The methods of storing and preserving sweet potatoes and the resulting foods in Ct̥e d'Ivoire are poorly
documented. The aim of this study was to compile a list of these methods and foods. A survey was carried out among producers
in the Bouak ǎnd Agboville, which are among the major producing areas. The survey focused on producers' knowledge of the
varieties grown, farming practices, storage and conservation methods used, and the food. The results showed that two (2) sweet
potato varieties are grown predominantly in Agboville and one (1) variety in Bouak.̌ Sweet potatoes with purple skin and yellow
flesh (100%) are found in Bouak,̌ while in the Agboville area the sweet potatoes are found to have beige skin with white flesh
(40%) or purple skin with white flesh (60%). The storage method most commonly used in both departments is bulk storage.
Sweet potato dishes vary from one department to another. However, the most popular dish in Bouak ǐs boiled potato (87.6%)
and in Agboville it is chips (86.2%). This study provided information on storage and preservation methods and culinary
preparations in southern and central Ct̥e d'Ivoire. It showed the need to propose other storage methods to farmers.