainable agriculture. This study aims at identifying the key factors which shape the FVC for mawè and its derived products. Mawè is a traditional fermented cereal dough, widely consumed in Benin. The findings of the study show that mawè and its derived products are processed, marketed, and consumed through both ‘traditional’ and ‘traditional-to-modern’ value chains. The traditional chain plays a key role in facilitating food affordability for low-income people. However, the traditional-to-modern value chain is increasingly predominant, especially in an urbanized environment, and consequently offers greater opportunities for value chain upgrading for value-added processing of traditional fermented foods. The study offers insights into policy and research challenges in value chain upgrading.Committee on World Food Security (CFS) (2016) Inclusive Value Chains for Sustainable Agriculture and Scaled Up Food Security and Nutrition Outcomes [online], Rome, Italy: CFS 43 Background paper <https://europa.eu/capacity4dev/hunger-foodsecurity-nutrition/blog/inclusive-value-chains-sustainable-agriculture-and-scaled-food-security-and-nutrition-outcomes> [accessed 03 September 2018].
Dagnelie, P. (1998) Statistique théorique et appliquée: Inférence statistique à une et à deux dimensions, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université.
Da Silva, C.A. and De Souza Filho, H.M. (2007) Guidelines for Rapid Appraisals of Agrifood Chain Performance in Developing Countries [pdf], Rome, Italy: Food and Agriculture Organization <http://www.fao.org/3/a-a1475e.pdf> [accessed 03 September 2018].
Delisle, H. (1990) Patterns of urban food consumption in developing countries: perspective from the 1980’s [pdf], Rome, Italy: Food and Agriculture Organization <https://www.researchgate.net/profile/Helene_Delisle/publication/266883470_PATTERNS_OF_URBAN_FOOD_CONSUMPTION_IN_DEVELOPING_COUNTRIES_PERSPECTIVE_FROM_THE_1980’s/links/5575bf2108aeacff1ffe22fc/PATTERNS-OF-URBAN-FOOD-CONSUMPTION-IN-DEVELOPING-COUNTRIES-PERSPECTIVE-FROM-THE-1980s.pdf> [accessed 03 September 2018].
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FAO (2014) Food and Nutrition in Numbers, Rome, Italy: FAO <http://www.indiaenvironmentportal.org.in/files/file/food%20and%20nutrition%20in%20numbers%202014.pdf> [accessed 07 February 2019].
FAO, IFAD, UNICEF, WFP, and WHO (2017) The State of Food Security and Nutrition in the World 2017: Building Resilience for Peace and Food Security [pdf], Rome: FAO <http://www.fao.org/3/a-I7695e.pdf> [accessed 03 September 2018].
Gelli, A., Hawkes, C., Donovan, J., Harris, J., Allen, S., Brauw, A., Henson, S., Johnson, N., Garrett, J. and Ryckembusch, D. (2015) Value Chains and Nutrition: A Framework to Support the Identification, Design, and Evaluation of Interventions [pdf], Washington, DC: IFPRI Discussion Paper 01413 <https://a4nh.cgiar.org/files/2012/07/Value_chains_and_nutrition_A_framework_to_support_the_identification_design_and_evaluation_of_interventions.pdf> [accessed 03 September 2018].
Gillespie, S., van den Bold, M., Hodge, J. and Herforth, A. (2015) ‘Leveraging agriculture for nutrition in South Asia and East Africa: examining the enabling environment through stakeholder perceptions’, Food Security 7: 463–77 <https://doi.org/10.1007/s12571-015-0449-6>.
Goldman, A., Ramaswami, S. and Krider, R. (2002) ‘Barriers to the advancement of modern food retail formats: theory and measurement’, Journal of Retailing 78: 281–95 <https://doi.org/10.1016/S0022-4359(02)00098-2>.
Gómez, M. and Ricketts, K.D. (2013) ‘Food value chain transformations in developing countries: selected hypotheses on nutritional implications’, Food Policy 42: 139–50 <https://doi.org/10.1016/j.foodpol.2013.06.010>.
Gómez, M., Barrett, C., Buck, L., De Groote, H., Ferris, S., Gao, O., McCullough, E., Miller, D.D., Outhred, H., Pell, A.N., Reardon, T., Retnanestri, M., Ruben, R., Struebi, P., Swinnen, J., Touesnard, M.A., Weinberger, K., Keatinge, J.D.H., Milstein, M.B. and Yang, R.Y. (2011) ‘Food value chains, sustainability indicators, and poverty alleviation’, Science 332 (6034): 1154–5.
Hawkes, C. (2009) ‘Identifying innovative interventions to promote healthy eating using consumption-oriented food supply chain analysis’, Journal of Hunger & Environmental Nutrition 4: 336–56 <https://doi.org/10.1080/19320240903321243>.
Hawkes, C. and Ruel, M. (2011) Value Chains for Nutrition: Leveraging Agriculture for Improving Nutrition & Health [pdf], 2020 Conference Brief 4, Washington, DC: International Food Policy Research Institute <http://www.a4nh.cgiar.org/files/2013/06/ValueChainsForNutrition.pdf> [accessed 03 September 2018].
Henson, S. and Reardon, T. (2005) ‘Private agri-food standards: implications for food policy and the agrifood system’, Food Policy 30(3): 241–53 <https://doi.org/10.1016/j.foodpol.2005.05.002>.
Houngbédji, M. (2015) Valorisation du riz local: optimisation du procédé traditionnel de production de Ablo à base de brisures de riz, Abomey-Calavi, Benin: Thèse de Diplôme d’Etudes Approfondies, Faculté des Sciences Agronomiques.
Houngbédji, M., Johansen, P., Padonou, S.W., Akissoé, N., Arneborg, N., Nielsen, D.S., Hounhouigan, D.J. and Jespersen, L. (2018a) ‘Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa’, Food Microbiology 76: 267–78 <https://doi.org/10.1016/j.fm.2018.06.005>.
