[ Etat des lieux de la transformation de la viande d’aulacodes et perception des consommateurs au Sud-Bénin ]
Volume 46, Issue 1, July 2025, Pages 17–37
Linton Elie1, Salifou F. A. Chakirath2, Dasseya Emmanuel Geoffroy3, Kiki S. Pascal4, Ahounou G. Serge5, Souaïbou Farougou6, Mensah Guy Apollinaire7, and Youssao Issaka Abdou Karim8
1 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
2 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
3 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
4 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
5 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
6 Unité de Recherche en Biotechnologie de la Production et Santé Animales, Département de Production et Santé Animale, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey Calavi, Abomey Calavi, Benin
7 Centre de Recherches Agricoles en Production Animale et Halieuthique, Institut National des Recherches Agricoles du Bénin, 01 BP 884, Cotonou, Benin
8 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
Original language: French
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In Benin, bushmeat from the greater cane rat (Thryonomys swinderianus) is the most consumed, despite the availability of domesticated cane rats. The objective of this study was to assess the current state of meat processing for both types of cane rats in southern Benin through a retrospective survey involving 12 hunters, 13 processors, and 68 consumers. Firearms (83.33%) and traps (50%) were the main hunting tools used. Among hunted cane rats, large-sized animals were the most frequent (39.09%), followed by small-sized (30.91%) and medium-sized ones (30%). They were most often sold without any processing (p<0.05). Regarding processors, the main selection criteria for either wild or farmed cane rats were tasting (76.92%) and customer demand (69.23%). The most common processing method was frying (69.23%). Processing cane rat meat was profitable for the majority of respondents (69.23%). The factors contributing to profitability included animal size (38.46%) and the selling price of the processed meat (23.08%). Bushmeat cane rat was the most preferred by consumers (70.59%) due to its good taste (56.25%), availability, and lower purchase price (16.67%). Reported health risks associated with its consumption included Ebola virus (61.11%), Lassa virus (58.33%), gout (60%), and haemorrhoids (30%). Therefore, cane rat meat processing remains traditional, and improving processing methods for both wild and farmed cane rats will better meet consumer expectations.
Author Keywords: Cane rat, processing, bushmeat, meat, hunting, Southern Benin.
Volume 46, Issue 1, July 2025, Pages 17–37
Linton Elie1, Salifou F. A. Chakirath2, Dasseya Emmanuel Geoffroy3, Kiki S. Pascal4, Ahounou G. Serge5, Souaïbou Farougou6, Mensah Guy Apollinaire7, and Youssao Issaka Abdou Karim8
1 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
2 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
3 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
4 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
5 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
6 Unité de Recherche en Biotechnologie de la Production et Santé Animales, Département de Production et Santé Animale, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey Calavi, Abomey Calavi, Benin
7 Centre de Recherches Agricoles en Production Animale et Halieuthique, Institut National des Recherches Agricoles du Bénin, 01 BP 884, Cotonou, Benin
8 Département de Production et Santé Animales, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Abomey-Calavi, Benin
Original language: French
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In Benin, bushmeat from the greater cane rat (Thryonomys swinderianus) is the most consumed, despite the availability of domesticated cane rats. The objective of this study was to assess the current state of meat processing for both types of cane rats in southern Benin through a retrospective survey involving 12 hunters, 13 processors, and 68 consumers. Firearms (83.33%) and traps (50%) were the main hunting tools used. Among hunted cane rats, large-sized animals were the most frequent (39.09%), followed by small-sized (30.91%) and medium-sized ones (30%). They were most often sold without any processing (p<0.05). Regarding processors, the main selection criteria for either wild or farmed cane rats were tasting (76.92%) and customer demand (69.23%). The most common processing method was frying (69.23%). Processing cane rat meat was profitable for the majority of respondents (69.23%). The factors contributing to profitability included animal size (38.46%) and the selling price of the processed meat (23.08%). Bushmeat cane rat was the most preferred by consumers (70.59%) due to its good taste (56.25%), availability, and lower purchase price (16.67%). Reported health risks associated with its consumption included Ebola virus (61.11%), Lassa virus (58.33%), gout (60%), and haemorrhoids (30%). Therefore, cane rat meat processing remains traditional, and improving processing methods for both wild and farmed cane rats will better meet consumer expectations.
Author Keywords: Cane rat, processing, bushmeat, meat, hunting, Southern Benin.
Abstract: (french)
Au Bénin, la viande d’aulacode gibier est la plus consommée malgré l’existence des aulacodes domestiques. L’objectif de l’étude était d’examiner la situation actuelle de la transformation de la viande des deux types d’aulacode dans le Sud-Bénin à travers une enquête rétrospective auprès de 12 chasseurs, 13 transformateurs et 68 consommateurs. Le fusil (83,33%) et les pièges (50%) étaient les principaux instruments de chasse utilisés. Parmi les aulacodes chassés, les grands formas étaient fréquents (39,09%), suivis des petits (30,91%) et moyens (30%) formas. Ils sont le plus souvent vendus sans aucune transformation (p<0,05). Concernant les transformateurs, les critères de choix de l’aulacode gibier ou d’élevage sont le goût (76,92%) et l’exigence des clients (69,23%). La transformation la plus réalisée était la friture de la viande (69,23%). L’activité de transformation de l’aulacode est rentable pour la majorité des enquêtés (69,23%). Les facteurs de rentabilité énumérés sont le forma de l’animal (38,46 %) et le prix de vente de la viande transformée (23,08%). La viande d’aulacode gibier est la plus préférée des consommateurs (70,59%) de par son bon goût (56,25%), sa disponibilité et son prix d’achat moins cher (16,67%). Les risques liés à la consommation de la viande d’aulacode énumérés sont le virus Ebola (61,11%), le virus lassa (58,33%), la goutte (60%) et l’hémorroïde (30%). Par conséquent, la transformation de la viande d’aulacode reste traditionnelle et l’amélioration des procédés de cette dernière pour les deux types d’aulacode permettra de mieux satisfaire les consommateurs.
Author Keywords: Aulacode, transformation, gibier, viande, chasse, Sud-Bénin.
How to Cite this Article
Linton Elie, Salifou F. A. Chakirath, Dasseya Emmanuel Geoffroy, Kiki S. Pascal, Ahounou G. Serge, Souaïbou Farougou, Mensah Guy Apollinaire, and Youssao Issaka Abdou Karim, “Current Status of Grasscutter Meat Processing and Consumer Perceptions in Southern Benin,” International Journal of Innovation and Applied Studies, vol. 46, no. 1, pp. 17–37, July 2025.
