Burkina Faso is a landlocked republic of West Africa. It is among the ten poorest countries in the world: its Human Development Index ranks 183 out of 188 countries (UNDP 2017 data). The population lives mainly in rural areas, dealing with agriculture and livestock. However, the production is insufficient to satisfy the need. In fact, 44% of people live below the poverty line.

Agricultural production is mainly affected by adverse climatic conditions, the lack of adequate equipment and the limited knowledge of adequate techniques for the production, processing and conservation of products.

To make matters worse, the pandemic has added.

The project, following previous interventions, takes place in the municipality of Loumbila, a peri-urban area of the capital Ouagadougou, an important area for the exchange and marketing of products.

The project aims to strengthen the capacities of small Burkinabé agricultural producers with training courses and experimentation of agricultural techniques that refer to the principles of agroecology, an integrated approach that applies ecological and social concepts and principles to the management and design of agricultural systems. and food to initiate transition paths towards sustainable and resilient models, centered on biodiversity and functional interactions between plants, animals and people.

The quality tomato supply chain will be developed, from production to processing to marketing, as well as the production and marketing of jams, starting with local production of fruit trees.

There are also exchange activities with Italian companies that refer to the principles of healthy and sustainable agriculture.

The proposal is in continuity with the previous interventions carried out by Mani Tese in Burkina Faso and in other countries.

Improvement of tomato production according to the principles of agroecology. Training for 30 producers belonging to the Nanglobzanga Union on business management and pest prevention, followed by monitoring and post-training support activities. The trained producers will in turn have a role of promoters and example for other producers.

Strengthening of the tomato transformation process. The infrastructure of the tomato processing center at the headquarters of the Nanglobzanga Union will be improved, paying particular attention to the packaging and storage phase. An initial supply of glass jars is foreseen for a better conservation of the finished product, both puree and tomato sauce.

Training on the preparation of jams. 10 women from the Nanglobzanga Union will receive 3-day training on the practical and theoretical aspects (procedures, hygiene, etc.) of preparing quality jams.

Strengthening the process of transforming papaya and onion into jam. A unit will be structured for the transformation of papaya and onion into high quality jam, sweetened with sugar or with stevia (herbaceous plant used as a low-calorie sweetener). It will start from the harvest, to move on to processing and packaging in jars, finally arriving at marketing. At the headquarters of the union, a room for washing, processing, packing and storing fruit will be set up and equipped in strict compliance with hygiene standards.

Improvement of product marketing skills. A committee will be set up for this purpose among the members of the Nanglobzanga Union, which will be trained on marketing techniques and also on online sales, which is very important today due to COVID-19. He will also receive guidance in the production of promotional material and on how to expand and diversify product marketing opportunities, particularly in the nearby capital Ouagadougou.