Preliminary project of a production unit of Kikanda sausage

The study of valorization and conservation, is not only a nutritional contribution, but also economic and even hygienic. In the case of Kikanda pasta, it is a question of developing a process, ensuring its conservation as well as its packaging, in order to allow all social strata to taste it because some people do not consume it only for reasons of hygiene.The problem is therefore the following: is the marketing of Kikanda a business opportunity (consumer behavior, demand)? The second question is: What is the process to adopt for the industrialization of Kikanda production? The third question is: Is the marketing of Kikanda profitable?