The processing of cereals such as millet and sorghum in zoom-koom does not always combine good
hygiene and manufacturing practices (GHP / GMP). The main objective of the present study is to identify the
constraints and benefits associated with the production, consumption and commercialization of zoom-koom.
The study was conducted in the city of Ouagadougou. A total of 120 processors (who are also zoom-koom
traders) and 400 consumers of zoom-koom were surveyed and the data was analyzed by CS Pro6 and Excel
2013. The most commonly used ingredients are ginger (29%) and mint (24%). The majority of the transformers
(70%) used between 1 and 5 kg of millet to produce the zoom-koom. It appeared that 97% of transformers sell
their zoom-koom themselves and only 3% sell their zoom-koom in a market, kiosks, shops and food shop.
Recycled plastic bags and bottles are used for packaging. 70% of consumers consume regularly zoom-koom
and 30% occasionally. Overall, zoom-koom is much appreciated for its taste but 74% of consumers state that its
hygienic quality should be improved. Thus, measures must be taken to safeguard the health of the consumers
and increase its market value.

Zoom-koom, production, transformation, commercialisation