Wagashi: methods for better preservation

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Extract from the article: In Togo, wagashi is an important source of animal protein, particularly for rural populations. It can make a valuable contribution to solving a protein deficit in diets. Unfortunately, wagashi is an ideal medium for the development of micro-organisms

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In Togo, wagashi is an important source of animal protein, particularly for rural populations. It can make a valuable contribution to solving a protein deficit in diets. Unfortunately, wagashi is an ideal medium for the development of micro-organisms, which can alter its organoleptic and health qualities. Preserving wagashi is therefore essential to maintain its freshness, texture and food safety for consumers.

In order to preserve this product optimally over time, a number of traditional processes are used by both producers and users.  These include

Solar drying

This method is widely used in Togo by some consumers. It has a shelf life of around 8 days. This was revealed in the study ‘Inventaire et analyse des pratiques endogènes de conservation du wagashi, un fromage traditionnel produit au Bénin’, conducted by Philippe Sessou et al. The study was published in the ‘International Journal of Biological and Chemical Sciences’ (2013). To maximise the positive effects of solar drying on the organoleptic quality of wagashi, certain conditions must be met: the cheese must be dried in a clean, well-ventilated environment, it must be optimally positioned, sheltered from night-time humidity and protected by a clean screen against contaminants (insects, flies).

Preserving wagashi with whey

This is a traditional method used by female wagashi producers and traders, in which the wagashi is preserved in whey.In order to limit the multiplication of micro-organisms that can come from the handler, the whey and the utensils, it is advisable to preheat the whey and to operate in good hygienic conditions.

Storage in colouring water

Storing wagashi in colouring water, obtained from Sorghum vulgaris, is a method used by traders to extend the shelf life to around 5 days.It can enrich the flavour profile, maintain a certain level of moisture and help to firm up the cheese.

Daily cooking

Practised by cheese retailers, this technique involves cooking the cheese at temperatures between 80°C and 100°C.Daily cooking maintains a pleasant texture while improving flavour and aroma.

Daily cooking also helps to eliminate pathogenic micro-organisms, increasing the safety of the product. However, it is crucial to manage the process carefully to avoid overcooking, which could alter the qualities and reduce the nutritional value of the cheese. This method can preserve the cheese for up to 7 days on average.

Frying

This method has the advantage of destroying the microbial flora of the wagashi while keeping it in a fatty state that limits recontamination by non-lipophilic microorganisms. However, the quality of the frying oil can be detrimental to maintaining its nutritional quality: the saturated fatty acid composition could make the product a vehicle for triglycerides, the precursors of lipoproteins in wagashi. If consumers fry the same product several times, they could be exposed to benzopyrenes in the product, which could be carcinogenic to the consumer. It should be stressed that wagashi should only be fried once.

Traditional smoking

This method is particularly effective in inhibiting microbial growth. Smoking can preserve the product for up to a month. However, this long shelf life exposes the product to the risk of contamination by benzopyrenes.

 Storage in the fridge

Wagashi can be stored in the refrigerator for up to 12 days, depending on storage conditions.We recommend packing wagashi in an airtight container to prevent it from absorbing the odours of other foods and to minimise exposure to contamination by other food products. The ideal temperature for storing wagashi is around 5°C. This helps to slow the growth of bacteria and preserve the texture and flavour of the cheese.Before eating wagashi stored in the fridge, it may be useful to let it come to room temperature or to warm it slightly, especially if you want to recover its original texture and flavour.

It's important to stress that any handling of dairy products requires optimum hygiene, whatever the process used.

Improving wagashi preservation practices

Although traditional techniques are widely used, incorporating other modern methods can considerably improve food safety and extend the shelf life of wagashi. «Healthy Wagashi to optimise the income of households using local milk in northern Togo» (WOMEN) project, implemented by the NGOs Vétérinaires Sans Frontières Suisse (VSF-Suisse) and Gestion de l'Environnement et Valorisation des produits Agrosylvopastoraux (GEVAPAF) with co-funding from ECOWAS and the Swiss Development Cooperation, represents a significant initiative to improve not only the quality of wagashi, but also its shelf life,represents a significant initiative not only to improve wagashi conservation methods, but also to strengthen the economic empowerment of women in the dairy sector, while ensuring food safety for consumers through the sanitary quality of the products marketed by the project's stakeholders.In order to improve the traditional preservation practices adopted to date in northern Togo, the WOMEN project has introduced the process of dehydrating wagashi by helping women traders' cooperatives to acquire a dehydrator, which not only enables wagashi to be preserved for longer, but also ensures that the finished product is of better health quality.

Abel OZIH

Contacts for ordering good wagashi from cooperatives in the Savanes Region (Togo)

Tel / WhatsApp: +228 93096504/ 90996998/ 93995375