Burkina-Faso : Promoting endogenous development. Towards self-sufficiency in wheat flour
Under the leadership of the revolutionary President, Captain Ibrahim Traoré, Burkina Faso has embarked on highly ambitious challenges, which it is gradually overcoming, thanks to the unwavering determination of the government to establish genuine endogenous development, as well as the courage and hard work of its sons and daughters.
In its quest for food self-sufficiency, the country has set the goal of producing locally consumed staple foods. Thus, the government has launched the 2023-2025 agro-pastoral and fisheries offensive to improve agricultural practices and enhance the productivity capacities of farmers.
President Ibrahim Traoré remains convinced that « where there is a will, there is a way », and that certain crops presented by colonizers as unachievable on African lands can indeed be realized with determination. Recognizing that wheat flour is among the increasingly demanded products, the Head of State has revitalized wheat production in Burkina Faso on a large scale.
According to data compiled on the Trade Map platform, the country’s wheat consumption is currently estimated at around 315.000 tons per year, mainly supplied by France and Russia, accounting for nearly 95% of shipments.
The objective is that in the coming years, local supply can meet the entire consumption demand, allowing Burkinabé people to consume bread made from « Made in Burkina » wheat flour.
Certainly, Burkina Faso has attempted wheat production several times in the past, but projects initiated by previous governments did not endure. However, with the National Agricultural Advisory Strategy of Burkina Faso developed by the transition government to boost Burkinabé agriculture and guide actions for rural sector development, focusing on productivity and commercialization of agro-sylvo-pastoral and fisheries activities, wheat cultivation is back on track.
Showing great confidence in local potential, authorities are providing structured support to various wheat producers. Thanks to experimentation and technical assistance (seeds, agricultural equipment, land development), the results in the field are satisfactory, much to the delight of producers and the population.
According to authorities, 50 varieties of soft wheat and 49 varieties of hard wheat for couscous production are already being tested in the Farakoba commune in the Hauts-Bassins region.
