Dehydrated cassava couscous, commonly known as dehydrated attiéké, has made its mark on local markets in Burkina Faso in recent years. A flagship product resulting from the processing of cassava by the agri-food company NanAlim, dehydrated attiéké has now reached a higher level of quality thanks to the commitment of the promoter, Ms. ZOUMBARA Nana Sabine, and the involvement of several actors along the value chain.
In its production of dehydrated attiéké, the raw material used by NanAlim is cassava paste. NanAlim sources its raw material mainly from national processing units that transform the locally produced cassava into paste. It also collaborates with local processing units that transform the paste that it makes available to them into fresh attiéké. Through this arrangement, it ensures the traceability of its products and includes a large number of local companies in the value chain. In the past, it imported the paste from Côte d'Ivoire. This paste was sometimes of unsatisfactory quality with the color and taste of the final product varying from one production to another. In addition, there were often grains of sand and water. The transport conditions were sometimes so bad that the paste could arrive deteriorated or in decomposition.
To overcome this quality problem and increase its sales, NanAlim has initiated the implementation of a quality system through the traceability of the raw material, the respect of the installation standards, the control of the hygiene of the environment and the material through a cleaning and sanitization program, the control of the body hygiene of the people working within the unit and the development of tools for the management of the stocks and the specifications.
In order to better control the above-mentioned elements, a Quality Controller has been recruited within the company. This person monitors the quality of raw materials used in the production of fresh attiéké for consistency (fermented cassava paste) to ensure the quality of the final product before it is marketed, and also ensures that good hygiene and manufacturing practices are observed.
Through these controls, NanAlim was able to identify several causes of the poor quality of the paste, including unsuitable cassava varieties for the production of attiéké, poor control of the process of transforming the tubers into paste and poor quality of the equipment used, which has a direct impact on the quality of the final attiéké.