In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group. These products were widely different and tested in differing cultures and situations. A common feature, however, is that all products are already commonly consumed by the communities and accepted, particularly with respect to the baseline products. Some products were found to be more acceptable (Gowe and Akpan in Benin, Kenkey in Ghana, Kong and Lanhouin in Senegal, Bissap and Baobab in Senegal), some of similar acceptance (Kitoza in Madagascar) and some were less acceptable (Kishk Sa'eedi in Egypt and Jaabi in Cameroon). Ways forward are discussed in all cases. Group 1: The reengineered group 1 products had mixed acceptance to consumers. Ones that were highly accepted were the reengineered Akpan which was highly accepted regardless of age, gender, socio- professional category and possessions (goods) and the majority (84.9%) expressed an interest for purchasing the reengineered Akpan and the reengineered gowe (n=100 consumers) in Benin, which was strongly accepted and more so than the traditional gowe. However, the reengineered Kenkey in Ghana while being comparable acceptance to the traditional white kenkey this would only meet a niche market. However, for the reengineered Kishk Sa'eedi, it was less acceptable and the difference was due to sour taste and spicy flavour. Group 2:The group 2 products had mixed acceptance among consumers. In the case of Kong in and Lanhouin in Senegal, the reengineered products had improved acceptance while for kitoza in Madagascar, there was no improvement in acceptance apart from those in terms of quality and safety. More specifically, Kong made using liquid smoke novel technique (RLK) had by far the highest acceptance and could easily be integrated as part of the Senegalese cuisine. This shows that there is a potential for RLK on the Seneg