{"id":908,"date":"2017-11-01T18:07:15","date_gmt":"2017-11-01T17:07:15","guid":{"rendered":"https:\/\/recavaca.com\/?p=908"},"modified":"2018-06-29T15:26:29","modified_gmt":"2018-06-29T13:26:29","slug":"les-formations-en-processus-post-recoltes-n-durand-g-fourny-et-s-bharath","status":"publish","type":"post","link":"https:\/\/recavaca.com\/index.php\/2017\/11\/01\/les-formations-en-processus-post-recoltes-n-durand-g-fourny-et-s-bharath\/","title":{"rendered":"Les formations en processus post-r\u00e9coltes \u2013 N. DURAND, G. FOURNY et S. BHARATH"},"content":{"rendered":"<p style=\"text-align: justify;\">Les objectifs de la formation en Ha\u00efti comme en Guadeloupe sont\u00a0: d\u2019am\u00e9liorer les syst\u00e8mes post r\u00e9coltes pour accro\u00eetre la valeur ajout\u00e9e de la production cacaoy\u00e8re.\u00a0Les processus post-r\u00e9coltes comprennent l\u2019ensemble des op\u00e9rations, de la r\u00e9colte \u00e0 l\u2019\u00e9cabossage, en passant par le pr\u00e9-conditionnement des f\u00e8ves, la fermentation, le s\u00e9chage, le stockage et la transformation en liqueur et en couverture.<!--more--><\/p>\n<p style=\"text-align: justify;\">La pratique actuelle des coop\u00e9ratives et producteurs associ\u00e9s au projet montre que les f\u00e8ves de cacao ne sont pas assez bien trait\u00e9es au niveau post-r\u00e9colte pour vraiment \u00e9voquer les ar\u00f4mes fins du cacao aussi bien guadeloup\u00e9en qu\u2019ha\u00eftien. En cons\u00e9quence de cela, la qualit\u00e9 du chocolat, ou autre produit de valeur ajout\u00e9, (traditionnellement en forme de \u00ab\u00a0baton kako\u00a0\u00bb) r\u00e9v\u00e8le tr\u00e8s peu le vrai potentiel de ces cacaos.<\/p>\n<p style=\"text-align: justify;\">En Ha\u00efti, Qualisud\/CIRAD prend en charge l\u2019organisation de la formation sur les processus post-r\u00e9coltes qui est anim\u00e9e par N. DURAND et de G. FOURNY (animateurs Equipe Suret\u00e9 de CIRAD\/QUALISUD). Elle est destin\u00e9e aux planteurs de cacao de la Grand\u2019 Anse, membres de la coop\u00e9rative CACCOMA (450 planteurs)\u00a0ainsi qu\u2019\u00e0 quatre coop\u00e9ratives voisines associ\u00e9es : Poussi\u00e8res Moron (500 planteurs), Chambellan (500 planteurs)\u00a0; Baliverne Dame Marie (350 planteurs)\u00a0; Anse d\u2019Hainault (250 planteurs). La formation se d\u00e9roule du 13 au 20 novembre 2017.<\/p>\n<p style=\"text-align: justify;\">En Guadeloupe, la formation post-r\u00e9colte est anim\u00e9e par Mme Sarah BHARATH sur le site de la Griveli\u00e8re, du 27 octobre au 3 novembre 2017. Les participants \u00e0 la formation sont\u00a0: le personnel du domaine de la Griveli\u00e8re, (Association Verte Vall\u00e9e), Anne SOLENE (Les Chocolats d\u2019Anne Solene) et Christiana Hery (Les D\u00e9lices d\u2019Anna).<\/p>\n<figure id=\"attachment_1447\" aria-describedby=\"caption-attachment-1447\" style=\"width: 525px\" class=\"wp-caption aligncenter\"><img data-attachment-id=\"1447\" data-permalink=\"https:\/\/recavaca.com\/index.php\/2017\/11\/01\/les-formations-en-processus-post-recoltes-n-durand-g-fourny-et-s-bharath\/brassage-feves-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?fit=1280%2C768&amp;ssl=1\" data-orig-size=\"1280,768\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"brassage feves 2\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Brassage des f\u00e8ves&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?fit=300%2C180&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?fit=525%2C315&amp;ssl=1\" loading=\"lazy\" class=\"wp-image-1447 size-large\" src=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?resize=525%2C315&#038;ssl=1\" alt=\"\" width=\"525\" height=\"315\" srcset=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?resize=1024%2C614&amp;ssl=1 1024w, https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?resize=300%2C180&amp;ssl=1 300w, https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?resize=768%2C461&amp;ssl=1 768w, https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2017\/11\/brassage-feves-2.