Mango processing in Côte d'Ivoire is limited by data failure on characteristics of mango varieties. The purpose of this work is to contribute to the valorization of the main varieties of mango (Amelie, Kent and Keitt) cultivated in Côte d'Ivoire through the evaluation of their mo...
Open access
Research Article10.9734/afsj/2021/v20i1130383
Aims: The objective of this study is to characterize the species of chili peppers produced and consumed in the city of Korhogo and to evaluate the sensory characteristics of the puree produced from them. Study Design: Two varieties of fresh Capsicum matured were collected from ma...
Open access
Research Article10.9734/cjast/2025/v44i104623
Due to its rapid ripening, mango is a tropical fruit that is highly perishable nature. In Côte d'Ivoire, the abundant seasonal production of mangoes leads to significant post-harvest losses each year. To limit these post-harvest losses and thereby contribute to the economic impro...
Open access
Research Article10.9734/ijbcrr/2025/v34i51034
Background: Defined as a tool for quality management, traceability is succeeding in boosting the performance of agro-industrial production systems. However, in Côte d'Ivoire, certain industries such as food processing units do not have a traceability system. Aims: A study was the...
Open access
Research Article10.9734/cjast/2024/v43i114451