ABSTRACT
In spite of his weak contribution of 3% to grains
production and 0.31% to gross domestic production (GDP), rice holds an
important place in Burkina Faso.
More than 52% of national rice production is process by
parboiling. The important role, of this technique for national rice production,
campaigned for this research theme choice, which has for main purpose to
contribute for his improvement.
The research has been executed in three phases. First, the
rice parboiling area diagnosis by inquiries has been done. Secondly, an
evaluation of background's knowledge's contribution to rice parboiling
improvement was executed with an interview guide. And the third done has been
the realization with the three varieties of rice parboiling test, tasting test
and meal conservation test, using two techniques (traditional and
improved).
The results we obtained, confirmed on the one hand, the
negative effects of rice development channel constraints on rice parboiling,
and on the other hand the importance of background knowledges for rice
parboiling improvement. The tests results have demonstrated that the physicals
and chemicals characteristics of those rice varieties influence the parboiled
rice qualities.
It's possible to improve the quality of parboiled rice in
Bagré and to deliver it market competition capacities. But it needs
necessarily the main actor's better organization, their capacities enhancing
and the vulgarization of highly efficient and adapted parboiling
techniques.
Keys words: Parboiled rice-Improvement- Technology-
Bagré.
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TABLE DES MATIERES
1 CHAPITRE I : Introduction 14
1.1 Contexte 14
1.2 Problématique 17
1.2.1 Les contraintes de production du riz étuvé
17
1.3 Cadre conceptuel 22
1.3.1 Définition, principe et dispositifs
d'étuvage du riz 23
1.3.2 Le riz étuvé en Afrique 28
1.3.3 L'étuvage du riz au Burkina Faso 29
1.3.4 Amélioration de l'étuvage du riz 29
1.4 Objectifs de l'étude 30
1.5 Hypothèses 31
2 CHAPITRE II : APPROCHE Méthodologie
32
2.1 Milieu d'étude 32
2.2 Matériel et méthodes 33
2.2.1 Cadrage général de l'étude 33
2.2.2 Diagnostic du milieu de l'étuvage. 33
2.2.3 La recherche sur les savoir-faire et expériences
locaux. 36
2.2.4 La réalisation des tests 37
2.3 Traitement des données 43
2.3.1 Le dépouillement 43
2.3.2 L'analyse 44
2.4 Les limites et difficultés de l'étude 44
3 CHAPITRE III : Résultats et discussions
45
3.1 Résultats 45
3.1.1 De l'étude du milieu d'étuvage 45
3.1.2 De l'étude sur les savoirs locaux 53
3.1.3 Résultats des tests. 56
3.2 Discussions 60
4 Conclusion 69
5 Références bibliographiques
71
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LISTE DES FIGURES
Figure 1 : Schémas descriptifs de l'étuvage
du riz 24
Figure 2: Diagramme d'étuvage du riz 25
Figure 3: Carte de situation géographique de
Bagré 32
Figure 4: Diagramme proposé et utilisé pour
les tests. 51
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