It is well known that to make yoghurt, processors use animal-based milk such as cow’s milk, goat’s milk or camel’s milk. But, it is also possible to make it with soya milk. When properly processed, soy is beneficial to health. In Benin, Capel

A traditional dish representing the Fulani cultural identity in Burkina Faso, gapal is made from cereals and yoghurt. In this video, discover the steps of preparation of this healthy dish, generally consumed as dessert.

In 1993, with the help of the Ministry in charge of breeding and animal health actors, dairy farmers in the northern region of Burkina Faso, in Ouahigouya, decided to set up a mini-dairy, currently managed by Adama Ibrahim DIALLO. The unit went from processing

Household needs, especially for cooking, lead families in Benin to use wood cut from the forest. This action contributes to deforestation and has a negative impact on the environment. To counter this human action, Roland ADJOVI got the idea of transforming dea

Lê-Ci Stanislas BAMBARA is the founder of a pastry shop specialised in promoting local flavour in his creations. He offers his customers cakes made from ingredients such as moringa, néré, hibiscus and local rice. “The Americans have their “panca

Fabrice COSSI is the promoter of Black Mix Food company in Benin which produces and markets poultry. Graduated in music production technique, Fabrice practiced this profession for 12 years before starting in poultry farming. His company makes chicks available

Aristide KIENDREBEOGO is the founder of a company specialised in the processing of local rice. Accountant by training, Aristide worked in this field for some years before venturing into entrepreneurship in 2016. His company, “Fidelia Wend kuni”, is

Marie SANOU is the founder of “Grâce Divine”, a company that transforms cassava into several products. Marie was previously involved in the marketing of cassava and had fewer and fewer clients. She then decided to process her cassava in order to a

Fatoumata KONATE is a young student who has been able to combine her studies with entrepreneurship. She has spcialised in the processing of peanuts into paste and powder. Despite the reluctance of her parents, Fatoumata has persevered and created her business.

In Benin, Eugénie ZINZINDOHOUE founded the enterprise “Marie-Jérôme”, whereby she transforms soybeans into cheese, a product that has a high market demand. Through this activity, Eugénie employs 9 full-time women, who contribute in the processing o

Abdoul Aziz BELEMVIRE is the founder of Bio Délice, a company which transforms cow’s milk into pasteurized milk, natural and sweet yoghurt. This business idea was born from an observation during his stay on the family farm. To avoid wasting unsold milk,

Mariam GUIGMA MAIGA is the founder of “ONE STOP café restaurant”, specialised in pastry. After studying culinary art in the United States, Mariam decided to return to Burkina Faso, her country of origin, where she opens her restaurant in order to fully li