Promoting origin-linked quality products in four countries(GTF/RAF/426/ITA)

Mid-term Progress Report

Reporting period: January 2010 – February 2011

Contents

1. Resultsachievedanddifficultiesencountered

2. Workplanfor2011

3. Criteriafortheselectionoftheproducts

4. Interestingproductsidentifiedinthefirstphaseoftheproject

5. Planningofsecondfieldmissions

6. Shortbibliography

Annexes

I. MissionreportstoGuineaBissau,Mali,SenegalandSierraLeone

II. Planningofactivitiestobeimplementedin2011

III. Modelofprofilecardusedfortheidentificationanddescriptionof

interestingorigin-linkedqualityproducts

IV. DocumentonCriteriafortheselectionofthefuturePresidia

V. ListofproducerspresentintheSalonedelGusto2010

VI. ListofparticipantstothepostTerraMadreSeminar

VII. AwarenessraisingmaterialontheprojectexposedduringtheSalone

delgusto2010.

1. Results achieved and difficulties encounteRed

Description of progress towards achievement of activities under Results I to IV.

Result I: Products mapping

i.Contactswithpartnersandstakeholdersestablished

Donebefore,duringandafter1stmissontoeachofthe4countries.InSenegalandMali,whereSlowFoodwasalreadyworking,existingcontactshavebeenused,andnewoneshavebeenestablished,.Forexample,inDakaracontracthasbeensignedwiththeInstitutdesTechnologiesAlimentaires(ITA).InMaliafruitfulcollaborationhasbeenlaunchedwiththeInstitutdeRechercheetdePromotiondesAlternativesenDéveloppement(IRPAD)andtheCoordinationNationaledesOrganisationsPaysannes(CNOP)auMali.Otherinterestingcontactshavebeentaken,forexamplewithCIRAD(Centredecoopérationinternationaleenrechercheagronomiquepourledéveloppement) andIER(Institutd'EconomieRurale).InGuineaBissauandSierraLeone,whereSlowFoodwasnotpresentyet,newcontactshavebeenmade.ThemostpromisingarewiththeorganizationTininguenainGuineaBissau(anorganizationwhoseobjectivesandphilosophyareverysimilartothoseofSlowFood)andtheCOAJOQcooperative,andtheMakeniUniversityandWWOOFSierraLeone(WorldWideOpportunitiesonOrganicFarms)inSierraLeone.DuringandafterTerraMadrethesecontactswerereinforced.Inparticular,immediatelyafterTerraMadre,atwodaysseminarwithsomeofourpartnersoftheprojectsinthe4countrieswashold(seeannexVI).TheseminarallowedustoexplainonceagaintoourpartnerstheSlowFoodphilosophy,theprojectgenesisandphilosophy,thecriteriafortheproductsmapping,ourworkingmethods,thebenefitsoflaunchingaPresidia,thevariousstepsintheimplementationofresultsIIandIII(producersorganization,productregulations,marketing).Ourpartnersgaveusnewdataonorigin-linkedqualityproductsintheircountries.InSierraLeone,pigeonpea,locust(parkiabiglobosa),tolla(aforestrarespontaneousplantwhoseseedsareusedasaseasoning),andafruitcalledblacktombla(scientificnamenotavailable)werementionedasinterestingorphanproducts.InSenegal,ourlocalpartnersmentioned3medicinalplants(rat,ngerandborbof),thetouloucounaoil(Carapaspp),thecosmeticuseofthebaobabblackseedsandfruitslikemaddandditak.WeidentifiedtogetherthegapsinthemappingworkinSenegalandSierraLeoneandnewcollaborationswerelaunched(withTininguenaforGB,withCNOPandIRPADforMali,withITAforSenegalandwithWWOOFforSL).Formoredetailsoncontactswithpartners,pleaseseemissionreports(AnnexI).

ii.Implementationplancompleted AnupdatedimplementationplanwassentinNovember2010.ItwasupdatedafterdiscussionwithMs.Vandecandelaere(FAO,AGND)inRomeinFebruary2011anditisattachedtothepresentdocument(AnnexII).

iii.Databaseofcontactscompleted Done,basedonactivityi.Continuouslyupdated.iv.ElaborationofselectioncriteriaforproductsmappingtobecomePresidia

