Déterminants de perception de la technique de production du lait de soja stabilisé au Bénin

Abstract Soya is a legume rich in plant protein with multiple food, nutritional, health benefits and several processing possibilities in Benin. Thus, agro-food processing techniques from soybeans into its derivatives have been developed to help ensure the food and nutritional balance of the country. The present study aims to analyze the determinants of the perception of the technical production of stabilized soy milk in Benin. The data was collected from 80 soy processors who were purposively chosen in the commune of Zogbodomey. This study uses two empirical approaches, the first of which focuses on the analysis of perceptions developed by Reed et al. (1991) then applied by Sall et al. (2000) and Adékambi and Adégbola (2008) made it possible to analyze the perception of transformers. The second is based on the comparative analysis of perceptions between endogenous practices and the soy milk technical production. The results showed that performance criteria are the most important which guide processors in their perception of the soy milk technical production. This technical production is generally perceived to be better than endogenous practices with 61% as an overall perception index. Therefore, it should be noted that this level of perception of the stabilized soy milk technical production by processors will significantly contribute to food and nutritional security in Benin. Key words: Perception, technical production, stabilized soy milk, food security, Benin.