The “Glaçage” Technique: An Innovative Traditional Practice in Attiéké Processing

Abstract

Attiéké, a staple food from Côte d’Ivoire, is the most widely consumed cassava-based product in the country. Popular across all social classes and age groups, it is central to both rural and urban diets. Attiéké is a fermented cassava semolina cooked by steaming. The "glaçage" technique, an integral part of Attiéké production process, is a preservation method involving a fermentation phase. This technique is widely practiced in southeastern Côte d'Ivoire. This study, conducted in the Alépé department, aimed to assess the knowledge and application of the "glaçage" technique among female Attiéké producers and to establish a detailed production diagram incorporating this process. The survey focused on the sub-prefecture of Oghlwapo, particularly the villages of Domolon, Dabré, Akouré, and Oguédoumé. The sample consisted of Attiéké producers across four age groups: 18–25 years, 26–30 years, 31–45 years, and 46 years and older. Data collection was conducted between May and August 2021. The questionnaire was developed and data analyzed using Sphinx Plus 2 (V5) and Excel 2013. The survey of 400 female producers revealed a 100% awareness of the "glaçage" technique across the studied localities. The results also indicated a correlation between the level of practice and factors such as locality, education level, age group, and ethnicity. The practice rate ranged from 43% to 72%. Regarding education, producers with no formal education or only primary education showed the highest adoption rates. In terms of age, producers over 45 demonstrated the highest level of practice (88.5%). Ethnically, the "Gwa" community stood out with a practice rate of 85.4%. The reasons for employing this technique included cultural traditions, physical fatigue limiting continuous production, enhanced organoleptic qualities (taste, aroma, color, and texture of Attiéké grains), and the extended shelf life of Attiéké at room temperature. This study highlights the significance of the "glaçage" technique and provides a foundation for its valorization.