Jacques Henri SIKA is inspired by a traditional family recipe. Four years ago, he has put on the market, a chilli with different seasonings. The mother of Jacques used to make chilli to offer to people as part of their custom. And Jacques saw a potential in co

In Central Africa, cassava is considered as one of the strategic crops because of its contribution to food and nutrition security, as well as job creation, especially for women and youth. But at the same time, there are still many challenges along the cassava

Manhéni KOULÉON is a food recipe creator. Through his enterprise, “Speed Miam Service”, he adapts traditional dishes to modern cuisine. Manhéni is passionate about food and wanted to come up with a dish that is traditional, but has a modern twist to it.

Lamine BAKAYOKO holds a degree in agro-ecology. In 2010, he ventured into the coffee roasting business, which is declining in Cote d’Ivoire. Lamine had a business plan already when he was at school. But he soon realised that the project was too big and no on

Fresnellia SAGBO holds a degree in food technology and is pursuing her PhD. In 2012, she started her enterprise “Les Jus Freshy”, specialised in the production of local fruit juice cocktails. Fresnellia started to make baobab juice with 5,000 FCFA. At the

Francis Wendpanga IMA is the director of the college of Bagré (Centre-East of Burkina). He is also involved in crop and livestock farming, as well as the transformation of rice. The fact that Francis is employed by the government did not prevent him from inve

Thomas ASSOGBA is a mechanic and welder in Benin. In 2009, he ventured into the production of oil from neem, soybean, cotton and other products. According to his uncle, Thomas was not very good at school. So, he decided to remove Thomas from school so that he

Roméo DOU, 37 years, is a microbiologist from Cote d’Ivoire. In addition to his vermiculture activities, he produces virgin coconut oil, thanks to an artisanal process that he has put into place after several years of research. Romeo believes that raw mater

Caroline HIEN did not know how to read or write. But this did not stop her from creating her own enterprise and succeed in her business of making local fruit jams. Caroline used to go to the market in Cote d’Ivoire and see that fruits were rotting there. For

In Ouagadougou, Marguerite VALIA, caterer, is involved in the valorisation of local agricultural products. Inspired by her mum, who is a pioneer in the catering business, Marguerite followed her footsteps and is gradually taking over her activities. Marguerite

Natalie KPANTE is a graduate in sociology. In 2013, she created with five other young people, CHOCO TOGO, a cooperative that produces and markets organic chocolate. The story started when Natalie and her colleagues attended a training on agricultural entrepren

Axel Emmanuel, manager in a bank, left his job in 2010 to start the production of chocolate “Made in Cote d’Ivoire”. A winning choice. It all started from an observation. Cote d’Ivoire is the first global producer of cocoa, but very few people were inv