Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

The plantain banana is an excellent source of energy and nutrients and one of the main financial resources for many people in Côte d'Ivoire. Its losses due to rotting during storage make it impossible to ensure its availability. To fight against losses, northen population in the Gontougo region dry plantain pulp "Tanga" for many others uses. This study was undertaken to identify the drying process of "Tanga" and its main uses. Thus, a food consumption survey was made in the departments of Bondoukou, Koun-Fao and Transua with 135 households per zone. Data revealed that "Tanga" production is most carried out by women (76.05%). High percentage of producers and consumers were uneducated (74.32%), Ivorians (96.15%) and farmers (94.82%). To produce "Tanga", plantain bananas are dried to avoid losses (94.81%) in Koun-Fao and for cultural practice in Bondoukou and Transua (96.30% and 73.33% respectively). "Tanga" is consumed by rural populations to have strength, for health reasons and the eating habits. The production processes of "Tanga" vary according to the localities studied and eight (8) dishes based on "Tanga" were identified. The frequency of consumption varies from 1 to 3 times a month. The production pattern for "Tanga" is different in all three localities. Encouraging the full use of plantain by developing products from senescent plantain is a good step towards improving food sustainability.