{"id":1311,"date":"2026-03-13T16:52:11","date_gmt":"2026-03-13T15:52:11","guid":{"rendered":"http:\/\/localhost\/mon_projet1\/?page_id=1311"},"modified":"2026-03-30T17:11:24","modified_gmt":"2026-03-30T15:11:24","slug":"formations-conseils","status":"publish","type":"page","link":"https:\/\/cacaosolution.com\/index.php\/formations-conseils\/","title":{"rendered":"FORMATIONS CERTIFI\u00c9ES"},"content":{"rendered":"\t\t
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FORMATIONS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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FORMATIONS SUR LA SANT\u00c9 & LA GESTION DES BIOAGRESSEURS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I – OBJECTIFS DE LA FORMATION<\/strong><\/p>

A – OBJECTIF GENERAL<\/strong><\/p>

Former les participants aux bonnes pratiques de diagnostic, de pr\u00e9vention et de lutte contre les principaux ravageurs et maladies du cacaoyer, dans une perspective de durabilit\u00e9 et de r\u00e9duction de l\u2019usage des pesticides chimiques.<\/strong><\/p>

B – OBJECTIFS SPECIFIQUES<\/strong><\/p>

* Savoir identifier les sympt\u00f4mes des principales maladies (pourriture brune, swollen shoot, etc.) et ravageurs (mirides, foreurs, etc.).<\/strong>
* Comprendre le cycle biologique des bio-agresseurs pour adapter les strat\u00e9gies d\u2019intervention.<\/strong>
* Ma\u00eetriser les techniques de gestion int\u00e9gr\u00e9e (pratiques culturales, lutte biologique, chimique raisonn\u00e9e).<\/strong>
* Appliquer les bonnes pratiques d\u2019hygi\u00e8ne et de prophylaxie en plantation.<\/strong>
* \u00c9laborer un calendrier d\u2019interventions adapt\u00e9 au cycle du cacaoyer.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tInscrivez Vous D\u00e8s Maintenant<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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FORMATIONS SUR LA GESTION INT\u00c9GR\u00c9E DE LA PLANTATION<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I – OBJECTIFS DE LA FORMATION<\/strong><\/p>

A – OBJECTIF GENERAL<\/strong><\/p>

Former les producteurs, encadreurs et techniciens aux pratiques de gestion int\u00e9gr\u00e9e d\u2019une plantation de cacao, afin d\u2019am\u00e9liorer les rendements, la qualit\u00e9 des cabosses et la r\u00e9silience du verger face aux al\u00e9as.<\/strong><\/p>

B – OBJECTIFS SPECIFIQUES<\/strong><\/p>

* Ma\u00eetriser les \u00e9tapes cl\u00e9s de l\u2019installation et du renouvellement du verger (choix du site, pr\u00e9paration du sol, s\u00e9lection de vari\u00e9t\u00e9s tol\u00e9rantes, ombrage).<\/strong>
* Appliquer les itin\u00e9raires techniques : entretien du sol, fertilisation raisonn\u00e9e, taille de formation et d\u2019entretien, r\u00e9gulation de l\u2019ombrage.<\/strong>
* Diagnostiquer et g\u00e9rer les principaux bio\u2011agresseurs avec une approche int\u00e9gr\u00e9e.<\/strong>
* Adopter des bonnes pratiques de r\u00e9colte et de post\u2011r\u00e9colte.<\/strong>
* \u00c9laborer un calendrier annuel d\u2019interventions adapt\u00e9 \u00e0 la zone de production.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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FORMATIONS SUR LA QUALIT\u00c9 & LA GESTION POST-RECOLTE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I – OBJECTIFS DE LA FORMATION<\/strong><\/p>

A – OBJECTIF GENERAL<\/strong><\/p>

Former les acteurs de la fili\u00e8re cacao aux bonnes pratiques de r\u00e9colte, de fermentation, de s\u00e9chage, de conditionnement et de tra\u00e7abilit\u00e9, afin d\u2019am\u00e9liorer la qualit\u00e9 des f\u00e8ves et d\u2019acc\u00e9der \u00e0 des march\u00e9s r\u00e9mun\u00e9rateurs.<\/strong><\/p>

