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Ginger is one of the most important spices in the world due to its medicinal properties. Introduced in Côte d'Ivoire since the 1960s, ginger is an industry with a future that is just as important as certain perennial crops. In order to avoid post-harvest losses and to ensure the availability of the product throughout the year, it is necessary to carry out in-depth studies on the techniques of conservation and stabilization of ginger: in particular drying. A compartmentalized modeling of gingerdoi:10.29121/ijesrt.v11.i3.2022.2 fatcat:hlqapyndxjfk7dp5ixvudj52ma