In Benin, several youths are involved in the production and processing of snails. This sector is profitable because the by-products of the snail such as the meat, slime, shell and viscera are sold. Roukayath LAURIANO, a dressmaker in the commune of Abonmey-Calavi, is a snail farmer. Her production, destined for consump

Made with bean flour, “Toubani” is an ancestral dish from the North of Benin, which is rich in nutrients. In this video, discover the steps to prepare this dish, with Gniré BAGUIDI, the Co-Founder of TOUBANI Chic.

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, Capella DOVONOU, Founder of Saveurs Nouvelles, a food start-up ma

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 dead leaves from trees, along with other elements such as agric

Joël GOVOU is the Founder of “Jojo Agro Vert”, a farm where he does crop production in Benin. Joël is a trained electrician, but during an experience on the ground, he was impressed by the world of agriculture and decided to venture into this field. A decision that he does not regret today, because this Read More

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 to partner breeders and follows up until they are deployed o

In Benin, quail production is not very common, even though it is profitable, requires less investment and can be carried out in a small space, unlike other poultry. The company “Caille d’Or” seized this opportunity by specialising in the production of quail and processing them for their restaurant.

The “Food for better life” enterprise in Benin helps reduce post-harvest losses of vegetables by processing the surplus. This initiative is highly appreciated by producers who are now able to sell all their produce. “It is a joy, a pride for me that she comes to take the carrots from us. Before, for e

Bios Bénin is a company specialised in the production and marketing of stabilised and enriched curd. This company was created by two students who are trying to combine their studies with entrepreneurship. Despite the difficulties that they face, these young people are persevering and working to satisfy their customers

“Djongoli” is a local dish from Benin made with beans, red oil and corn flour. Discover story and recipe of this dish in this video.

ADIYEABA is a company specialised in the incubation of eggs, made available to the public at a cost. This initiative is highly appreciated by customers, who do not hesitate to bring their eggs there to reduce losses.

In Benin, a group of producers has set up a market, where they sell organic fruits and vegetables. The objective of the “farmers’ market” is to deconstruct the misconception that organic products are expensive and are intended for a specific class of society. This initiative is very much appreciated b

In Benin, Thibaut MARTINS and his wife Marlyse GNIMADI have opened a restaurant which specialises in serving healthy food, coming directly from their garden where they grow their products in recycled containers. This initiative is greatly very much appreciated by customers who are concerned about their well-being. R

After being featured on Agribusiness TV in 2016, the company “AgroBusiness Industriel” in Benin has evolved a lot. Its founder, Roland VIGNONFODO combines agriculture, breeding and processing, which enables him to ensure the proper functioning of his business throughout the year. “People ask me: but h

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 of over 250kg of soybeans daily. Eugénie’s dream for h

In Salogo, a rural commune in the region of Plateau Central in Burkina Faso, agro-sylvo-pastoral activities occupy more than 90% of the population who derive most of their income from them. Yet, many households are plagued by poverty and food insecurity. Taking advantage of the presence of surface water reserves, many

In Kpomassè, 60 km from Cotonou, Euphrasie DASSOUNDO has set up a processing unit for vegetables. She wants to reduce post-harvest losses. Euphrasie started her company with 30,000 FCFA in 2013, and her main activity was to process tomato into paste. Her first challenge was to get people to accept the product which wa

Women from the “Egbèlayo” cooperative of mahogany transformers are trained in the photovoltaic solar system. Due to lack of electricity, the women were facing a lot of difficulties and they could not work at night. In the darkness, they were also faced with dangers related to animals in the bush and also o

Caludia TOGBE, holds 3 masters’ degrees. With just 12.000 FCFA, she started to manufacture hair and dermatological products based on natural products. Marketed today under the brand “Origine Terre”. Caludia had a skin disease when she was younger and it did not heal with the products available on the market. One

Aziz Sènan AGOSSOU is a graduate in animal production. In 2014, he ventured in to the production of exotic breeds of rabbits. At a young age, Aziz watched his older brother perform experiments, especially on rabbits. Later, after university, Aziz decided to start rabbit production, an activity which is still under-dev