{"id":12250,"date":"2018-12-19T14:27:58","date_gmt":"2018-12-19T14:27:58","guid":{"rendered":"https:\/\/www.cft-group.com\/formation-sur-la-transformation-des-tomates\/"},"modified":"2026-05-27T10:14:34","modified_gmt":"2026-05-27T10:14:34","slug":"formation-sur-la-transformation-des-tomates","status":"publish","type":"post","link":"https:\/\/www.cft-group.com\/fr\/formation-sur-la-transformation-des-tomates\/","title":{"rendered":"Formation sur la transformation des tomates"},"content":{"rendered":"&#13;\n<p class=\"wp-block-paragraph\" data-start=\"40\" data-end=\"614\"><strong>Agoura Diantom<\/strong>, originaire du Togo, est connu sous le nom de Joseph. Il a obtenu sa <strong>ma\u00eetrise et son doctorat en sciences et technologies alimentaires \u00e0 l\u2019universit\u00e9 de Parme<\/strong>, o\u00f9 il a poursuivi ses activit\u00e9s de recherche apr\u00e8s avoir termin\u00e9 ses \u00e9tudes. D\u00e8s le d\u00e9but de sa carri\u00e8re acad\u00e9mique, son objectif \u00e9tait de retourner au <strong>Togo<\/strong> avec les connaissances acquises en Italie et de travailler \u00e0 l\u2019am\u00e9lioration des conditions alimentaires pr\u00e9caires d\u2019une grande partie de la population en offrant une formation dans le domaine de la <strong>transformation des tomates.<\/strong><\/p>&#13;\n<p data-start=\"616\" data-end=\"1075\">En 2017, Joseph a re\u00e7u <strong>un prix du <em data-start=\"658\" data-end=\"681\">Rotary Club Parma Est<\/em> pour r\u00e9aliser son projet personnel au Togo<\/strong>, qui consistait \u00e0 former un certain nombre de jeunes pour <strong>exp\u00e9rimenter la transformation des exc\u00e9dents de tomates en concentr\u00e9<\/strong>. Cette exp\u00e9rience, men\u00e9e dans la zone agricole proche de la capitale Lom\u00e9, a connu un grand succ\u00e8s. En juillet et ao\u00fbt 2018, la deuxi\u00e8me phase du projet a \u00e9t\u00e9 lanc\u00e9e, gr\u00e2ce au <strong>financement du groupe CFT<\/strong>.<\/p>&#13;\n<p data-start=\"1077\" data-end=\"1171\">Cette deuxi\u00e8me phase de la <strong>formation sur la transformation des tomates<\/strong> avait pour objectifs de\u00a0:<\/p>&#13;\n<ul data-start=\"1173\" data-end=\"1321\">&#13;\n<li data-start=\"1173\" data-end=\"1243\">&#13;\n<p data-start=\"1175\" data-end=\"1243\">Diffuser la <strong>technique \u00e9prouv\u00e9e de production de pur\u00e9e de tomates<\/strong><\/p>&#13;\n<\/li>&#13;\n<li data-start=\"1244\" data-end=\"1321\">&#13;\n<p data-start=\"1246\" data-end=\"1321\">Cr\u00e9er une <strong>start-up locale<\/strong> pour la transformation artisanale des tomates<\/p>&#13;\n<\/li>&#13;\n<\/ul>&#13;\n<p data-start=\"1323\" data-end=\"1659\">La technique a \u00e9t\u00e9 diffus\u00e9e dans certains villages des r\u00e9gions des Savanes, de la Kara et maritime, zones de culture de la tomate. Dans certains cas, il n\u2019a pas \u00e9t\u00e9 possible de poursuivre l\u2019aventure en raison du manque de mati\u00e8re premi\u00e8re d\u00fb \u00e0 la saison particuli\u00e8rement s\u00e8che, ou en raison de l\u2019augmentation excessive du co\u00fbt des tomates par rapport aux accords pr\u00e9liminaires.<\/p>&#13;\n<p data-start=\"1661\" data-end=\"1777\">Les interventions ont dur\u00e9 en moyenne trois jours par village et ont suivi les proc\u00e9dures op\u00e9rationnelles suivantes\u00a0:<\/p>&#13;\n<ul data-start=\"1779\" data-end=\"2475\">&#13;\n<li data-start=\"1779\" data-end=\"1809\">&#13;\n<p data-start=\"1781\" data-end=\"1809\">Pr\u00e9sentation du projet<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"1810\" data-end=\"1978\">&#13;\n<p data-start=\"1812\" data-end=\"1978\">Information et formation sur la <strong>technique artisanale de production de sauce tomate<\/strong>, avec des outils manuels simples mais dans des conditions d\u2019hygi\u00e8ne correctes<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"1979\" data-end=\"2015\">&#13;\n<p data-start=\"1981\" data-end=\"2015\">Achat de tomates et de bouteilles<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"2016\" data-end=\"2067\">&#13;\n<p data-start=\"2018\" data-end=\"2067\">Lavage, blanchiment et broyage des tomates<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"2068\" data-end=\"2234\">&#13;\n<p data-start=\"2070\" data-end=\"2234\">Lavage des bouteilles en 4 \u00e9tapes\u00a0: trempage pendant 1\u00a0heure