Caractérisation des insectes et des champignons infestant les fèves de cacao dans les principales zones de production en Côte d’Ivoire

Abstract

If the culture of the cocoa in Côte d’Ivoire gives a great satisfaction concerning the production level, the quality of raw cocoa beans remains to be improved. One of the causes of this depreciation is the moulds development in beans. In order to identify responsible fungus, cocoa beens have been collected in the maine production areas which are the East, the Mid-West and the South-West, represented respectively by the localities of Abengourou, Oumé and Soubré. From collected beans, the fungus have been insulated and purified on PDA medium and then, they have been identified by observing their morphocultural and microscopic characteristics. The results show that 9 mushroom species belonging to 5 genera were identified in cocoa beans collected in the whole of the localities. There are Aspergillus, Penicillium, Fusarium, Curvularia and Streptomyces. Among them, the Aspergillus genus which is able to produce ochratoxine, was found with an appearance frequency of 86.30 %.

Post-harvest System and Quality of Cocoa Beans in the Southern Region of Cameroon

“…Leaves compare to other materials are the most used for the fermentation due to it easier accessibility. This result is in agreement with finding of [29]. Indeed, according to these authors, the cocoa tree is cultivated in association with bananas, as is the case in this study area, so that they benefit from their shade.…”

“…Indeed, according to these authors, the cocoa tree is cultivated in association with bananas, as is the case in this study area, so that they benefit from their shade. However, tarpaulins and plastic bags require financial means to purchase or make them [29]. As for the cascades or horizontal crates, the high frequency of use is due to the fact that they are mostly offered to producers by the Ministry of Scientific Research and Innovation to encourage them to appropriate this fermentation technique which allow them to easily produce a grade I cocoa.…”

“…The highest levels of impurities were found in the cocoa beans dried on the ground, especially those spread out on the cemented surface (35.84 ± 8.76 %) and on the black tarpaulin (14.26 ± 4.41 %), while the lowest level of impurity was found in the cocoa beans dried on the drying rack (4.41 ± 2.1 %). According to [29], this result is explained by the fact that unlike cocoa beans dried on hurdle, which are generally elevated, those spread out on tarpaulins and cemented areas installed on the ground are constantly in contact with foreign bodies such as grains of stones, parts of plant organs and animal detritus.…”