Analysis of post-harvest treatment practices for kola (Cola nitida) using the HACCP system in three cities of Côte d'Ivoire

Jean-Marc N’Guessan; Daouda Nimaga; Amenan Fanny Akpo; N’Guessan Georges Amani

doi:10.30574/gscbps.2019.8.1.0110

Authors

Jean-Marc N’Guessan Laboratory of Biochemistry and Technology of Tropical Products, UFR STA, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Daouda Nimaga Department of Engineering Agronomy, Forest and Environment, University of Man, BP 20 Man Côte d’Ivoire.
Amenan Fanny Akpo Laboratory of Fruit and Vegetable Physiology, UMR Qualisud, University of Avignon, Jean Henri Fabre Campus, 301 Baruch de Spinoza Street, BP21239 84916 Avignon cedex 9, France.
N’Guessan Georges Amani Laboratory of Biochemistry and Technology of Tropical Products, UFR STA, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.

DOI:

https://doi.org/10.30574/gscbps.2019.8.1.0110

Keywords:

Cola nitida, Site diagnostics, Critical control points, HACCP system

Abstract

The aim of this study is to propose a revised treatment scheme for fresh kola nuts (Cola nitida) using Hazard Analysis Critical Control Point (HACCP). Specifically, this will involve analysing the nut processing diagram used by the stakeholders, identifying critical points and proposing corrective measures for these critical points. A survey at kola producers and traders, coupled with an on-site diagnosis, was carried out in the cities of Anyama, Bouaké and Agboville. The verification of the preconditions was based on a checklist. In addition, the kola nut processing and storage system was evaluated according to the 12 steps of the HACCP system. The diagnosis of the sector revealed an informal organization and traditional practices. A revised diagram of the cola treatment process according to the HACCP system has been developed. This diagram includes three critical control points (CCPs) at the reception, sorting and biopesticide treatment level. A HACCP plan has been drafted to better monitor and control each critical point. The technical routes for processing cola do not guarantee good quality nuts. They do not comply with good hygiene practices (GHP) during the processing and storage process. The adoption and monitoring of the HACCP system would be beneficial for the kola industry.

Metrics

Metrics Loading ...

References

Bonsson B. (1983). Improvement of kola nut production in Côte d'Ivoire: selection principles. Coffee Cocoa Tea, 27 (4), 283-297.

SARA. (2017). International Fair of Agriculture and Animal Resources. Structural transformation of the agricultural economy in the face of climate change. SARA Catalogue 2017. 86.

Dembele A, Traore SK, Kone M, Konate D and Toure AA. (2008). Chemical control of kola nut preservation: quality management and compliance with phytosanitary regulations. European Journal of Scientific Research, 19 (3), 568-575.

Nimaga D. (2015). Influence of post-harvest treatments on biochemical and organoleptic quality of kola nuts (Cola nitida) during storage. Phd, Nangui Abrogoua University, Abidjan, Côte d'Ivoire, 162.

CNRA (2017). Inventory of research on the kola tree. Literature review. 18.

FAO/WHO. (1997). “Risk management and food safety”. Report of a joint FAO/WHO consultation, Rome. 35.

Ndemen JB. (2009). Kola: Commercial transactions: Overview of the kola market in Cameroun, « La voix du Paysan » - Monthly magazine for rural entrepreneurs.

Irvine FR. (1956). Plants of the Gold Coast. Oxford University Press. H. Milford, Londres, 327.

Opeke LK. (1992). Tropical tree crops. Spectrum Books Ltd. Ibadan. 608.

Codex Alimentarius (2003). Appendix Hazard Analysis and Critical Control Point (HACCP) Risk Analysis System and Guidelines for its Application. In: Codex Alimentarius. General principles of food safety. FAO and WHO, Geneva, Switzerland. 31-47.

FAO (1996). Application of principles of the Hazard Analysis and Critical Control Point (HACCP) system in the control of food products. Rome, Italy, 42.

Codex Alimentarius (2005). Residues in food. Joint FAO/WHO Food standard program. Rome, 61-81.

Bonne R, Wright N, Camberou L and Boccas F. (2005). Guidelines on HACCP, Good Manufacturing Practices and Good Safety Practices for SMEs. 105.