Houngbédji, M., Madodé, Y.E., Mestres, C., Akissoé, N., Manful, J., Matignon, B., Grabulos, J. and Hounhouigan, D.J. (2018b) ‘The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough’, Journal of Cereal Science 80: 1–8 <https://doi.org/10.1016/j.jcs.2018.01.006>.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawè Production in Benin: Physical, Chemical and Microbiological Aspects [online], PhD thesis, Wageningen, Netherlands: Agricultural University Wageningen <http://library.wur.nl/WebQuery/wurpubs/fulltext/202309> [accessed 03 September 2018].
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.M. and Rombouts, F.M. (1993) ‘Changes in the physico-chemical properties of maize during natural fermentation of mawè’, Journal of Cereal Science 17(3): 291–300 <https://doi.org/10.1006/jcrs.1993.1027>.
Icard-Vernière, C., Ouattara, L.L., Avallone, S., Hounhouigan, J., Kayodé, P., Amoussa, W. and Fatoumata, B. (2010) Recettes locales des plats á base de mil, sorgho ou maïs et de leurs sauces fréquement consommés par les jeunes enfants au Burkina Faso et au Bénin [pdf], INSTAPA project report, Montpellier, France: Institut de Recherche pour le Developpement <http://www.nutripass.ird.fr/content/download/34342/263262/version/3/file/livret+recettes+Burkina+Faso-B%C3%A9nin-1.pdf> [accessed 03 September 2018].
Jespersen, L., Halm, M., Kpodo, K. and Jakobsen, M. (1994) ‘Significance of yeasts and molds occurring in maize dough fermentation for “kenkey” production’, International Journal of Food Microbiology 24(1-2): 239–48 <https://doi.org/10.1016/0168-1605(94)90122-8>.
Johnson, P.N.T. and Halm, M. (1998) ‘Maize quality requirements of producers of six traditional Ghanaian maize products’, Ghana Journal of Agricultural Science 31: 203–9 <http://dx.doi.org/10.4314/gjas.v31i2.1931>.
Kayode, A.P., Adegbidi, A., Hounhouigan, J.D., Linnemann, A.R. and Nout, M.J.R. (2005) ‘Quality of farmers varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44(4): 271–94 <https://doi.org/10.1080/03670240500187302>.
Lee, J., Gereffi, G. and Beauvais, J. (2010) ‘Global value chains and agrifood standards: challenges and possibilities for smallholders in developing countries’, Proceedings of the National Academy of Sciences 109(31): 12326–31 <http://www.pnas.org/content/109/31/12326.short>
Mello, J.A., Gans, K.M., Risica, P.M., Kirtania, U., Strolla, L.O. and Fournier, L. (2010) ‘How is food insecurity associated with dietary behaviors? An analysis with low-income, ethnically diverse participants in a nutrition intervention study’, Journal of the American Dietetic Association 110(12): 1906–11 <https://doi.org/10.1016/j.jada.2010.09.011>.
Nago, C.M. and Hounhouigan, D.J. (1998) La transformation alimentaire traditionnelle des céréales au Bénin [pdf], Cotonou, Bénin: Les Publications du Centre Régional de Nutrition et d’Alimentation Appliquées <https://www.researchgate.net/profile/Djidjoho_Hounhouigan/publication/262899168_LA_TRANSFORMATION_ALIMENTAIRE_TRADITIONNELLE_DES_CEREALES_AU_BENIN/links/0c9605391ce2bb134d000000/LA-TRANSFORMATION-ALIMENTAIRE-TRADITIONNELLE-DES-CEREALES-AU-BENIN.pdf> [accessed 03 September 2018].
Nago, C.M., Devautour, H. and Muchnik, J. (1990) ‘Technical resources of food processing micro-enterprises in Benin’, Agritrop 14(3): 7–12 <https://www.cabdirect.org/cabdirect/abstract/19916777338>
Neven, D. (2014) Developing Sustainable Food Value Chains: Guiding Principles [pdf], Rome, Italy: Food and Agriculture Organization <http://www.fao.org/3/a-i3953e.pdf> [accessed 03 September 2018].
Nout, M.J.R. (2009) ‘Rich nutrition from the poorest: cereal fermentations in Africa and Asia’, Food Microbiology 26: 685–92 <https://doi.org/10.1016/j.fm.2009.07.002>.
Oguttu, J.W., McCrindle, C.M.E., Makita, K. and Grace, D. (2014) ‘Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa’, Food Control 45: 87–94 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Pinstrup-Andersen, P. and Waston, D.D. (2011) Food Policy for Developing Countries: The Role of Government in Global, National, and Local Food Systems, Ithaca and London: Cornell University Press.
Reardon, T. and Gulati, A. (2008) The Supermarket Revolution in Developing Countries: Policies for ‘Competitiveness with Inclusiveness’ [online], Washington, DC: International Food Policy Research Institute <http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/10353> [accessed 03 September 2018].
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalode, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan: a yogurt-like cereal product from West Africa’, Food Chain 2(2): 207–20 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Songré-Ouattara, L.T., Mouquet-Rivier, C., Verniere, C., Humblot, D.B. and Guyot, J.P. (2008) ‘Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition’, International Journal of Food Microbiology 128(2): 395–400 <http://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.004>.
Soro-Yao, A.A., Brou, K., Koussémon, M. and Djè, K.M. (2014) ‘Proximate composition and microbiological quality of millet gruels sold in Abidjan (Côte d’Ivoire)’, International Journal of Agriculture Innovations and Research 2(4): 472–9.
Swinburn, B., Dominich, C.H. and Vandevijvere, S. (2014) Benchmarking Food Environments: Experts’ Assessments of Policy Gaps and Priorities for the New Zealand Government [online], Auckland: University of Auckland <https://www.researchgate.net/publication/315666861_Benchmarking_food_environments_Experts’_Assessments_of_Policy_Gaps_and_Priorities_for_the_New_Zealand_Government> [accessed 03 September 2018].
Thuillier-Cerdan, C. and Bricas, N. (1998) La consommation et la distribution alimentaire à Cotonou (Bénin) [online], Montpellier, France: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Food and Agriculture Organization <https://hal.archives-ouvertes.fr/hal-00412239/document> [accessed 03 September 2018].
