Benin
Depositor: Dr. Sègla Wilfrid Padonou
This collection was established at the Université Nationale d’Agriculture, Village Ahita, Sakete in Benin.
It includes a minimum of 65 fermented food samples collected from various locations in Benin, including Cotonou, Porto-Novo, Comè, Atacora, Bohicon-Abomey, and Ketou-Pobè.
The samples represent a variety of traditional fermented foods such as Ogi, Mawè (commercial and for come), Akpan, Ablo, Tchoukoutou, Gowè, Gari, Agbelima, Lanhouin, Moutchagnan, Afitin, and Lafun.
Sample collection of traditional fermented foods and beverage from a street vendor in Abomey-Calavi, Benin. In this photo, the street vendor retrieves a portion of Tchakpalo – a malted sorghum/maize beverage – from an ice box and pours it into a sampling plastic container held by the collector.
Photo credit: Dr. Marcel Houngbédji, National University of Agriculture.
Collected traditional fermented foods being aliquoted by Dr. Marcel Houngbédji into 15 mL Eppendorf tubes in the laboratory in Benin. The filled tubes have then been prepared for shipment to ETH Zurich, where they were stored in the Microbiota Vault.
Photo credit: Dr. Marcel Houngbédji, National University of Agriculture.
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