WhentheprojectideawasdiscussedbetweenSlowFoodandtheFAO,itwasagreedthatSlowFoodwouldimplementtheprojectfollowingitsusualcriteriaandworkingmethods,takingintoaccountFAOrecommendations.InparticularsuchimplementationwouldhavebeenbasedonSF’sexperiencewiththe“Arcadelgusto”andthePresidia.InthelightofourworkinAfricainthelastyears,aspecificdocumentonselectioncriteriainAfricahasbeenpreparedbytheprojectteam.ItdefinesthecriteriatoidentifyinterestingLocalQualityProducts.ItisincludedinAnnexIV.Althoughsuchcriteriapresentconvergences,theydonotrelatedirectlytotheFAOmethodologyonidentificationoforigin-linkedqualityproducts,whichisbeingtestedbeforeitspublication.ThepreliminaryversionoftheFAOdocumentonthatmethodologywassenttoSFafterthemeetinginRomeforinformation.

v.Countryprofilescompleted Informationonthatregardisbeingcollectedinacontinuousway,basedonourcontactswithlocalNGOs,partners,universities,researchers,...Thecountryprofileswillnotbecompletedbeforetheendoftheproject.Theywillbeincludedintheprojectfinalreport.Eachofthefourcountryprofilewillbeelaboratedbasedonthefollowingoutline:1.Briefdescriptionofthemainecosystems2.Generalsituationoftheagriculturalbiodiversityandmainreasonsofthelossofagriculturalbiodiversity3.Generalsituationofthefoodbiodiversityandevolutionofconsuminghabits.Thecountryprofilewillgiveageneraloverviewoftheseissues,basedondatacollection,forwhichFAOcollaborationwillbesought,asforeseenintheprojectdocument.Onpoint3.,datawillbecollectedduringthenextfieldmissions.

vi.Agro-foodbiodiversitymappingcompleted

Thisactivityisstillon-going.Itstartedduringthefirstfieldtrips(toeachofthe4countries).Theactivityisgoingonthroughcollaborationwithvariouslocalpartnersandconsultants.ThecollaborationofFAOfieldofficeswillbesought,asforeseenintheprojectdocument.AfterdiscussionwithMs.Vandecandelaere(FAO,AGND)inRomeinFebruary2011,itwasagreedtopostponethedeadlineforcompletionofthatactivitytotheendof2011,inordertoguaranteethebestqualityoftheinformationcollected.IntermediateinformationcollectedduringthesecondmissionwillbesenttotheFAOfocalpoint,Ms.Vandecandelaere,afterthemission.Theagro-foodbiodiversitymappingforeachofthefourcountrieswillbepresentedintheformofafoodbiodiversitymap(oneforeachofthefourcountries)andofprofilecardsdescribinginterestingLocalQualityProducts.NOTE:InSlowFoodapproach,the“biodiversity”or“agro-foodbiodiversity”conceptincludesnotonlygeneticoragriculturaldiversitybutalsodiversityrelatedtothespecificqualityoffoodproductslinkedtothegeographicalorigin,offeringdiversityoffooddiets,diversityofknow-howintheproductionandprocessing,aswellasdiversityofuseandconsume(eating,medicinal,fibreuseetc...).

Vii.Profilecardscompleted Theinformationcollectedundervi.isbeingorganisedintheformofprofilecards.Themodelofprofilecardsusedfortheidentificationanddescriptionofinterestingorigin-linkedqualityproductswasdiscussedwithFAOHQ(Ms.Vandecandelaere(AGND).ItisincludedinAnnexIII.Itwasagreedthatthefilledinprofilecardswilladequatelyoutlinethelinkwithlocalterritory,thelocalculture,theenvironmentalaspects,theroleplaidbythelocalactorsoftheproductionandthelocalcommunity,possiblespecificchallengesandtheimportanceofproductionandmarket.Therewillbetwolevelsofprofilecards:for20to30productspercountry,basicinformationontheproductswillbeprovided.For4to6(percountry)particularlyinterestingproductsmoreindepthinformationwillbeprovided.TheselastprofilecardswillservefortheselectionofthefuturePresidiaunderactivitiesi.andii.herebelow.Theprofilecardswillbefinalisedbytheendof2011,butintermediateinformationcollectedduringthesecondmissionwillbesenttotheFAOfocalpoint,Ms.Vandecandelaere,afterthemission.