B – OBJECTIFS SPECIFIQUES<\/strong><\/p>

* R\u00e9colter les cabosses \u00e0 maturit\u00e9 optimale et les \u00e9cabosser dans des conditions d\u2019hygi\u00e8ne.<\/strong>
* Ma\u00eetriser les techniques de fermentation (dur\u00e9e, brassage, a\u00e9ration) adapt\u00e9es aux types de cacao.<\/strong>
* Appliquer les r\u00e8gles d\u2019un s\u00e9chage efficace (s\u00e9choirs, \u00e9paisseur de lit, humidit\u00e9 cible).<\/strong>
* Trier, stocker et conditionner les f\u00e8ves pour pr\u00e9server leur qualit\u00e9.<\/strong>
* Mettre en place un syst\u00e8me de tra\u00e7abilit\u00e9 et de gestion des lots.<\/strong>
* Comprendre les crit\u00e8res de qualit\u00e9 physique et organoleptique (test \u00e0 la coupe, d\u00e9gustation).<\/strong>
* Int\u00e9grer les exigences des certifications (Rainforest Alliance, UTZ, Bio) et de l\u2019agriculture climato\u2011intelligente (s\u00e9chage solaire optimis\u00e9, r\u00e9duction des pertes).<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tInscrivez Vous D\u00e8s Maintenant<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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FORMATIONS SUR LA DURABILIT\u00c9 & L\u2019ACC\u00c8S AUX MARCHES INTERNATIONAUX<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I – OBJECTIFS DE LA FORMATION<\/strong><\/p>

A – OBJECTIF GENERAL<\/strong><\/p>

Renforcer les capacit\u00e9s des coop\u00e9ratives et des producteurs \u00e0 produire un cacao durable, \u00e0 se conformer aux r\u00e9glementations internationales et \u00e0 acc\u00e9der aux march\u00e9s r\u00e9mun\u00e9rateurs.<\/strong><\/p>

B – OBJECTIFS SPECIFIQUES<\/strong><\/p>

* Comprendre les nouvelles r\u00e9glementations (EUDR) et les obligations de tra\u00e7abilit\u00e9.<\/strong>
* Ma\u00eetriser les r\u00e9f\u00e9rentiels de certification et les plans d\u2019am\u00e9lioration continue.<\/strong>
* Mettre en place un syst\u00e8me de tra\u00e7abilit\u00e9 interne (parcellaire, lots, flux).<\/strong>
* Identifier les opportunit\u00e9s commerciales (march\u00e9s premium, vente directe, contrats \u00e0 terme).<\/strong>
* N\u00e9gocier avec les acheteurs en valorisant les attributs durabilit\u00e9.<\/strong>
* D\u00e9velopper des comp\u00e9tences en gestion financi\u00e8re et en gouvernance coop\u00e9rative.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tInscrivez Vous D\u00e8s Maintenant<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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CONSEILS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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MISE EN OEUVRE DE LA LUTTE INTEGREE CONTRE LES RAVAGEURS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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M\u00e9thodes culturales (pr\u00e9ventives) : Ce sont souvent les premi\u00e8res lignes de d\u00e9fense.<\/strong><\/p>

  • La taille phytosanitaire : Une taille r\u00e9guli\u00e8re des cacaoyers est essentielle pour augmenter la circulation de l’air et la p\u00e9n\u00e9tration de la lumi\u00e8re, ce qui cr\u00e9e un microclimat moins favorable au d\u00e9veloppement des champignons . La clinique pourrait fournir des tutoriels sur les bonnes pratiques de taille.<\/strong><\/li>
  • Gestion de l’ombrage et de la v\u00e9g\u00e9tation : Contr\u00f4ler l’ombrage et maintenir une couverture v\u00e9g\u00e9tale ad\u00e9quate aide \u00e0 r\u00e9guler l’humidit\u00e9 et \u00e0 r\u00e9duire les risques de maladies .<\/strong><\/li>
  • Assainissement de la plantation : Il est imp\u00e9ratif de retirer r\u00e9guli\u00e8rement toutes les cabosses malades et de les \u00e9liminer correctement (par exemple, en les enfouissant ou en les traitant \u00e0 la chaux) pour emp\u00eacher la propagation des spores et des parasites . Une r\u00e9duction allant jusqu’\u00e0 100% de la maladie a \u00e9t\u00e9 observ\u00e9e gr\u00e2ce \u00e0 l’\u00e9limination rigoureuse des cabosses infect\u00e9es .<\/strong><\/li>
  • M\u00e9thodes biologiques (alternatives) : Lorsque des mesures pr\u00e9ventives ne suffisent pas, des solutions biologiques peuvent \u00eatre employ\u00e9es.<\/strong><\/li>
  • Utilisation d’agents de biocontr\u00f4le : La clinique pourrait promouvoir l’utilisation de champignons b\u00e9n\u00e9fiques (comme les Trichoderma spp.) ou de bact\u00e9ries qui sont des antagonistes naturels des pathog\u00e8nes du cacao .<\/strong><\/li>
  • Extraits botaniques et insecticides naturels : Des formations et conseils sur la pr\u00e9paration et l’utilisation d’extraits de plantes aux propri\u00e9t\u00e9s insecticides ou fongicides pourraient \u00eatre propos\u00e9s .<\/strong><\/li>
  • M\u00e9thodes g\u00e9n\u00e9tiques (solutions durables) : Sur le long terme, l’am\u00e9lioration vari\u00e9tale est une strat\u00e9gie puissante.<\/strong><\/li>
  • S\u00e9lection de vari\u00e9t\u00e9s tol\u00e9rantes : Planter des vari\u00e9t\u00e9s de cacaoyers reconnues pour leur tol\u00e9rance aux maladies locales, comme la pourriture brune, peut consid\u00e9rablement r\u00e9duire l’impact des \u00e9pid\u00e9mies.<\/strong><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    UTILISATION RAISONN\u00c9E DES PESTICIDES & BONNES PRATIQUES APR\u00c8S R\u00c9COLTE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    L’utilisation de pesticides chimiques n’est envisag\u00e9e qu’en dernier recours, et doit \u00eatre faite de mani\u00e8re extr\u00eamement rigoureuse pour pr\u00e9server la sant\u00e9 du producteur, du consommateur et de l’environnement .<\/strong>Respect des bonnes pratiques d’application :<\/strong><\/p>

