Kouamé Maimouna Liliane^{1, 2}, Zoro Armel Fabrice^{2, 3,}, Soumahoro Souleymane^{1, 2}, Acho Florentin Constant², Yéo N’Danfohoua Nigniple Habib¹, Touré Abdoulaye^{3, 4}, Soro Yadé René¹

Mastery of post-harvest operations by producers is essential for obtaining quality cashew nuts. It is in this context that this study was carried out with a view to contributing to improving the quality of the cashew nuts produced in 4 localities in the Poro region. A survey was carried out among producers of foundo, lataha, ziemogokaka and gbambanubokaha in order to describe their post-harvest treatments. Quality parameters of the cashew nuts produced were determined and the grade classification was carried out according to the quality criteria defined by the Ivorian standard. The study revealed non-compliance with certain CCA instructions. Indeed, in the 4 localities the majority of producers complied with certain post-harvest operations procedures. While 67.50% of producers stored their nuts in houses; 50% stored them directly on the ground. In addition, the minimum drying time of 3 days was not respected by 45.80% of producers. Determination of quality parameters revealed that cashew nuts classified grade II varied from 37.5% to 55.56% unlike those of grade I which was between 12.50 and 25%. On the other hand, at Foundo, nuts classified out of grade were 37.5%. KOR of the different localities varied from 47.77±1.23 to 49.01±1.11 Ib. Ultimately, non-compliance with the application of post-harvest operations had a negative effect on the quality of the nuts cashews produced. Also, producers in the 4 localities of the Poro region, in particular those Foundo, must be made aware of respect for post-harvest operations.

poro, cashew nuts, post-harvest treatments