What the study found
The study found clear differences in how fermented foods are made and organized in France compared with Morocco and Senegal. It also found that lactic fermentation, especially in dairy fermented foods, is a shared feature across these settings.
Why the authors say this matters
The authors conclude that the comparisons may help each country in developing fermentation practices linked to sustainability, gastronomy, the economy, and preservation of microbial biodiversity through fermented foods. The study suggests cross-cultural connections could support these aims.
What the researchers tested
The researchers carried out a cross-cultural analysis of fermented foods produced in France, Morocco, and Senegal. They compared the typologies of fermented foods in each country and discussed the fermentation processes used for different categories of foods.
What worked and what didn't
In France, the fermented food sector was described as well structured and diverse, with products made using commercial starter cultures. Alcoholic fermentation played an important role there, especially in fermented beverages and cereal-based fermented foods. In the African countries, spontaneous fermentation using autochthonous microorganisms, meaning microorganisms naturally present in the local milk and fish, dominated; alcoholic fermentation was lowly used except for some beers.
What to keep in mind
The summary covers only France, Morocco, and Senegal, so the findings are limited to those settings. The abstract does not describe detailed study methods, sample sizes, or any explicit limitations beyond the scope of the comparison.
Key points
- France relied more on commercial starter cultures and structured fermentation sectors.
- Morocco and Senegal mainly used spontaneous fermentation with local microorganisms.
- Alcoholic fermentation was important in France but used less in the African countries, except for some beers.
- Dairy-by-product fermentation was widespread, especially in Morocco.
- Fermented couscous made by spontaneous lactic fermentation of cereals was described as a traditional practice in Senegal.
Disclosure
- Research title:
- France and African countries differ in fermented food practices
- Authors:
- Christian Coelho, Cheikhou Tidiane Willane, Imad Dakhchich, Mounaim Halim El Jalil, Christèle Humblot, Pauline Gerber, Florence Valence, Souad Christieans, Charlène Leneveu Jenvrin, Laurent Rios, Christophe Poix, Christophe Chassard, Photis Papademas, Effie Tsakalidou
- Institutions:
- Agricultural University of Athens, Association pour l'Utilisation du Rein Artificiel, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Cheikh Anta Diop University, Cyprus University of Technology, France Business School, France Business School, Institut Agro Montpellier, Institut Agro Montpellier, Institut de Recherche pour le Développement, Institut de Recherche pour le Développement, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institute for Sustainable Development, Institute for Sustainable Development, Mohammed V University, Mohammed V University, Science et Technologie du Lait et de l'Oeuf, UMR QualiSud, UMR QualiSud, Université de Montpellier, Université de Montpellier, VetAgro Sup, VetAgro Sup, VetAgro Sup, VetAgro Sup
- Publication date:
- 2026-04-07
- OpenAlex record:
- View
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