Traditional fermented foods from Côte d'Ivoire: Knowledge, consumption and production methods in five localities surveyed

Abstract

Traditional fermented foods (TFFs) play a critical role in the diet and cultural heritage of Côte d'Ivoire. This study aimed to explore the diversity, consumption patterns, and production methods of TFFs across five Ivorian cities: Bouaké, Korhogo, Daloa, San Pedro, and Aboisso. A survey conducted with 1894 participants from varied socio-demographic sectors assessed their familiarity with, and consumption of, TFFs. The findings indicate that while only 32.48% of respondents were aware of the term “TFFs,” the specific foods themselves were widely recognized and integrated into daily diets. The most familiar TFFs included “Attiéké" (99.47%), “Placali” (97.04%), “Gnonmi/Wonmi” (97.99%), “Dèguè" (97.04%), “Gari” (97.04%), “Baka/coco baka” (95.25%), “Bandji” (94.09%), “Soumbala” (91.18%), “Adjouevan” (91.18%) and “Tchapalo” (88.70%). Notably, 99% of participants reported including TFFs in their meals, with “Attiéké" and “Placali” being the most prevalent, except in Korhogo, where attiéké and “Soumbala” predominated. The primary motivations for TFFs consumption were preference (794 respondents), accessibility (735) and taste (596). Production techniques varied, with most TFFs being produced through spontaneous fermentation. This study underscores the significant, yet underappreciated, role of TFFs in Ivorian cuisine and suggests potential areas for further research in food science and cultural studies.