Surveys on the Consumption of Attiéké (Traditional and a Commercial, Garba) in Côte d’Ivoire

Abstract

Traditional attiéké and commercial attiéké Garba are fermented cassava semolina, steamed and prized by people living in the big cities of Côte d'Ivoire and elsewhere. Attiéké Garba is a derivative of the traditional attiéké resulting from intended manufacturing defects. A consumption survey was therefore conducted in Abidjan (big city) and two departments, Dabou and Jacqueville, major production areas of attiéké and Garba, to assess the importance and determinants of consumption of 4 types of attiéké (Adjoukrou, Ebrié, Alladjan and Garba), consumer preferences and to identify the descriptors of quality that motivate the consumption of these food products. Surveys showed that 99% of respondents consume regularly 1 to 2 times attiéké (traditional or commercial) per day. The consumption of attiéké is related to the organoleptic properties of the different types of attiéké mainly taste (65%), brightness (35%), absence of fibers (33%), color (22%) and odor (21%). The consumption of attiéké Garba is linked to its character of cheap food. Despite the preference of attiéké Adjoukrou (38%) and Ebrié (29%) for their better quality and popularity, the consumption of Garba (10%) is growing. Income, nationality or ethnicity, sex, socio-professional status and educational level have a major influence on the choice of a type of attiéké. The share of consumption of traditional attiéké and commercial attiéké Garba for middle-income consumers (70,000 CFA F <r≤ 200,000 CFA F) and high income (r> 200,000 CFA F) is respectively 23.44% and 7.33% while it is 21.03% and 41.35% respectively for low-income consumers (r <70 000 CFA F).

Production Methods and Physicochemical Characteristics of Cassava Inoculum and Attiéké from Southern Côte d’Ivoire

“…The adjustments in manufacturing attiéké Garba may lead to serious consequences on consumers' health. Risks are associated with cyanide residues in the finished product due to reduction in fermentation time of bitter cassava (Assanvo, Agbo, & Farah, 2019).…”

“…The more the manufacturing processes are shortened and poorly executed, the less expensive is attié ké and the more the quantity produced/day/week is high. The production of Garba is related to growing demand and relative high cost of other types of attié ké (Assanvo et al, 2019). Three main reasons support its consumption: very low cost, large quantity served and especially energy supply.…”