Qualities and Origins of Out-of-Home Food Products: Midday Meals in the Cities of Southeastern Gabon

Abstract

The place of local products in out-of-home catering and the growth of non-communicable metabolic diseases in sub-Saharan Africa raise questions. To identify the influence of the economic and social environments on this phenomenon, this study analyzes the foods and consumers concerning the main meal of the day. A survey of 180 customers from seventy-three catering establishments in the province of Haut Ogooué in southeastern Gabon was conducted. They were interviewed between 11 a.m. and 6 p.m. over a month using a semi-structured questionnaire providing socio-demographic variables, foods, side dishes, cooking methods, prices, and food additives consumed in restaurants and at home. The results show that clients are disadvantaged young people (30.3 ± 9.7 years) who consume animal proteins that are less available at home. Low prices, imported food, proximity, the availability of food additives rich in oils and salts, and the possibility of consuming local side foods explain the success of out-of-home catering. The cooking and consumption patterns are conducive to the development in the long-term of non-communicable metabolic diseases.

Keywords

• out-of-home food
• food origins
• rent economy
• non-communicable metabolic diseases
• foods additives
• Gabon