Slow Food
  • Donate
  • Join us
  • Italian
  • English
Slow Food Foundation

Search

  • Home
  • About us
    • What is the Foundation?
  • What We Do
    • Slow Food Gardens in Africa
    • Slow Food Presidia
    • Ark of Taste
    • Slow Food Cooks’ Alliance
    • Earth Markets
    • What is the Narrative Label?
    • Slow Food Travel
    • Food is Culture
    • Slow Food Resilience Fund
  • Our Themes
    • Biodiversity
    • Slow Bees
    • Slow Cheese
    • Slow Meat
    • Slow Fish
    • GMOs
  • Get involved
    • Why Support Us
    • Slow Food Foundation Sponsors
    • Italian Slow Food Presidia Sponsors
  • Multimedia
    • Publications
    • Video
    • Gallery
    • News archive
    • Photo archive
  • Contacts
Slow Food Foundation Slow Food Foundation
  • Home
  • About us
    • What is the Foundation?
  • What We Do
    • Slow Food Gardens in Africa
    • Slow Food Presidia
    • Ark of Taste
    • Slow Food Cooks’ Alliance
    • Earth Markets
    • What is the Narrative Label?
    • Slow Food Travel
    • Food is Culture
    • Slow Food Resilience Fund
  • Our Themes
    • Biodiversity
    • Slow Bees
    • Slow Cheese
    • Slow Meat
    • Slow Fish
    • GMOs
  • Get involved
    • Why Support Us
    • Slow Food Foundation Sponsors
    • Italian Slow Food Presidia Sponsors
  • Multimedia
    • Publications
    • Video
    • Gallery
    • News archive
    • Photo archive
  • Contacts

Search

Home » 10.000 Orti in Africa » Aissata Community Garden, Yirwal

Aissata Community Garden, Yirwal

Back to the archive >

Burkina Faso

Hauts Bassins

The Aissat community garden, which is about 150 square meters in size, is found in the Diallo neighborhood of Yirwal and is cultivated by local women and young people. The principle crops are lettuce and watermelon, but they also grow zucchini, sorrel leaves, eggplant, onions, and cabbage.
The soil is fertilized through the exclusive use of manure, while diseases are fought with natural methods, like ashes, hot peppers, and the use of other plants.
Not far from the garden there is a well, though its use in irrigation is still somewhat problematic as the well is very deep.
The Aissata community is supported by the “Maia” association, which brought about the founding of this garden.
“Maia” is a local association that was created in 1994 and recognized by the government of Burkina Faso in 1998 as an NGO. Its aim is to found revenue-creating activities for the financial autonomy of women who live in rural areas. Another of the association’s primary goals is to improve the sanitary conditions of the communities with which it is involved.

For more information see their web site:
www.associationmaia.org

Area
Diallo neighborhood, Yirwal village, Bobo-Dioulasso region

Coordinator
Aminata Diallo

Slow Food in Burkina Faso

Burkina Faso is characterized by a rich cultural diversity, with over 60 different ethnic groups and languages. Half of this landlocked West African country has an arid, Sahelian climate. Desertification and drought are some of its most serious problems, but there are many initiatives working towards integrated local development. As far back as 1987, President Thomas Sankara proposed reforming agriculture through the application of agroecological techniques in order to guarantee food sovereignty and the country’s independence. “Let’s produce in Africa, manufacture in Africa, and consume in Africa,” he famously said. “Let’s produce what we need and consume what we produce instead of importing goods.” The Slow Food network has had a presence here since 2004. Many agroecological school and community food gardens have been developed in different regions. The gardens have made it possible to develop the network and to start the important tasks of mapping traditional foods and dishes, identifying Presidia and supporting the food communities in the promotion of their unique, high-quality products. The first West African Terra Madre gathering was organized in Ouagadougou in February 2017, allowing the local network to join together and share their experiences with traditional foods, gastronomy and knowledge. This laid the foundations for the creation of an even stronger network, which now includes communities, associations and local authorities. Currently the network is focusing on involving cooks and chefs and identifying restaurants serving local food that is good, clean and fair.

Garden Informations

Type:Community Garden
Coordinator:Salamata Sophie Claudia Sedgho Hema
Sibling with:Distretto Lions 108 TA1 and Lions Club Verona Gallieno, Italy

Subscribe to the newsletter

  • Hidden
Slow Food gratefully acknowledges funding support from European Union. The contents of this website are the sole responsibility of Slow Food and the CINEA is not responsible for any use that may be made of the information contained therein.
Slow Food - P.IVA 02743970044 - Privacy Policy - All rights reserved
Powered by Blulab