To ensure the production of quality strawberries, it’s important to use organic inputs. in Burkina Faso, BIOPROTECT contributes to the development of sustainable agriculture by putting organic soil fertilization and plant protection products at the disposal of farmers.

How did strawberry farming start in Burkina Faso? Discover history in this video.

Like other cultures, the strawberry is also attacked by pests and diseases in the field. Abdoul Razack BELEMGNEGRÉ, a strawberry producer in Burkina Faso, shares some tips for controlling strawberry pests.

Strawberries are used a lot in desserts. In this video, discover the Strawberry Bavarian cream, a delicious recipe to try at home!

In Burkina Faso, the strawberry sector is a promising one, and needs to be regulated and supported by local authorities. In this video, the Regional Director of Agriculture (Centre) explains the the different policies being implemented.

A woman leader, committed to the empowerment of women, Jeanne LOMPO is the founder of Faso Beautex, a company that has been producing and marketing the Faso Dan Fani since 1987. Through Faso Beautex, Jeanne created the “New Life” association, whereby she teaches weaving to young girls and women, which helps

In Burkina Faso, strawberry growers use the transplanting technique instead of seeds. Kadidia DORO-DAO, regional director of Agriculture (Centre), explains the process.

To obtain a better price for their strawberries, producers in Burkina Faso have organised themselves into a cooperative called the “Sougr Nooma Crop Producers Cooperative of Boulmiougou”. In this video, they tell us more about the functioning of the cooperative and its objectives.

Abdoul Razack BELEMGNEGRÉ comes from a family that produces strawberries. After his studies, he started producing organic strawberries and improve his parents’ practices. In addition to marketing in Burkina Faso, he exports his strawberries to the sub-region. Razack’s ambition is to produce more in quantit

Rabbits are fragile animals that need special attention. Youssouf TRAORÉ, a rabbit farmer, shares some tips to ensure a good production.

“Babenda” is a traditional dish from Burkina Faso, comprised of mainly vegetables and leaves. Nowadays, this dish is prepared and served in an improved version and is part of the eating habits of Burkinabè. In our first video from the “Try it at home!” series, Orokia BILLA, food entrepreneur, e

Céline ILBOUDO is passionate gardener. She grows organic vegetables in her garden. This work brings her a lot of joy and acts as a natural anti-stress. Today, Céline has made gardening a business activity. She owns a shop, where she sells nurseries and vegetable seeds. Her goal is to influence as many people as possi

During the month of November 2020, Agribusiness TV has addressed the theme of animal welfare. Often considered as a multi-dimensional and complex theme, animal welfare is not always on the top of the agenda. Through this documentary, we summarise the different facets of the theme.

Very often, the expression “having a green thumb” is designated to people who have a talent for growing plants. In this video from our new series called “Green Thumb”, we meet Odette OUEDRAOGO, a passionate gardener who grows vegetables and herbs in her home garden for daily consumption. Today,

Olivia OUANGRAOUA is the founder of Sichem International, a production unit that transforms local fruits and vegetables into juices and natural syrup in Burkina Faso. In addition to contributing to the well-being of consumers, this company creates jobs for vulnerable women. “Our products are carefully selected fo

After a post-graduate diploma in audit, Carole SANHOUIDI ventured into handicrafts by creating FemFaso, a brand that promotes the local Faso Danfani, woven by women. This decision was not easily accepted by her family, who saw a bright future for Carole in the field of her studies. With perseverance, Carole managed to

Mariam SANKARA, better known as “Mam Sank”, is a young entrepreneur who despite of various challenges, has managed to make a place for herself in the restaurant business in Burkina Faso. She brings a special touch in the food industry by preparing and selling only local dishes. “We, as young people, h

Edible mushrooms are less known and consumed by Burkinabè. Aïcha Deborah TRAORE and her partners ventured into the production of this “vegetarian white meat” to make it known and be integrated into the eating habits of Burkinabè. To succeed in this field, she followed a training in Benin, which allowed h

After the death of their mother, who used to prepare babenda, a traditional dish from Burkina Faso, the Billa siblings took over the activity to (re)valorise the dish and cherish memories of their parents. The innovation that they brought is that they advertise online on Facebook and Whatsapp and their customers order

The production of forage crops is a field which is less exploited, but is very lucrative. In Burkina Faso, Hamadou BOUGOUMPIGA seized this opportunity by becoming a forage crop producer. “What I have to say to the younger generation is to encourage them and call them to look at the land as well. Maybe we Read More