Intl. J. of Molecular Zoology, 2012, Vol.2, No.8, 62
-
69
http://ijmz.sophiapublisher.com
62
Research Report Open Access
Traditional Smoking Processes of Bushmeat in Congo (Brazzaville)
Makosso-Vheiye Georges
1
,
Massamba Alphonse
2
,
Mananga Vital
1
,
Massamba Joachim
1
,
Silou Thomas
1
1
Faculty of Science, Marien Ngouabi University, BP 69, Brazzaville, Congo
2
Laboratory of Nutrition, Health, Human and Motor function Superior Institute of Physical Training and Sports, Marien Ngouabi University, BP 1100,
Brazzaville, Congo
Corresponding authors email:
gmaktan@yahoo.fr
;
Authors
International Journal of Molecular Zoology, 2012, Vol.2, No.8 doi: 10.5376/ijmz.2012.02.0008
Received: 7 Oct., 2012
Accepted: 30 Oct., 2012
Published: 24 Nov., 2012
Copyright: © 2012, Makosso-Vheiye et al. This is an open access article published under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:
Makosso-Vheiye et al., 2012, Traditional Smoking Processes of Bushmeat in Congo (Brazzaville), Intl. J. of Molecular Zoology, Vol.2, No.8, 62
-
69
(
doi:
10.5376/
ijmz.2012.02.0008)
Abstract
To analyze the traditional methods of smoking bushmeat in rural Congolese environment, a survey and physical
measurements have been conducted within the Conkouati-Douli National Park (PNCD), Department of
Kouilou. The study involved
two parts: a survey of 52 hunters selected in a random in a village in this protected area, and physical measurements associated with
smoking process. The results indicate that the operations before the game smoking trimming were cutting, skinning and flushing.
Smoking was affected by way of a metal drum containing a hurdle and a fireplace. The amount of wood used was an average of 8.6
kg, quantity varied according to species. The average duration of smoking was about 6 hours 30minutes per day. The air temperature
differed as measured on the gate and the hurdle. However, the minima temperatures were recorded at the end of cooking; however,
the maxima were found between one hour and two hours of smoking. In conclusion, processes of transformation of bushmeat fresh in
meat smoke in forest Congolese are still rudimentary, thus calling for the completion of the work of technological innovation.
Keywords
Bushmeat; Smoking; Traditional technologies; Adorn practices; Congo (Brazzaville)
Background
In sub-Saharan Africa smoking is the main traditional
process of transformation and conservation of the
bush meat in forest environment. Used to get the
product of wanted quality, it is sometimes associated
to the salty in order to improve the conservation of the
product (Atoukam and Nizesete, 2002). In any case,
the final product is characterized by the specific
qualities of flavor and color searched for according to
the consumer's preferences.
To Congo (Brazzaville), demography constantly
increasing and accelerated, associated to the economic
exchange internationalization and the globalization of
markets, shine by an increasing demand in wild
animal proteins and a use of fauna products in its
different forms: transformation, conservation and
derivative product quality (Codja and Assogbadjo,
2003).
To this effect, the animal protein consumption,
dominated by the one of meats deep-frozen imported,
is the more often supplied by the available bushmeat.
The conservation of products transformed of meat
presenting some acceptable hygienic qualities
constitutes a primordial preoccupation of housewives
then (Atoukam, 2004). It is why the seasonal character
of the production of the bushmeat and the necessity to
spread its consumption on return indispensable all
year round its storage and its conservation on a long
period. Otherwise, the transformation of the bushmeat
in products smoked is to the origin commercial
activity, which generates a big value added to the
product (Eves, 1995). Besides, it contributes to a
better distribution, even during periods where stores in
bush meat prove to be difficult. However, the practice
of the smoking of the bushmeat, as well as
technologies of transformation and conservation there
relative, were the object of rare specific studies
nowadays in the Congolese basin forest
(
Makosso-Vheiye, 2010). It proves to be then
indispensable to arrange some reliable data on the
traditional technological knowledge of smoking of the
bush meat and modes of conservation (Atoukam, 2004;
Fargeot, 2004).