Traditional Smoking Processes of Bushmeat in Congo (Brazzaville)  

Makosso-Vheiye Georges1 , Massamba Alphonse2 , Mananga Vital1 , Massamba Joachim1 , Silou Thomas Thomas1
1 Faculty of Science, Marien Ngouabi University, BP 69, Brazzaville, Congo
2 Nutrition, Health and Human Movement Sciences Laboratory, Physical Education and Sport Institute, Marien Ngouabi University, BP1100- Brazzaville, Congo
Author    Correspondence author
International Journal of Molecular Zoology, 2012, Vol. 2, No. 8   doi: 10.5376/ijmz.2012.02.0008
Received: 07 Oct., 2012    Accepted: 30 Oct., 2012    Published: 24 Nov., 2012
© 2012 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Makosso-Vheiye et al., 2012, Traditional Smoking Processes of Bushmeat in Congo (Brazzaville), Intl. J. of Molecular Zoology, Vol.2, No.8, 62-69 (doi: 10.5376/ijmz.2012.02.0008)

Abstract

To analyze the traditional methods of smoking bushmeat in rural Congolese environment, a survey and physical measurements have been conducted within the Conkouati-Douli National Park (PNCD), Department of Kouilou. The study involved two parts: a survey of 52 hunters selected in a random in a village in this protected area, and physical measurements associated with smoking process. The results indicate that the operations before the game smoking trimming were cutting, skinning and flushing. Smoking was affected by way of a metal drum containing a hurdle and a fireplace. The amount of wood used was an average of 8.6 kg, quantity varied according to species. The average duration of smoking was about 6 hours 30 minutes per day. The air temperature differed as measured on the gate and the hurdle. However, the minima temperatures were recorded at the end of cooking; however, the maxima were found between one hour and two hours of smoking. In conclusion, processes of transformation of bushmeat fresh in meat smoke in forest Congolese are still rudimentary, thus calling for the completion of the work of technological innovation.

Keywords
Bushmeat; Smoking; Traditional technologies; Adorn practices; Congo (Brazzaville)
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