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

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

doi:10.30574/gscbps.2019.8.1.0110

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, Bouake 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.

Highlights

IntroductionThe kola tree Cola nitida (Wind) Schott and Endlicher, (family Sterculiaceae) is a plant found in Sub-Saharan Africa where it forms a vast natural stand in the forest area [1]
The kola tree Cola nitida (Wind) Schott and Endlicher, is a plant found in Sub-Saharan Africa where it forms a vast natural stand in the forest area [1]
The objective of this study is to propose a revised treatment scheme for fresh kola nuts (Cola nitida) using Hazard Analysis Critical Control Point (HACCP) system

Summary

Introduction

The kola tree Cola nitida (Wind) Schott and Endlicher, (family Sterculiaceae) is a plant found in Sub-Saharan Africa where it forms a vast natural stand in the forest area [1]. Côte d'Ivoire is the world's leading producer and exporter, with a production of 260,747 tonnes of fresh kola nuts in 2016 [2]. Kola is attacked by weevils (Balanogastris kolae, Paremydica insperata), diptera (Pterandrus colae) and fungi (Fusarium sp., Penicillium sp., Aspergillus flavus, Alternaria sp., Aspergillus niger and Mucor spinosus) which can cause 30 to 70% loss during storage [3, 4]. These insects and moulds are responsible for the deterioration of the market and sanitary qualities of the stored kola nuts. More effective control of food safety (including kola nuts) is essential to protect consumers from foodborne illness both nationally and internationally [6]

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