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Link to Access Agriculture videos that are translated to Wolof Our Vision Improved livelihoods of rural communities through sustainable agricultural practices and entrepreneurship. Our Mission To promote innovations in sustainable agriculture and rural enterprises through capacity development and...
- 2020-04-01 Le projet Beer Shéba est un centre de formation chrétien situé dans le département de Mbour, qui vise à glorifier Dieu dans les domaines de l’agriculture durable, de l’écologie et du développement holistique (www.beershebaproject.org). Nous travaillons en partenariat avec les églises protestantes...
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This book is in three section. Section 1. looks historically at known available indigenous foods prior to the 16th century when exotic foods made dramatic incursions into West Africa, the origins of a large variety of foods in the region and an analysis of the impact of these exotic foods on...
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The fall armyworm (Spodoptera frugiperda) is becoming a household name around the world, but not for good reasons – the pest, native to the tropical and subtropical Americas, devours over 300 plant species, including maize, which feeds millions of people every day. In Africa alone, the fall...
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Yields barely lasted three months for rice-producing households of Ngoungoul, a village located about 250 Kilometers to the South of the capital, Dakar. The conventional rice cultivation methods did not only require more water, seeds, and fertilizers, the harvest often fell short of expectation....
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Abstract,Journal of Food Science and Nutrition Research, 2019 The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition...
- Abstract, International Journal of Advanced Research (IJAR), 2019 Fermentation is an oldest method of food preservation and food nutritional value improving. It involves the concomitant action of one or more microorganisms, and yeasts are the one which play a significant role in African...
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Abstract, PLOS One, 2019 Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess...
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Abstract, Bioactive Molecules in Food, 2019 The demand for consumption of health promoting foods is growing worldwide due to the increased awareness of consumers on the impact of food on health. Traditional fermented foods prepared from cereals such as maize, rice, millet, or sorghum are common...
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2019-07-22 Figure 1. Jean Apedoh, spécialiste en SRI C'est lors du premier forum de ECHO, tenu à Ouagadougou en 2010, que l'ingénieur agronome togolais Jean Apedoh a suivi le module sur le système de riziculture intensive (SRI). Dès son retour dans son pays, il a non seulement approfondi ses connaissances...
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