Artisanal Dried Mango Production in Chad: Process Characterization, Hygiene Challenges and Proposed Optimization
Al-lamadine Mahamat
*
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LaRSAN), Faculté des Sciences de la Santé Humaine, Université de N’Djamena BP1117, Chad.
Brahim Adoum Ahmat
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LaRSAN), Faculté des Sciences de la Santé Humaine, Université de N’Djamena BP1117, Chad and Laboratoire de Biochimie et Immunologie Appliquées (LaBIA/CRSBAN), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Alhadj Markhous Nazal
Faculté des Sciences Agronomiques et de l’environnement, Université de Sarh, Chad.
Abdoullahi Hissein Ousman
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LaRSAN), Faculté des Sciences de la Santé Humaine, Université de N’Djamena BP1117, Chad.
Thierry Togdjim
Faculté des Sciences Exactes et Appliquées (FSEA), Université de N’Djamena, BP: 1117 N’Djamena, Chad.
Hal Souakar Ambera
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LaRSAN), Faculté des Sciences de la Santé Humaine, Université de N’Djamena BP1117, Chad.
Aly SAVADOGO
Laboratoire de Biochimie et Immunologie Appliquées (LaBIA/CRSBAN), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Abdelsalam Tidjani
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LaRSAN), Faculté des Sciences de la Santé Humaine, Université de N’Djamena BP1117, Chad.
*Author to whom correspondence should be addressed.
Abstract
Dried mangoes are an essential socio-economic resource in Chad, with 80% of production done via artisanal solar drying. However, current methods are slow (2 to 3 days) and carried out at low temperatures (30–45∘C), which promotes microbial proliferation and alters product quality. The objective of this study is to evaluate production and sales practices in order to propose concrete solutions to transform this vulnerable sector into a hygienic, standardized, and economically viable industry. The sector suffers from a critical lack of capacity, infrastructure, and skilled labor.
This study was conducted through surveys and observations of 100 female producers and vendors in the main production areas (Logone Oriental and Occidental, Mandoul, Mayo Kebbi) to characterize the processes and identify critical control points.
The results confirm that this activity is exclusively female. Production takes place on rudimentary open-air supports (3–4 days), exposing products to contamination from insects, dust, and humidity. Most producers have received no training in Good Hygiene Practices (GHP). Poor personal hygiene and inadequate cleaning of equipment constitute major risks of cross-contamination.
In conclusion, despite its vital role, the artisanal dried mango production in Chad is hindered by rudimentary methods and a critical lack of hygiene. To enhance this sector, it is imperative to adopt an optimized production diagram, implement GHP and Good Manufacturing Practices (GMP), and train stakeholders in effective drying techniques and hygiene standards. This approach is crucial for ensuring the production of a safe, nutritious, and high-quality food product."
Keywords: Dried mangoes, surveys, diagram, hygiene and consumer