[ Investigation des nouveaux supports de fermentation des fèves de cacao dans les principales régions de production de cacao (Haut-Sassandra, Nawa et Bas-Sassandra) en Côte d’Ivoire ]
Volume 39, Issue 2, April 2023, Pages 857–865
Konan Kouakou Ahossi1, Coulibaly Ibourahema2, Kouassi Kra Athanase3, Foba Foba Stéphane4, Coulibaly Mendjara5, and Konate Ibrahim6
1 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
2 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
3 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
4 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
5 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
6 Laboratoire d’Agrovalorisation, Departement de Biochimie et Microbiologie, UFR Agroforesterie, Université Jean Lorougnon Guédé, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Fermentation is a crucial post-harvest step for obtaining the aromatic and sensory characteristics of quality cocoa that meets international requirements. This work has made it possible to list the fermentation media for cocoa beans currently used in the major cocoa production areas in Côte d’Ivoire. To do this, a questionnaire was established and allowed by interviews and direct observations in order to collect information on the new fermentation media in use. In total, nine hundred and nineteen (919) producers were surveyed. This research work has made it possible, through a survey, to show that the main cocoa production areas in Côte d’Ivoire today use new supports for the fermentation of cocoa beans for various reasons. These are five (5) currently used fermentation media in addition to those known but has different proportions depending on the area surveyed and those for several difficulties they face. Our results also made it possible to obtain the fermentation time according to the medium used and whether stirring was allowed during the fermentation. A principal component analysis revealed three groups of producers according to the supports used and their motivation with a strong correlation between the supports and the motivation.
Author Keywords: Cocoa, fermentation, technology, support, survey.
Volume 39, Issue 2, April 2023, Pages 857–865
Konan Kouakou Ahossi1, Coulibaly Ibourahema2, Kouassi Kra Athanase3, Foba Foba Stéphane4, Coulibaly Mendjara5, and Konate Ibrahim6
1 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
2 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
3 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
4 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
5 Jean Lorougnon GUEDE University, Biochemistry-Microbiology Department, Agrovalorisation Laboratory, BP 150 Daloa, Côte d’Ivoire
6 Laboratoire d’Agrovalorisation, Departement de Biochimie et Microbiologie, UFR Agroforesterie, Université Jean Lorougnon Guédé, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Fermentation is a crucial post-harvest step for obtaining the aromatic and sensory characteristics of quality cocoa that meets international requirements. This work has made it possible to list the fermentation media for cocoa beans currently used in the major cocoa production areas in Côte d’Ivoire. To do this, a questionnaire was established and allowed by interviews and direct observations in order to collect information on the new fermentation media in use. In total, nine hundred and nineteen (919) producers were surveyed. This research work has made it possible, through a survey, to show that the main cocoa production areas in Côte d’Ivoire today use new supports for the fermentation of cocoa beans for various reasons. These are five (5) currently used fermentation media in addition to those known but has different proportions depending on the area surveyed and those for several difficulties they face. Our results also made it possible to obtain the fermentation time according to the medium used and whether stirring was allowed during the fermentation. A principal component analysis revealed three groups of producers according to the supports used and their motivation with a strong correlation between the supports and the motivation.
Author Keywords: Cocoa, fermentation, technology, support, survey.
Abstract: (french)
La fermentation est une étape post-récolte cruciale pour l’obtention des caractéristiques aromatiques et sensorielles d’un cacao de qualité obéissant aux exigences internationales. Ce travail a permis de répertorier les supports de fermentation des fèves de cacao actuellement utilisés dans les grandes zones de production de cacao en Côte d’Ivoire. Pour se faire, un questionnaire a été établi et a permis par des entretiens et observations directes afin de recueillir des informations sur les nouveaux supports de fermentation en cours d’utilisation. Au total, neuf cent-dix -neuf (919) producteurs ont été enquêtés. Ce travail de recherche a permis à travers une enquête de montrer que les principales zones de production de cacao en Côte d’Ivoire utilisent aujourd’hui, de nouveaux supports pour la fermentation des fèves de cacao pour diverses raisons. Ce sont cinq (5) supports de fermentation actuellement utilisés en plus de ceux connus mais a des proportions différentes en fonction de la zone enquêtée.et ceux pour plusieurs difficultés auxquelles ils sont confrontés. Les résultats également permis d’obtenir le temps de fermentation en fonction du support utilisé et si un brassage était admis au cours de la fermentation. Une analyse en composante principale a révélé trois groupes de producteur en fonction des supports utilisés et de leur motivation avec une forte corrélation entre les supports et la motivation.
Author Keywords: cacao, fermentation, technologie, support, enquête.
How to Cite this Article
Konan Kouakou Ahossi, Coulibaly Ibourahema, Kouassi Kra Athanase, Foba Foba Stéphane, Coulibaly Mendjara, and Konate Ibrahim, “Investigation of new cocoa bean fermentation media in the main cocoa production regions (Haut-Sassandra, Nawa and Bas-Sassandra) in Côte d’Ivoire,” International Journal of Innovation and Applied Studies, vol. 39, no. 2, pp. 857–865, April 2023.
