Artisanal Manufacturing Research Articles

Hojas y otros productos naturales con fines utilitarios en la cocina tradicional de Costa Rica

The objective is to describe leaves and other plant products obtained from the environment for utilitarian purposes in traditional Costa Rican cuisine. The study is qualitative and is based on semi-structured interviews with 37 people between the ages of 50 and 91, residing in different parts of the country. 59 products widely used more than six decades ago for the storage, conservation, preparation, consumption and transportation of food, as well as for cleaning, disinfection and pest control, were identified. Aspects such as access, functionality, durability, aesthetics and efficiency in different household tasks are considered for their selection. There is a decrease in current application due to changes in lifestyles, urbanization, industrialization and greater use of synthetic materials which, according to the people interviewed, has caused the loss of knowledge in new generations regarding the resources and their familiarization with utilization in the domestic environment. The natural products have value for their practical use in the kitchen, as well as for being biodegradable and favoring the family economy, which is why they have persisted over time, and it is still possible to acquire some of them in their natural state or with artisanal manufacture in markets and local fairs.

Factores psicosociales presentes en el personal obrero de una industria maquiladora artesanal

This study aims to identify the presence of psychosocial aspects in workers of an artisanal manufacturing company, using an official Mexican instrument, to design alternatives that allow appropriate conditions defined by management with the intention of improving the work environment. A quantitative approach was used, collecting data through the Reference Guides proposed in NOM035-STPS-2018, with an exploratory-descriptive and cross-sectional design. A total of 250 employees were surveyed, of whom 50.4% were women and 49.6% men. The results showed 97.6% satisfaction with the work environment, but also revealed challenges in performance recognition (33.6%), work-family interference (18%), and workplace violence (20.3%). Further research and intervention programs are recommended to identify and mitigate these risks, promoting employee well-being.

The Emergence of "Terroir" Cosmetics: Catalysts for Territorial Marketing and Regional Identity

The marketing of products based on local resources and traditional know-how, commonly referred to as "terroir" cosmetics, plays an essential role in regional marketing. These products serve to reinforce regional identity and boost the local economy. Such products, situated within the context of their place of provenance, serve to accentuate the distinctive cultural and natural attributes of a region, thereby facilitating the formation of a robust brand image. Such products respond to the growing consumer demand for authentic, natural and environmentally-friendly products, while supporting the local economy by creating jobs and developing regional businesses. Furthermore, these products attract tourists by offering an immersive and distinctive experience, linked to the discovery of local traditions and artisanal manufacturing processes. However, their success depends on a well-planned strategy to overcome the challenges of distribution, regulation and competition. In conclusion, " terroir" cosmetics are a powerful tool for promoting a region, but their implementation requires careful attention to ensure their long-term positive impact.

Knowledge of Artisanal Potash Based on Agricultural Produce in Cote d’Ivoire

Artisanal potash is a product derived from the co-products of foods consumed in households and agricultural crops. The main objective of this study is to identify the different co-products used for the production of potash and the different process of manufacturing artisanal potash and the different areas of use thereof. To carry out our work a survey has been completed in seven cities of Côte d'Ivoire from March 2020 to 20 March 2021. Sixty-five people have been interrogated from an already pre-established question in order to collect their knowledge of artisanal potash. The questionnaire and data processing were performed using the Sphinx software. The co-products used for the manufacture of potash are various, and the most used are cocoa (13.8%) and coffee pane (12.3%). As for the manufacturing processes, the different processes listed are identical irrespective of the co-product used. The steps of the artisanal manufacturing process are: the co-product collection chooses, the incineration, the anchorage of the ashes, the draining, the separation of the nerve and the supernatant, the preparation and solidification of the potash. Also, potash is used in various fields. It is more used in the food field with a proportion of 90.8%. Agricultural co-produces used for the manufacture of artisanal potash are various and the manufacturing processes are identical. Knowledge of co-producers and the optimization of the manufacturing process of artisanal potash is a necessity for rural populations and the valuation of co-producers is a means of protecting the environment and economics.

Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference

In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric.

Bebida milenaria tradicional de la parroquia Sancán y su transcendencia para ser considerada como patrimonio cultural intangible

Introduction the inhabitants of the various indigenous communities in Ecuador have left a deep mark on many of the aspects studied in the country, such is the case of culture, language, ancestral traditions, religion as well as gastronomy. This is why corn chicha is a product cataloged as a traditional drink of the Sancan parish that, due to its characteristics of the region, has been considered a pillar in the gastronomy of Ecuador, in such a way that its importance can be the engine for it to be consider it intangible cultural heritage. Objective Describe the distinctive elements of the millenary drink, corn chicha, as well as its manufacture so that it becomes part of the intangible cultural heritage of the Sancán parish of the Jipijapa canton. Methodology The research was developed within the quantitative paradigm with a descriptive character, a dichotomous instrument of six (6) questions to a sample of eight (8) participants of the project for the study of the ancient drink corn chicha, who have extensively investigated the referred topic and the region. Results The team members responded assertively to the factors related to the development of the corn chicha drink, demonstrating that they know the artisanal manufacture, the ingredients that the product has for its elaboration, as well as the criteria for the elaboration and commercialization to be attached to the established legal norms.

Petrification

Petrification is a process of transformation from cellulose to rock, making it possible to imagine a ceramic artifact with a simple shape, from paper, rope, cotton, wood, or cardboard. It consists of two stages: the infusion of a silica solution into the model, followed by atmospheric pyrolysis. During this firing, carbon, and silica fuse to form silicon carbide, a rigid and abrasive ceramic, technically comparable to that of a diamond. This project—developed by Emile De Visscher in collaboration with scientists from ESPCI (Jérôme Bibette), UPMC (Florence Babonneau), Chimie ParisTech (Philippe Barboux), ENSAD (SACRe, l’Université PSL), and Humboldt Universität (Cluster Matters of Activity) —combines experimental scientific development with research through design to imagine an innovative artisanal manufacturing process. At the heart of the project lies the question of the durability of our forms of knowledge, know-how, and heritage. Petrifaction, as a transmutation of organic matter toward the inorganic, from the vegetal to the mineral, perpetuates ephemeral forms destined to deterioration. At a time when the ecological crisis and capitalism are generating major declines in biological forms (disappearance of species and seed varieties), but also in practices (disappearance of traditional techniques), the question arises of how to keep track of our knowledge and fragile material forms. Beyond its formal technical principle, the process of petrifaction is symbolic in that it invokes a series of cultural contents rooted in many civilizations and regions of the world: in Greek mythology with Medusa, among the Celts with the dolmens, but also in Japanese, Papuan, and pre-Columbian traditions. Ubiquitous in the 18th and 19th centuries, both in connection with the practice of collecting fossils and the development of techniques for petrifying bodies, this process is still very much present in many current cultural forms, such as video games, science-fiction novels, and Hollywood films. This recurrence of petrifaction in the collective imagination refers to fundamental dualities shared between the fantasy of surviving death, the curse of stability, eternal life, or fear of apocalypse. The project thus unfolds as a speculative archaeological proposal, which stabilizes endangered elements for a distant future. The collaboration with Lucile Vareilles and Ophélie Maurus sought to account for this theoretical and historical dimension within the framework of the publication .able. The iconographic element of this project refers us directly to the question of the Anthropocene because it uses firing, certainly energy consuming, to sequester carbon in a land base instead of in the atmosphere. Rather than helplessly endure the relentless accumulation of fossil wastes, plastics, and reinforced concrete, the project explores the possibilities of a collective, and therefore political decision to populate the Anthropocene.

