CONSUME MADE IN CAMEROON: THE LOCALITY OF YABASSI IS USED FOR FISH SAUSAGE

This initiative by Astrid Ide Nfongmo Ndangang, a design engineer in processing and quality control of fishery products, offers a new food experience to consumers and employment to young people.

This find produced under the name of "sausage Yeulah", which means "sausage from home" in a language of Nkam, Littoral region dates from March 2019. To produce this stick, Astrid Ide NfongmoNdangang uses freshwater fish: the Tilapia and Kanga. Concerning the fish with scales, it uses the clarias and the jawbone. The main ingredients of "Yeulah sausage" are fish, chili and garlic. The young entrepreneur packages this food in two formats namely: 200 and 450 grams. Sold at 1,500 and 3,500 F CFA respectively. Affordable you will tell us!

Astrid Ide NfongmoNdangang came up with the idea of ​​making fish sausage in order to break down consumption barriers. “Fish being a product without borders and consumed by all populations without religious or cultural limits with all its nutritional richness, in proteins and exceptionally in essential fatty acids such as omega 3 and 6 without however forgetting its richness in fiber, we have wanted to condition it in such a way as to eat it in the medium term, ”explains the latter.

Astrid Ide Nfongmo Ndangang works with five people for the production of this sausage. It sorely lacks the financial support that would allow it to increase its production and profitability.

Croissances Magazine

In the same section

Leave a comment