%0 Journal Article %T Surveys on the Consumption of Atti¨¦k¨¦ (Traditional and a Commercial, Garba) in C£¿te d¡¯Ivoire | Assanvo | Journal of Food Research | CCSE %A Georges N¡¯zi Agbo %A Justine Assanvo %A Zakaria Farah %J Home | Journal of Food Research | CCSE %D 2019 %R 10.5539/jfr.v8n4p23 %X Traditional atti¨¦k¨¦ and commercial atti¨¦k¨¦ Garba are fermented cassava semolina, steamed and prized by people living in the big cities of C£¿te d'Ivoire and elsewhere. Atti¨¦k¨¦ Garba is a derivative of the traditional atti¨¦k¨¦ resulting from intended manufacturing defects. A consumption survey was therefore conducted in Abidjan (big city) and two departments, Dabou and Jacqueville, major production areas of atti¨¦k¨¦ and Garba, to assess the importance and determinants of consumption of 4 types of atti¨¦k¨¦ (Adjoukrou, Ebri¨¦, Alladjan and Garba), consumer preferences and to identify the descriptors of quality that motivate the consumption of these food products. Surveys showed that 99% of respondents consume regularly 1 to 2 times atti¨¦k¨¦ (traditional or commercial) per day. The consumption of atti¨¦k¨¦ is related to the organoleptic properties of the different types of atti¨¦k¨¦ mainly taste (65%), brightness (35%), absence of fibers (33%), color (22%) and odor (21%). The consumption of atti¨¦k¨¦ Garba is linked to its character of cheap food. Despite the preference of atti¨¦k¨¦ Adjoukrou (38%) and Ebri¨¦ (29%) for their better quality and popularity, the consumption of Garba (10%) is growing. Income, nationality or ethnicity, sex, socio-professional status and educational level have a major influence on the choice of a type of atti¨¦k¨¦. The share of consumption of traditional atti¨¦k¨¦ and commercial atti¨¦k¨¦ Garba for middle-income consumers (70,000 CFA F 200,000 CFA F) is respectively 23.44% and 7.33% while it is 21.03% and 41.35% respectively for low-income consumers (r <70 000 CFA F) %U http://www.ccsenet.org/journal/index.php/jfr/article/view/0/39638