Profile Characterization of a Millet Variety Good for Fura “Millet Food Drink”

Pearl millet is rich in vitamin A, Fe, Zn and high-quality proteins. It is the staple food crop for the majority of the Nigerien. It is processed into various finished products, including Fura, a popular food drink in Niger, predominantly part of Hausa diet. This work aims to identify the main traits of the millet variety sought by actors of Fura value chain. The methodology consisted of collecting data using a questionnaire administered to populations of 142 millet grain producers, 140 Fura processors/resellers and 140 Fura consumers selected in 14 sites and 28 focus groups. The results showed that 99% of producers are men, 90% of consumers are men and 100% of processors are women. Actors in the sample have an average age of 46 years and a basic level of education, mainly traditional Coranic and primary school. Millet local varieties are still predominantly used in the production and manufacture of Fura. The processing of Fura is done in several stages from winnowing to making dumplings. Cooking is the most delicate stage which requires more attention to obtain good Fura. Main traits of millet variety expected by actors of Fura value chain are large grains size, cleanliness, white or reddish coast and consistency, high yield, early maturing grains, etc. In addition, the grains must be suitable for Fura manufacturing process, particularly hulling and easy cooking of the millet flour balls. Breeding of new millet varieties suitable for making Fura should consider a large number of these traits in order to increase diversity, supply, improve and sustain nutritional quality.