More articles from Volume 11, Issue 2, 2022
The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product
Impact of Different Drying Methods on Nutritional, Colour Change, Solubility and Microbial Count of Selected Herbal Plant Powders
Optimization of bromelain isolation from honi pineapple crown
Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum Macrocarpon): A Leafy Vegetable in Southern Benin
Lactobacillus spp. inhibits the growth of HCT-116 and reduces IL-8 secretion by Salmonella typhimurium-infected HCT-116 colorectal carcinoma cells
Citations
2
A. Cathérine Tohonon, O.A. Bassitou Koumassa, Romaric Ouétchéhou, Mathias Hounsou, D. Sylvain Dabadé
(2025)
Knowledge, attitudes, and practices regarding food hygiene and safety among stakeholders in the street fruits and vegetables chains in Benin, West Africa
Journal of Agriculture and Food Research, 24()
10.1016/j.jafr.2025.102415
A. Cathérine Tohonon, Romaric Ouétchéhou, Mathias Hounsou, Oscar Zannou, D. Sylvain Dabadé
(2025)
Food hygiene in Sub-Saharan Africa: A focus on catering services
Food Control, 168()
10.1016/j.foodcont.2024.110938Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum Macrocarpon): A Leafy Vegetable in Southern Benin
University of Abomey-Calavi, National University of Agriculture
University of Abomey-Calavi
University of Abomey-Calavi
Hochschule Geisenheim University , Geisenheim , Germany
Hochschule Geisenheim University , Geisenheim , Germany
Hochschule Geisenheim University , Geisenheim , Germany
University of Abomey-Calavi
Published: 18.10.2022.
Volume 11, Issue 2 (2022)
pp. 296-306;
Abstract
gboma is a leafy vegetable commonly consumed in Benin, which plays an important role in food security. This study assessed the handling and preservation practices as well as quality attributes of gboma along the supply chain in Southern Benin. A survey among 785 people (285 producers, 180 whole salers/retailers, and 326 consumers) living in four Departments of Benin was conducted to evaluate the consumption frequency, the transportation mode, the preservation methods and quality attributes of gboma during purchasing. The survey revealed that, in general, gboma sauce is consumed twice to three times a month in all the departments covered. Different practices, including humidification, were used to preserve the leaves during selling. Traditional baskets or old clothes were used for the transportation and storage of gboma. Important quality attributes mostly used by actors during purchasing were freshness and color followed by physical damage and, to a lesser extent, weight and leaf surface at different degrees. gboma is currently sold in informal markets; however, improving handling and selling practices could preserve the freshness of this leafy vegetable that could then be placed in conventional supermarkets. Thereby, the selling and consequently the production level will increase, with positive impact on the income of producers.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
