The Power of Local Foods in Burkina Faso, August 2011
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Photo 1 of 7Credit: Nancy Palus/IRINIn remote villages of north eastern Burkina Faso, families are using and selling vegetables and dairy products well past gardening and milk-production seasons thanks to some simple methods being promoted by NGO Eau Vive.
People are making dairy products with a longer shelf-life than that of milk and yogurt. -
Photo 2 of 7Credit: Nancy Palus/IRINA woman in Dori holds leaves used to coagulate milk... -
Photo 3 of 7Credit: Nancy Palus/IRINWomen across Dori use the dryers to make gapal, a snack made from millet, sugar and milk -
Photo 4 of 7Credit: Nancy Palus/IRIN...and these devices keep out dirt and other damage from the elements. -
Photo 5 of 7Credit: Nancy Palus/IRINAnother way villagers get the most out of food production is drying garden vegetables for consumption and sale. -
Photo 6 of 7Credit: Nancy Palus/IRINHibiscus extract syrup is used to make a powdered drink mix... -
Photo 7 of 7Credit: Nancy Palus/IRIN...the same volume of hibiscus leaves can produce more litres of bissap drink when transformed into a granulated mix.
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