Obtaining a good quality meat depends on biochemical processes that occur in the meat after slaughtering the animal. This process, called rigor mortis, is explained by Dr. Dieudonné TIALLA, Director General of the National School of Animal Husbandry and Health (ENESA) in Burkina Faso.

What do professionals at the slaughterhouse and butchery think about animal welfare? According to Boukary DIALLO, a butcher in Ouahigouya, Burkina Faso, “when you eat in the morning, at noon, and in the evening, you must do everything to ensure that the animal also eats 3 times a day.” Find out more in this

Over time, an emotional bond is created between the farmer and his animals. Hamadou BOUGOUMPIGA, a dairy cattle farmer, shares this opinion. “It’s like family members because they all have names, all of them,” says Hamadou.

Being an entrepreneur, combining studies with business is a difficult task. Roger ZONGO, despite his mother’s reluctance, took up the challenge by creating his own company, “Claro Elavage”, which markets chicks, breeding equipment, and animal feed. “My ambitions are that in three to four years,

In fish farming, the reproduction of catfish is done artificially. Clovis REMEN, fish farmer, describes the different steps.

An excellent way to increase your income, quail farming can be practised on a small or large scale. Hamed ZAMTAKO, a computer scientist by training, is now a quail farmer. He is self-trained and currently owns more than 5,000 heads in his backyard. “I have sold thousands of eggs. Currently, my orders range from 1

From a legal point of view, what is animal welfare? Rodrigue NANA, a lawyer, shares his opinion on this question. “The authority should also remind the population of its duty, its obligation to ensure animal welfare,” says Rodrigue.

From one jar to another, all honeys are not the same. While some are natural, others are simply mixtures. Madi SEBGO, beekeeper, shares few tips that will help you recognise good quality natural honey without additives.

In the pursuit of success, entrepreneurs often face difficulties. Through perseverance and courage, they manage to overcome these challenges. This is how Madi SEBGO, a livestock technician, transforms failure into success. “I can’t say that I failed. It was a lesson for me. I started over again and it works

Trained in logistics, Clovis REMEN has ventured into fish farming and aims to open a training centre in Burkina Faso. Given the fact that the rate of fish consumption is higher than the production in Burkina Faso, Clovis wants to bridge this gap through his fish farming activities. “Fish farming is profitable bec

For Madi SEBGO, a beekeeper, animals have a very special place in his life. He spends his time taking care of his bees, and in return, he gets good quality honey. In this video, Madi shares his opinion on animal welfare and explains how he protects his bees from insecticides and diseases. #AnimalWelfare #AgribusinessTV

There are mixed opinions when it comes to animal welfare. Agribusiness TV, through its vox-pop, has gathered some opinions on the subject. “Taking care of the animal, means taking care of yourself, because this is what we’re going to eat,” says Esther KABORE.

A former mechanic, Madi SEBGO reconverted to beekeeper. Madi keeps bees and collects their honey, which he sells. The profession being rare and difficult, Madi is driven by passion on a market which has experienced a great dynamic in recent years. “My initial goals for beekeeping were just to have honey for my ow

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

November, the month dedicated to 𝗮𝗻𝗶𝗺𝗮𝗹 𝘄𝗲𝗹𝗳𝗮𝗿𝗲 on #AgribusinessTV A multi-faceted topic with scientific, ethical, cultural, social and religious views… Stay tuned to learn more!

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

In Kenya’s Nakuru County, Lare Milk Dealers Youth Group was formed in 2012. Initially involved in milk buying and selling,they are now exploring the whole dairy value-chain. This video has been funded by the International Fund for Agricultural Development (IFAD), in the framework of the Youth Economic Empowerment thr