STUDY OF THE SOCIO-ECONOMIC IMPORTANCE AND ARTISANAL TECHNOLOGY OF FERMENTED AND SALTED FISH (LANHOUIN) PRODUCED AND SOLD IN LOME

To study the socio-economic importance and technology of fermented and salted fish produced and sold in Lome, a survey was conducted. The sampling method was exhaustive. The questionnaires administered to the 13 producers and 14 sellers covered their socio-demographic characteristics, their knowledge of Good Hygiene and Manufacturing Practices, the lanhouin process and the economic importance of their activities. The production and marketing of lanhouin in Lomearenational activities that are carried out entirely by women. Their age varies from 30 to over 60 years and their experience in the sector is from 1 to 60 years. The majority have not been educated. All of them have not received any training in good hygiene and manufacturing practices. The fish species most commonly used in the production of lanhouin are Pseudotholithus senegalensis and Decadacttylus galeides. The production flowchart includes the following key steps: maturation, salting, fermentation. These steps are completely uncontrolled. In addition, the washing of the fish is done with water from uncovered wells. Fermentation is spontaneous and takes place in plastic or cement jars. Finally, drying after fermentation is not practiced. These conditions would constitute critical points for microbial and toxicological contamination. In economic terms, the production or sale of Lome lanhouin has an individual monthly turnover of 1,200,000 CFA francs (about $600) for more than 92% of them. These results show the contribution of the Lanhouin sector produced and sold in Lome to womens autonomy. They also reveal the need to control its artisanal manufacturing process.

Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization

Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specifically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. This review deals with the needing for the establishment of quality parameters found in traditional and flavoured water kefir drink, for their implementation in the industrially produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. The benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. The scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality parameters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing.

MICROSTRUCTURAL AND PHYSICOCHEMICAL PROPERTIES OF SOME ALUMINUM COOKING TOOLS OBTAINED BY ARTISANAL RECYCLING

Recycling metals waste is one of the ways to recover this waste, but also to preserve mining resources and fight against pollution. Aluminum is one of the most recycled metals due to its relatively low melting temperature, high conductivity, ductility, malleability and its high resistance to corrosion. In Togo, as in many West African countries, aluminum wastes are collected, melted and molded in artisanal way to make new objects for domestic use. The aim of this work is to investigate the process of artisanal aluminum recycling and use several modern techniques of characterization in order to improve thereafter products and manufacturing process. Two types of samples were subjected to a series of physicochemical analysis. One from an old aluminum pot (sample (a)) and the other cut from newly pot obtained after artisanal manufacturing (sample (b)). The measurement of the temperature inside the crucible during scarp aluminum melting operation reveals three temperatures ranges with a melting point around 750℃. Atomic absorption spectrometry (AAS) indicates that the two samples contain mostly aluminum, zinc, copper, magnesium and some traces of lead. Optical microscopy observations show that the alpha aluminum matrix was the most abundant phase with 80 to 90% of the observed area and some inclusions randomly dispersed. X- ray diffraction (XRD) confirms the presence of lines characteristic of alpha aluminum and bohemite (γ-AlOOH).

El uso de internet en mujeres emprendedoras de zonas marginadas del sureste de México

El emprendedurismo favorece el desarrollo endógeno de las comunidades indígenas, ya que mejora su calidad de vida, fortalece sus competencias, evita la migración, promueve el desarrollo sostenible, contribuye a la preservación del patrimonio cultural y favorece su inserción en la sociedad de la información y del conocimiento. En México, se ha constituido como uno de los temas prioritarios para el desarrollo económico del país; sin embargo, a pesar de los esfuerzos llevados a cabo por los gobiernos federales y estatales de la nación, todavía se observan serias dificultades para la participación de las mujeres rurales en este rubro. Por ello, en este trabajo se llevó a cabo un estudio cuantitativo en el que participaron 92 mujeres emprendedoras que se encontraban en zonas sociales y económicamente marginadas o de condiciones de pobreza extrema. En concreto, las participantes residían en tres sectores del interior del estado de Yucatán, en el sureste de México, y se dedicaban a la fabricación artesanal de ropa, alimentos, adornos para el hogar y juguetes. Los resultados muestran que solo 38 % cuenta con servicio de internet y que la mayoría tiene poco entrenamiento para usarlo; además, su costo es elevado. Entre las razones para no contar con internet en el hogar se pueden mencionar el que no exista conexión en el municipio (52 %) y el que ellas no lo consideren necesario (43 %). Asimismo, se puede indicar que usan internet principalmente para ver películas, tomar fotos y escuchar música, así como para revisar el correo electrónico; de hecho, solo 13 % sabe usar un programa de contabilidad para su negocio.

Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures.

SUMMARYResearch backgroundAs fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp. cremoris (LL8307) and Enterococcus durans (ED0207) originally isolated from artisanal Croatian hard type cheese to diversify the range of flavours of dry fermented sausages and to increase their microbiological safety. Both strains were chosen for their high or medium acidifying, proteolytic and/or lipolytic activity and bioprotective potential after step-by-step selection of wild isolates. Therefore, this study aims to evaluate the survival rate of selected starter cultures in wild boar meat sausages during the ripening period of 40 days at a local small-scale facility under artisanal conditions as well as their influence on sausage quality parameters.Experimental approachSafety, biotechnological and probiotic properties of twenty-three enterococcal and lactococcal isolates of dairy origin were studied. Based on the results, two best candidates were selected and added to the meat batter during the artisanal wild boar meat sausage preparation where their survival rate, effect on physicochemical, microbiological and sensorial properties and histamine content were evaluated.Results and conclusionsAs revealed by repetitive element-polymerase chain reaction (rep-PCR), native starter cultures survived up to 15 days of ripening and were either absent from (LL8307) or reduced by 80% (ED0207) in final products. The application of native starter cultures rapidly decreased pH (p<0.05), leading to the significantly lower load of E. coli, coliforms and Enterobacteriaceae in ready-to-eat sausages prepared by the addition of starter cultures (3.04-3.94 log CFU/g) than in the control (3.88-5.00 log CFU/g). Analysis of hedonic test data revealed that some of the sensory traits (odour, flavour, juiciness) of treatments with starter cultures were highly liked by the higher percentage of consumers. The results suggest that these starter cultures would represent a valuable tool to improve the homogeneity of artisanal manufacture and hygienic quality of fermented sausages and can be safely used for food application.Novelty and ccientific contributionThis is the first study to explore in depth the biotechnological potential of bacterial cultures isolated from artisanal Croatian cheese as functional starter cultures for high-quality game meat sausage production.

From the Earth to Electricity: The Scientific Craft of Electro-Metallised Textiles

Since the late nineteenth century metallised textiles created by electricity and chemistry have been impersonating and combining with precious metal in finishes, treatments and embellishment. During the early twentieth century, innovation in the metallisation of aluminium could be seen through the process of bonding and coating. Indeed, amongst the traditional craft techniques used to imbue exquisite garments, ceremonial dress and treasured artefacts with gold, silver and copper, sits the transformative electro-chemical science of making. In this article I will discuss the historical development, techniques and renewed interest in processing associated with electrodeposition and textiles. It first charts ancient metallurgical work on materials, created by chemical reaction. It then explores nineteenth century innovation in electrochemistry and electrometallurgy that led to the earliest rare examples of electrodeposition on cloth, thread and yarn used in transport, jewellery and dress. It will then move onto how renewed interest in the magic of electrodeposition has begun to transform the creation of bespoke metal textiles; eclectically and aesthetically driven by seminal contemporary practice-based research and thought-provoking work in laboratory-based textiles. It considers the artistry, control and scientific underpinning needed and gives examples of unconventional processing led by a small group of ground-breaking studio textile designers in the United Kingdom (UK), Belgium and Hong Kong. I will pose the question: is interdisciplinary exploration at the forefront of twenty-first century textile design? As such the article reviews the interplay between chemistry and design; the interface between historic and contemporary techniques analysing how the potential glimpsed in past patents by inventors and methodologies from artisan manufacturing and the metal finishing industry can be drawn upon to create forward thinking designs and materials in fashion and textiles.

