INFLUENCE DE L'URBANISATION SUR LA CONSOMMATION DE LA CHIKWANGUE AU CONGO

In Congo, a country that is over 50% urbanized, cassava roots which provide almost half of the energy needs of the population is essentially consumed in three ways: chikwangue, fufu, and cooked roots. The main form consumed, chikwangue, is the final product of a series of processes which includes: retting, fiber removal, lamination, precooking, kneading, wrapping with leaves, and terminal cooking.

Data gathered from representative samples of consumers during surveys in rural areas and Brazzaville show differences in patterns of chikwangue consumption between rural and urban areas. Though chikwangue remains a favorite food to both city dwellers and rural people, its consumption frequency decreases with increase in the level of urbanization. Reduction in its consumption is mainly due to the difficulty of processing it in urban areas considering the time used, the tedium, and different constraints linked to its production. The only way for 93% of urban households to get chikwangue is to purchase it whereas in rural areas it is regularly processed in more than 80% of the households.

Differences observed are also related to some cultural, social, and economic factors relating to urbanization. Potential interventions to ease consumers' access to their favorite staple were also examined.