Attiéké is a food of Ivorian (Ivory Coast) origin that is exported today in several countries. To evaluate production processes, determinant factors and quality attributes of attieké, a production survey and a physicochemical study were carried out. The survey covered 170 producers in the departments of Abidjan, Dabou and Jacqueville, major production areas of attiéké. Three (3) types of traditional Attiéké, Adjoukrou, Ebrié, Alladjan and the commercial type garba were subjected to investigation and physicochemical analyses. It appears that the variety (98% of producers) has no effect on the preparation of traditional cassava inoculum. On the other hand, it has an impact on the quality of attiéké which is also influenced by that of the ferment during the incubation period. This step is really necessary. The difference between the attiéké studied, could be related to the microflora of the inoculum whose identification would provide adequate explanations on the product. Respect for the various stages of the product manufacturing process is also essential. Physicochemical characterization confirmed the observed differences between attiéké types. The average cyanide level is higher in commercial attiéké (12 mg/100g MS) than in other attiéké (4. 41 mg/100g MS). Organoleptic characteristics are criteria of differentiation between attiéké. Well-made grains without fibers add to the traditional product its quality of preference. The results obtained highlighted the risks faced by regular consumers of garba.