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L’objectif de cette recherche est de montrer qu’une bonne performance commerciale du cacao ivoirien reside dans l’amelioration du contenu technologique de ce produit a travers sa transformation en produits finis et semi-finis. La methode utilisee est celle de l’analyse de la valeur ajoutee incorporee au cacao a chaque etape de sa transformation aupres des acteurs du secteur sur le territoire national sur la periode 1991 a 2007. Les resultats obtenus montrent que la transformation du cacao en produits finis et semi-finis permet de degager des valeurs ajoutees nettes, assurant a l’operateur des gains de commercialisation largement superieurs a ceux que peut attendre un exportateur de feves de cacao. Il ressort egalement que la valeur ajoutee degagee est beaucoup plus importante a mesure que l’on integre davantage la chaine ainsi que les gains de commercialisation associes. Cependant, la transformation du cacao en Cote d’Ivoire implique des couts considerables de transformation qui affectent la competitivite des unites de transformation. Ce sont entre autres, le cout de l’energie, les frais d’entretien, les dotations aux amortissements, les charges d’emballages, des immobilisations, de l’exploitation et surtout celles liees au financement de la Recherche et Developpement. Cet article propose un certain nombre de mesures a mettre en oeuvre afin d’ameliorer la competitivite des unites de transformation. The purpose of this paper is to show that good performance of Ivorian cocoa trade lies in improving the technological content of the product through its processing into finished products and semi-finished products. The method we use is the analysis of the value added to cocoa incorporated at every stage of its transformation by the industrialists and stakeholders over the period 1991-2007. The results show that cocoa processing into finished products and semi-finished products can release net added value to the operator, providing marketing gains greater than those that one exporter of cocoa beans may expect. It also appears that the value added is much more important as it further integrates the chain as well as gains associated marketing. However, the transformation of cocoa in Cote d’Ivoire involves processing costs that affect the competitiveness of processing units. These are among others, energy and maintenance costs, depreciation, packaging, assets and operations expenses, especially those related to funding of Research and Development. The article proposes a number of measures to be implemented in order to improve competitiveness of the processing units. Keywords : Incorporated technology, cocoa products, value added, trade performance

Dynamique foliaire et croissance du maïs: Application du modèle «STICS» en conditions tropicales en RD-Congo