Edible mushrooms are less known and consumed by Burkinabè. Aïcha Deborah TRAORE and her partners ventured into the production of this “vegetarian white meat” to make it known and be integrated into the eating habits of Burkinabè.
To succeed in this field, she followed a training in Benin, which allowed her to produce nearly 200 kg of mushrooms during the first year.
“It’s a profitable business. I can say that if we invest a capital of 100,000 FCFA, we can come out with a turnover of 300,000 FCFA,” says Aïcha Deborah TRAORE, managing Partner of the Caverne burkinabè des champignons comestibles.
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