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 525px) 100vw, 525px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-1447\" class=\"wp-caption-text\">Brassage des f\u00e8ves<\/figcaption><\/figure>\n<p style=\"text-align: justify;\">Les experts de Qualisud\/Cirad assurent aussi bien en Ha\u00efti qu\u2019en Guadeloupe le volet compl\u00e9mentaire de la formation portant sur l\u2019incidence des modes de fermentation et de s\u00e9chage sur la qualit\u00e9 du cacao\u00a0et l\u2019incidence sur la pr\u00e9sence de mycotoxine dans les f\u00e8ves de cacao. Ce compl\u00e9ment de formation a \u00e9t\u00e9 r\u00e9alis\u00e9e en Guadeloupe sur le site de la Griveli\u00e8re et sur le site de Gwakako les 21 et 22 novembre.<\/p>\n<p style=\"text-align: justify;\"><strong>Points \u00e0 retenir concernant la formation sur les processus post r\u00e9coltes en Ha\u00efti\u00a0 <\/strong><\/p>\n<p style=\"text-align: justify;\">Durant ces formations, des recommandations sp\u00e9cifiques ont \u00e9t\u00e9 propos\u00e9es pour l\u2019am\u00e9lioration de la qualit\u00e9 organoleptique et sanitaire afin d\u2019obtenir un cacao \u00e0 haute valeur ajout\u00e9e et conforme aux l\u00e9gislations des pays importateurs.<\/p>\n<p style=\"text-align: justify;\">Ces recommandations portent sur les probl\u00e8mes identifi\u00e9s ayant une incidence sur la qualit\u00e9\u00a0:<\/p>\n<ul class=\"ili-indent\">\n<li style=\"text-align: justify;\"><strong>l\u2019importance du choix de cabosses saines et m\u00fbres.<\/strong> Une bonne fermentation est le r\u00e9sultat direct de ce choix des cabosses. Il faut utiliser seulement les cabosses qui sont m\u00fbres, sans maladies visibles, celles qui ne sont pas ab\u00eem\u00e9es et r\u00e9colt\u00e9es moins de 1-2 jours avant la fermentation. Il est pr\u00e9f\u00e9rable de faire la r\u00e9colte et l\u2019\u00e9cabossage le jour m\u00eame si possible, pour mieux contr\u00f4ler la phase du d\u00e9marrage de la fermentation. Si le stockage des cabosses est in\u00e9vitable, il est tr\u00e8s important qu\u2019elles ne soient pas endommag\u00e9es ni malades, et qu\u2019elles soient gard\u00e9es s\u00e8ches et \u00e0 l\u2019abri, afin d\u2019\u00e9viter particuli\u00e8rement la pluie et l\u2019humidit\u00e9 qui peuvent acc\u00e9l\u00e9rer leur d\u00e9composition.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Le processus de fermentation comporte la transformation du sucre en alcool. Donc, la maturit\u00e9 des cabosses est cruciale puisqu\u2019elle influence la teneur en sucre de la pulpe, qui est absolument importante pour le d\u00e9marrage d\u2019une fermentation.<\/p>\n<ul class=\"ili-indent\">\n<li style=\"text-align: justify;\"><strong>La taille des caisses de fermentation adapt\u00e9es. <\/strong>La forme et la taille des caisses observ\u00e9es ne sont pas bien adapt\u00e9es pour faire de bonnes fermentations \u2013 particuli\u00e8rement avec des quantit\u00e9s variables. Elles sont trop grandes pour permettre une fermentation uniforme et facile \u00e0 g\u00e9rer. La construction des caisses doit \u00eatre examin\u00e9e pour mieux g\u00e9rer la fermentation de grosse quantit\u00e9, mais aussi \u00eatre adapt\u00e9e pour des petites quantit\u00e9s en p\u00e9riode de production faible.