Typical edible non-dairy animal products in Africa from local animal resources

This review aims to identify the main typical non-dairy edible products of animal origin available in Africa, describing their production processes and their strengths and constraints. Farm animals are mainly raised in an extensive, family-run system; there is, however, a significant development of intensive poultry production. Meat products are usually obtained by drying, but meat and/or offal can also be stored as stuffed products and can be additionally treated by smoking and/or curing. The increasing poultry production provides eggs and meat at low price. The small-scale/ family farms are managed mainly by women and children, with a positive social impact. The assets and limits of local breeds and of extensive versus semi-extensive or intensive production systems are discussed. Seafood are an essential source of proteins, minerals and micronutrients. Due its high perishability, the proportion of cured fish in this continent is higher than the world average. Wildlife can supply high-quality meat, but attention must be paid to the vulnerable/ endangered species and to the sanitary aspects of this food chain. Insects are traditionally con- sumed in Africa, supplying very cheap highly nutritive food, with low environmental impact. Finally, a variety of honey and other bee products, including some Slow Food praesidia, are described. From the point of view of the respect of biodiversity and ecosystems, local culture, accessibility and nutritional requirements, animal productions in Africa are usually carried out in a sustainable way; however, the low efficiency of most traditional production systems represents an important limit, also in relation to export opportunities

Typical dairy products in Africa from local animal resources

Milk is recognised as an important element of the pastoral civilisations in Africa, where it has not only an economic value, but also a social and cultural value. The objective of this review is to identify the main African dairy products, mainly focussing on typical production processes based on the use of local animal resources. To this aim, dairy products were classified into five categories, according to the type and the production method: fresh cheese, ripened cheese, fermented milk, butter and dairy by-products. These categories give rise to an extraordinary range of local products where tradition, culture, and environmental conditions and constraints play a major role in contributing to this diversification. In some countries, some attempts are being made in order to valorise the local dairy products by establishing Slow Food Presidia or including them in the Ark of Taste compiled by Slow Food. One of the main constraints that limits the commercialisation and export of African dairy products is related to the scarce hygiene in milk production and processing, and the frequent absence of starter cultures, which result in products with non-standardised characteristics, short shelf life and high spoilage susceptibility, with consequent risks for human health. Efforts should be made to support the dairy products chain in Africa, by making production processes safer and by valuing local resources, in order to expand the internal market and the export opportunities. Development cooperation projects may play an important role in this respect and should therefore be encouraged