Vol. 14 (08) pp. 92-103

TECHNOLOGICAL UPGRADING AND PERFORMANCE COMPARISON OF ARTISANAL, SEMI-INDUSTRIAL, AND INDUSTRIAL CASHEW PROCESSING SYSTEMS IN BENIN, WEST AFRICA

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  • Laboratory of Nutrition and Food Sciences, Faculty of Agronomy, University of Parakou, P.O. Box 123 Parakou, Benin.
  • Laboratory of Food Sciences and Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi 03 BP 2819, Benin.
  • Integrated Production Systems Innovation Lab and Sustainable Land Management (InSPIREs-SLM) Faculty of Agronomy (FA), University of Parakou (UP), PO Box 123, Parakou, Benin.
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Abstract

Despite growing interest in local value addition within the African cashew sector, comparative evidence on the performance of artisanal, semi-industrial, and industrial processing systems remains limited, particularly in West Africa where these systems coexist within the same value chain. This study evaluated and compared the technological characteristics, processing efficiency, productivity, and product quality of nine cashew-processing units in Benin, comprising three artisanal, three semi-industrial, and three industrial units. Data were collected through structured interviews, direct observations, production-record analysis, process mapping, and material-flow assessment.Technical, productivity, and quality indicators were calculated and compared using one-way analysis of variance (ANOVA). Results showed a clear technological upgrading gradient from artisanal to industrial processing systems. Industrial processing showedsignificantly higher (p - 0.05) kernel recovery rates (33.1%), whole kernel rates (69.1%), shelling efficiency (80.2%), and peeling efficiency (96.4%) than artisanal processing, while recording the lowest processing losses (3.0%) and defective kernel rates (7.6%).

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How to Cite This Article

Amandine Ola Olou et, al (2026); TECHNOLOGICAL UPGRADING AND PERFORMANCE COMPARISON OF ARTISANAL, SEMI-INDUSTRIAL, AND INDUSTRIAL CASHEW PROCESSING SYSTEMS IN BENIN, WEST AFRICA, International Journal of Advanced Research (IJAR), 14 (08), 92-103, ISSN 2320-5407.

Corresponding Author

Janvier Melegnonfan Kindossi
Laboratory of Nutrition and Food Sciences Faculty of Agronomy, University of Parakou, P.O. Box 123 Parakou, Benin.
Benin

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