<\/li>\n<\/ul>\n<ul class=\"ili-indent\">\n<li style=\"text-align: justify;\">Compte tenu du nombre de coop\u00e9ratives concern\u00e9es par les traitements post-r\u00e9coltes, il sera crucial d\u2019assurer <strong>un enregistrement minutieux des apports<\/strong> (identification du planteur par un num\u00e9ro enregistr\u00e9 avant le d\u00e9but la campagne) afin de faciliter les d\u00e9marches tra\u00e7abilit\u00e9.<\/li>\n<\/ul>\n<ul class=\"ili-indent\">\n<li style=\"text-align: justify;\">Les experts du CIRAD souligne <strong>l\u2019importance du s\u00e9chage et de la r\u00e9humidification des lots de cacao s\u00e9ch\u00e9s ainsi que de leur stockage <\/strong>pour emp\u00eacher le d\u00e9veloppement de moisissures, en fonction des esp\u00e8ces, des go\u00fbts de moisis ou des mycotoxines. Le probl\u00e8me existe. Il est \u00e0 noter que tous les \u00e9chantillons de f\u00e8ves pr\u00e9lev\u00e9s dans les diff\u00e9rents centres de traitement des coop\u00e9ratives sont contamin\u00e9s en ochratoxine A (OTA). Rappelons que bien qu\u2019il n\u2019existe pas de normes concernant la teneur en OTA pour le cacao, il est fort probable que dans le futur une limite maximale soit impos\u00e9e pour ce produit.<\/li>\n<\/ul>\n<ul class=\"ili-indent\">\n<li style=\"text-align: justify;\">Pour les missions \u00e0 venir, les experts sugg\u00e8rent de mieux cibler les personnes participant aux formations th\u00e9oriques, c\u2019est-\u00e0-dire en priorit\u00e9 les vulgarisateurs, les responsables de centre de fermentations et de collectes, qui seront plus aptes \u00e0 transmettre les recommandations.<\/li>\n<\/ul>\n<figure id=\"attachment_840\" aria-describedby=\"caption-attachment-840\" style=\"width: 525px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"wp-image-840 size-large\" src=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/sechage-et-brassage-2.jpg?resize=525%2C394&#038;ssl=1\" alt=\"\" width=\"525\" height=\"394\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-840\" class=\"wp-caption-text\">S\u00e9chage et brassage<\/figcaption><\/figure>\n<p style=\"text-align: justify;\">La formation sur les processus post-r\u00e9coltes en Guadeloupe, anim\u00e9e par S. BHARATH, s\u2019ach\u00e8ve par la transformation du cacao en chocolat de couverture. Les f\u00e8ves sont issues de la plantation Gwakako, ce qui permet d\u2019obtenir un chocolat de couverture de bonne qualit\u00e9, avec un gout fruit\u00e9 et fort en chocolat, 100% guadeloup\u00e9en.<\/p>\n<p style=\"text-align: justify;\">Mme BHARATH indique que compte tenu de la quantit\u00e9 qui peut \u00eatre produit par le domaine et les d\u00e9fis avec l\u2019humidit\u00e9 et la pluie pendant la saison de r\u00e9colte, le s\u00e9chage peut \u00eatre difficile, voire impossible en temps r\u00e9el. Dans ce cas, il faut r\u00e9fl\u00e9chir \u00e0 l\u2019installation d\u2019un s\u00e9choir artificiel afin de fournir une alternative importante en cas de besoin et pour \u00e9viter la perte du mat\u00e9riel \u00e0 cause de moisissures etc. qui peuvent se d\u00e9velopper pendant des p\u00e9riodes de mauvais s\u00e9chage.