Queijo Macururé fabricado em Jacaré dos Homens, AL: características físico-químicas, microbiológicas e de produção

O queijo Macururé é produzido há cerca de 100 anos por uma única família, no povoado Caititu, localizado na cidade de Jacaré dos Homens, AL. É fabricado a partir de leite cru, por fermentação natural por meio de bactérias autóctones. Possui formato cilíndrico, textura macia, massa fechada, contendo gordura líquida no seu interior, sabor levemente ácido, lembrando manteiga de garrafa, coloração marrom, casca rígida e sem trincas, e massa cozida. Muito apreciado por seu sabor único e pela riqueza cultural e gastronômica, tal produto possui tecnologia de fabricação empírica e artesanal. Visando impedir a extinção da tecnologia de fabricação deste queijo de origem centenária, este trabalho objetivou descrever, de forma técnica e científica, suas etapas de fabricação e caracterizar os aspectos físico-químicos e microbiológicos desse queijo. Foram analisados teores de gordura no extrato seco (GES), acidez, pH, cinzas, umidade e teor de proteína total. Assim, o queijo Macururé pode ser classificado como semigordo e de média umidade, segundo legislação vigente. Os teores de acidez, extrato seco total e gordura variaram significativamente entre os lotes analisados, indicando falta de padronização na fabricação ou da matéria-prima utilizada. As análises microbiológicas demonstraram ausência de Salmonella sp. e contagem de coliformes termotolerantes e Staphylococcus aureus dentro dos padrões estabelecidos pela legislação. Este estudo contribuiu para o processo de caracterização de um queijo tipicamente alagoano, com atributos que agregam valor por meio do resgate da história e origem cultural e gastronômica, sendo possível, com o regulamento do “Selo Arte”, sua comercialização fora da clandestinidade.

Mandible Aseptic Osteonecrosis Caused by admission of the Narcotic Substances Containing Aminophosphonic Impurities: Levelling with Trilon B

The aim of our study was to correct osteosclerotic changes (aseptic osteonecrotic lesion) of mandibular bones in laboratory white rats. Changes were caused by 1 and 3 monthly intragastric administration of amino phosphonic impurity. It was formed during artisanal manufacture of meta-amphetamine. A dose was 63 mg/kg 1 time per day, and followed by exposure to 5% water solution of Trilon B at a dose of 250 mg/kg. Mandible structure was researched by light microscopy. Three additional functional indices and elements of node-strut analysis were enrolled. Indices and their abbreviations were used in accordance to Committee on Histomorphometry Nomenclature (ASBMR).&#x0D; It was found that intragastric administration of Trilon B at a dose of 250 mg/kg after one-month- and three-month influence of amino phosphonic impurity (by-product of methamphetamine artisanal synthesis) at a dose of 63 mg/kg led to improvements of mandible bone remodeling. Also, enhancement of processes that removed osteosclerotic changes as well as an involution of myelofibrosis took place.

Poro de Tabasco cheese: Chemical composition and microbiological quality during its artisanal manufacturing process

