Moroccan Journal of Agricultural and Veterinary Sciences

Vol. 11 No. 3 (2023): (September 2023)
Animal Production and Health

Goat's milk production and cheese consumption in Senegal

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  • Ibrahima NIANG ,
  • Mor Awa NDIAYE,
  • Astou DIOP,
  • Nicolas AYESSOU
Ibrahima NIANG
https://orcid.org/0009-0003-8579-7900 (unauthenticated) Institute of food Technology, Dakar, Senegal
Mor Awa NDIAYE Institut de Technologie Alimentaire, Département des produits de l’élevage, Dakar, Sénégal
Astou DIOP Institute of food Technology, Dakar, Senegal
Nicolas AYESSOU Centre d’Etude sur la Sécurité Alimentaire et les Molécules Fonctionnelles Université Cheikh Anta DIOP de Dakar, Sénégal

Published 2023-09-15

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Abstract

This study was carried out to identify the potential of the goat's cheese sector. A survey was carried out on milk production among 191 farmers and on cheese preferences and purchasing criteria among 150 consumers. The results showed that goat's milk is mainly self-consumed in Saint-Louis and Louga and in the South (Kolda and Ziguinchor). In Fatick, Dakar and Thies regions, the milk is used to make cheese. Goats are owned by both men (48%) and women (52%). The Sahelian goat is more prevalent in the Northern, Western and Center regions. In the South, the dwarf goat predominates. As far as cheese consumption is concerned, the results showed that 75% of consumers surveyed prefer imported cheeses, while 25% eat available cheeses with a good presentation or at low prices, regardless of where they come from or the animal of origin. Products with a certain type of certification (proof of sanitary quality) influence purchases (10%), while others (30%) are influenced by the point of sale (supermarkets).

Keywords: Goat's milk, cheese, production, consumption, Senegal



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