Trentmann, C., Latzke, U., Jülich, E. and Oppeln, C.V. (2015) Orientation Framework: Sustainable Food and Nutrition Security [PDF], Deutsche Welthungerhilfe <https://www.welthungerhilfe.org/fileadmin/pictures/publications/en/project_and_professional_papers/2015-concept-paper-orientation-framework-sustainable-food-and-nutrition-security.pdf> [accessed 03 September 2018].
Yang, R.Y. and Hanson, P.M. (2009) ‘Improved food availability for food security in Asia-Pacific region’, Asia Pacific Journal of Clinical Nutrition 18(4): 633–7 <http://dx.doi.org/10.6133%2fapjcn.2009.18.4.24>.
Committee on World Food Security (CFS) (2016) Inclusive Value Chains for Sustainable Agriculture and Scaled Up Food Security and Nutrition Outcomes [online], Rome, Italy: CFS 43 Background paper <https://europa.eu/capacity4dev/hunger-foodsecurity-nutrition/blog/inclusive-value-chains-sustainable-agriculture-and-scaled-food-security-and-nutrition-outcomes> [accessed 03 September 2018].
Dagnelie, P. (1998) Statistique théorique et appliquée: Inférence statistique à une et à deux dimensions, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université.
Da Silva, C.A. and De Souza Filho, H.M. (2007) Guidelines for Rapid Appraisals of Agrifood Chain Performance in Developing Countries [pdf], Rome, Italy: Food and Agriculture Organization <http://www.fao.org/3/a-a1475e.pdf> [accessed 03 September 2018].
Delisle, H. (1990) Patterns of urban food consumption in developing countries: perspective from the 1980’s [pdf], Rome, Italy: Food and Agriculture Organization <https://www.researchgate.net/profile/Helene_Delisle/publication/266883470_PATTERNS_OF_URBAN_FOOD_CONSUMPTION_IN_DEVELOPING_COUNTRIES_PERSPECTIVE_FROM_THE_1980’s/links/5575bf2108aeacff1ffe22fc/PATTERNS-OF-URBAN-FOOD-CONSUMPTION-IN-DEVELOPING-COUNTRIES-PERSPECTIVE-FROM-THE-1980s.pdf> [accessed 03 September 2018].
Food and Agriculture Organization (FAO) (2013) The State of Food and Agriculture: Food Systems for Better Nutrition, Rome, Italy: Food and Agriculture Organization <http://www.fao.org/docrep/018/i3300e/i3300e.pdf> [accessed 03 September 2018].
FAO (2014) Food and Nutrition in Numbers, Rome, Italy: FAO <http://www.indiaenvironmentportal.org.in/files/file/food%20and%20nutrition%20in%20numbers%202014.pdf> [accessed 07 February 2019].
FAO, IFAD, UNICEF, WFP, and WHO (2017) The State of Food Security and Nutrition in the World 2017: Building Resilience for Peace and Food Security [pdf], Rome: FAO <http://www.fao.org/3/a-I7695e.pdf> [accessed 03 September 2018].
Gelli, A., Hawkes, C., Donovan, J., Harris, J., Allen, S., Brauw, A., Henson, S., Johnson, N., Garrett, J. and Ryckembusch, D. (2015) Value Chains and Nutrition: A Framework to Support the Identification, Design, and Evaluation of Interventions [pdf], Washington, DC: IFPRI Discussion Paper 01413 <https://a4nh.cgiar.org/files/2012/07/Value_chains_and_nutrition_A_framework_to_support_the_identification_design_and_evaluation_of_interventions.pdf> [accessed 03 September 2018].
Gillespie, S., van den Bold, M., Hodge, J. and Herforth, A. (2015) ‘Leveraging agriculture for nutrition in South Asia and East Africa: examining the enabling environment through stakeholder perceptions’, Food Security 7: 463–77 <https://doi.org/10.1007/s12571-015-0449-6>.
Goldman, A., Ramaswami, S. and Krider, R. (2002) ‘Barriers to the advancement of modern food retail formats: theory and measurement’, Journal of Retailing 78: 281–95 <https://doi.org/10.1016/S0022-4359(02)00098-2>.
Gómez, M. and Ricketts, K.D. (2013) ‘Food value chain transformations in developing countries: selected hypotheses on nutritional implications’, Food Policy 42: 139–50 <https://doi.org/10.1016/j.foodpol.2013.06.010>.
Gómez, M., Barrett, C., Buck, L., De Groote, H., Ferris, S., Gao, O., McCullough, E., Miller, D.D., Outhred, H., Pell, A.N., Reardon, T., Retnanestri, M., Ruben, R., Struebi, P., Swinnen, J., Touesnard, M.A., Weinberger, K., Keatinge, J.D.H., Milstein, M.B. and Yang, R.Y. (2011) ‘Food value chains, sustainability indicators, and poverty alleviation’, Science 332 (6034): 1154–5.
Hawkes, C. (2009) ‘Identifying innovative interventions to promote healthy eating using consumption-oriented food supply chain analysis’, Journal of Hunger & Environmental Nutrition 4: 336–56 <https://doi.org/10.1080/19320240903321243>.
Hawkes, C. and Ruel, M. (2011) Value Chains for Nutrition: Leveraging Agriculture for Improving Nutrition & Health [pdf], 2020 Conference Brief 4, Washington, DC: International Food Policy Research Institute <http://www.a4nh.cgiar.org/files/2013/06/ValueChainsForNutrition.pdf> [accessed 03 September 2018].
Henson, S. and Reardon, T. (2005) ‘Private agri-food standards: implications for food policy and the agrifood system’, Food Policy 30(3): 241–53 <https://doi.org/10.1016/j.foodpol.2005.05.002>.
Houngbédji, M. (2015) Valorisation du riz local: optimisation du procédé traditionnel de production de Ablo à base de brisures de riz, Abomey-Calavi, Benin: Thèse de Diplôme d’Etudes Approfondies, Faculté des Sciences Agronomiques.
Houngbédji, M., Johansen, P., Padonou, S.W., Akissoé, N., Arneborg, N., Nielsen, D.S., Hounhouigan, D.J. and Jespersen, L. (2018a) ‘Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa’, Food Microbiology 76: 267–78 <https://doi.org/10.1016/j.fm.2018.06.005>.
