In the heart of Côte d’Ivoire, a culinary staple is undergoing a transformation that could redefine its market value and cultural significance. Attiéké, a popular cassava semolina dish, is at the center of a study that explores its quality attributes across different production zones, with implications for geographical indication (GI) labeling. This research, led by Kouadio Benal Kouassi from the Université Nangui ABROGOUA and the Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, delves into the physicochemical and microbiological compositions of attiéké, shedding light on how traditional and new production areas stack up.
Attiéké, often described as the “Ivorian couscous,” is a versatile dish enjoyed across the country. However, its quality varies significantly depending on where it is produced. Kouassi and his team set out to understand these variations, focusing on traditional lagoon areas like Grand-Lahou, Dabou, Jacqueville, and Abidjan, as well as a newer production zone in Yamoussoukro. “Our goal was to determine the quality attributes of attiéké with a view to GI labeling,” Kouassi explained. “This could open up new commercial opportunities and ensure that traditional producers are recognized for their unique know-how.”
The study, published in the Journal of Agriculture and Food Research, revealed distinct differences in the attiéké produced in these regions. Attiéké from Abidjan, known as Agbodjama, stood out for its cyanide content, moisture levels, total acidity, and dietary fiber. It also had larger grain sizes and a low presence of sulfite-reducing clostridia, making it a strong candidate for GI labeling. “The physicochemical and microbiological compositions of attiéké from Abidjan are particularly promising,” Kouassi noted. “This could give traditional producers a competitive edge in the market.”
In contrast, attiéké from Yamoussoukro showed higher levels of contaminating germs, ash content, and smaller grains, indicating lower quality. This finding highlights the need for improved production practices in newer zones to meet the standards required for GI labeling. “The quality attributes of attiéké from Yamoussoukro are currently unsatisfactory,” Kouassi said. “However, with the right interventions, there is potential for improvement.”
The implications of this research are significant for the attiéké industry and the broader food sector. GI labeling could boost the commercial value of traditionally produced attiéké, providing economic benefits to local communities and preserving cultural heritage. It could also drive improvements in production practices in newer zones, ensuring higher quality and safety standards.
As the demand for authentic and high-quality food products continues to grow, this study offers a roadmap for enhancing the value of attiéké. By recognizing and promoting the unique characteristics of traditionally produced attiéké, Côte d’Ivoire can position itself as a leader in the global food market. This research not only highlights the potential of attiéké but also underscores the importance of preserving traditional know-how and specific characteristics in the face of modernization.