Location | Proportion (%) of producers interviewed | |||||
Days (d) of fermentation | Days (d) of drying | |||||
2 to 3 d | 3 to 5 d | 5 to 6 d | 4 to 5 d | 5 to 6 d | 6 to 7 d | |
Sérigbangan Yaodankro Global | 4.65 13.43 10.00 | 51.16 74.63 65.45 | 44.19 11.94 24.55 | 9.30 29.85 21.82 | 74.42 35.82 50.91 | 16.28 34.33 27.27 |