At just 22 years of age, Rakia Siaka KANTA is the founder of “Anw Ka”, an agrifood company specialising in the processing of local products. After completing her studies in Algeria, Rakia Kanta decided to return to her native Mali. She had a clear vision: to develop local resources through a project inspire

Alphonsine SABA has launched “La Meunière du Faso”, a company that processes peanut-based products. She offers peanut butter, peanut paste and coated peanuts. She started her business from home, but has now moved to more suitable premises and employs several young people and women. Her dream is to acquire

Amadou SANA learned how to make soap with his mother. With his savings that he had by working as a watchman, he decided to venture into the production and marketing of soap by launching his company, “Wend-Yiida Cosmetics”. Despite the difficulties that he faced, he preferred to believe in his dreams and kep

With the increase in demand for rabbit feed, as well as an increase in the number of breeders, rabbit feed on the Burkunabè market was insufficient. A professional rabbit farmer since 2018, Lassané TIENDREGEOGO, an accountant by training, used to feed his rabbits mainly with feed from Benin. The production of rabbit

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

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

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

“We want Africans to be healthy, we want malnutrition to be a thing of the past on the continent. This will be achieved when nutritious food across Africa is widely distributed,” says Lawrence Alaba AFERE, founder of SPRINGBPARD Nigeria. Springboard is a cooperative of Cocoa, Plantain and Rice smallholder f

Valorising the Faso Danfani is encouraging our cotton producers. Moumouni COMPAORE is the CEO of ARTEX Industries, a company specialised in the design of ready-to-wear and tailor-made clothing with the Faso Danfani.  In 2009, he decided to devote himself to his passion, which is sewing. Thanks to his perseverance, h

In Dédougou, in Burkina Faso, a mini-dairy is changing lives of rural women since February 2012. Supported by the Regional Council and maintained by the union of breeders and producers in the region the mini-dairy Soudou Kossam is an answer to women’s empowerment.

Esther DIENDÉRÉ, a microbiologist, transforms wild fruits from Burkina Faso into juices of the brand “Glou”. Mrs. Diendéré got the idea to start an agro-processing enterprise at the time when she was teaching in high school. She started with a capital of 500,000 FCFA to engage in the processing of dairy product

At Donsin, a village situated some 30 km from Ouagadougou, the capital city of Burkina Faso, rural women are on the way to conquer the tomato puree market. The women’s group “Neerwaya” of Donsin exists since the 1990’s. At the time, their main activity was to dry tomato and other leafy vegetables. While it was<

Awa CABA is an IT design engineer. After her studies, she launched SOORETUL with her friends. A platform that enables rural women to sell their agricultural products online. In 2011, Awa and her team identified some challenges in the agricultural sector in Senegal. One of the major problems was the marketing of proces

Stéphane KOUAM, 35 years, is a graduate in Industrial Economy. In 2013, he founded a small enterprise that produces and markets coconut chips. Stéphane left his job to start his coconut chips business, but his first challenge was to find a blade that would allow him to slice the coconuts. Since he did not find Read More

Since March 2016, Maxime HOUNTONDJI and his wife Sonita TOSSOU have put “Wassa-Wassa Tchigan” on the market. An instant couscous made from yam. Sonita TOSSOU has worked all the time with her mother to sell yam in the market. After her studies, she wanted to start her own business and came up with the ideaRead More

Elizabeth GIKEBE is a software developer. She is processing gluten free cassava flour and cassava starch, targeted at consumers allergic to gluten. When processing cassava, the main product is cassava flour, but Elizabeth also uses the by-products. The waste is used as animal feed, and she also makes glue from cassava

Ayawo Yassé DJOSSOU is an agro pastoral technician. He transforms soybean into several products to valorise its virtues. During his studies, Ayawo was fascinated by the virtues of soybean. His curiosity pushed him to learn more about this legume and he started his business in it. Today his enterprise is processing soy

Jacques Henri SIKA is inspired by a traditional family recipe. Four years ago, he has put on the market, a chilli with different seasonings. The mother of Jacques used to make chilli to offer to people as part of their custom. And Jacques saw a potential in commercialising it. He started the production, processing and<

In Central Africa, cassava is considered as one of the strategic crops because of its contribution to food and nutrition security, as well as job creation, especially for women and youth. But at the same time, there are still many challenges along the cassava value chain at the level of production, post-harvest managem

Manhéni KOULÉON is a food recipe creator. Through his enterprise, “Speed Miam Service”, he adapts traditional dishes to modern cuisine. Manhéni is passionate about food and wanted to come up with a dish that is traditional, but has a modern twist to it. This is how he developed the “Atoukpou Burger”, a sand