In Karpala, a former rubbish tip has been transformed into a living space thanks to human creativity and determination. Rubber, metal and other waste materials have been salvaged and reused to create works of art, thereby giving the site a new lease of life. Behind this initiative is Ibrahim KOMI, a Burkinabe visual ar

Abundant between March and July, the mango is a perishable fruit that used to cause significant post-harvest losses for producers in Burkina Faso. In response to this challenge, CEAS, in partnership with IRSAT, introduced mango drying as early as 1988. The initiative, first trialled by women in Ouahigouya, has continue

Two Burkinabe engineers, Miguel BAYALA and Lauryn DABIRÉ, have created Plant Care AI, an application that helps farmers quickly identify plant diseases. Tested in the field with farmers, the application aims to become more reliable, multilingual and equipped with an intelligent advisor. Already adopted by users such a

Through traditional dishes and drinks such as donkounou, gapal peulh and bouabouala, Aminata KONATÉ, Madina DIALLO, Aziza SAWADOGO and Mariam SANKARA are reinventing local cuisine. Their initiative promotes healthy eating, strengthens cultural identity and contributes to job creation. The ambition of these entrepreneu

Members of the Handicapées Bass Yiré Wend-Manegda association, women with disabilities, widows or internally displaced persons, practise vegetable to support themselves and regain their dignity. On a one-hectare plot, these women grow a variety of crops despite their reduced mobility and difficult working conditions.

‎The first edition of the Ghanaian Gastronomy Festival was held on 20th December 2025 in Ouagadougou to showcase Ghana’s rich culinary heritage.‎‎Participants discovered several traditional dishes, including foutou, banku and pito, which were very popular with the public.‎‎Beyond the tastings, the event

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