2015 – 2019
En cours
272644 Euros
Financé par: NWO-WOTRO
Improve access of fresh pineapple and pineapple juice of good quality to local, national and international markets

The DAPIS project (Designing Appropriate Agronomic and Processing Practices for Pineapple Supply Chain in Benin). This project is run over 03 years 9 months from October 2015 to June 2019. Stakeholders are Wageningen University, Abomey-Calavi University through the Faculty of Agricultural Sciences, the Pineapple Table, and The establishment Magnificat which is a Beninese fruit juice production company. With funding amounting to approximately 272644 Euros, it was mostly funded by the Fund for Applied Research of the Netherlands, with a contribution from Beninese stakeholders, the objective of the project is to improve the access of the fresh pineapple and pineapple juice of good quality at local, national and international markets.



In Benin, pineapple stakeholders complained about the short shelf-life (~3 days) of the fruit, the poor juice quality, and the low fruit yield (~47.5 tons. ha-1). The DAPIS project aimed at improving the quality of fresh pineapple and pasteurised pineapple juice in Benin. The consortium members included research organisations (UAC/FSA in Benin and WU/FQD & CSA in the Netherlands), fruit processing enterprise (Magnificat Group) and stakeholder organisation (Table Filière Ananas, a Pineapple stakeholder’s platform in Benin). Agronomic practices were co-developed with stakeholders to produce acceptable pineapples with a shelf-life of 10 days on average with a yield of 75.6 tons. ha-1 and 84.6 tons.ha-1 (planting density of 66600 plants.ha-1/74000 plants.ha-1 plus fertiliser management of K2O:N=1). With these practices, producers can obtain a profit of 1,084,370 FCFA/ha (1653.12 Euros/ha) or 1,411,630 FCFA/ha (2152.02 Euros/ha). Pineapple fruits produced at 54400 plants/ha (65.8 tons. ha-1) with a K2O: N=1 gave the sweetest fresh fruit and pasteurised juice preferred by most consumers. Pineapple juice can be pasteurised at low temperature (75 °C) for a limited storage period of 4 months while the juice produced in the range of 80 °C – 85 °C can be stored for 10 months and stays rich in vitamin C.

Mênouwesso Hounhouigan
Full member
Email: info@lsa-uac.org

Sur le projet



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