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- W2181492008 abstract "The production of Lebol and its various stakeholders constitute the food system of the Ngaoundere 3 rd subdivision. However, all these components are not really identified. The objective of this study is therefore to determine the structure of the Lebol-related system and to sort out its characteristics. To achieve our aim, we first listed out all the Lebol processing techniques in order to propose a standard process, after that, we were able to identify the stakeholders and the material they use. Finally we worked out the characteristics of a finished product. Result shows that 93.4% of stakeholders are women against 6.6% of men. Most stakeholders are aged from 25 to 84 years old and the average age is 46. The majority of producers 60% are from the Peul tribe, whereas only 1% is Mboums. The average quantity of milk transformed is 4 litres per day. Dang and Maiborno Ngodi are villages which host 8.3% of producers each. Two processing types were observed: the hot type followed by fermentation and the cold type without fermentation. Physical and chemical analyses of the two products resulting fr om the two processing types have proven that heat treatment and fermentation do not influence the quality of fatty acids of Lebol since the acid indices collected from the products of the two processing types are almost the same. As regards to uses, 95% of users were in favour of a substitution of margarine by Lebol, 5% were against that substitution. People use Lebol for socio-cultural and economic reasons. This sector of the market should therefore be developed." @default.
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- W2181492008 date "2014-01-01" @default.
- W2181492008 modified "2023-09-27" @default.
- W2181492008 title "The Characteristics of a food system: The Case of Lebol a local butter produced in Ngaoundéré 3 rd Cameroon" @default.
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