Aloco or fried plantain is highly prized a local dish in Côte d'Ivoire. However, its production mainly relies on traditional banana varieties, which face numerous challenges due to climate change. The development of new plantain varieties more resistant to climatic hazards and offering higher production yields would be a significant relief for the population. This report describes the physical characteristics of different plantain genotypes used in the preparation of aloco. A total of 58 plantain bunches from 11 genotypes (Saci, French sombre, French Clair, Orishele, SH3640, Fhia 21, Zakoi, Big Ebanga, Corne bout rond, Pita3, corne1) were analyzed. The study focused on key parameters, including finger weight, circumference and length, pulp and skin mass. The results revealed that the Zakoi genotype displayed the lowest parameter values. Overall, the finger lengths of the plantain genotypes ranged from 17 to 21.3 cm, with circumferences between 10.25 to 13.25 cm. Finger mass varied from 80g to 163.95g, while pulp mass ranged from 41g to 93.89g and skin mass from 38g to 71.45g.