S. macrocarpon is a vegetable produced by nearly of 95 % of growers in Benin. Although the consumption of this vegetable is such important in this country, there are no data on its hygienic properties. This study aims to propose a technique for producing vegetable with improved health quality, based on anaerobic biodigestion of poultry manure. A method of vegetable's production based on anaerobic digestion of poultry manure was proposed and evaluated. The study showed that levels of bacteria decreased in the compost, with values from 6.5.106 CFU/g to 3.4.104 CFU/g for fecal coliforms and from 3.5.105 CFU/g to 5.4.103 CFU/g for Enterococcus. Lead complexed by chemical reactions was reduced with an amount from 2.39 mg/kg to 0.204 mg/kg. The amendante value of these chickens manure was improved by increasing phosphorus with a value from 9.96 % to 16.40 % and the reduction of total nitrogen from 18900 mg/kg to 13096.33 mg/kg. The data from this study allow to consider a large-scale production of S. macrocarpon with improved hygienic quality.
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