Analysis of Local Production Practices and Evaluation of Tiger Nut Milk “horchata” Consumption in Four Regions of Burkina Faso

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Résumé

The production and processing of tiger nut tubers into Tiger Nut Milk (TNM) often overlook Good Hygiene Practices and Good Manufacturing Practices (GHP/GMP) because of the product's rapid perishability. This study aims to evaluate the hygienic and manufacturing practices, as well as the consumption level of TNM produced and sold in Burkina Faso. The study was conducted across four tiger nut (Cyperus esculentus L.) production regions in Burkina Faso: Banfora in Tannounyan, Bobo-Dioulasso in Guiriko, Gaoua in the Djôrô, and Dédougou in Bankui. A survey of 120 female producers and 400 consumers of TNM used Kobo toolbox, Sphinx Plus²-V4.5, and Excel 2016 for analysis. It showed that 95% use small morphotypes, with sugar, salt, and vanilla sugar as key ingredients (90%). Most (70%) use 1-5 kg of tiger nuts, packaged in plastic bags or recycled bottles (100%), sold in shops, food stores, or markets (87%), at prices from 25 to 800 FCFA. Most respondents (75.6%) believe that marketing TNM is profitable. All participants (100%) consume TNM. Although appreciated for taste, 70% say its hygiene could improve. Actions are needed to protect health and boost market value. The results concluded that TNM is well appreciated by consumers even though it is produced in an artisanal way by women in Burkina Faso.

Mots-clés

TNM, local production, processing practices, consumption, dietary habits, Burkina Faso