Technological Impact on the Quality of Palm Oil from Burundi: Elaeis guineensis, Variety of Dura and Tenera

The objective of this study is to determine the factors responsible for the acidi- fication of Burundi palm oils. The investigation of the duration of fermentation of palm fruits performed among artisanal producers found that more than 89% of producers from commune of Rumonge ferment for more than 5 days while more than 61% of those from commune of Mutimbuzi ferment for 4 days. The determination of acid value using the method of ISO 660:2009 showed that Dura and Tenera varieties fermented for...