Research and Development at Nestlé | Nestlé
People understand that food is a source of nourishment and satisfaction, but also pleasure, health, happiness and peace of mind. They are increasingly aware that their food and beverage choices can impact their quality of life and affect the lives of others.
Innovation has been at the heart of our company since its beginning. Ever since Henri Nestlé invented Farina Lactée to alleviate infant mortality, we have been dedicated to enhancing people’s lives.
In 2009, the Nestlé Group opened its Research & Development Centre (R&D) in Abidjan. The center is part of Nestlé’s vast global R&D network, with more than 3,900 experts worldwide, as well as research partnership with innovation partners and universities.
The Nestlé Research and Development (R&D) Center Abidjan is the first and only of its kind in Africa. It is comprised of two sites: Abidjan (Yopougon) and Yamoussoukro (Zambakro).
R&D Abidjan focuses its activities on the following key areas
Its research program contributes significantly to the deepening of knowledge on local sensory insights, raw materials, which aim:
- To improve quality production by promoting sustainable agricultural practices, disseminating elite varieties of local crops, such as cocoa, coffee, cassava, maize, millet, sorghum etc.
- To develop high quality products that meet price, tastes, nutritional and dietary needs of consumers, by valuing Nestlé’s expertise in nutrition, science and technology; while emphasizing compliance with food safety standards, regulations and environmental sustainability.
ZAMBAKRO EXPERIMENTAL FARM: To Improve Quality Production
In 2013, in order to fulfill its agronomic research mission, R&D Abidjan invested in the construction of an experimental farm in Zambakro, Yamoussoukro region.
Built on an area of 30HA, the station offers a technical-scientific platform complementary to R&D Abidjan infrastructure. It houses all the research programs on plants and agronomy conducted by R&D Abidjan researchers.
This experimental farm contributes to the renewal of the Ivorian orchard and cocoa, as well as to the improvement of the quality of life of the rural populations, by the promotion of the productivity of the coffee and the cocoa and the popularization of varieties of plants rich in nutrients, with the biofortification of food crops.
Local Crops valorisation
Improvement of local raw materials quality and productivity through elite varieties selection and diffusion; promotion of good agricultural practices. The targeted crops are the following: cocoa, coffee, Soy, Cassava, Maize, Millet, Sorghum
Primary and secondary processing of local raw materials
