Traditional processes of food products bio conservation based on plants extracts in south and central-Benin

This study aims to diagnose the traditional processes of bio conservation food products based on plant extracts. A semi-structured survey was conducted among 240 state and private actors in agricultural citrus production practitioners this method communes Za-Kpota Klouékanmè Benin. The data collected (type conservatives, used, conserved, technology bioconserver) were subjected a descriptive analysis variance (ANOVA) followed by Student Newman Keuls test at 5%. results indicate that respondents commune are (p<0.05) oldest (43.32±2.03 years). In all areas, orange chili plants most used for post-harvest (43.8%). Chili fruits combined with peels frequently harvested (56%) conserved mainly cowpeas (37.9%), maize (26.2%) groundnuts (15.4%). conservatives control pests introduced beginning end drying process before commodities put into storage. Conservatives operate often repulsion (57.1%). maximum duration using is three months (67.1%) 73.8% stored accepted consumers. It therefore necessary define parameters tree-based bioconservatives order optimize technology.