Determination of Production Parameters and Socio-demographic Profile of Whey Producers

Abstract

Despite the multiple nutritional values, mainly linked to lactose, proteins, calcium and phosphorus contained in whey, it is thrown into the immediate environment after the production of Fulani “Wagashi” cheese, thus constituting a source of pollution. This activity was initiated to study the production parameters and socio-demographic profiles of whey producers to promote it in animal feed. Appropriate information was collected by individual interviews with 60 female producers and 30 breeders in cattle farms in the maritime region of Togo to assess various parameters such as general characteristics of the producers, Fresh milk temperature, typology of producers, process and production duration. The snowball method with a participatory approach was used. Multiple correspondence factor analysis (MCFA) and ascending hierarchical classification (AHC) methods were used for analyses of the data obtained. The results showed that all of the producers were women, 100% illiterate and predominantly Fulani (96.7%). Three groups I, II and III of producers were identified. The manufacturing process consisted of seven inherent steps. The temperature (T₀) of fresh milk on the farms just after milking was between 36.62 ± 0.29 to 36.68 ± 0.31°C. The maximum cooking temperature and duration were 69.07 ± 5.19°C and 52.66 ± 13.08 minutes respectively. The price of fresh milk in these farms was 300 FCFA/liter. Depending on the distance, it rose to 429 ± 62.55 FCFA at the places of production. In group II, 80% of the whey was discarded into the environment. A recycling policy is necessary in order to valorize whey.