TECHNOLOGICAL UPGRADING AND PERFORMANCE COMPARISON OF ARTISANAL, SEMI-INDUSTRIAL, AND INDUSTRIAL CASHEW PROCESSING SYSTEMS IN BENIN, WEST AFRICA

Despite growing interest in local value addition within the African cashew sector, comparative evidence on the performance of artisanal, semi-industrial, and industrial processing systems remains limited, particularly in West Africa where these systems coexist within the same value chain. This study evaluated and compared the technological characteristics, processing efficiency, productivity, and product quality of nine cashew-processing units in Benin, comprising three artisanal, three semi-industrial, and three industrial units. Data were collected through structured interviews, direct observations, production-record analysis, process mapping, and material-flow assessment.Technical, productivity, and quality indicators were calculated and compared using one-way analysis of variance (ANOVA). Results showed a clear technological upgrading gradient from artisanal to industrial processing systems. Industrial processing showedsignificantly higher (p - 0.05) kernel recovery rates (33.1%), whole kernel rates (69.1%), shelling efficiency (80.2%), and peeling efficiency (96.4%) than artisanal processing, while recording the lowest processing losses (3.0%) and defective kernel rates (7.6%).