Houngbédji, M., Madodé, Y.E., Mestres, C., Akissoé, N., Manful, J., Matignon, B., Grabulos, J. and Hounhouigan, D.J. (2018b) ‘The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough’, Journal of Cereal Science 80: 1–8 <https://doi.org/10.1016/j.jcs.2018.01.006>.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawè Production in Benin: Physical, Chemical and Microbiological Aspects [online], PhD thesis, Wageningen, Netherlands: Agricultural University Wageningen <http://library.wur.nl/WebQuery/wurpubs/fulltext/202309> [accessed 03 September 2018].
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.M. and Rombouts, F.M. (1993) ‘Changes in the physico-chemical properties of maize during natural fermentation of mawè’, Journal of Cereal Science 17(3): 291–300 <https://doi.org/10.1006/jcrs.1993.1027>.
Icard-Vernière, C., Ouattara, L.L., Avallone, S., Hounhouigan, J., Kayodé, P., Amoussa, W. and Fatoumata, B. (2010) Recettes locales des plats á base de mil, sorgho ou maïs et de leurs sauces fréquement consommés par les jeunes enfants au Burkina Faso et au Bénin [pdf], INSTAPA project report, Montpellier, France: Institut de Recherche pour le Developpement <http://www.nutripass.ird.fr/content/download/34342/263262/version/3/file/livret+recettes+Burkina+Faso-B%C3%A9nin-1.pdf> [accessed 03 September 2018].
Jespersen, L., Halm, M., Kpodo, K. and Jakobsen, M. (1994) ‘Significance of yeasts and molds occurring in maize dough fermentation for “kenkey” production’, International Journal of Food Microbiology 24(1-2): 239–48 <https://doi.org/10.1016/0168-1605(94)90122-8>.
Johnson, P.N.T. and Halm, M. (1998) ‘Maize quality requirements of producers of six traditional Ghanaian maize products’, Ghana Journal of Agricultural Science 31: 203–9 <http://dx.doi.org/10.4314/gjas.v31i2.1931>.
Kayode, A.P., Adegbidi, A., Hounhouigan, J.D., Linnemann, A.R. and Nout, M.J.R. (2005) ‘Quality of farmers varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44(4): 271–94 <https://doi.org/10.1080/03670240500187302>.
Lee, J., Gereffi, G. and Beauvais, J. (2010) ‘Global value chains and agrifood standards: challenges and possibilities for smallholders in developing countries’, Proceedings of the National Academy of Sciences 109(31): 12326–31 <http://www.pnas.org/content/109/31/12326.short>
Mello, J.A., Gans, K.M., Risica, P.M., Kirtania, U., Strolla, L.O. and Fournier, L. (2010) ‘How is food insecurity associated with dietary behaviors? An analysis with low-income, ethnically diverse participants in a nutrition intervention study’, Journal of the American Dietetic Association 110(12): 1906–11 <https://doi.org/10.1016/j.jada.2010.09.011>.
Nago, C.M. and Hounhouigan, D.J. (1998) La transformation alimentaire traditionnelle des céréales au Bénin [pdf], Cotonou, Bénin: Les Publications du Centre Régional de Nutrition et d’Alimentation Appliquées <https://www.researchgate.net/profile/Djidjoho_Hounhouigan/publication/262899168_LA_TRANSFORMATION_ALIMENTAIRE_TRADITIONNELLE_DES_CEREALES_AU_BENIN/links/0c9605391ce2bb134d000000/LA-TRANSFORMATION-ALIMENTAIRE-TRADITIONNELLE-DES-CEREALES-AU-BENIN.pdf> [accessed 03 September 2018].
Nago, C.M., Devautour, H. and Muchnik, J. (1990) ‘Technical resources of food processing micro-enterprises in Benin’, Agritrop 14(3): 7–12 <https://www.cabdirect.org/cabdirect/abstract/19916777338>
Neven, D. (2014) Developing Sustainable Food Value Chains: Guiding Principles [pdf], Rome, Italy: Food and Agriculture Organization <http://www.fao.org/3/a-i3953e.pdf> [accessed 03 September 2018].
Nout, M.J.R. (2009) ‘Rich nutrition from the poorest: cereal fermentations in Africa and Asia’, Food Microbiology 26: 685–92 <https://doi.org/10.1016/j.fm.2009.07.002>.
Oguttu, J.W., McCrindle, C.M.E., Makita, K. and Grace, D. (2014) ‘Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa’, Food Control 45: 87–94 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Pinstrup-Andersen, P. and Waston, D.D. (2011) Food Policy for Developing Countries: The Role of Government in Global, National, and Local Food Systems, Ithaca and London: Cornell University Press.
Reardon, T. and Gulati, A. (2008) The Supermarket Revolution in Developing Countries: Policies for ‘Competitiveness with Inclusiveness’ [online], Washington, DC: International Food Policy Research Institute <http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/10353> [accessed 03 September 2018].
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalode, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan: a yogurt-like cereal product from West Africa’, Food Chain 2(2): 207–20 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Songré-Ouattara, L.T., Mouquet-Rivier, C., Verniere, C., Humblot, D.B. and Guyot, J.P. (2008) ‘Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition’, International Journal of Food Microbiology 128(2): 395–400 <http://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.004>.
Soro-Yao, A.A., Brou, K., Koussémon, M. and Djè, K.M. (2014) ‘Proximate composition and microbiological quality of millet gruels sold in Abidjan (Côte d’Ivoire)’, International Journal of Agriculture Innovations and Research 2(4): 472–9.
Swinburn, B., Dominich, C.H. and Vandevijvere, S. (2014) Benchmarking Food Environments: Experts’ Assessments of Policy Gaps and Priorities for the New Zealand Government [online], Auckland: University of Auckland <https://www.researchgate.net/publication/315666861_Benchmarking_food_environments_Experts’_Assessments_of_Policy_Gaps_and_Priorities_for_the_New_Zealand_Government> [accessed 03 September 2018].
Thuillier-Cerdan, C. and Bricas, N. (1998) La consommation et la distribution alimentaire à Cotonou (Bénin) [online], Montpellier, France: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Food and Agriculture Organization <https://hal.archives-ouvertes.fr/hal-00412239/document> [accessed 03 September 2018].
