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to the speed of air), of the manipulation. These factors
make comfortable the process of smoking. Besides,
interviews with them investigated revealed that
hurdles in wood must be regularly treated to avoid the
warping (distortion) in humid environment. Indeed,
the cleanliness of hurdles and the use of the removable
canvases are at a time a factor of hygiene; a frequent
cleaning permits not to impair supports. In the case
where several hurdles are superimposed transformers
examine a hurdle in general, to the middle, then the
two last. Thus, they judge the opportunity to proceed
to the rotation of hurdles that is put down then on the
floor or on a support in wood. One proceeds then to
the turning of meat that himself hand-made, when it is
about thick pieces, and by a translation
of hurdles
charged of meat toward the empty hurdles in the case
of small size species.
As for the technical performances of shops of
transformation of the bushmeat and its impacts on the
quality, it appears that variants observed on the
traditional smoking drift more of the endogenous
innovations that appeared progressively with the
progression of the evolution and the appropriation of
the technology by hunters and local smokers.
It is in this context that among variants of smokehouses
the more observed, and appeared under the pressure of
the urban food demand, the case of the smokehouse in
metallic stock in place and room of smokehouses on
pickets or present a particular advantage in a trench or
smoky pit; increasing the quantity of meat thus to
smoke (or to cook) and improving the quality of
products gotten.
3
Conclusion
Results of this work show that variations either
observed in the preparation of the cool bush meat.
Smoke especially concern the realization or no of
some operations of rudimentary transformation before
modes of cooking and the various shapes of
consumption. The metallic stock, characterized by a
home situated at the level of soil and a hurdle arranged
to the middle height of (46.1±5.3)cm, is in majority
the process the more used. The temperature of the
home adjoins 1 000°C in the middle of smoking, and
the one recorded at the level of the hurdle 120°C, that,
whatever is the mass and the animal species. However,
because of phenomena of transfer of heat and the
appreciation subjective of the meat firmness thus
smoke, the length of the operation is variable. These
different processes must be improved however to
guarantee the hygienic quality of the bush meat. In
sum, the valorization of the bush smoke meat, in the
Congolese forest farming surroundings, pass by a
precise artisanal path knowledge that assures the main
thing of the urban provision in products smoked either
cool fleshed. These artisanal paths should constitute
places where would develop of innovations in
processes, tools and even products. However,
nowadays the working of these paths, so much a
social view point (new organization, distribution of
tasks, etc.) that economic (system of prices), are again
often under the influence of backers urban. In spite of
these limiting factors the knowledge of the bush path
meat must be submitted to new technology constraints
(
tools, processes and quality of products finished, etc.)
and to a better preservation of the wild fauna, while
encouraging and integrating innovations.
4
Materials and Methods
4.1
Type of Survey and Geographical Situation
The zone of survey concerned the Tié-tié village,
situated to twelve km of the border with the Republic
Gabonese, within the Conkouati-Douli National Park
(
CDNP), department of Kouilou (District of Nzambi),
in the west part of the forest massif of the Mayombe
(
Figure 3). The park spreads between 3°23~4°18 and
11
°06~11°43E (Hecketsweiler and Mokoko, 1991;
UICN, 1989). It is limited to the north by the border of
Gabon, to the East by savannas of Cotovindo and to
the west by the Atlantic Ocean and to the South by the
Conkouati lagoon and the Ngongo River (PNCD and
WCS, 2005).
4.2
Animal Material
The choice of the animal material supported on the
consumption of the game by the farming communities
of which 76% of meat consumed were constituted of
african brush-tailed porcupine (
Atherurus africanus
)
and blue duiker (
Cephalophus monticola
)
(
Wilson and
Wilson, 1991).
4.3
Type of Investigation and Sampling
An investigation of prospective type, with a poll to 2 degrees
for the pull to the fate of numbering zones (ZD or village)