Background and Objective: The manufacturing technology of porridges can be used to improve not only the organoleptic and nutritional qualities but also the shelf life of the finished products. The aim of this study was to establish the traditional manufacturing process of eight cereal-based fermented porridges consumed in the North of Benin, West-Africa. Materials and Methods: A survey was carried out among producers in the cereal-based fermented porridge consummation area in Northern Benin. A total of one hundred and eighty female producers were randomly interviewed in nine communes (Kandi,