VEGETABLES IN BURKINA FASO: GROWING, MARKETS AND FUTURE

marcel_idr - Zangtinda Marcel Ouedraogo , Ella Zongo

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Vegetable

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Publié par	marcel_idr
Publié le	06 janvier 2014
Nombre de lectures	535
Licence :	Libre de droits
Langue	Français

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BURKINA FASO
UNIT-PROGRESS-JUSTICE
--------------------------------------------
MINISTRY OF THE SECONDARY AND SUPERIOR
EDUCATION
---------------------------
POLYTECHNIC UNIVERSITY OF BOBO-DIOULASSO
---------------------------
RURAL DEVELOPMENT INSTITUTE

THEME OF THE EXPOSE:

VEGETABLES IN BURKINA
FASO: GROWING, MARKETS

AND FUTURE

Presented by:
MILLOGO Alphonse Maré David
ZONGO Nongawendé Ella
OUEDRAOGO Zangtinda Marcel
SOME Arnaud Christian Sagdé
SANOGO Djakalia

Teacher: Miss SEDOGO Claude Anny

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WORK PLAN

v INTRODUCTION

I. GROWING

• Technical itinerary of the onion
• Tal itinerary of the string bean
• Technical itinerary of the cabbage

II. CONSUMPTION AND CONSERVATION

III. MARKET

• National market
• International market

IV. THE DIFFICULTIES OF THE VEGETABLE FIELD IN BURKINA

V. PERSPECTIVES

v CONCLUSION

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INTRODUCTION
Burkina Faso is an agricultural country because more than 80% of its population
lives of agriculture. However, it is evident from the studies that food self-sufficiency is not a
reality in Burkina. That s why the government judged good to encourage the off-season
cultures by integrating the market gardening in a set of program in the 2003-2004 in order
to allow the peasants to satisfy the food needs of the population.
The term vegetable is attested in French since 1531 according to the historic Robert
Dictionary, and comes from the Latin Legumen = plant to pod. Feminine to its origin, it first
designated formerly the seeds of legumes and cereals, the basis of the plant food. In the
current language, the word vegetable designates the edible part of an herbaceous plant. In
botany, it designates the fruit of the legumes that means the pod. Vegetables can be
classified in function of their edible parts:
§ Bulb vegetables: onion, garlic.
§ Fruit vegetables: avocados, cucumbers, eggplants, okra, pepper, tomatoes.
§ Inflorescent vegetables: Sorrel, cauliflower.
§ Leaf vegetables: cabbage, lettuce, spinach.
§ Root vegetables: carrots, beets, radishes.
§ Stalk vegetables: celery, bamboo.
§ Tuber vegetables: Cassava, potato, sweet potato, taro, yam.
In Burkina Faso the vegetables play a very important role on the nutritional, commercial
plan. The most current speculations are: cabbage, onion, string bean, tomato, potato,
lettuce, cucumber, eggplant.
Leaving from the diversity of the vegetables met in Burkina, we will take some of them all
along our exposition as a basis.
Thus, we will first study the production of these different speculations of vegetables, then
we will treat their situation on the markets and finally we will end up the assessment of
their perspectives.

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I. GROWING
The domestic production of vegetables in the vegetable gardens is traditionally important
in the farming regions but it lost a lot of importance with the progression of the
urbanization.
The professional production or shopkeeper s production is generally however the fact of
specialized producers, the market gardeners. Some vegetables give place to an important
production of full field in the setting of the classic agriculture.
A long time, the market gardening developed itself close by immediate of the cities and
their markets, exploiting the humid funds of valley close to the agglomerations.
In Burkina Faso, the major part of the vegetables has a technical itinerary of active
production, from the nursery to the harvest while passing by the plantation and the
treatments. The major part of the vegetables has a cycle of active development of 60 to 90
days.

• Technical itinerary of the onion
The onions require, to grow, a rich and humid soil, but are little sensitive to the
temperature. One cultivates them from seeds, and others from little bulb, that is often dried
before being marketed.

