article · Biotechnology Journal International
A study of Koutoukou, a traditional distilled spirit sold in Daloa, Côte d'Ivoire, assessed the beverage's physicochemical properties, safety, and consumption patterns. A survey of 168 participants revealed that more than 80 percent regularly drink the spirit, despite 65 percent viewing it as harmful. Laboratory analysis of samples collected across ten neighbourhoods showed extreme variability and severe non-compliance with national and international safety thresholds. Alcoholic strength varied between 10 and 49 degrees, indicating inadequate distillation control. Concentrations of methanol, propanol, and butanol substantially exceeded applicable Ivorian standards, alongside elevated iron levels between 21.22 and 41.4 milligrams per litre, far higher than European benchmarks. Acidity remained high across all samples. These findings demonstrate that informally produced Koutoukou presents serious health risks, highlighting a critical requirement for process standardisation and producer training.
Informal alcohol production supports local livelihoods and cultural traditions across many African communities, but poor distillation practices pose severe public health threats. By confirming toxic levels of dangerous alcohols and heavy metals in widely consumed local spirits, this research underlines the urgent need for regulatory authorities to intervene, improve local manufacturing methods, and protect consumers from preventable chemical poisoning.
The findings point towards opportunities for developing standardised distillation protocols, equipment improvements, and training programmes for artisanal distillers. Potential users include local brewing cooperatives, food safety authorities, and public health agencies seeking to formalise and regulate the informal alcohol trade. This represents an applied diagnostic study, meaning any commercial technology transfer, such as quality control kits or certified small-scale distillation systems, remains in an early stage of development.
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This study aimed to evaluate the physicochemical quality of “Koutoukou”, a locally distilled alcoholic beverage widely consumed in Côte d’Ivoire, and to assess its safety and compliance with national and international standards. This research was conducted in Daloa, Côte d’Ivoire (central-western region), between January and June 2024 and involved ten neighbourhoods: Baoulé, Lobia Extension, Lobia, Olivier, Orly, Huberson, Belleville, Tazibouo, Évêché, and Tazibouo 2. Ten Koutoukou samples (3 L each) were randomly collected from sellers in ten neighbourhoods of Daloa. A population survey involving 168 participants was conducted to assess knowledge, perceptions, and consumption habits related to Koutoukou. Physicochemical analyses were performed in accordance with OIV methods and applicable Ivorian standards to determine ethanol, methanol, propanol, and butanol concentrations using chemical titration as well as pH and iron content using the orthophenanthroline method. Data were analysed using analysis of variance (ANOVA) in SPSS version 16.0. More than 80% of respondents reported being familiar with and consuming Koutoukou, although 65% considered it harmful. Chemical analyses revealed wide variability among samples. Ethanol concentrations ranged from 79.12 to 392.67 g/L, methanol from 80.33 to 220.23 g/L, propanol from 507.49 to 671.55 g/L, and butanol from 70.85 to 195.15 g/L. These values largely exceeded applicable Ivorian standards. The alcoholic strength ranged from 10°C to 49°C, indicating poor distillation control. The pH values were acidic (3.3–4.1), and iron concentrations ranged from 21.22 to 41.4 mg/L, far above the European standard of 0.2 mg/L. Statistical analyses showed significant differences (p < 0.05) in alcohol content and acidity among samples from different neighbourhoods. The study demonstrated that Koutoukou produced and sold in Daloa was of inconsistent and potentially toxic quality because of excessive levels of methanol, propanol, butanol, and iron. Standardisation of production processes and producer training are urgently needed to protect consumers and public health.
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DOI: 10.9734/bji/2026/v30i4895
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