According to Regis, “entrepreneurs are not in a race against each other. It is a personal race to improve yourself. It is not about comparing yourself to others, it is about being the best version of you. You have to remind yourself every day that you have t

Mohamed Yeepaoun OUEDRAOGO tried many jobs. Before becoming a champion in the production and transformation of moringa into several products. Mohamed was earning a living from the jobs that he had, but he wanted to do something innovative. To have a job that c

Stéphane KOUAM, 35 years, is a graduate in Industrial Economy. In 2013, he founded a small enterprise that produces and markets coconut chips. Stéphane left his job to start his coconut chips business, but his first challenge was to find a blade that would a

Since March 2016, Maxime HOUNTONDJI and his wife Sonita TOSSOU have put “Wassa-Wassa Tchigan” on the market. An instant couscous made from yam. Sonita TOSSOU has worked all the time with her mother to sell yam in the market. After her studies, she wanted t

Elizabeth GIKEBE is a software developer. She is processing gluten free cassava flour and cassava starch, targeted at consumers allergic to gluten. When processing cassava, the main product is cassava flour, but Elizabeth also uses the by-products. The waste i

Ayawo Yassé DJOSSOU is an agro pastoral technician. He transforms soybean into several products to valorise its virtues. During his studies, Ayawo was fascinated by the virtues of soybean. His curiosity pushed him to learn more about this legume and he starte

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