The culture of the onion passes by a nursery that lasts to a minimum 30 days. The
onion develops itself well during the cool period (November-February). Before the planting-
out, an organic manure contribution in abundance and decomposed well (35 to 40 tons /
hectare) and of mineral manure (250Kg/hectare of NPK and 250Kg/hectare of urea) is
necessary for one poor soil. The application of the mineral manure after planting-out
includes a lot of risks. Some don't apply the urea because it has effect on the bulbs. The
urea is used at the beginning of the formation of the bulbs (25th to 30th days after
planting-out). The clayed-sandy soils are the best for the
culture of the onion. The seedling is made in continuous
lines separated of 10 centimeters and non-staggered that
causes problems for the treatment.
It is recommended to make irrigation by watering in
order to eliminate the devastating of onions (thrips).
In the culture of onion, the aimed objective can be

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to get the bunion-leaves or bunion-bulbs. The bunion-leaves are gotten from little bulb and
the bunion-bulbs from seeds.
The cycle of development of onion is from 110 to 120 days. In Burkina Faso, onion is
produced in the zone of Faramana, Bam, Sanguié and Boulgou.
Output: 45 tons / hectare

• Technical itinerary of the string bean
The string bean has a cycle of development of 45 days (short cycle). Its culture is made in
direct seedling on lines separated of about 60 centimeters, in seed-whole with one spacing
of 40 centimeters, and for every seed-whole a maximum of two seeds is required. It is not
recommended to bring the organic manure. However it is possible to bring the NPK during
the preparation of soil (150 Kg to the hectare, 15 days after the seedling). Also one can
bring the urea during the formation of pods (about 40 days after seedling). A bad
application of urea can destroy the plant however.
For a good harvest it is recommended a spacing of two days between the
seedlings. The production of string bean can be done during all year round with however
the risks of attack by the white flies during the rainy season.
The string bean doesn't have a lot of pathologies, except some caterpillars during the
formation of the pods that can be destroyed by the D6.
The string bean develops well on the sandy-clayed soils. The string bean is
cultivated abundantly in the Houet, Bam, Sanmatenga, Sourou.
Output: 8-12 tons/ hectare

• Technical itinerary of the cabbage
The production of cabbage passes by a nursery (21 days). This phase is recommended
during the period October-November. The culture is made on lines of 60 centimeters, in
seed-wholes with a spacing of 40 centimeters. The cabbage requires a contribution in

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organic manure in quantity (25 to 40 tons by hectare). The NPK must
be brought during the preparation of soil. As for the urea, its
contribution takes place in two phases:
- A first fraction of 50Kg/ hectare is brought at the time of the formation
of the apple.
- The second fraction two weeks after the first contribution, 50Kg/ hectare
Cabbage is attacked by several parasites, and then the treatment is recommended
since the nursery.
The cabbage is produced in quantity in the Houet (Kuinima, Dogona, Sakabi, Kiri),
Ganzourgou and Boulgou.
Output: 30 tons / hectare

II. CONSUMPTION AND CONSERVATION
Wild vegetable constitute between 35% and 59% of the total vegetable
consumption.
The studies put in evidence a demand of the consumers for the improvement of the
traditional products. This improvement of the quality concerns hygiene, the preparation
and the availability.
The consumption of the vegetables in urban environment is varied. Besides the
products of big consumption one can mention the eggplants, the string beans, the
cabbages, etc. The consumption is rather the fact of an urban population of middle
category to comfortable. During the periods of abundance, the prices of these vegetables
lower, allowing the urban and farming popular layers to consume some in a least measure.
According to the incomes of the consumers, the interest for the dried products
varies. A clientele exists for a large range of vegetables dried, clientele to the more
elevated spending power, probably more demanding, that wishes to maintain a certain
diversity in its improvement and that searches for a speed of preparation.

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III. MARKET
After harvest, the vegetables are stocked, sorted out and routed toward the different retail
outlets. These retail outlets can be in the small markets, in the markets of fruits, etc. where
they will be resold to the final consumers. It is important to signal the places of
conservation of the cool vegetables resold then in detail to the households also. In this
specific case, the circuit taken by the vegetable