FOOD HABITS OF RURAL PEOPLE IN IVORY COAST

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