In Niger, the valorization of agri - silvo -pastoral products is an urgent necessity, especially in a country where livestock is the second of the economy. The aim of this study is to contribuer to the improvement of manufacturing processes kilichi for a better regulation of the sector. To this end, a modern kilichi transformation process is compared with traditional ones. The kilichi is a product made from thin strips of sun-dried beef, coated with a spicy paste and grilled. As such, thirty Kilichi manufacturers chosen for convenience are surveyed. An individual interview guide and an observation grid are used on the different methods and stages of kilichi processing, sources of contamination and remediations and the critical points in the transformation process for their control. In total, six steps are identified in the Kilichi transformation process. We count, an initial state, trimming and cutting, drying, seasoning, second drying, and finally roasting. Several observations are made in comparison with the modern method: the wholesomeness of Kilichi, the gestures of the producers, the cleaning and disinfection of materials, the wearing of adequate clothes, and so on. With the modern method the kilichis are dried on the solar dryer and the traditional ones use the sun's rays. During each step, the modern method has been corrected by the use of good hygiene. Kilichi dried in the sun are consistent, dry, but not friable. The kiln-kilns are also thick, dry, friable, which represents an added value per kilichi. The results of this study can be used to complete the drafting of specifications for Kilichi in Niger, to strengthen the capacity of Kilichi transformers and sellers. The same laws and regulations as other food handlers.
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