Milk Production and Sanitary Risk along the Food Chain in Five Cities in Burkina Faso

Analyzing the Drivers of Household Dietary Diversity: Evidence from Burkina Faso

BACKGROUND

The diets of millions of poor individuals lack adequate amount of essential nutrients.

OBJECTIVE

To examine the determinants of household dietary diversity in Burkina Faso and assess whether the choice of a diversity metric matters.

METHODS

Using survey data from 2014, we construct 3 metrics-Household Dietary Diversity Score (HDDS), Berry Index (BI), and Healthy Food Diversity Index (HFDI). Unlike the oft-used HDDS, the BI captures the quantity distribution of food items while the HFDI captures all 3 aspects of a healthy diet-count, quantity distribution, and health value. We fit linear (for BI and HFDI) and Poisson (for HDDS) models controlling for several socioeconomic and climatic covariates.

RESULTS

Some parameter estimates are sensitive to the diversity metric with fewer significant covariates observed in the HFDI model. Overall, diets are more diverse for households in urban areas, with female or better educated heads, with higher asset-based wealth and with more diverse on-farm production, while remoteness reduces dietary diversity. Higher precipitation seems to reduce diversity, potentially driven by the spatial heterogeneity in precipitation and on-farm production diversity.

CONCLUSIONS

The sensitivity of estimates to the metric used underscores potentially more complex interactions that determine the quantity distribution of food items consumed. Policies that enhance on-farm production diversity, market access, and women's empowerment may help improve dietary diversity and subsequent nutritional benefits. Efforts should be made to compile health value data that are relevant to developing countries facing nutrition transition.

Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso

Background and Aim:

Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso.

Materials and Methods:

A total of 114 samples of fermented milk from camels, goats, and cows were purchased in the market in five localities in Burkina Faso; Bobo Dioulasso, Djibo, Dori, Gorom-Gorom, and Sebba. Microbiological and physical parameters were monitored using standards methods.

Results:

Microbiological analysis of fermented milks showed high average values of 7.60±1.50×10⁹ colony-forming unit per milliliter (CFU/ml), 5.72±3.60×10⁷ CFU/ml, 5.53±2.00×10⁵ CFU/ml, 1.97±0.18×10³ CFU/ml, 1.98±0.25×10³ CFU/ml, and 0.10±0.09×10³ CFU/ml for total microbial flora, lactic acid bacteria, yeasts and molds, Staphylococcus aureus, total coliforms, and thermotolerant coliforms, respectively. None of the samples were contaminated by Salmonella or Shigella. The average values of pH, acidity, dry matter, ash, fats, proteins, and total carbohydrates content of samples were ranged, respectively: 3.830-4.137, 1.888-2.822%, 8.271-13.004%, 0.199-0.476%, 1.210-3.863%, 2.125-3.764%, and 3.080-5.428 % (w/w). Na/K and Ca/Mg ratio ranged from 0.104 to 0.909 and from 3.392 to 16.996, respectively. Total microbial flora, yeasts and molds, total coliforms, fats, calcium, potassium, iron, and zinc were significantly different.

Conclusion:

This research contributed in the evaluation of the hygienic and nutritional qualities of local fermented milk. Results obtained in this study confirm the need to set up the training program on the sanitary condition to traditional maker’s to ensure the good fermented milk with high organoleptic and nutritional qualities.