eng Enviro Research Publishers Current Agriculture Research Journal 2347-4688 2321-9971 2026-01-10 13 3 789 798 25805 article N’guessan Ysidor Konan 1 Michel Archange Libra 1 Deless Edmond Fulgence Thiemele 1 Adama Coulibaly 1 Godi Henri Marius Biego 3 Department of Biochemistry and Genetics, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Korhogo, Côte d’Ivoire Laboratory of In Vitro Culture and Quality Control of Shea Butter and By-products, African Centre for Research and Application on Shea, Korhogo, Côte d’Ivoire Department of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, Félix HOUPHOUET- BOIGNY University, Abidjan, Côte d’Ivoire Saba senegalensis is a liana plant whose fruits are used by many African populations. By their processing into juice, these fruits are a significant livelihood for West African women. However, Saba juice production techniques in Côte d'Ivoire remain artisanal, with no real innovation or support for producers. It’s therefore relevant to clear up the artisanal usages in Saba fruits’ supply and processing to identify due improvement points for providing value- addition to this crop. Thus, a field investigation was achieved among traditional stakeholders in S. senegalensis juice producers regarding their social profile and main factors related to the fruits’ supply and processing traits. The survey revealed S. senegalensis juice production as an exclusive female activity (100%), mainly practiced by young adult women (52%) who are generally in a couple (72%). Most of them (˃ 80%) have between 1 and 3 children in care, and their activities are significant livelihood for the household. The Saba fruits are mainly supplied from the markets (76%) during rainy seasons, in mainly slight amounts. As the fruits are purchased ripe, they’re usually processed immediately into juice (92%). So, fruits are washed and hulled, and seeds are soaked into water at various seed-to-water ratios. Seeds are then pulped either manually (40%) or using electric grinder (48%). Juice producers also reported additional stages including juice filtration, various ingredients adding and heating the resulting product. The fruits residues, namely hull, seed coat and seed kernel are rejected as waste (68%). The final juice is packaged and often stored at room temperature for one day (76%), but refrigeration is also applied to extend its shelf life (96%). Improving the processing of Saba senegalensis fruit could increase the quality of the resulting juice and provide value- addition and more profit to this local crop. https://www.agriculturejournal.org/volume13number3/traditional-practices-in-saba-senegalensis-fruits-collecting-for-juice-processing-in-korhogo-northern-cote-divoire/ Artisanal processing; Côte d’Ivoire; Field investigation; Fruits’ juice; Saba senegalensis