Seven mango seeds of Ivorian varieties, that is, Amelie, Kent, Keitt, Brooks, Palmer, Dadiani, and Djakoumankoun were collected from Northern Ivory Coast as wastes from local processing factories and local markets; their kernels were then quickly separated and sun‐dried to ensure lipases inactivation. This study was carried out to elucidate (1) the variability in the proximate composition (protein, ash, and fat content) of the so‐obtained kernels and (2) the characteristics of the extracted fat including acidity, peroxide value, unsaponifiable matters, phospholipid content, iodine value, fatty acid (FA), and triacylglycerol (TAG) composition, sterol content, oxidative stability, color, and carotenoid content. It was found that the fat content ranged from 4.9% to 9.6% (dry matter) depending on the variety. Whatever the variety, oleic (O, 35.9%–47%) and stearic acid (St, 30.3%–48.3%) were the most abundant FA. A wide range of variation in TAG composition was however observed: the major were StOSt (23.9%–45.9%), StOO (15.5%–25.8%), and StLSt (10.4%–12.5%). A classification of the seven varieties based on their FA, TAG, and sterol content, was established using multivariate analysis: principal component analysis (PCA) and cluster analysis (CA). According to their main FA and TAG, the seven varieties may be grouped into four clusters: cluster I = Amelie, cluster II = Keitt, Palmer, and Kent, cluster III = Brooks and Dadiani and, cluster IV = Djakoumankoun.

Fat content (FC) and fatty acids (FA) are the most important traits in shea tree breeding, controlled by several genes with relatively small effects. Therefore, determining the genes involved in the biosynthesis of such traits is crucial for improving oil quantity and quality and for the domestication process of the species. To identify the quantitative trait nucleotides (QTNs) controlling FC and FA, we conducted a multi-locus genome-wide association study (GWAS) using six multi-locus GWAS methods for FC and FA in 122 superior shea trees (SSTs). SSTs were genotyped using DArTseq, resulting in 7,559 non-redundant single nucleotide polymorphism markers. Fat content varied from 36 to 58% with a mean of 50%. Fatty acid composition was 51.26 ± 4.21, 38.76 ± 4.67, 6.45 ± 0.76 and 3.53 ± 0.52% for oleic, stearic, linoleic and palmitic acids, respectively. A very high negative correlation coefficient (-0.98) was found between stearic and oleic acids. A total of 47 significant QTNs associated with fat-related traits were detected by the GWAS methods. Among these QTNs, 25 were identified as common QTNs based on their detection by multiple GWAS methods. Using the superior allele information of the 4 common QTNs associated with fat content in 17 high-fat and 21 low-fat SSTs, we found a higher percentage of superior alleles in SSTs with high FC (47.1%) than in SSTs with low FC (14.3%). Pathway analysis of the common QTNs identified 24 potential candidate genes likely involved in the biosynthesis of FC and FA composition in shea tree seeds. These findings will contribute to the discovery of the polygenic networks controlling FC in shea tree, improve our understanding of the genetic basis and regulation of FC, and be useful for molecular breeding of high-fat shea tree cultivars.

This study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues. Supports tested included banana leaves (support used as a reference), palm leaves, cocoa pods, jute bags, polypropylene tarpaulins and polypropylene bags. Key parameters monitored during fermentation included temperature, pH, microbial dynamics and concentrations of reducing sugars and organic acids. The beans underwent physicochemical characterisation and market value evaluation after fermentation and drying. The results revealed that fermentation in cocoa pods and polypropylene bags was suboptimal. Cocoa pods exhibited low fermentation temperatures, delayed microbial activity, high pH and increased mould proliferation, leading to poor marketability with low cut‐test scores. Polypropylene bags retained higher humidity levels, posing a risk for mould contamination, although they showed higher phenolic compound content. By contrast, beans fermented on jute bags, palm leaves and reusable polypropylene tarpaulins displayed fermentation profiles and final product characteristics similar to banana leaves, making them viable alternatives for local producers. Further analysis of the aromatic characteristics of beans fermented on these supports is needed to provide a holistic evaluation. This study offers valuable insights into identifying sustainable alternatives for cocoa fermentation and serves as a reference for resource optimisation in other food production systems.

In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to their fatty acid composition (FAC) and triacylglycerol (TAG) composition, melting profile, and solid fat content (SFC). The results indicate that variations in MKF content between non-consecutive harvest years (2021 and 2023) were influenced by environmental conditions, particularly rainfall and genetic factors, demonstrating the diverse response to environmental changes. Traditional varieties showed a decrease in fat content in the drier year (2023), while commercial varieties exhibited an increase. FAC was also affected, with changes in oleic- and stearic-acid levels, depending on water availability. This impacted the TAG composition, which in turn influenced the physical characteristics of the MKF. These findings highlight the importance of climatic factors in determining the quality and characteristics of MKF, which have significant implications for industrial applications. This suggests that it is necessary to take into account such factors when implementing logistic chains for the supply of quality raw materials.