How is attieke processing business in Ivory Coast?
Ivory Coast’s attieke—a fermented cassava couscous central to Ivorian cuisine—represents not just culinary tradition but a thriving agro-processing sector with deep socioeconomic roots. Next, we will show you its current state, future prospect, and potential benefits. attieke 1. Current State of Attieke Processing Business in Ivory Coast Attieke production remains predominantly artisanal, with thousands of small-scale producers, typically women ("attiekéières"), leading cottage-industry operations in Ivory Coast. The process involves: - Peeling and grating fresh cassava roots - Fermenting the pulp for 1–3 days (critical for flavor development) - Dehydrating and granulating the mash into couscous-like grains - Sun-drying for preservation, even can use drying machine to remove some water easy to steam. -Steaming the couscous-like grains with a steamer to get attieke. 2. The Prospect of Attieke Processing Business in Ivory Coast Recently, mechanization of attieke process...