Traditional Food Fermentation in Chad: Diversity, Technologies, Hygiene Practices, and Prospects for Improvement

Many local products made through traditional fermentation play an important role in the dietary and cultural habits of the Chadian people. Produced through spontaneous fermentation, these products are generally rich in carbohydrates, proteins, and minerals, and some may have beneficial probiotic properties. However, spontaneous fermentation processes are often carried out under inadequate hygienic conditions, which promote the growth of certain undesirable microorganisms and pose health risks to consumers. This study aimed to evaluate the production and fermentation technologies of eight fermented foods produced and marketed in Chad. The study used a cross-sectional survey with a structured questionnaire, and diagrams were analyzed against recommendations. The study was conducted in four locations in Chad (Abeche, Mongo, N’Djamena, and Moundou) between May and August 2026, involving a total of eighty (80) producers selected using a random sampling method that took into account geographical distribution and the types of processed products. The evaluation of production processes showed that, overall, the essential steps in food production were followed. However, the evaluation of all production technologies revealed a strong predominance of manual operations with very few adequate hygiene measures. With regard to production equipment, the utensils used are, for the most part, also used for activities other than production, particularly in the preparation of family meals. Consequently, producers have very little equipment dedicated specifically to production. Furthermore, much of the equipment is unsuitable for certain operations, making it difficult to control certain production parameters. These findings underscore the need for improvements to protect consumers by optimizing hygiene practices during preparation.