Histoire et techniques de cultures du vivrier en Côte d’Ivoire, de la transformation à la commercialisation : le cas du manioc (1960-2000)

Résumé Fr En

Le manioc est une plante domestiquée sur le continent américain avant d’atteindre les autres continents. En côte d’Ivoire il a été d’abord considéré comme une culture secondaire. C’est à partir de 1960 que le manioc attire l’attention des ivoiriens. Il devient une culture indispensable pour les ivoiriens. Il intervient dans la fabrication de plusieurs mets dont le plus prisé est l’attiéké. Les techniques de transformation de ses dérivés ont connu une évolution au fil des années. En 2000, le manioc ivoirien et ses dérivés alimentent deux marchés, le marché ouest-africain et le marché européen.

The cassava is a cultigen domesticated on the American continent, more precisely in the countries of South America. It was from this part that the manioc gained the African continent and in particular Ivory Coast. The cassava was introduced in Ivory Coast through the exchanges which the country had with Europeans. The first people which were in liaison with Europeans in Ivory Coast were obviously the coastal populations. This is why, the manioc developed in the zone lagoon before reaching the other areas of the country. At the beginning, the manioc had two characters, namely a character of basic food for the lagoons and a character of secondary culture for the populations of the center and North. The manioc was primarily regarded as a culture intended for the subsistence farming of the populations. But, beginning in the 1960s, the culture of the manioc became more significant to reach the peak two decades later. From this moment, the manioc changed character to become a culture of speculation as well as the cultures of revenues. The manioc then started to feed the domestic market of the Ivory Coast and even the markets of the West African inland areas. The manioc also feeds the European market in by-products.