<\/p>\n<p style=\"text-align: justify;\">Concernant la visite du site de Gwakako, des recommandations ont \u00e9t\u00e9 faites concernant la fermentation et le s\u00e9chage\u00a0: utilisation de caisses en polystyr\u00e8ne avec de faibles quantit\u00e9s de f\u00e8ves de cacao, s\u00e9chage du cacao sur des claies, avec le fond constitu\u00e9 d\u2019une maille plastifi\u00e9e et non pas en grillage en fer.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"525\" height=\"296\" src=\"https:\/\/www.youtube.com\/embed\/y9hWZo4E0ZY?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=fr-FR&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation\"><\/iframe><\/span><\/p>\n<p style=\"text-align: right;\">R\u00e9dig\u00e9 par B. Vainqueur<\/p>\n<h2>Plus d&rsquo;info :<\/h2>\n<p><a href=\"https:\/\/recavaca.com\/wp-content\/uploads\/2018\/04\/RECAVACA_RAPPORT_WP_2_Haiti_nov_17.pdf\"><img data-attachment-id=\"594\" data-permalink=\"https:\/\/recavaca.com\/index.php\/2017\/10\/25\/rapport-de-mission-wp-n1\/image_piece_joint\/\" data-orig-file=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?fit=790%2C858&amp;ssl=1\" data-orig-size=\"790,858\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?fit=276%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?fit=525%2C570&amp;ssl=1\" loading=\"lazy\" class=\"aligncenter wp-image-594 size-thumbnail\" src=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?resize=100%2C100&amp;ssl=1 100w, https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/recavaca.com\/wp-content\/uploads\/2018\/04\/Image_piece_joint.png?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Les objectifs de la formation en Ha\u00efti comme en Guadeloupe sont\u00a0: d\u2019am\u00e9liorer les syst\u00e8mes post r\u00e9coltes pour accro\u00eetre la valeur ajout\u00e9e de la production cacaoy\u00e8re.\u00a0Les processus post-r\u00e9coltes comprennent l\u2019ensemble des op\u00e9rations, de la r\u00e9colte \u00e0 l\u2019\u00e9cabossage, en passant par le pr\u00e9-conditionnement des f\u00e8ves, la fermentation, le s\u00e9chage, le stockage et la transformation en liqueur et &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recavaca.com\/index.php\/2017\/11\/01\/les-formations-en-processus-post-recoltes-n-durand-g-fourny-et-s-bharath\/\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Les formations en processus post-r\u00e9coltes \u2013 N. DURAND, G. FOURNY et S. BHARATH&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[1,35],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les formations en processus post-r\u00e9coltes \u2013 N. DURAND, G. FOURNY et S. BHARATH - Recavaca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recavaca.com\/index.php\/2017\/11\/01\/les-formations-en-processus-post-recoltes-n-durand-g-fourny-et-s-bharath\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les formations en processus post-r\u00e9coltes \u2013 N. DURAND, G. FOURNY et S. BHARATH - Recavaca\" \/>\n<meta property=\"og:description\" content=\"Les objectifs de la formation en Ha\u00efti comme en Guadeloupe sont\u00a0: d\u2019am\u00e9liorer les syst\u00e8mes post r\u00e9coltes pour accro\u00eetre la valeur ajout\u00e9e de la production cacaoy\u00e8re.\u00a0Les processus post-r\u00e9coltes comprennent l\u2019ensemble des op\u00e9rations, de la r\u00e9colte \u00e0 l\u2019\u00e9cabossage, en passant par le pr\u00e9-conditionnement des f\u00e8ves, la fermentation, le s\u00e9chage, le stockage et la transformation en liqueur et &hellip; Continuer la lecture de &laquo;&nbsp;Les formations en processus post-r\u00e9coltes \u2013 N. DURAND, G. FOURNY et S. 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