Trentmann, C., Latzke, U., Jülich, E. and Oppeln, C.V. (2015) Orientation Framework: Sustainable Food and Nutrition Security [PDF], Deutsche Welthungerhilfe <https://www.welthungerhilfe.org/fileadmin/pictures/publications/en/project_and_professional_papers/2015-concept-paper-orientation-framework-sustainable-food-and-nutrition-security.pdf> [accessed 03 September 2018].
Yang, R.Y. and Hanson, P.M. (2009) ‘Improved food availability for food security in Asia-Pacific region’, Asia Pacific Journal of Clinical Nutrition 18(4): 633–7 <http://dx.doi.org/10.6133%2fapjcn.2009.18.4.24>.
Committee on World Food Security (CFS) (2016) Inclusive Value Chains for Sustainable Agriculture and Scaled Up Food Security and Nutrition Outcomes [online], Rome, Italy: CFS 43 Background paper <https://europa.eu/capacity4dev/hunger-foodsecurity-nutrition/blog/inclusive-value-chains-sustainable-agriculture-and-scaled-food-security-and-nutrition-outcomes> [accessed 03 September 2018].
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FAO (2014) Food and Nutrition in Numbers, Rome, Italy: FAO <http://www.indiaenvironmentportal.org.in/files/file/food%20and%20nutrition%20in%20numbers%202014.pdf> [accessed 07 February 2019].
FAO, IFAD, UNICEF, WFP, and WHO (2017) The State of Food Security and Nutrition in the World 2017: Building Resilience for Peace and Food Security [pdf], Rome: FAO <http://www.fao.org/3/a-I7695e.pdf> [accessed 03 September 2018].
Gelli, A., Hawkes, C., Donovan, J., Harris, J., Allen, S., Brauw, A., Henson, S., Johnson, N., Garrett, J. and Ryckembusch, D. (2015) Value Chains and Nutrition: A Framework to Support the Identification, Design, and Evaluation of Interventions [pdf], Washington, DC: IFPRI Discussion Paper 01413 <https://a4nh.cgiar.org/files/2012/07/Value_chains_and_nutrition_A_framework_to_support_the_identification_design_and_evaluation_of_interventions.pdf> [accessed 03 September 2018].
Gillespie, S., van den Bold, M., Hodge, J. and Herforth, A. (2015) ‘Leveraging agriculture for nutrition in South Asia and East Africa: examining the enabling environment through stakeholder perceptions’, Food Security 7: 463–77 <https://doi.org/10.1007/s12571-015-0449-6>.
Goldman, A., Ramaswami, S. and Krider, R. (2002) ‘Barriers to the advancement of modern food retail formats: theory and measurement’, Journal of Retailing 78: 281–95 <https://doi.org/10.1016/S0022-4359(02)00098-2>.
Gómez, M. and Ricketts, K.D. (2013) ‘Food value chain transformations in developing countries: selected hypotheses on nutritional implications’, Food Policy 42: 139–50 <https://doi.org/10.1016/j.foodpol.2013.06.010>.
Gómez, M., Barrett, C., Buck, L., De Groote, H., Ferris, S., Gao, O., McCullough, E., Miller, D.D., Outhred, H., Pell, A.N., Reardon, T., Retnanestri, M., Ruben, R., Struebi, P., Swinnen, J., Touesnard, M.A., Weinberger, K., Keatinge, J.D.H., Milstein, M.B. and Yang, R.Y. (2011) ‘Food value chains, sustainability indicators, and poverty alleviation’, Science 332 (6034): 1154–5.
Hawkes, C. (2009) ‘Identifying innovative interventions to promote healthy eating using consumption-oriented food supply chain analysis’, Journal of Hunger & Environmental Nutrition 4: 336–56 <https://doi.org/10.1080/19320240903321243>.
Hawkes, C. and Ruel, M. (2011) Value Chains for Nutrition: Leveraging Agriculture for Improving Nutrition & Health [pdf], 2020 Conference Brief 4, Washington, DC: International Food Policy Research Institute <http://www.a4nh.cgiar.org/files/2013/06/ValueChainsForNutrition.pdf> [accessed 03 September 2018].
Henson, S. and Reardon, T. (2005) ‘Private agri-food standards: implications for food policy and the agrifood system’, Food Policy 30(3): 241–53 <https://doi.org/10.1016/j.foodpol.2005.05.002>.
Houngbédji, M. (2015) Valorisation du riz local: optimisation du procédé traditionnel de production de Ablo à base de brisures de riz, Abomey-Calavi, Benin: Thèse de Diplôme d’Etudes Approfondies, Faculté des Sciences Agronomiques.
Houngbédji, M., Johansen, P., Padonou, S.W., Akissoé, N., Arneborg, N., Nielsen, D.S., Hounhouigan, D.J. and Jespersen, L. (2018a) ‘Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa’, Food Microbiology 76: 267–78 <https://doi.org/10.1016/j.fm.2018.06.005>.
Houngbédji, M., Madodé, Y.E., Mestres, C., Akissoé, N., Manful, J., Matignon, B., Grabulos, J. and Hounhouigan, D.J. (2018b) ‘The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough’, Journal of Cereal Science 80: 1–8 <https://doi.org/10.1016/j.jcs.2018.01.006>.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawè Production in Benin: Physical, Chemical and Microbiological Aspects [online], PhD thesis, Wageningen, Netherlands: Agricultural University Wageningen <http://library.wur.nl/WebQuery/wurpubs/fulltext/202309> [accessed 03 September 2018].
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.M. and Rombouts, F.M. (1993) ‘Changes in the physico-chemical properties of maize during natural fermentation of mawè’, Journal of Cereal Science 17(3): 291–300 <https://doi.org/10.1006/jcrs.1993.1027>.
