Study of the supply system and the physicochemical and microbiological characteristics of vinegars sold in Burkina Faso
DOI:
https://doi.org/10.64707/revstsna.v44i2.1975Keywords:
vinegar, marketing, quality, Burkina FasoAbstract
The aim of this study is to contribute to a better understanding of the quality of vinegars sold in Burkina Faso. To this end, a survey was first conducted to assess, at the national level, the criteria for purchasing vinegar and the market shares of local production units. Secondly, samples of different brands of vinegar available on the market were collected and physicochemical and microbiological analyses were carried out to assess their quality. The results of the survey reveal that, according to respondents, the main purchasing criteria are availability, high demand for a given brand and quality. It was also found that 85 % of the shops/food stores visited had vinegar produced in Burkina Faso on their shelves. Physicochemical analyses show acetic acid contents ranging from 1.82 ± 0.02 % to 7.84 ± 0.07 % for nominal contents of 5 to 8 % mentioned on the labels of the samples. The pH, density and soluble dry matter content varied from 2.77 ± 0.00 to 3.66 ± 0.57, 0.97 ± 0.05 to 1.19 ± 0.00 and
0.90 ± 0.10 to 43.4 ± 0.1 °B, respectively. The enumeration of total mesophilic aerobic flora, yeasts and moulds, enterobacteria, and acetic acid bacteria shows satisfactory hygienic quality for all samples. In view of the physicochemical results, training for those involved in local vinegar production is necessary to improve vinegar quality.
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