Problem that technology is supposed to solve :

This technology solves the dependence of populations on wheat.

Technical characteristics of the technology :

Couscous of corn (obtained by pre-cooking with the vapor of mawê (raw wet flour of corn) not fermented, beforehand put in the form of granules), of white color, of average granulometry ranging between 1,25 and 2mm. Nutritional composition: proteins 8 to 11%; ashes 0,12%; lipids 3 to 18%. For domestic use.

Economic characteristics of the technology

- Acquisition cost :

The equipment/materials required for the production of 100% white corn yêkè-yêkè are estimated at 4,777,500 FCFA. The amortization period of the equipment varies between one (01) and five (05) years.

- Economic profitability :

For 100kg of yêkè-yêkè produced, the financial return is 47.46%.

- Comparative advantage :

The improved technology for the production of 100% white corn yêkè-yêkè is financially profitable. Indeed, the production of a 500 g package of 100% white maize Yêkè-yêkè requires a total expenditure of 454 FCFA and generates a profit of 216 FCFA, i.e. a rate of return of 47.46%;
- 100 FCFA invested in the production of a 500 g package of Yêkè-yêkè generates a return on capital of 47 FCFA with the improved method versus 12 FCFA for the traditional method;
- Yêkè-yêkè 100% white corn obtained by the improved method is more hygienic and guarantees the health safety of consumers;
- Yêkè-yêkè produced from 100% white corn obtained by the improved method can be kept for at least one year as opposed to one day for traditional Yêkè-yêkè;
- Improved Yêkè-yêkè can validly replace imported wheat couscous. 

Limits of the technology :