@article{ajfst20261431,
author={{DOGNON, dĄŻAvila and NOUMAVO, Agossou Damien Pac?me and VODOUHE, S¨¨nan and ADJOVI, Lucile and BRAVO, Joseph and AKIN, Yanik Ya? and Chabi, Nicod¨¨me Worou and ADJANOHOUN, Adolphe and BABA-MOUSSA, Farid},
title={Diversity of Traditional Processing of <i>Tchakpalo</i>, an Indigenous Beer from Benin},
journal={American Journal of Food Science and Technology},
volume={14},
number={3},
pages={63--73},
year={2026},
url={https://pubs.sciepub.com/ajfst/14/3/1},
issn={2333-4835},
abstract={Originally associated with the sociocultural groups of Central Benin, <i>Tchakpalo</i>, a traditional beninese beer, has gradually spread throughout the country. This study aimed to establish the socio-professional profile of vendors and to document the new production practices of <i>Tchakpalo</i>. Hence semi-structured survey combined with direct observations of <i>Tchakpalo</i> vendors were carried out in the five municipalities of Southern Benin. The study indicates that this trade is strongly dominated by women (97.52%), aged 35 to 54 (87.60%), mostly educated (64.46%) and married (75.21%). They have at least five years of experience (78.51%). However, some have been working in this field for over 15 years (30.58%) and some practise this activity exclusively (42.97%). Nevertheless, <i>Tchakpalo</i> trade allows them to contribute significantly to their familiesĄŻ financial needs (100%). A large diversity of production practices has been registered through the study area. Thus, maize is the most used raw material in <i>Tchakpalo</i> production. Five technological variants of <i>Tchakpalo</i> production have been identified (DFM: Double-Fermented Maize; MFM: Mono-Fermented Maize; NFM: No-Fermented Maize; MFMS: Mono-Fermented Maize-Sorghum; NFMS: No-Fermented Maize-Sorghum). Each variant presented the same unit operations while the number, sequence, operating conditions, additives, and production equipment differ from a variant to another. The Mono-Fermented Maize (MFM) variant is the most commonly used by producers (37.70%). The results of this study provide a solid scientific database for projects to promote this beer, which is emblematic of Benin's food heritage.},
doi={10.12691/ajfst-14-3-1}
publisher={Science and Education Publishing}
}