    • N’utiliser que des produits homologu\u00e9s dans le pays et achet\u00e9s aupr\u00e8s de vendeurs agr\u00e9\u00e9s .<\/strong><\/li>
    • Appliquer les traitements de mani\u00e8re localis\u00e9e, uniquement sur les plantes ou les zones atteintes, pour \u00e9viter les pulv\u00e9risations syst\u00e9matiques .<\/strong><\/li>
    • Alterner les mati\u00e8res actives pour pr\u00e9venir l’apparition de r\u00e9sistances chez les ravageurs .<\/strong><\/li>
    • Porter des \u00e9quipements de protection individuelle (EPI) lors de la manipulation et de l’application des produits .<\/strong><\/li>
    • Protection de la sant\u00e9 et de l’environnement : Informer sur les risques li\u00e9s \u00e0 une mauvaise utilisation et sur les proc\u00e9dures s\u00e9curis\u00e9es pour l’\u00e9limination des emballages vides<\/strong><\/li><\/ul>

      La qualit\u00e9 du cacao ne d\u00e9pend pas seulement de la sant\u00e9 des arbres, mais aussi de la mani\u00e8re dont les cabosses sont trait\u00e9es apr\u00e8s la r\u00e9colte. Une clinique en ligne peut fournir des conseils cruciaux \u00e0 cette \u00e9tape.<\/strong><\/p>

      • S\u00e9lection stricte des cabosses : Il est imp\u00e9ratif de ne r\u00e9colter et d’ouvrir que des cabosses parfaitement m\u00fbres et exemptes de tout sympt\u00f4me de maladie. Une cabosse malade peut contaminer tout un lot de fermentation .<\/strong><\/li>
      • Ma\u00eetrise de la fermentation : La fermentation est une \u00e9tape cl\u00e9 pour d\u00e9velopper les ar\u00f4mes du chocolat et r\u00e9duire l’amertume. Des conseils sur la dur\u00e9e et les m\u00e9thodes de fermentation (en tas, dans des caisses) peuvent \u00eatre prodigu\u00e9s .<\/strong><\/li>
      • S\u00e9chage et stockage : Un s\u00e9chage ad\u00e9quat (g\u00e9n\u00e9ralement au soleil) jusqu’au bon taux d’humidit\u00e9 est essentiel pour \u00e9viter le d\u00e9veloppement de moisissures pendant le stockage et le transport .<\/strong><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        FORMATIONS FORMATIONS SUR LA SANT\u00c9 & LA GESTION DES BIOAGRESSEURS I – OBJECTIFS DE LA FORMATION A – OBJECTIF GENERAL Former les participants aux bonnes pratiques de diagnostic, de pr\u00e9vention et de lutte contre les principaux ravageurs et maladies du cacaoyer, dans une perspective de durabilit\u00e9 et de r\u00e9duction de l\u2019usage des pesticides chimiques. 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