Impact of agroecological conditions on the nutritional and biochemical quality of cashew nuts (Anacardium occidentale l.) in Côte d’Ivoire

Cashew (Anacardium occidentale L.) is a major export crop and source of income in Côte d’Ivoire, the world’s leading producer since 2015. Beyond its economic importance, cashew kernels are valued for their nutritional and functional properties. However, limited information is available on how production environments affect kernel composition. This study aimed to evaluate the influence of agroecological conditions on the physico-chemical and mineral properties of cashew nuts produced in three key regions of Côte d’Ivoire : Bondoukou (Gontougo), Dabakala (Hambol), and Mankono (Béré). Composite nut samples were collected in each production zone according to EU Regulation N°401/2006. Standard methods were applied to determine biochemical parameters (dry matter, protein, fat, fiber, sugars) and mineral components (Na, K, Ca, Mg, P, Fe, Zn, Cu). Results revealed marked variability across zones. Nuts from Mankono showed the highest fat (50.14%) and dietary fiber contents (3.40 g/100 g). Dabakala samples were characterized by elevated dry matter (95.55 g/100 g) and protein levels (19.15 g/100 g). In contrast, Bondoukou nuts contained higher sugar concentrations (1.93 °Brix ; 17.20 g/100 g total sugars) and important copper levels (3.57 g/100 g). These findings demonstrate that agroecological factors significantly affect cashew nut composition, leading to measurable differences in nutritional quality. Such variability highlights opportunities for the regional valorization of Ivorian cashew production, while providing baseline data for both industrial processing and nutrition-oriented utilization.