FOOD HABITS OF RURAL PEOPLE IN IVORY COAST

The objective of this bibliographic synthesis is to reveal the work already done on the food habits of the rural populations of Cote dIvoire and to deduce in perspective what is to be studied in a context of climate change. It is based on secondary data sources such as: published or edited books, scientific journal articles, websites, magazines and annual reports. The eating habits of rural Ivorian people are influenced by several factors, including cultural identities, nutrition criteria, ways of preparing and consuming food, but also by disasters, crises (economic, war, etc.), climate change, etc. The food habits of rural people in Cote dIvoire are based on several foods, mostly local. Tubers (yam, taro), roots (cassava), plantain, cereals (rice, maize, millet, sorghum) are used as main dishes, prepared under various recipes (foutou, attieke, toh, placali, etc.). These main courses are accompanied by sauces made of vegetables and fruits (okra, eggplant, peanuts, palm seeds, chili peppers, tomatoes...), vegetable leaves, meat, game, fish, insects... However, these peoples have many totems, taboos and food prohibitions of animal and vegetable origin which are likely to affect their nutritional state and even their health. All these researches did not provide details on food consumption frequencies nor on resilience or adaptation measures in the context of climate change affecting agricultural yields and related commodities.