Caractérisation des techniques de séchage du cacao dans les principales zones de production en Côte d’Ivoire et détermination de leur influence sur la qualité des fèves commercialisées

Kouakou, B.; Irie, Bi Zahouli; Dick, Emmanuel; Nemlin, GJ; Bomisso, L

doi:10.4314/jab.v64i1.88469

Cited by 5 publications

(4 citation statements)

References 2 publications

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“…L'économie de la Côte d'Ivoire, à l'instar de celle de la plupart des pays en voie de développement, est tributaire de l'exportation de matières premières agricoles au nombre desquelles figure le cacao (Jarrige et Ruf, 2000). Premier produit d'exportation, le cacao est produit dans la plupart dans les zones forestières du pays dont l'Est, le Centre-Ouest et le Sud-Ouest en sont les principales (Kouakou et al 2013). La bonne politique agricole a considérablement favorisé l'essor de la cacaoculture en Côte d'Ivoire, de sorte que depuis 1970, le pays est le leader mondial du cacao avec en moyenne 1,2 millions de tonnes produites par an, soit près de 40 % de la production mondiale (ICCO, 2005).…”

Section: Introductionunclassified

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

Kouiakou

Irie

Ngoran

et al. 2018

ESJ

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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 %.

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Section: Introductionunclassified

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

Kouiakou

Irie

Ngoran

et al. 2018

ESJ

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“…In the dynamic socioeconomic landscape of Côte d'Ivoire, a fast-growing developing country, the economy is heavily dependent on the export of agricultural products. Among these products, cocoa occupies a prominent place [ 1 ]. Cocoa ( Theobroma cacao L.) is indispensable to the confectionery industry as a primary source of cocoa beans [ 2 ], but it also produces by-products such as the pod and shell, which have found substantial applications in the cosmetics and animal feed industries.…”

Section: Introductionmentioning

confidence: 99%

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

Kouassi,

Boko,

Blei

et al. 2024

International Journal of Food Science

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Côte d’Ivoire remains the world’s leading producer of cocoa beans. However, cocoa farming is now recognized as a primary cause of deforestation in the country. To combat deforestation, the Ivorian government recently advocates for agroforestry, a farming technique involving the cultivation of cocoa trees with fruit or forest trees. Yet, the impact of these associated trees and their shade on the quality of produced cocoa beans remains relatively unknown. This study is aimed at evaluating the influence of tree shade in cocoa farms on the quality of cocoa beans produced in the Bonon area. Morphological, biochemical, and functional analyses were performed on cocoa beans from shaded, partially shaded, and sunny subplots. Overall, only beans from shaded subplots showed better commercial quality. Regarding nutritional potential, results demonstrated that acidity, protein content, and vitamin C levels were influenced by shade. Low protein levels were observed in beans from sunny areas. The presence of moderate shade significantly favored good foaming power and foam stability. These findings play a key role in the perceived quality and application of these beans in the food and cosmetic industry. Moreover, these discoveries open new research perspectives in the field of food biochemistry and sustainable agriculture.

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“…Among the phytopathological pests, the fungal disease pod rot and the viral disease swollen shoot of cocoa are of greatest concern in Côte d'Ivoire. In addition, the most common insect pests considered to be of greatest concern in Ivorian cocoa farms are the two mirid species Sahlbergella singularis and Distantiella theobromae [22]- [27]. Furthermore, in the 2000s and 2010s, the quality of cocoa produced in Côte d'Ivoire was the subject of much depreciatory criticism partly due to poor post-harvest processing practices [28].…”

Section: Introductionmentioning

confidence: 99%

Farmers’ Practices for the Orchard’s Maintenance and Post-Harvest Treatment of Cocoa in Infiltrated Classified and Unclassified Zone of Méagui (South-West, C&ocirc;te d’Ivoire)

Guessan-Bi,

Kra,

Kwadjo

et al. 2023

JACEN

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An important part of Ivorian cocoa production comes from infiltrated classified forests. The objective of this study is to investigate orchard maintenance and post-harvest cocoa treatment practices used by cocoa farmers in infiltrated classified and unclassified areas of Méagui. To do this, 110 producers in two localities of the said zone were individually interviewed from February to April 2022, using a declarative questionnaire. It was found that cocoa orchards in the zone are aging. Nearly 68.55% of producers were heirs and 58.33% of those interviewed were under 46 years of age, with an average age of 43 years. Nearly 84.55% of the producers surveyed mainly use chemical insecticides to control the pests of greatest concern in these localities. Regarding the frequency of insecticide treatments, 11.82% of producers make 1 to 2 applications a year, 29.09% make 3 to 5 applications a year, and 43.64% make at least 6 applications a year. The active substances of the most used products belong to 99% of the Neonicotinoid and Pyrethroid families. Regarding cocoa harvesting and post-harvest operations, 93.64% of the producers carry out a single harvest/month; all do the shelling with mini machetes. Beans are fermented mainly in black plastic tarpaulins or in bags, for a period of 3 to 5 days (65.45%). Drying is done almost entirely (91.82%) on the black plastic tarp. This study shows that cocoa farmers in the areas surveyed do not respect the recommendations issued on phytosanitary practices and post-harvest treatment of cocoa. This non-compliance with the standards of good practices prescribed is particularly more accentuated in the locality located in infiltrated classified zone.

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Caractérisation des techniques de séchage du cacao dans les principales zones de production en Côte d’Ivoire et détermination de leur influence sur la qualité des fèves commercialisées

Cited by 5 publications

References 2 publications

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

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

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

Farmers’ Practices for the Orchard’s Maintenance and Post-Harvest Treatment of Cocoa in Infiltrated Classified and Unclassified Zone of Méagui (South-West, C&ocirc;te d’Ivoire)

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Caractérisation des techniques de séchage du cacao dans les principales zones de production en Côte d’Ivoire et détermination de leur influence sur la qualité des fèves commercialisées

Cited by 5 publications

References 2 publications

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

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

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

Farmers’ Practices for the Orchard’s Maintenance and Post-Harvest Treatment of Cocoa in Infiltrated Classified and Unclassified Zone of M&#233;agui (South-West, C&amp;ocirc;te d’Ivoire)

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Farmers’ Practices for the Orchard’s Maintenance and Post-Harvest Treatment of Cocoa in Infiltrated Classified and Unclassified Zone of Méagui (South-West, Côte d’Ivoire)