Consommation du «garba» en cote d’ivoire : entre risques sanitaires et construction de lien social - Judicaelle Koffi, Aya Lydie (European Scientific Journal, ESJ, 2021)
Selon les normes dâ€™hygiÃ¨ne alimentaire en CÃ´te dâ€™Ivoire, les principales composantes (thon, attiÃ©kÃ©, lÃ©gumes frais et huile) destinÃ©es Ã la production du Â«garbaÂ» dÃ©passeraient ces normes. Toutefois, cet aliment est consommÃ© par la grande majoritÃ© de la population vivant Ã Abidjan et, le plus souvent en communautÃ©. Lâ€™objectif de ce travail Ã©tait de mettre en relief lâ€™importance du Â«garbaÂ» dans la construction du lien social des consommateurs en dÃ©pit des risques sanitaires perÃ§us. De ce fait, une Ã©tude quantitative et qualitative a Ã©tÃ© rÃ©alisÃ©e Ã Abidjan. Un questionnaire a Ã©tÃ© administrÃ© Ã 1067 consommateurs de Â« garba Â» en ce qui concerne lâ€™approche quantitative et lâ€™approche qualitative sâ€™est basÃ©e sur trois Ã©tudes de cas. Le Â« triangle du manger Â» a servi de base thÃ©orique. Les rÃ©sultats obtenus ont montrÃ© que les conditions de production et de vente du Â«garbaÂ» ont Ã©tÃ© perÃ§ues comme un facteur de fragilitÃ© physique chez 86,6% des consommateurs. Cependant, le Â«garbaÂ» est un support relationnel qui renforce la communion et la sociabilitÃ© des consommateurs grÃ¢ce Ã son mode de consommation. En outre, des Ã©conomies de 500 francs CFA sont rÃ©alisÃ©es par les consommateurs du Â« garba Â» sur chaque consommation, grÃ¢ce Ã la valeur Ã©conomique de lâ€™aliment, Ã lâ€™effet de consolider les liens sociaux dans leurs groupes dâ€™appartenance. Le Â«garbaÂ» serait donc devenu un Ã©lÃ©ment essentiel dans les habitudes alimentaires des citoyens abidjanais, puisquâ€™il permet dâ€™entretenir les relations sociales et intervient dans la construction du lien social. According to food hygiene standards in CÃ´te d’Ivoire, the main components (tuna, attiÃ©kÃ©, raw vegetables and oil) to produce "garba" would be outside these standards. However, this food is consumed by most of the population living in Abidjan, most often in groups. The objective of this work was to highlight the importance of "garba" in building the social bond of consumers despite the perceived health risks. Therefore, a quantitative and qualitative study was carried out in Abidjan. A questionnaire was administered to 1067 consumers of "garba" regarding the quantitative approach and the qualitative approach was based on three case studies. The â€œeating triangleâ€ served as a theoretical basis. The results obtained showed that the conditions of production and sale of â€œgarbaâ€ were perceived as a factor of physical fragility by 86.6% of consumers. However, "garba" is a relational support which reinforces the communion and the sociability of the consumers thanks to its mode of consumption. In addition, savings of 500 CFA francs are made by consumers of "garba" on each consumption, thanks to the economic value of the food, to consolidate social ties in their home groups. "Garba" has therefore become an essential element in the eating habits of Abidjan citizens, since it helps to maintain social relations and intervenes in the construction of social links.