Icard-Vernière, C., Ouattara, L.L., Avallone, S., Hounhouigan, J., Kayodé, P., Amoussa, W. and Fatoumata, B. (2010) Recettes locales des plats á base de mil, sorgho ou maïs et de leurs sauces fréquement consommés par les jeunes enfants au Burkina Faso et au Bénin [pdf], INSTAPA project report, Montpellier, France: Institut de Recherche pour le Developpement <http://www.nutripass.ird.fr/content/download/34342/263262/version/3/file/livret+recettes+Burkina+Faso-B%C3%A9nin-1.pdf> [accessed 03 September 2018].
Jespersen, L., Halm, M., Kpodo, K. and Jakobsen, M. (1994) ‘Significance of yeasts and molds occurring in maize dough fermentation for “kenkey” production’, International Journal of Food Microbiology 24(1-2): 239–48 <https://doi.org/10.1016/0168-1605(94)90122-8>.
Johnson, P.N.T. and Halm, M. (1998) ‘Maize quality requirements of producers of six traditional Ghanaian maize products’, Ghana Journal of Agricultural Science 31: 203–9 <http://dx.doi.org/10.4314/gjas.v31i2.1931>.
Kayode, A.P., Adegbidi, A., Hounhouigan, J.D., Linnemann, A.R. and Nout, M.J.R. (2005) ‘Quality of farmers varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44(4): 271–94 <https://doi.org/10.1080/03670240500187302>.
Lee, J., Gereffi, G. and Beauvais, J. (2010) ‘Global value chains and agrifood standards: challenges and possibilities for smallholders in developing countries’, Proceedings of the National Academy of Sciences 109(31): 12326–31 <http://www.pnas.org/content/109/31/12326.short>
Mello, J.A., Gans, K.M., Risica, P.M., Kirtania, U., Strolla, L.O. and Fournier, L. (2010) ‘How is food insecurity associated with dietary behaviors? An analysis with low-income, ethnically diverse participants in a nutrition intervention study’, Journal of the American Dietetic Association 110(12): 1906–11 <https://doi.org/10.1016/j.jada.2010.09.011>.
Nago, C.M. and Hounhouigan, D.J. (1998) La transformation alimentaire traditionnelle des céréales au Bénin [pdf], Cotonou, Bénin: Les Publications du Centre Régional de Nutrition et d’Alimentation Appliquées <https://www.researchgate.net/profile/Djidjoho_Hounhouigan/publication/262899168_LA_TRANSFORMATION_ALIMENTAIRE_TRADITIONNELLE_DES_CEREALES_AU_BENIN/links/0c9605391ce2bb134d000000/LA-TRANSFORMATION-ALIMENTAIRE-TRADITIONNELLE-DES-CEREALES-AU-BENIN.pdf> [accessed 03 September 2018].
Nago, C.M., Devautour, H. and Muchnik, J. (1990) ‘Technical resources of food processing micro-enterprises in Benin’, Agritrop 14(3): 7–12 <https://www.cabdirect.org/cabdirect/abstract/19916777338>
Neven, D. (2014) Developing Sustainable Food Value Chains: Guiding Principles [pdf], Rome, Italy: Food and Agriculture Organization <http://www.fao.org/3/a-i3953e.pdf> [accessed 03 September 2018].
Nout, M.J.R. (2009) ‘Rich nutrition from the poorest: cereal fermentations in Africa and Asia’, Food Microbiology 26: 685–92 <https://doi.org/10.1016/j.fm.2009.07.002>.
Oguttu, J.W., McCrindle, C.M.E., Makita, K. and Grace, D. (2014) ‘Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa’, Food Control 45: 87–94 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Pinstrup-Andersen, P. and Waston, D.D. (2011) Food Policy for Developing Countries: The Role of Government in Global, National, and Local Food Systems, Ithaca and London: Cornell University Press.
Reardon, T. and Gulati, A. (2008) The Supermarket Revolution in Developing Countries: Policies for ‘Competitiveness with Inclusiveness’ [online], Washington, DC: International Food Policy Research Institute <http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/10353> [accessed 03 September 2018].
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalode, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan: a yogurt-like cereal product from West Africa’, Food Chain 2(2): 207–20 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Songré-Ouattara, L.T., Mouquet-Rivier, C., Verniere, C., Humblot, D.B. and Guyot, J.P. (2008) ‘Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition’, International Journal of Food Microbiology 128(2): 395–400 <http://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.004>.
Soro-Yao, A.A., Brou, K., Koussémon, M. and Djè, K.M. (2014) ‘Proximate composition and microbiological quality of millet gruels sold in Abidjan (Côte d’Ivoire)’, International Journal of Agriculture Innovations and Research 2(4): 472–9.
Swinburn, B., Dominich, C.H. and Vandevijvere, S. (2014) Benchmarking Food Environments: Experts’ Assessments of Policy Gaps and Priorities for the New Zealand Government [online], Auckland: University of Auckland <https://www.researchgate.net/publication/315666861_Benchmarking_food_environments_Experts’_Assessments_of_Policy_Gaps_and_Priorities_for_the_New_Zealand_Government> [accessed 03 September 2018].
Thuillier-Cerdan, C. and Bricas, N. (1998) La consommation et la distribution alimentaire à Cotonou (Bénin) [online], Montpellier, France: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Food and Agriculture Organization <https://hal.archives-ouvertes.fr/hal-00412239/document> [accessed 03 September 2018].
Trentmann, C., Latzke, U., Jülich, E. and Oppeln, C.V. (2015) Orientation Framework: Sustainable Food and Nutrition Security [PDF], Deutsche Welthungerhilfe <https://www.welthungerhilfe.org/fileadmin/pictures/publications/en/project_and_professional_papers/2015-concept-paper-orientation-framework-sustainable-food-and-nutrition-security.pdf> [accessed 03 September 2018].
Yang, R.Y. and Hanson, P.M. (2009) ‘Improved food availability for food security in Asia-Pacific region’, Asia Pacific Journal of Clinical Nutrition 18(4): 633–7 <http://dx.doi.org/10.6133%2fapjcn.2009.18.4.24>.
Committee on World Food Security (CFS) (2016) Inclusive Value Chains for Sustainable Agriculture and Scaled Up Food Security and Nutrition Outcomes [online], Rome, Italy: CFS 43 Background paper <https://europa.eu/capacity4dev/hunger-foodsecurity-nutrition/blog/inclusive-value-chains-sustainable-agriculture-and-scaled-food-security-and-nutrition-outcomes> [accessed 03 September 2018].
