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Figure 3 Conkouati-Douli National Park (Ancrenaz, 1991)
Note: A: Situation of the Conkouati-Douli National Park; B: Conkouati-Douli National Park and its limits
and has been achieved of September 2010 to
November 2011 of units of transformation, by a
population targets constituted of the transforming
hunters of bushmeat. The only criterion of inclusion
was the voluntary to participate in the survey. To the
descended of this process the sample of the survey
was 52 hunters. The investigation took a rest on an
open questionnaire and the direct observations of
technological follow-up. To the total, 10 traditional
shops of smoking of the bushmeat have been kept by
simple uncertain pull. This sample permitted to
appreciate the technical data, types of ovens, the
hardness and outputs of the traditional technologies of
transformation of the bushmeat. Thereafter, an analysis
of different technological treatment determinants has
been done.
4.4
Construction and Validation of the Questionnaire
The maintenance guide was a questionnaire on the
local ability in products finished containing four
categories: the organization of work and provision of
bushmeat; the assessment of the knowledge to make
and of frequencies of transformation.
4.5
Feature of Technological Processes of Smoking
The technological follow-up has been achieved during
the month of October 2010 by an investigator. The
guide of observation, adapted to the one of Oates
(1986),
permitted to distinguish modes of provision in
raw materials and the use of products finished.
For techniques of evaluation in the days of work and
energizing expense calculation. The recorded lengths
and quantities of games transformed have been taken
in account. As for the technological follow-up of the
traditional transformation of the bushmeat it amounted
to the technical data of the oven and determinants of
the traditional technological treatments of smoking
(
length of the habiliment and every unit operation;
balance of mass). Balance matter has been appreciated
by the slant of the mass measure and the qualitative
appreciation of smoking, according to the species. The
measure of masses permitted to determine reports of
smoking and debits of products. The goal of measures
of masses and lengths was to specify the degree of the
drying; considered like satisfactory when the report
masse measured was located in the norm equivalent to
1/3
-
1/4 (
Rozis, 1995). The ambient humidity, the
temperature of the oven, the length of smoking or
cooking (timed in every visited shop), report
quantity/quality of woods clear soup by smoking
(
weighed of land in every visited shop) have been
appreciated also. Finally, the evolution according to
the time of the ambient temperature and the one
recorded at the level of the hurdle has been
appreciated at intervals of 30 min. This kinetics has
been examined for an animal mass of 3.5 kg according
to the species. The temperature has been measured
with the help of a thermocouple nickel and nickel