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France and African countries differ in fermented food practices

Multiple white bowls containing fermented foods arranged on a marble surface, including a central plate with what appears to be fermented vegetable strips and a reddish-orange fermented dish, alongside bowls of other traditional fermented ingredients.
Research area:Agricultural and Biological SciencesFood ScienceFood processing

What the study found

The study found differences in the cultural approaches and organization of fermented food production between France and the two African countries studied, Morocco and Senegal. It also identified lactic fermentation, especially in dairy fermented foods, as a common feature across these cultures.

Why the authors say this matters

The authors conclude that the survey may help each country in its development and fermentation practices for sustainability, gastronomy, economy, and preservation of microbial biodiversity through fermented food interculture.

What the researchers tested

The researchers carried out a cross-cultural analysis of fermented foods produced in France, Morocco, and Senegal. They evaluated the typologies of fermented foods in each country and compared the fermentation processes used for different categories of the foods investigated.

What worked and what didn't

In France, the fermented food sector was described as well structured and diverse, with products produced using commercial starter cultures; alcoholic fermentation was important, especially in fermented beverages and cereal-based fermented foods. In the African countries, spontaneous fermentation with autochthonous microorganisms, meaning microbes naturally present in the raw materials, dominated; this was especially noted for milk and fish, while alcoholic fermentation was used less often except in some beers. The study also noted widespread fermentation of dairy by-products in Morocco and fermented couscous made by spontaneous lactic fermentation of cereals in Senegal.

What to keep in mind

The abstract does not describe detailed limitations beyond the fact that the comparison covered France, Morocco, and Senegal. The findings should be understood as limited to the foods and fermentation practices described in the study.

Key points

  • The study compared fermented foods in France, Morocco, and Senegal.
  • France was described as having a structured and diverse fermented food sector using commercial starter cultures.
  • African countries in the study relied mainly on spontaneous fermentation with autochthonous microorganisms.
  • Alcoholic fermentation was important in France, especially for beverages and cereal-based fermented foods.
  • Lactic fermentation in dairy foods was described as a common feature across the cultures.

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:
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, VetAgro Sup, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Université de Montpellier, Institut Agro Montpellier, Institute for Sustainable Development, Institut de Recherche pour le Développement, UMR QualiSud, Cheikh Anta Diop University, Mohammed V University, Association pour l'Utilisation du Rein Artificiel, Science et Technologie du Lait et de l'Oeuf, France Business School, Cyprus University of Technology, Agricultural University of Athens
Publication date:
2026-04-07
DOI:
10.1016/j.ferfo.2026.100010
OpenAlex record:
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AI provenance: This post was generated by OpenAI. The original authors did not write or review this post.

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