DG Sanginga mange du tororo, un produit \u00e0 base d'igname<\/p>\n\n<\/div>\nMaruko Foods est une entreprise agroalimentaire qui d\u00e9tient la plus grande part de march\u00e9 (environ 60%) dans la production et la vente de produits transform\u00e9s \u00e0 base d\u2019igname au Japon. L\u2019entreprise s\u2019int\u00e9resse \u00e0 la transformation et \u00e0 l\u2019utilisation des ignames africaines.\n\nCe partenariat a d\u00e9but\u00e9 en 2014, lorsque le pr\u00e9sident de Maruko Foods s\u2019est rendu \u00e0 l\u2019IITA, accompagn\u00e9 de scientifiques de l\u2019universit\u00e9 de Tokyo (NODAI), afin d\u2019\u00e9tudier les possibilit\u00e9s de collaboration dans les domaines de l\u2019analyse de la composition nutritionnelle et du d\u00e9veloppement de produits transform\u00e9s.\n\nLa conservation et la transformation de l\u2019igname constituent un axe de renforcement important pour la production d\u2019igname en Afrique de l\u2019Ouest. C\u2019est dans ce contexte que cette visite a \u00e9t\u00e9 organis\u00e9e.\n\nM. Matsumoto, qui avait organis\u00e9 cette visite, a d\u00e9clar\u00e9 : \u201c Le Japon consomme depuis longtemps l\u2019igname, notamment l\u2019esp\u00e8ce D. opposita, connue sous le nom de Nagaimo ou igname chinoise, en tant que l\u00e9gume nourrissant. Bien que les esp\u00e8ces soient diff\u00e9rentes, le rendement de l\u2019igname au Japon est de 18 t\/ha, tandis que le rendement moyen en Afrique de l\u2019Ouest est de 9,0 t\/ha. La transformation de l\u2019igname est pratiqu\u00e9e depuis longtemps au Japon, et la transformation m\u00e9canis\u00e9e ainsi que le contr\u00f4le qualit\u00e9 sont aujourd\u2019hui assur\u00e9s \u00e0 un tr\u00e8s haut niveau.\n
![\"IITA](\"http:\/\/bulletin.iita.org\/wp-content\/uploads\/2019\/09\/Maruko-Foods-p02.jpg\")
\n
L'\u00e9quipe de l'IITA, de l'Universit\u00e9 d'agriculture de Tokyo (NODAI) et du JIRCAS a visit\u00e9 un champ d'ignames avec le personnel de Maruko Foods.<\/p>\n\n<\/div>\nJ'esp\u00e8re que les connaissances acquises gr\u00e2ce \u00e0 la collaboration avec des entreprises de transformation de l'igname, telles que Maruko Foods au Japon, contribueront grandement au d\u00e9veloppement de l'am\u00e9lioration de l'igname en Afrique de l'Ouest. \u201d\n\n\u00c0 la fin de la visite, Sanginga a d\u00e9clar\u00e9 : \u201c Du point de vue de la s\u00e9curit\u00e9 alimentaire en Afrique de l'Ouest et de l'augmentation des revenus des petits agriculteurs, il est tr\u00e8s important d'accro\u00eetre la productivit\u00e9 de l'igname et de promouvoir sa transformation. Gr\u00e2ce \u00e0 cette visite, j'ai pu me faire une id\u00e9e claire de l'activit\u00e9 de transformation de l'igname. Notre visite a \u00e9t\u00e9 un grand succ\u00e8s et permettra de renforcer la collaboration entre l'IITA et Maruko Foods pour l'am\u00e9lioration de l'igname. \u201d","protected":false},"excerpt":{"rendered":"
The\u00a0IITA\u00a0yam improvement team consisting of\u00a0Asrat Amele, Head of Yam Breeding,\u00a0Patrick Adebola, Project Leader of\u00a0AfricaYam, and\u00a0Ryo Matsumoto, Yam Agronomist, visited the […]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"tags":[],"science-area":[],"program":[],"location":[],"news-type":[],"hub":[],"crop":[],"impact-areas":[],"item-year":[],"class_list":["post-15674","news-item","type-news-item","status-publish","hentry"],"yoast_head":"\n
IITA yam breeding team visits yam processing company in Japan - IITA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/iita.org\/fr\/news-item\/iita-yam-breeding-team-visits-yam-processing-company-in-japan\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IITA yam breeding team visits yam processing company in Japan - IITA\" \/>\n<meta property=\"og:description\" content=\"The\u00a0IITA\u00a0yam improvement team consisting of\u00a0Asrat Amele, Head of Yam Breeding,\u00a0Patrick Adebola, Project Leader of\u00a0AfricaYam, and\u00a0Ryo Matsumoto, Yam Agronomist, visited the […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/iita.org\/fr\/news-item\/iita-yam-breeding-team-visits-yam-processing-company-in-japan\/\" \/>\n<meta property=\"og:site_name\" content=\"IITA\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/IITA.CGIAR\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@IITA_CGIAR\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/iita.org\\\/news-item\\\/iita-yam-breeding-team-visits-yam-processing-company-in-japan\\\/\",\"url\":\"https:\\\/\\\/iita.org\\\/news-item\\\/iita-yam-breeding-team-visits-yam-processing-company-in-japan\\\/\",\"name\":\"IITA yam breeding team visits yam processing company in Japan - 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