Kom is a fermented, slightly salty dough produced from steamed corn. His origin is from Ghana. This paste is produced and sold near streets, in markets and on the guy road in rural and urban areas of central and southern Benin. Face of increasingly strong asking, this sector of activity appears as employment sources. Knowledge of this activity sector is necessary, because the production conditions are traditional and not studied. The objective of this study is to highlight the interest of the development of Benin Kom production. To achieve this objective, a survey is carried out in Abomey-Calavi and Comè in Atlantic and Littoral departments. The result of these surveys is important. Both women and men are involved in the production of Kom, and this in the municipality of Abomey-Calavi, which is not the case in Comè, where only women are involved (100%). These respondents, N = 80, have an age that varies from 18 to 55 years. The majority age group carrying out this activity is 25 to 30 years (40.30%). Only 27.40% exercise only this activity. These producers sellers are 62.50% educated. Some are beneficiaries of transmission by initial follow-up of this activity (37.50%), while others from personal experience (30.60%) and the rest either by nonpaying apprenticeships (20.8%) or by paying (11.10%). In Abomey-calavi, more of the respondents who produced Kom exercise it through personal experience unlike Comè where transmission is more by initial follow-up. The greatest number (40.30%) of female producers/sellers have a low level of experience ([0-5] years). The ethnic origins of the producers—sellers are diverse in Abomey-Calavi, Adja (17%), Aïzo (3%), Fon (53%), Mina (17%), while in Comè, we can cite Sahoué (13%) and Watchi (67%) and these produces—sellers are 81.60% married. Thus, maize varieties such as parakou ébli, gbado, yoyo, carder, bli, and yellow forget-me are important in the production of Kom. The latter varies from 150 to 200 FCFA. This investigation also identified two different technologies for preparing kom in these municipalities.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 6) |
| DOI | 10.11648/j.jfns.20221006.13 |
| Page(s) | 185-192 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Kom, Socio-Economic and Technological, Fermented Corn Dough
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APA Style
Aziana Reine Zinsou, Ali Mahamat Seid, Mouaïmine Mazou, Jospin Andriano Djossou, Nicodème Chabi, et al. (2022). Socio-Economic Evaluation and Technological Production of Kom Fermented Corn Dough. Journal of Food and Nutrition Sciences, 10(6), 185-192. https://doi.org/10.11648/j.jfns.20221006.13
ACS Style
Aziana Reine Zinsou; Ali Mahamat Seid; Mouaïmine Mazou; Jospin Andriano Djossou; Nicodème Chabi, et al. Socio-Economic Evaluation and Technological Production of Kom Fermented Corn Dough. J. Food Nutr. Sci. 2022, 10(6), 185-192. doi: 10.11648/j.jfns.20221006.13
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Download@article{10.11648/j.jfns.20221006.13,
author = {Aziana Reine Zinsou and Ali Mahamat Seid and Mouaïmine Mazou and Jospin Andriano Djossou and Nicodème Chabi and Fidèle Paul Tchobo},
title = {Socio-Economic Evaluation and Technological Production of Kom Fermented Corn Dough},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {6},
pages = {185-192},
doi = {10.11648/j.jfns.20221006.13},
url = {https://doi.org/10.11648/j.jfns.20221006.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221006.13},
abstract = {Kom is a fermented, slightly salty dough produced from steamed corn. His origin is from Ghana. This paste is produced and sold near streets, in markets and on the guy road in rural and urban areas of central and southern Benin. Face of increasingly strong asking, this sector of activity appears as employment sources. Knowledge of this activity sector is necessary, because the production conditions are traditional and not studied. The objective of this study is to highlight the interest of the development of Benin Kom production. To achieve this objective, a survey is carried out in Abomey-Calavi and Comè in Atlantic and Littoral departments. The result of these surveys is important. Both women and men are involved in the production of Kom, and this in the municipality of Abomey-Calavi, which is not the case in Comè, where only women are involved (100%). These respondents, N = 80, have an age that varies from 18 to 55 years. The majority age group carrying out this activity is 25 to 30 years (40.30%). Only 27.40% exercise only this activity. These producers sellers are 62.50% educated. Some are beneficiaries of transmission by initial follow-up of this activity (37.50%), while others from personal experience (30.60%) and the rest either by nonpaying apprenticeships (20.8%) or by paying (11.10%). In Abomey-calavi, more of the respondents who produced Kom exercise it through personal experience unlike Comè where transmission is more by initial follow-up. The greatest number (40.30%) of female producers/sellers have a low level of experience ([0-5] years). The ethnic origins of the producers—sellers are diverse in Abomey-Calavi, Adja (17%), Aïzo (3%), Fon (53%), Mina (17%), while in Comè, we can cite Sahoué (13%) and Watchi (67%) and these produces—sellers are 81.60% married. Thus, maize varieties such as parakou ébli, gbado, yoyo, carder, bli, and yellow forget-me are important in the production of Kom. The latter varies from 150 to 200 FCFA. This investigation also identified two different technologies for preparing kom in these municipalities.},
year = {2022}
}
TY - JOUR T1 - Socio-Economic Evaluation and Technological Production of Kom Fermented Corn Dough AU - Aziana Reine Zinsou AU - Ali Mahamat Seid AU - Mouaïmine Mazou AU - Jospin Andriano Djossou AU - Nicodème Chabi AU - Fidèle Paul Tchobo Y1 - 2022/11/29 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221006.13 DO - 10.11648/j.jfns.20221006.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 185 EP - 192 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221006.13 AB - Kom is a fermented, slightly salty dough produced from steamed corn. His origin is from Ghana. This paste is produced and sold near streets, in markets and on the guy road in rural and urban areas of central and southern Benin. Face of increasingly strong asking, this sector of activity appears as employment sources. Knowledge of this activity sector is necessary, because the production conditions are traditional and not studied. The objective of this study is to highlight the interest of the development of Benin Kom production. To achieve this objective, a survey is carried out in Abomey-Calavi and Comè in Atlantic and Littoral departments. The result of these surveys is important. Both women and men are involved in the production of Kom, and this in the municipality of Abomey-Calavi, which is not the case in Comè, where only women are involved (100%). These respondents, N = 80, have an age that varies from 18 to 55 years. The majority age group carrying out this activity is 25 to 30 years (40.30%). Only 27.40% exercise only this activity. These producers sellers are 62.50% educated. Some are beneficiaries of transmission by initial follow-up of this activity (37.50%), while others from personal experience (30.60%) and the rest either by nonpaying apprenticeships (20.8%) or by paying (11.10%). In Abomey-calavi, more of the respondents who produced Kom exercise it through personal experience unlike Comè where transmission is more by initial follow-up. The greatest number (40.30%) of female producers/sellers have a low level of experience ([0-5] years). The ethnic origins of the producers—sellers are diverse in Abomey-Calavi, Adja (17%), Aïzo (3%), Fon (53%), Mina (17%), while in Comè, we can cite Sahoué (13%) and Watchi (67%) and these produces—sellers are 81.60% married. Thus, maize varieties such as parakou ébli, gbado, yoyo, carder, bli, and yellow forget-me are important in the production of Kom. The latter varies from 150 to 200 FCFA. This investigation also identified two different technologies for preparing kom in these municipalities. VL - 10 IS - 6 ER -
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