In Burkina Faso, soil depletion and excessive pesticide use threaten agricultural production. Faced with these challenges, organic bio-inputs are emerging as a sustainable solution. Research proves their effectiveness and in the field, producers confirm it: better yields, restored soils, less health risks. Bio-inputs r

In her workshop filled with a thousand fragrances, Ariane RABO, founder of Chez Zaza, passionately prepares her delicious cream puffs. Having always loved this pastry, she puts all her expertise and a touch of love into it, offering everyone a truly sweet moment. But beyond technique, it is above all her passion for he

Launched in 2024 with financial support from the Dutch Directorate-General for International Cooperation (DGIS), the Soil Values Programme aims, among other objectives, to improve soil fertility and productivity on two million hectares of agricultural land in the Sahel. Based in Burkina Faso, Mali, Niger and northern N

The creation of Faso Guulgo is part of a large-scale program to transform the pastoral and fisheries sector. The aim is to make high-quality animal feed available at affordable prices throughout the country and in every season. Officially inaugurated in May 2025, the Faso Guulgo factory specialises in the production of

Virginie SAWADOGO is passionate about baking. She began her adventure when she was in her first year of university, by selling birthday cakes, pastries, and savory snacks. Over time, Virginie SAWADOGO developed her business into a company: Vini’s Cakes. Virginie SAWADOGO shares with us her recipe for ultra-soft a

Kitchen utensils in hand, a woman is busy in the kitchen concocting a dish rooted in local culture: bean leaves tô, served with a by a balanite leaves sauce and smoked fish. Her name is Aziza SAWADOGO. Caterer by profession and cook by passion. Behind her love of cooking lies a family history: as a child, she watched

The Boulmiougou dam, located in the city of Ouagadougou, plays an important role in supplying water to one of the city’s largest vegetable producing sites. However, this dam is now threatened by progressive silting. The accumulation of sand and other waste, considerably reduces its water retention capacity, endan

“Babenda” is a traditional dish from Burkina Faso. Made from leaves, rice, groundnut powder and “soumbala”, it has become one of the country’s most emblematic dishes over the years. This blend of ingredients is simmered to produce a dish that is nutritious, flavoursome and deeply rooted in

Germain TASSEMBEDO has been farming a 3.5-hectare field in Koubri (Burkina Faso) for 26 years, producing cabbage, chillies, maize and, more recently, wheat. As head of the Teeltaba cooperative, it was through a friend that he discovered the Support programme for the promotion of agricultural entrepreneurship, Phase 2 (

Korean chicken takes centre stage in this episode of Agri Food. This emblematic South Korean street food dish has a unique flavour and a crispy texture. The finely cut chicken is marinated in spices, coated in yellow corn flour and then fried. With an estimated preparation time of between 20 and 25 minutes, this dish c