Description
Obtaining a good quality meat depends on biochemical processes that occur in the meat after slaughtering the animal.
This process, called rigor mortis, is explained by Dr. Dieudonné TIALLA, Director General of the National School of Animal Husbandry and Health (ENESA) in Burkina Faso.
Burkina Faso: A watchman turned entrepreneur
Amadou SANA learned how to make soap with his mother. With his savings that he had by working as a watchman, he decided to venture into the production and marketing of soap by launching his company, “Wend-Yiida Cosmetics”. Despite the difficulties
Burkina Faso: Genetics to increase performance in pig farming
On 24 February 2023, a public conference was organised by the Plateau-Central Pig Innovation Platform in Ouagadougou, Burkina Faso. This event enabled the actors in this sector to discover the solutions and services of AXIOM, a French company specialised in pi
Burkina Faso: Livestock salt licks made from local ingredients
Abdel Latif OUÉDRAOGO stopped his studies when he was in secondary school to learn how to make livestock salt licks. In 2018, he started his company, AFABLE, which offers salt licks made from local ingredients for breeders. Four years later, Abdel Latif was a