Feedback on the local cereals project in Senegal AP7-3

By 1 October 2018Non classé

Feedback on the local cereals project in Senegal

300000
total budget
36
months of action
7
financed by SEED Foundation
Project

Promotion of local cereals

Location

Senegal, Thiès region

Duration

Feb 2015 – jan 2018

Partners
SOL and FONGS

This ambitious project led by SOL and FONGS in Senegal in the region of Thiès aimed at reinforcing food sovereignty and quality as well as rural employment in Senegal by reducing dependence on wheat imports.

The goal was to reduce the dependence of bakers on wheat flour, which is volatile because of fluctuations of prices on the global market, as well as on the loss of nutritional quality of bread whose composition is modified to meet the growing cost wheat. In parallel, local grain producers (millet, corn, etc.) sell their produce at low prices.

The action plan targeted the whole sector:
• Supporting cereal production and creating outlets to increase the availability of quality local cereals
• By training bakers and donut makers to incorporate local cereal flour into their recipes
• By creating a favorable socio-political environment for the consumption of local cereal-based preparations as a substitute for wheat

42% yield increase for farmers

Although agricultural yields increased between 2014 and 2017, climatic hazards and insect attacks did not increase family incomes as much as desired. The increase in yields was mainly used to ensure food security for families during difficult years.
“The training received in sustainable agriculture has promoted, on the one hand, better waste management, improved yields and enabled producers to share their experience.” – Vice President of the EGAK Farmers Association
Producers in the project have always performed better than their neighbors, encouraging them to try out new techniques.

80% of trained donut makers replace wheat with local cereals in their productions

80% systematically incorporate 20 to 30% of local cereal flour and about 50% of trained bakers incorporate of at least 30%.
“It is thanks to the experience gained during these trainings that I obtained the Diploma of Excellence at the Regional Forum for Mil / Sorghum Innovations,” says Mbaye.
The Diploma is exhibited in his shop: he was ranked second in the competition thanks to the recipes / techniques of the project. Since the 2015 trainings, he has stopped producing 100% wheat bread!

20% increase in profits for donut makers and 60% for bakers

The improvement of working conditions for bakers has allowed a large increase in their income. For women, if the recipes are well assimilated, the activity has not yet reached its full potential in terms of income growth.
“I found the courses interesting and the donuts are very good. I enjoy making these donuts from my husband’s production. Every day I buy 1 kilo of local cereal flour except Sunday, market day when I buy 2 kilos. Consumers prefer corn-based donuts. I agree with them because I find that millet flour requires more oil. I regularly see other women bakers, at the end of the month, during our meetings we support each other, we talk about work and our constraints “. – Ncodou

96% of bread and donut shoppers are satisfied with local cereal products.

Nearly 80% of consumers in 2017 have been using local cereal bread daily for at least 6 months. For donuts, the ratio is 73.3%.
Bread and donut shoppers are satisfied with 96% of the products (64% of whom are very satisfied). 64% of bread consumers and 93% of donut shoppers think these local cereal products are of very good quality compared to wheat bread and nearly 100% think they are at least as good.

DISCOVER THE RECIPES (FR)MORE ON THIS PROJECT

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