How do you recognise genuine quality wagashi in Togo?

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Extract from the article: Quality wagashi can be recognised not only by its appearance and taste, but also by the ingredients used in its preparation. Each wagashi should tell a story through its flavours and presentation, offering a unique and memorable eating experience.

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Quality wagashi can be recognised not only by its appearance and taste, but also by the ingredients used in its preparation. Each wagashi should tell a story through its flavours and presentation, offering a unique and memorable eating experience.

To recognise good quality wagashi in Togo, it is essential to consider a number of criteria relating to its manufacture, appearance and hygiene conditions.  Here are a few key points to bear in mind:

Origin and manufacture

Authentic wagashi is made from fresh milk from local cows, without the addition of powdered milk or other substitutes. Always make sure that the wagashi comes from local producers and processors who are recognised for respecting good hygiene practices in their activities. It should be prepared using traditional methods that have been carefully mastered, to guarantee authentic taste and texture.

Appearance and texture

A good wagashi is white or slightly creamy in colour, with no stains or discolouration, and should have a soft texture.  However, there may be variations in colour, particularly in red, which could be due to the addition of ingredients such as spices or natural colourings.  A quality wagashi should have a mild, slightly salty flavour.

The perception of a bitter or unpleasant taste on tasting may be associated with the use of chemical additives to prolong its shelf life. The wagashi should be free of mould or unpleasant odours, which could indicate deterioration.

The texture varies according to the type of wagashi. Fresh wagashi has a soft texture, while boiled wagashi has a firm texture. Wagashi with a good texture is not crumbly. If granules or residues other than calotropis procera are detected in the wagashi, this could indicate a mixture of soya milk with cow's milk.

Hygiene conditions

It is important to check that the seller complies with strict hygiene standards when handling and selling the cheese.This includes wearing gloves and keeping the sales area clean. Wagashi must be stored in appropriate conditions, respecting the cold chain, to avoid contamination. If the cheese is displayed for sale, it must be protected in packaging away from flies, dust and handling by customers.Handling by several people without respecting hygiene standards can introduce contaminants, increasing the risk of food-borne illness.

Raising awareness of food safety

There is growing interest in the economic development of wagashi. This is why initiatives are being taken to structure the industry and protect the know-how associated with its production.Organisations such as Vétérinaires Sans Frontières Suisse (VSF-Switzerland) and Gestion de l'Environnement et Valorisation des Produits Agro Pastoraux et Forestiers (GEVAPAF) are working to raise consumer awareness of the importance of demanding the highest standards of hygiene when buying wagashi.Their project entitled ‘Wagashi sain pour une Optimisation des revenus des Ménages Exploitant le lait local au Nord Togo’ (WOMEN), supported financially by ECOWAS and Swiss Cooperation, aims to improve the income and resilience of vulnerable households in the prefectures of Oti, Oti-Sud and Kpendjal, by providing greater support for the processing and marketing of wagashi (a traditional cheese made from cow's milk).

The WOMEN project represents a significant initiative to strengthen the local economy in northern Togo while promoting a traditional product that is essential to the region's food culture.

William O.

Contacts for ordering good wagashi from cooperatives in the Savanes Region (Togo)

Tel / WhatsApp : +228 93096504/ 90996998/93995375