Traditional Uses and Ethnobotanical Survey of the Fermented Fruit of Coelocaryon oxycarpum in Southern Côte d’Ivoire

Background: Coelocaryon oxycarpum is used to varying degrees by populations in southern Côte d’Ivoire, where its importance in households is steadily increasing. 

Objectives: This study aimed to document the ethnobotanical knowledge and traditional uses of the fermented fruit of Coelocaryon oxycarpum in three regions of southern Côte d’Ivoire (La Mé, Lagunes, and Agnéby-Tiassa). 

Methods: A semi-structured survey was conducted with 405 participants using questionnaire forms. 

Results: The results reveal a strong local knowledge of the fruit, which is used for both food and medicinal purposes. Traditional fermentation, carried out in closed pots or bags for 3 to 7 days, enhances the flavor and shelf life of the product. Respondents attributed several therapeutic properties to the fermented pulp, notably against hypertension, hemorrhoids, and cough. 

Conclusions: These findings highlight the socio-cultural and medicinal value of Coelocaryon oxycarpum and call for biochemical characterization to scientifically validate the reported uses.