Household production of sorghum beer in Benin: technological and socio-economic aspects

A.P.P. Kayodé, J.D. Hounhouigan, M.J.R. Nout, A. Niehof

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)


This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin opaque sorghum beer, has important social functions as it fosters the cooperative spirit and remains an ancestral beverage widely used for traditional ceremonies. The manufacturing process consists of malting (soaking, germination and sun drying), brewing (mashing, boiling, filtration) and fermentation. The beer is sour with a pH of 3.2 and contains a relatively high but variable level of solids and crude protein. Most of the consumers appreciate an opaque, sour and pink-coloured beer. The consumers related many of the beer properties to health effects. Participants can link the perceived qualities of the beer to the grain¿s functional properties, and this leads to the classification of the farmers¿ sorghum as varieties of top, medium and low quality for brewing. The profits from tchoukoutou production range from 2365 to 17 212 fcfa per month (1 euro = 656 fcfa) for the producers, depending on beer yield and quantity of raw grain transformed. The generated income is used for household needs and part of it is invested in children¿s education
Original languageEnglish
Pages (from-to)258-264
JournalInternational Journal of Consumer Studies
Issue number3
Publication statusPublished - 2007

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