In Burkina Faso, vegetable producers are facing severe pest infestations that are destroying their crops: yellowing leaves, rotting roots and lost harvests. Amidou NIKIEMA and Adama OUÉDRAOGO, both experienced farmers, say they regularly suffer significant lo

In Karpala, a former rubbish tip has been transformed into a living space thanks to human creativity and determination. Rubber, metal and other waste materials have been salvaged and reused to create works of art, thereby giving the site a new lease of life. B

Abundant between March and July, the mango is a perishable fruit that used to cause significant post-harvest losses for producers in Burkina Faso. In response to this challenge, CEAS, in partnership with IRSAT, introduced mango drying as early as 1988. The ini

Two Burkinabe engineers, Miguel BAYALA and Lauryn DABIRÉ, have created Plant Care AI, an application that helps farmers quickly identify plant diseases. Tested in the field with farmers, the application aims to become more reliable, multilingual and equipped

Through traditional dishes and drinks such as donkounou, gapal peulh and bouabouala, Aminata KONATÉ, Madina DIALLO, Aziza SAWADOGO and Mariam SANKARA are reinventing local cuisine. Their initiative promotes healthy eating, strengthens cultural identity and co

Members of the Handicapées Bass Yiré Wend-Manegda association, women with disabilities, widows or internally displaced persons, practise vegetable to support themselves and regain their dignity. On a one-hectare plot, these women grow a variety of crops desp

‎The first edition of the Ghanaian Gastronomy Festival was held on 20th December 2025 in Ouagadougou to showcase Ghana’s rich culinary heritage.‎‎Participants discovered several traditional dishes, including foutou, banku and pito, which were very

In Burkina Faso, soil depletion and excessive pesticide use threaten agricultural production. Faced with these challenges, organic bio-inputs are emerging as a sustainable solution. Research proves their effectiveness and in the field, producers confirm it: be

In her workshop filled with a thousand fragrances, Ariane RABO, founder of Chez Zaza, passionately prepares her delicious cream puffs. Having always loved this pastry, she puts all her expertise and a touch of love into it, offering everyone a truly sweet mome

The creation of Faso Guulgo is part of a large-scale program to transform the pastoral and fisheries sector. The aim is to make high-quality animal feed available at affordable prices throughout the country and in every season. Officially inaugurated in May 20

Virginie SAWADOGO is passionate about baking. She began her adventure when she was in her first year of university, by selling birthday cakes, pastries, and savory snacks. Over time, Virginie SAWADOGO developed her business into a company: Vini’s Cakes.

Kitchen utensils in hand, a woman is busy in the kitchen concocting a dish rooted in local culture: bean leaves tô, served with a by a balanite leaves sauce and smoked fish. Her name is Aziza SAWADOGO. Caterer by profession and cook by passion. Behind her lov