Author(s): Adou Marc *, Kouadio Kouadio Olivier and Kouadio Degbeu Claver
Kolanut is one of the most popular fruits in traditional ceremonies in Africa and it has great added value when it is well preserved for a long time. However, we found lot of losses during storage due to handling and poor storage conditions. The objective of this study was to evaluate effect of an improved process of storage and conservation on kolanuts. This resulted in the implementation of improved treatment process and storage condition. The study identified a CCP (Critical Control Point) by using HACCP method which reduces losses by 5 to 8 % after 10 months of storage compared to 15 % loses for the traditional method. This improved process reduces losses and adds value to kolanuts and allowed actors income rising.