Mani Tese presents a study on the NUS market, the “neglected” species in Burkina Faso
The study was developed by the expert Neerbewendin Sawadogo, as part of the project “Enhancement of NUS and support for transformation in Grand Ouaga” funded by Alliance Bioversity & CIAT
At l 'Joseph University KI-ZERBO of Ouagadougou and organized by the same, the sixth meeting of the stakeholders' forum organized within the framework of SUSTLIVES, project created by AICS e I CALL and funded by theXNUMX-XNUMX business days, which aims to promote the transition towards sustainable and climate-resilient agriculture and food systems in Burkina Faso and Niger, promoting the heritage of local cultures and their income-generating value chain in the Sahel region.
Mani Tese ETS, project stakeholder, presented the study on the cartography of the market of neglected or endangered species (NUS) in Grand Ouaga developed by the expert Neerbewendin Sawadogo as part of the project “Enhancement of NUS and support for transformation in the grand Ouaga” funded by Alliance Bioversity & CIAT.
The presentation, which sparked an interesting debate among the forum participants, addressed four different topics: Identifying opportunities to promote NUS products in the local market, understanding the needs and expectations of consumers and value chain stakeholders, identifying constraints on NUS supply and demand, and proposing recommendations for the development of NUS value chains.
Six different NUS were analyzed including Sorrel, Sweet Potato, Amaranth, Vouandzou, Moringa e Fabirama, their supply at hotels, restaurants, school canteens, processing units and retail outlets and at the same time the demand for them. The most requested product is sweet potato but its supply in the local market is limited. Processed products are more appreciated but the processing units that offer this service are still not enough to meet the needs of customers.
The study, among its recommendations, proposes to stimulate consumption through awareness campaigns, strengthen the offer through support for local cooperatives and finally create supply agreements with hotels, restaurants and school canteens.
To this link you can consult the entire report.