Dagnelie, P. (1998) Statistique théorique et appliquée: Inférence statistique à une et à deux dimensions, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université.
Da Silva, C.A. and De Souza Filho, H.M. (2007) Guidelines for Rapid Appraisals of Agrifood Chain Performance in Developing Countries [pdf], Rome, Italy: Food and Agriculture Organization <http://www.fao.org/3/a-a1475e.pdf> [accessed 03 September 2018].
Delisle, H. (1990) Patterns of urban food consumption in developing countries: perspective from the 1980’s [pdf], Rome, Italy: Food and Agriculture Organization <https://www.researchgate.net/profile/Helene_Delisle/publication/266883470_PATTERNS_OF_URBAN_FOOD_CONSUMPTION_IN_DEVELOPING_COUNTRIES_PERSPECTIVE_FROM_THE_1980’s/links/5575bf2108aeacff1ffe22fc/PATTERNS-OF-URBAN-FOOD-CONSUMPTION-IN-DEVELOPING-COUNTRIES-PERSPECTIVE-FROM-THE-1980s.pdf> [accessed 03 September 2018].
Food and Agriculture Organization (FAO) (2013) The State of Food and Agriculture: Food Systems for Better Nutrition, Rome, Italy: Food and Agriculture Organization <http://www.fao.org/docrep/018/i3300e/i3300e.pdf> [accessed 03 September 2018].
FAO (2014) Food and Nutrition in Numbers, Rome, Italy: FAO <http://www.indiaenvironmentportal.org.in/files/file/food%20and%20nutrition%20in%20numbers%202014.pdf> [accessed 07 February 2019].
FAO, IFAD, UNICEF, WFP, and WHO (2017) The State of Food Security and Nutrition in the World 2017: Building Resilience for Peace and Food Security [pdf], Rome: FAO <http://www.fao.org/3/a-I7695e.pdf> [accessed 03 September 2018].
Gelli, A., Hawkes, C., Donovan, J., Harris, J., Allen, S., Brauw, A., Henson, S., Johnson, N., Garrett, J. and Ryckembusch, D. (2015) Value Chains and Nutrition: A Framework to Support the Identification, Design, and Evaluation of Interventions [pdf], Washington, DC: IFPRI Discussion Paper 01413 <https://a4nh.cgiar.org/files/2012/07/Value_chains_and_nutrition_A_framework_to_support_the_identification_design_and_evaluation_of_interventions.pdf> [accessed 03 September 2018].
Gillespie, S., van den Bold, M., Hodge, J. and Herforth, A. (2015) ‘Leveraging agriculture for nutrition in South Asia and East Africa: examining the enabling environment through stakeholder perceptions’, Food Security 7: 463–77 <https://doi.org/10.1007/s12571-015-0449-6>.
Goldman, A., Ramaswami, S. and Krider, R. (2002) ‘Barriers to the advancement of modern food retail formats: theory and measurement’, Journal of Retailing 78: 281–95 <https://doi.org/10.1016/S0022-4359(02)00098-2>.
Gómez, M. and Ricketts, K.D. (2013) ‘Food value chain transformations in developing countries: selected hypotheses on nutritional implications’, Food Policy 42: 139–50 <https://doi.org/10.1016/j.foodpol.2013.06.010>.
Gómez, M., Barrett, C., Buck, L., De Groote, H., Ferris, S., Gao, O., McCullough, E., Miller, D.D., Outhred, H., Pell, A.N., Reardon, T., Retnanestri, M., Ruben, R., Struebi, P., Swinnen, J., Touesnard, M.A., Weinberger, K., Keatinge, J.D.H., Milstein, M.B. and Yang, R.Y. (2011) ‘Food value chains, sustainability indicators, and poverty alleviation’, Science 332 (6034): 1154–5.
Hawkes, C. (2009) ‘Identifying innovative interventions to promote healthy eating using consumption-oriented food supply chain analysis’, Journal of Hunger & Environmental Nutrition 4: 336–56 <https://doi.org/10.1080/19320240903321243>.
Hawkes, C. and Ruel, M. (2011) Value Chains for Nutrition: Leveraging Agriculture for Improving Nutrition & Health [pdf], 2020 Conference Brief 4, Washington, DC: International Food Policy Research Institute <http://www.a4nh.cgiar.org/files/2013/06/ValueChainsForNutrition.pdf> [accessed 03 September 2018].
Henson, S. and Reardon, T. (2005) ‘Private agri-food standards: implications for food policy and the agrifood system’, Food Policy 30(3): 241–53 <https://doi.org/10.1016/j.foodpol.2005.05.002>.
Houngbédji, M. (2015) Valorisation du riz local: optimisation du procédé traditionnel de production de Ablo à base de brisures de riz, Abomey-Calavi, Benin: Thèse de Diplôme d’Etudes Approfondies, Faculté des Sciences Agronomiques.
Houngbédji, M., Johansen, P., Padonou, S.W., Akissoé, N., Arneborg, N., Nielsen, D.S., Hounhouigan, D.J. and Jespersen, L. (2018a) ‘Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa’, Food Microbiology 76: 267–78 <https://doi.org/10.1016/j.fm.2018.06.005>.
Houngbédji, M., Madodé, Y.E., Mestres, C., Akissoé, N., Manful, J., Matignon, B., Grabulos, J. and Hounhouigan, D.J. (2018b) ‘The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough’, Journal of Cereal Science 80: 1–8 <https://doi.org/10.1016/j.jcs.2018.01.006>.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawè Production in Benin: Physical, Chemical and Microbiological Aspects [online], PhD thesis, Wageningen, Netherlands: Agricultural University Wageningen <http://library.wur.nl/WebQuery/wurpubs/fulltext/202309> [accessed 03 September 2018].
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.M. and Rombouts, F.M. (1993) ‘Changes in the physico-chemical properties of maize during natural fermentation of mawè’, Journal of Cereal Science 17(3): 291–300 <https://doi.org/10.1006/jcrs.1993.1027>.