Poro de Tabasco cheese (PTC) is one of the most popular cheeses in southern Mexico. It has been made by traditional, nonstandardized artisanal techniques dating back more than 50 yr. These techniques result in the cheese having a heterogeneous chemical and microbiological composition and, consequently, distinct organoleptic characteristics. Scientific interest in artisanal cheese is growing because it represents a source of bacteria with potential health benefits. However, the quality of raw-milk cheeses often does not comply with official sanitary standards. The objective of the present study was to explore the chemical composition and microbiological quality of PTC and to describe its production process. Based on chemical composition, this cheese can be classified as a hard, full-fat, fresh cheese, with moisture on a fat-free basis and fat in dry matter ranging from 41 to 55% and from 49 to 57%, respectively. The chemical and microbiological composition of PTC varied among the evaluated dairies due to the lack of standardization in the production process. Microbial populations decreased during production, which may be associated with high acidity and high salt and low moisture contents, the presence of lactic acid bacteria or antimicrobial substances, and the drainage of whey. However, despite the absence of Escherichia coli, Salmonella spp., and Listeria monocytogenes in final cheeses for all dairies, Staphylococcus aureus and its toxins were found in some samples from one dairy. Therefore, heat treatment for milk and good manufacturing practices should be implemented throughout the entire production process to ensure a safe product.

Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods.

Robiola di Roccaverano is a Protected Designation of Origin soft cheese made with goat’s milk, produced in Piedmont region (Italy). The peculiarities of this cheese are: i) the use of the raw milk, ii) the addition of a Natural Milk Starter, iii) the application of traditional techniques of production and iv) the localization of the dairies in rural area. All these aspects influence the microbial flora of final product and make interesting its investigation. Samples were collected at different moment of the cheese making process and during the different seasons. In this preliminary study, the safety and the hygiene parameters of the production were evaluated. Lactic acid bacteria, moulds and yeasts involved in cheese-making process were also enumerated. Pathogens were not found in all samples and the counts of coagulase positive staphylococci were within the standard of law. The enumeration of microorganisms of technological interest demonstrated that, nevertheless the artisanal manufacturing process applied, the dairy was able to standardize the final products.

Traditional dairy products in Algeria: case of Klila cheese

The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations.In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations.

Evaluation of texture in Serra da Estrela cheese manufactured in different dairies

Abstract Serra da Estrela cheese is a traditional product from artisanal manufacture using raw ewe’s milk coagulated with dried, wild thistle flower. The present study aimed to investigate the variation of textural properties in Serra da Estrela cheeses manufactured in different dairies through time, namely from April to June, following the end of the cheese making season. Three types of tests were conducted: compression, puncture and spreadability. These were carried out on samples coming from six different dairies situated in the PDO (Protected Designation of Origin) region of this type of cheese. The results obtained showed some non-negligible differences for some textural properties between the top and bottom sides of the cheeses evaluated, as well as between cheeses from different dairies. Nevertheless, the properties of springiness, resilience, cohesiveness and adhesiveness (all from the compression test), were not significantly different in the samples analysed. In what concerns the variations along the milking season, it was possible to conclude that three of the considered dairies produced cheeses with a more constant textural profile in the period comprised between April and June. Furthermore, statistical analysis revealed that the correlations between the textural properties were strong for some interactions between properties form the same test and/or from similar nature.

Characterization of the Palmyra Petiole as a Biovegetal Material of Artisanal Construction in Chad

The palmyra is a wood particularly famous for its resistance to xylophages and various bad weather. But the determining factors of this resistance are unknown. This base material is available in the form of lignocellulosic waste generated in large quantities, following its grooming, maintenance and felling. This lignocellulosic waste is not valued in Chad. Its petiole is the biovegetal material widely used in Chad for the artisanal manufacture of furniture and other works. The present study concerns the determination of its physical, chemical and mechanical characteristics. We used chemical analyzes, physical tests and mechanical tests in three-point flexion, intension and in compression. Its contents in cellulose, lignin and Hemicellulose obtained justify its resistance to physical and chemical degradation and its attack by termites. The values of its mechanical characteristics obtained place it between the category D50 and D60 of hardwoods. Those of its physical properties place it among the light woods. This study, the first on the knowledge of the scientific and technical properties of the palmyra of Chad, opens perspectives on a new field of study on the behaviour of this abundant natural raw material with a view to its valorisation and its rational use in various fields, such as pulp and building construction and public works.