La conservation du blé dans l’Algérie de l’époque Ottoman

الملخص EN

In a "wheat civilization" such as the Maghreb civilization, wheat preservation techniques were of crucial importance for a product that otherwise would have been quickly expired.

We propose here to evoke these techniques for the Ottoman period of Algeria.

There were several preserving containers for Algerian wheat: kouffi or akufi, guelâa, tellis, and various types of pits, the most common of which - at the same time as the main process for storing wheat in Algeria - was the matmûra.

Used in a grouped way, the mtâmîr had a large storage capacity and, on the whole, allowed a good and long preservation of wheat, ranging from one year to several decades, depending on the case.

This method was such effective that it was probably used on the northern shore of the Mediterranean.

Underground silos, the mtâmîr were generally well protected in the event of conflict and, apart from the rare and particularly serious food crises experienced by the country, have allowed the inhabitants of Algeria to have access to food security, or even to significant surpluses for trade, especially exports.