Icard-Vernière, C., Ouattara, L.L., Avallone, S., Hounhouigan, J., Kayodé, P., Amoussa, W. and Fatoumata, B. (2010) Recettes locales des plats á base de mil, sorgho ou maïs et de leurs sauces fréquement consommés par les jeunes enfants au Burkina Faso et au Bénin [pdf], INSTAPA project report, Montpellier, France: Institut de Recherche pour le Developpement <http://www.nutripass.ird.fr/content/download/34342/263262/version/3/file/livret+recettes+Burkina+Faso-B%C3%A9nin-1.pdf> [accessed 03 September 2018].
Jespersen, L., Halm, M., Kpodo, K. and Jakobsen, M. (1994) ‘Significance of yeasts and molds occurring in maize dough fermentation for “kenkey” production’, International Journal of Food Microbiology 24(1-2): 239–48 <https://doi.org/10.1016/0168-1605(94)90122-8>.
Johnson, P.N.T. and Halm, M. (1998) ‘Maize quality requirements of producers of six traditional Ghanaian maize products’, Ghana Journal of Agricultural Science 31: 203–9 <http://dx.doi.org/10.4314/gjas.v31i2.1931>.
Kayode, A.P., Adegbidi, A., Hounhouigan, J.D., Linnemann, A.R. and Nout, M.J.R. (2005) ‘Quality of farmers varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44(4): 271–94 <https://doi.org/10.1080/03670240500187302>.
Lee, J., Gereffi, G. and Beauvais, J. (2010) ‘Global value chains and agrifood standards: challenges and possibilities for smallholders in developing countries’, Proceedings of the National Academy of Sciences 109(31): 12326–31 <http://www.pnas.org/content/109/31/12326.short>
Mello, J.A., Gans, K.M., Risica, P.M., Kirtania, U., Strolla, L.O. and Fournier, L. (2010) ‘How is food insecurity associated with dietary behaviors? An analysis with low-income, ethnically diverse participants in a nutrition intervention study’, Journal of the American Dietetic Association 110(12): 1906–11 <https://doi.org/10.1016/j.jada.2010.09.011>.
Nago, C.M. and Hounhouigan, D.J. (1998) La transformation alimentaire traditionnelle des céréales au Bénin [pdf], Cotonou, Bénin: Les Publications du Centre Régional de Nutrition et d’Alimentation Appliquées <https://www.researchgate.net/profile/Djidjoho_Hounhouigan/publication/262899168_LA_TRANSFORMATION_ALIMENTAIRE_TRADITIONNELLE_DES_CEREALES_AU_BENIN/links/0c9605391ce2bb134d000000/LA-TRANSFORMATION-ALIMENTAIRE-TRADITIONNELLE-DES-CEREALES-AU-BENIN.pdf> [accessed 03 September 2018].
Nago, C.M., Devautour, H. and Muchnik, J. (1990) ‘Technical resources of food processing micro-enterprises in Benin’, Agritrop 14(3): 7–12 <https://www.cabdirect.org/cabdirect/abstract/19916777338>
Neven, D. (2014) Developing Sustainable Food Value Chains: Guiding Principles [pdf], Rome, Italy: Food and Agriculture Organization <http://www.fao.org/3/a-i3953e.pdf> [accessed 03 September 2018].
Nout, M.J.R. (2009) ‘Rich nutrition from the poorest: cereal fermentations in Africa and Asia’, Food Microbiology 26: 685–92 <https://doi.org/10.1016/j.fm.2009.07.002>.
Oguttu, J.W., McCrindle, C.M.E., Makita, K. and Grace, D. (2014) ‘Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa’, Food Control 45: 87–94 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Pinstrup-Andersen, P. and Waston, D.D. (2011) Food Policy for Developing Countries: The Role of Government in Global, National, and Local Food Systems, Ithaca and London: Cornell University Press.
Reardon, T. and Gulati, A. (2008) The Supermarket Revolution in Developing Countries: Policies for ‘Competitiveness with Inclusiveness’ [online], Washington, DC: International Food Policy Research Institute <http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/10353> [accessed 03 September 2018].
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalode, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan: a yogurt-like cereal product from West Africa’, Food Chain 2(2): 207–20 <https://doi.org/10.1016/j.foodcont.2014.04.026>.
Songré-Ouattara, L.T., Mouquet-Rivier, C., Verniere, C., Humblot, D.B. and Guyot, J.P. (2008) ‘Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition’, International Journal of Food Microbiology 128(2): 395–400 <http://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.004>.
Soro-Yao, A.A., Brou, K., Koussémon, M. and Djè, K.M. (2014) ‘Proximate composition and microbiological quality of millet gruels sold in Abidjan (Côte d’Ivoire)’, International Journal of Agriculture Innovations and Research 2(4): 472–9.
Swinburn, B., Dominich, C.H. and Vandevijvere, S. (2014) Benchmarking Food Environments: Experts’ Assessments of Policy Gaps and Priorities for the New Zealand Government [online], Auckland: University of Auckland <https://www.researchgate.net/publication/315666861_Benchmarking_food_environments_Experts’_Assessments_of_Policy_Gaps_and_Priorities_for_the_New_Zealand_Government> [accessed 03 September 2018].
Thuillier-Cerdan, C. and Bricas, N. (1998) La consommation et la distribution alimentaire à Cotonou (Bénin) [online], Montpellier, France: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Food and Agriculture Organization <https://hal.archives-ouvertes.fr/hal-00412239/document> [accessed 03 September 2018].
Trentmann, C., Latzke, U., Jülich, E. and Oppeln, C.V. (2015) Orientation Framework: Sustainable Food and Nutrition Security [PDF], Deutsche Welthungerhilfe <https://www.welthungerhilfe.org/fileadmin/pictures/publications/en/project_and_professional_papers/2015-concept-paper-orientation-framework-sustainable-food-and-nutrition-security.pdf> [accessed 03 September 2018].
Yang, R.Y. and Hanson, P.M. (2009) ‘Improved food availability for food security in Asia-Pacific region’, Asia Pacific Journal of Clinical Nutrition 18(4): 633–7 <http://dx.doi.org/10.6133%2fapjcn.2009.18.4.24>.
Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products
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