Đang chuẩn bị liên kết để tải về tài liệu:
Characterization of technical production system of Kindirmou, a fermented local milk product from cameroon

The characterization of the technical practices involved in the production of kindirmou constitutes a key element in its valorization. Assuming that the quality of the kindirmou is based on the specific practices to the territory, an analysis of the technical practices of the kindirmou in relation with the quality was carried out in the Adamawa region of Cameroon. The holistic approach of the survey including a technical and socio-economic diagnosis of the production of kindirmou, the modes of perception and management of the quality of the products by the actors, the characterization of the technological quality of the product and the orientations of the system was carried out in the five Divisions of Adamaoua Region (Ngaoundéré, Meiganga, Tibati, Banyo and Tignère) from April to October 2016. |