Diagnostic des Procedes Traditionnels de Production du Fromage Tchoukou au Niger: Cas de la Region de Zinder

Tchoukou is a traditional cheese from Niger, made from raw cow or goat milk and rennet. The production method for Tchoukou remains artisanal. This study aims to evaluate the production processes of Tchoukou in the production areas of Gouré, Belbedji, and Tanout, located in the Zinder region. It involved a cross-sectional descriptive study that included one hundred and twenty (120) producers distributed across eight (8) villages known for high cheese production, covering three municipalities (Kellé, Tarka, and Tenhya) in the Zinder region. The study revealed a single production process across all surveyed areas, consisting of six (6) steps: preparation of rennet, collection of raw milk, filtering, curdling, draining, and drying. The results showed a variety of ingredients used in the preparation of rennet, including chili, garlic, onion, ginger, and Guinea pepper. The χ2 test showed a significant link (P=0.001) between the shelf life of the ferment and the type of ingredients used. Production is predominantly carried out by women (70%), with the know-how primarily passed down through inheritance among them (86.9%), while men (69.4%) acquire it through apprenticeship. Furthermore, the majority of respondents (60.5%) engage in this activity for economic reasons, while 39.5% do so to preserve their cultural heritage. The processing equipment remains rudimentary, and Tchoukou is stored without specific packaging, allowing for a shelf life of up to 12 months. Most producers (79%) use cow's milk compared to 21% who use goat's milk. Thus, Tchoukou production represents a key activity for food security and poverty alleviation among producers. Its improvement could open up economic and cultural valorization prospects, enhancing its potential in local and international markets. Overall, Tchoukou not only serves as a source of income but also plays a significant role in preserving the cultural identity of the communities involved in its production. By focusing on enhancing production techniques and marketing strategies, Tchoukou could gain greater recognition and value both locally and globally. Key words: Tchoukou, raw milk, small-scale production, nutritional security, Zinder-Niger