In Rakaye, Burkina Faso, the KORBÉOGO couple have chosen to run a business together through Ferme Symphonie, an integrated farm. Florentine KORBÉOGO, who is passionate about farming, looks after market gardening and food crops, whilst Sylvère KORBÉOGO specialises in livestock farming. Together, they have combined t

Fish farming is based on rigorous practices that determine the success of production. It requires good management of food, water, reproduction and fish health. Compliance with these practices ensures optimal growth and improves the yield of fish farmers.

The National Museum of Burkina Faso, renowned for its work in preserving cultural heritage, is also home to a space little known to the general public: an educational garden. Set up by the museum’s environmental unit, this garden aims to introduce children to gardening, help them discover the origins of the food they

Negative drilling in Burkina Faso pose a major challenge for agricultural entrepreneurs. With significant financial losses, an unpredictable subsoil and difficult hydrogeological conditions, access to water remains fraught with obstacles. Experts recommend in-depth studies, the use of qualified professionals and better

At Absouya B Primary School in Burkina Faso, learning extends beyond traditional classrooms. Under the leadership of its principal, Edmond KABRÉ, the school has transformed a farm into a true educational space, integrating rabbit, chicken, and pigeon farming to introduce pupils to the realities of their environment. T

From April 27 to 29, 2026, in Accra, the “Shea 2026: Beyond Borders” conference brought together more than 800 international stakeholders to rethink the future of the shea industry. Through B2B meetings and pitch sessions, the event highlighted a new momentum driven by innovation, industrialization, and partnership

In her kitchen, Salimatou TIANABOU enthusiastically introduces us to a traditional Kassena dish: cowpeas with millet and peanuts. She follows the simple steps she learned from her ancestors: sorting, washing, and carefully preparing each ingredient. Beyond the recipe itself, she brings an entire culinary tradition to l

In 2022, Awa TRAORÉ became the mother of twins. When it came time to introduce solid foods, she looked for healthy solutions to feed them. She then began making her own homemade fruit and vegetable purees. The children loved them, and other parents took an interest in her method. Little by little, what started as a fa

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