In Benin, the boiled hypocotyl (Borassus aethiopum Mart) is one of the most common street foods consumed for its therapeutic properties. However, the knowledge, attitudes, and practices of boiled hypocotyl food sellers are poorly known despite the high contamination potential of these street foods. This study aimed to determine the knowledge, attitudes, and practices of boiled hypocotyls food vendors in the streets of Cotonou and its outskirts. The approach used concerned the process of good hygiene and production. Face-to-face interviews of 300 hypocotyls vendors and producers from Cotonou, Sèmè, Ouidah, and Abomey-Calavi were conducted. Concurrently, 200 samples of boiled hypocotyl were collected among study vendors. Results showed that all of the interviewed population (100%) of this activity are women. They are generally illiterate and 75% of them have never been to school. Additionally, 76.7% of street boiled hypocotyls sellers interviewed were mobile. The microbial profile of the boiled hypocotyls showed the lack of control and poor understanding of hygiene rules. The processes management also revealed two diagrams processes. The conditions in which hypocotyls vendors operate are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water. In view of the socioeconomic impact of hypocotyl activities in Benin and their role in the unexpected arrival of food-borne diseases, vendors should be regularly trained in order to prevent outbreaks of food-borne illnesses.

Chilli pepper (Capsicum spp.) is an annual vegetable fruit used as a spice in almost all food and especially in all local dishes in Benin. However, it is neglected in many countries and relegated to the background which does not favor the agricultural development. As a result, its cultivation and conservation are still traditional and face many cultural and post-harvest constraints. The objective of this work is to make an investigation on the current state of the chilli pepper sector in Benin from the planting, growth, harvest until the transformation through storage and preservation. Overall, the review presents all the technical shortcomings hindering the opening of the sector on its socio-economic environment and to make recommendations for the improvement of the quality of chilli pepper sold and consumed in Benin. Thus, the results of this review indicate that there are several local varieties of chilli pepper grown in Benin belonging to three species of the Solanaceae family: Capsicum chinense (annual variety), Capsicum annuum L. (annual variety) and Capsicum frutescens (perennial variety). Its production is generally in rainfed or irrigated crops, in truck farming or on mainland. The best farming technique is the one that begins with the nursery and its success depends on the quality of the plants resulting from this stage. The best methods of storage and preservation vouching a good sanitary quality of chilli pepper are still to be promoted. The main problem encountered by the tillage of chilli peppers in Benin is its contamination by mold during its production and storage. It is therefore important to follow the technical production, storage and preservation routes, to assess the susceptibility of chilli pepper to mold at each stage and to measure the mycotoxins throughout the production chain so as to vouch the safety of chilli pepper consumers and to develop the chilli pepper sector in Benin.