CULTURAL PRACTICES AND PRODUCERS PERCEPTION ON SENSORAL CHARACTERISTICS OF SOME TOMATO VARIETIES PRODUCED IN SOUTH BENIN.

  • Programme Cultures Mara?ch?res de l?Institut National de RechercheAgricole du Benin, 01 B.P 884 Cotonou, B?nin. T?l: +229 21 30 02 64.
  • Unit? de Recherche en G?nieEnzymatique et Alimentaire, Laboratoired?Etude et de Recherche en ChimieAppliqu?e, EcolePolytechniqued?Abomey- Calavi, Universit?d?Abomey-Calavi, 01 BP 2009 Cotonou, B?nin.
  • Ecole des Sciences Techniques de Conservation et de Transformation des ProduitsAgricoles, Universit?Nationaled?Agriculture de Porto-Novo, BP 114 Sak?t?, B?nin
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The tomato is grown in all regions of Benin with cultivation practices varying according to production areas. This study documents the cultural practices and producer?s perception on quality of tomato varieties produced in South Benin. A survey was carried on 120 market gardeners with 40 tomato producers in S?m?-Kpodji; Pahou and Grand-Popo. Survey results showed that all producers interviewed produced improved varieties of tomatoes and those of local are cultivated by all interviewed producers of Pahou and 45% of interviewed producers in S?m?-Kpodji. Drilling is the main source of water for crops irrigation of different tomato varieties in three surveyed areas. Regarding band irrigation system and using connection, were mostly used in Grand-Popo and in two other localities. The surveyed producers number using the organic, mineral and foliar fertilizers varied according to area surveyed. The trowelling of plants was carried out by 23.93 % of producers. To investigate the damage caused by pests/ diseases, 94.83 % of tomato producers used phytosanitary treatments through chemical control against 3.45 % for biological control. Principal Component Analysis (PCA) allowed to identify four main tomato cultivation practices in South Benin. The tomato is produced once a year according to most producers interviewed whose the appreciation of organoleptic characteristics varied whatever the variety.

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Richmy C B. Aisso, Francoise Assogba Komlan, M. Vahid Aissi, Armel C. G. Mensah and Mohamed M. Soumanou. (2018); CULTURAL PRACTICES AND PRODUCERS PERCEPTION ON SENSORAL CHARACTERISTICS OF SOME TOMATO VARIETIES PRODUCED IN SOUTH BENIN., Int. J. of Adv. Res., 6 (10), 854-863, ISSN 2320-5407. DOI URL: https://dx.doi.org/10.21474/IJAR01/7880

SOUMANOU Mohamed Mansourou
Unité de Recherche en Génie Enzymatique et Alimentaire (URGEA)/ Laboratoire d’Etude et de Recherche en Chimie Appliquée (LERCA)/ Ecole Polytechnique d’Abomey-Calavi (EPAC)/ Université d’Abomey-Calavi (UAC),

DOI:

Article DOI: 10.21474/IJAR01/7880      
DOI URL: https://dx.doi.org/10.21474/IJAR01/7880

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