Abstract: Young snails of Achatina achatina (Linné, 1750) of 0.33 ± 0.23 g of average live weight and 9.1 ± 0.06 mm average length of shell were subjected to two types of diet. Two diets contained wild and cultivated plants (R1 and R2) and four diets concentrated in flour forms (R3, R4, R5 and RT) of respectively variable calcium content (12.02%, 14.03%, 16.01% and 06.82%). The objective is to compare the organoleptic qualities of the snails’ flesh emanating of the two types of food. The flesh of the concentrated diet are more tender (6.05), juicier (6.32) with an average aftertaste (5.8) while those of the vegetable diet are aromatized with an average of 6. The optimum calcium rates inducing the best tenderness (6.06), juiciness (6) are of 12.02% and of aftertaste (5.9) is diet containing 14.03% of calcium while the flavour (6.6) was obtained a rate of 0.24%.