dans l\u2019eau chaude de blanchiment des tomates, lavage \u00e0 l\u2019eau et au vinaigre, deux rin\u00e7ages \u00e0 l\u2019eau ti\u00e8de<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"2235\" data-end=\"2318\">&#13;\n<p data-start=\"2237\" data-end=\"2318\">Remplissage \u00e0 chaud de la pur\u00e9e dans les bouteilles et fermeture avec des capsules couronnes<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"2319\" data-end=\"2394\">&#13;\n<p data-start=\"2321\" data-end=\"2394\">Refroidissement par air et application d\u2019\u00e9tiquettes sp\u00e9cialement con\u00e7ues<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"2395\" data-end=\"2475\">&#13;\n<p data-start=\"2397\" data-end=\"2475\">Enfin, partage de sp\u00e9cialit\u00e9 locales et de boissons avec les villageois<\/p>&#13;\n<\/li>&#13;\n<\/ul>&#13;\n<p data-start=\"2477\" data-end=\"2533\">Cette exp\u00e9rience a permis de produire les r\u00e9sultats suivants\u00a0:<\/p>&#13;\n<ul data-start=\"2535\" data-end=\"3142\">&#13;\n<li data-start=\"2535\" data-end=\"2649\">&#13;\n<p data-start=\"2537\" data-end=\"2649\">La proc\u00e9dure artisanale de transformation des tomates en pur\u00e9e n\u2019\u00e9tait pas connue de la population locale<\/p>&#13;\n<\/li>&#13;\n<li data-start=\"2650\" data-end=\"2859\">&#13;\n<p data-start=\"2652\" data-end=\"2859\">Les personnes concern\u00e9es ont trouv\u00e9 la formation sur la transformation des tomates int\u00e9ressante, estimant qu\u2019une augmentation de la production destin\u00e9e \u00e0 la transformation <strong>am\u00e9liorerait les conditions de vie<\/strong><\/p>&#13;\n<\/li>&#13;\n<li data-start=\"2860\" data-end=\"3142\">&#13;\n<p data-start=\"2862\" data-end=\"3142\">Gr\u00e2ce \u00e0 ce projet, les tomates peuvent \u00eatre disponibles presque toute l\u2019ann\u00e9e dans diff\u00e9rentes r\u00e9gions. Cela pourrait encourager le d\u00e9marrage d\u2019une entreprise de <strong><a href=\"https:\/\/www.cft-group.com\/fr\/industry\/tomates\/\" target=\"_blank\" rel=\"noopener\">transformation de tomates<\/a><\/strong> mais le co\u00fbt du transport de la mati\u00e8re premi\u00e8re depuis les diff\u00e9rentes zones de culture reste \u00e0 \u00e9valuer<\/p>&#13;\n<\/li>&#13;\n<\/ul>&#13;\n<p data-start=\"3144\" data-end=\"3527\">En ce qui concerne la start-up locale, en attendant l\u2019ach\u00e8vement de l\u2019installation de transformation qu\u2019il a directement financ\u00e9e, Joseph a mis en place une solution temporaire pour d\u00e9marrer une petite production avec certains des \u00e9tudiants form\u00e9s cette ann\u00e9e et l\u2019ann\u00e9e derni\u00e8re. Cela a permis d\u2019embouteiller environ 3\u00a0000 bouteilles de 33\u00a0cl de sauce tomate.<\/p>&#13;\n<p data-start=\"3529\" data-end=\"3791\">L\u2019objectif de Joseph est que cette petite initiative de production puisse se consolider et se d\u00e9velopper rapidement, gr\u00e2ce \u00e0 l\u2019enthousiasme des jeunes impliqu\u00e9s. Il a ainsi pu r\u00e9aliser son r\u00eave de retourner au Togo pour contribuer au d\u00e9veloppement de son pays.<\/p>&#13;\n<p data-start=\"3793\" data-end=\"3988\">Gr\u00e2ce \u00e0 la formation re\u00e7ue \u00e0 Parme et \u00e0 la r\u00e9alisation de son projet, Joseph a \u00e9t\u00e9 appel\u00e9 par l\u2019universit\u00e9 de Lom\u00e9 comme premier professeur togolais en sciences et technologies alimentaires.<\/p>&#13;\n","protected":false},"excerpt":{"rendered":"<p>&#13; Agoura Diantom, originaire du Togo, est connu sous le nom de Joseph. Il a obtenu sa ma\u00eetrise et son doctorat en sciences et technologies alimentaires \u00e0 l\u2019universit\u00e9 de Parme, o\u00f9 il a poursuivi ses activit\u00e9s de recherche apr\u00e8s avoir termin\u00e9 ses \u00e9tudes. D\u00e8s le d\u00e9but de sa carri\u00e8re acad\u00e9mique, son objectif \u00e9tait de retourner [&hellip;]<\/p>\n","protected":false},"author":236,"featured_media":12251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cr_original_post":"","_cr_replace_post_id":"","_cr_replacing_post_id":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-12250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorizzato","industry-lavorazione-del-pomodoro","story-type-innovazione-cultura","topic-altre-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - 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