Contrasting fermentation practices and typologies of fermented foods between France and African countries – A cross-cultural perspective from the PIMENTO initiative

Abstract

A cross-cultural analysis was conducted on fermented foods (FF) produced in France and in two African countries representing Saharan and sub-Saharan regions (Morocco and Senegal). The objectives were to evaluate the different typologies of FF produced in each country, to discuss the different fermentation processes that were used in each country for different categories of investigated FF. By confronting all the data collected, we found a difference in the cultural approaches in FF elaboration and organization. In France, the fermented food sector is notable for its well-structured and diverse range of products produced with commercial starter cultures. Alcoholic fermentation takes an important place in France particularly in fermented beverages and cereal-based FF, whereas in African countries such fermentation is lowly used excepted for some beers. In African countries, the culture of spontaneous fermentation with autochthonous microorganisms, naturally present in milk and fish, dominates the FF products. The fermentation of dairy by-products is widespread, particularly in Morocco, which offers diverse FF products from various animal sources. In Senegal, a traditional food practice involves eating fermented couscous obtained by spontaneous lactic fermentation of cereals. Such comparative study underlines lactic fermentation, especially in dairy FF, as a common feature across cultures. The survey allowed to establish some connections that could help each country in their development and fermentation practices for sustainability, gastronomy, economy and preservation of microbial biodiversity through FF interculture. • Cross-cultural comparative study of fermented foods (FF) conducted across France, Morocco, and Senegal • French FF sector using commercial starter cultures and industrial fermentation technologies. • African FF sector relying mainly on spontaneous fermentation and artisanal production • Cereal based FF and Fish FF specificities from African countries • Cross-cultural collaborations to foster sustainable and innovation in FF sector