Result II: production organisation and product regulations

i.Origin-linkedqualityproductsassessmentscompleted(4to6percountry)

Thisactivityison-going.Alongwiththedatacollectionontraditionalqualityproducts,weareinanon-goingdialoguewithourlocalpartnersandourtechnicaladvisors(foodspecialists)toassessthequalitiesofthevariousproductsstudiedsofar.Someproductshavebeenanalysed:thesaltfromFarim(GuineaBissau),thesaltfromtheLacRose(Senegal),the“couscoussalé”(Senegal),thepalmoil,theMangroveshoneyfrom(Senegal),theKoinapurehoney(Musayaassociation-Kavala,SierraLeone).

ii.SelectionofaproducttobecomeSlowFoodPresidiacompleted

Basedoncollectedinformation,wearepreparingadescriptionof4to6productspercountry,togetherwithourrecommendationontheselectionofthePresidia.Theinformationisnotyetreadyforallproducts.Theavailableinformationiscontainedinpoint4herebelow.TheseprofilecardswillhavetobecommentedandapprovedbyFAOHQ(AGS&AGND)andbythemanagementoftheRegionalProjectGTF/RAF/426/ITA,inviewoftheselectionofthefourPresidia.

v.Draftproductionregulationscompleted

AsregardslikelyfuturePresidia,informationisbeingcollectedinordertodefinetheproductspecificationsincooperationwiththeproducersandtodrawupproductionregulations.Inthisexercise,althoughthemajorroleislefttolocalproducers,specificexternalexpertise(specialistsofthecategoryofproduct,e.g.oilexpert,cerealexpert)isalsobeingused.SlowFoodwilldiscusswithFAOitsexperienceandmethodologyinthisregard.

Result III: Marketing of selected products

c)v.ParticipationofproducersrepresentativestoTerraMadre

Ifithadbeenpossibletoimplementtheprojectaccordingtotheinitiallyforeseentiming(January2009toDecember2010),thefinalphase(marketingandawarenessraising)wouldhavecoincidedwithTerraMadre/SalonedelGusto2010.Unfortunately,theprojectstartedoneyearlaterthantheforeseendate.However,asfaraspossible,thosetwoSlowFoodmajoreventswereexploitedtopromotetheprojectandWestAfricanorigin-linkedqualityproducts.SeveralAfricancommunityrepresentativesparticipatedinTerraMadreandintheSalonedelGusto2010(200.000visitors)andexposedtheirproducts.ThePresidiaorinterestingproductsidentifiedandsupportedbytheprojectwillbepresentedandpromotedduringTerraMadre/SalonedelGusto2012.

Result IV: Awareness raising

d)iii.Communicationcampaignincludingevents,publicationsandmeetingsinordertosupportorigin-linkedqualityproducts,aswellastheofficialpresentationofnewPresidiaproductstothemediaduringtheTerraMadreeventandothernationalorinternationaleventsfinalized.

DuringTerraMadreaconferenceontheprojectwashold.Itwasfollowedbysomedozensofpersonswithgreatinterest.Inaddition,someawarenessmaterialontheprojectwasexposedattheSalonedelGusto2010(200.000visitors).SeeAnnexVII.DuringTerraMadre2012,anotherworkshopwillbeholdinordertopresenttheresultsoftheprojectandtheperspectivesforthefourPresidiaandtheotherinterestingorigin-linkedproductsidentified.

Description of difficulties encountered in implementing activities under Results I to IV.

Result I: Products mapping

i.Contactswithpartnersandstakeholdersestablished

TheLetterofAgreementbetweenFAOandSFoodand its annexesrefer to thedurationand timingof theprojectas if ithad startedatthebeginningof2009,orevenattheendof2008.Butactually,theprojecteventuallystartedinthefirstquarterof2010,asthefirstfinancial contribution for the activities implementation was madeat the end of 2009.A new timing, coherent with respect of whateventuallyhappenedandofthedifferentneedsofthefourcountriesinvolved,wasmutuallyagreedupon,basedonthefollowingdates:from1January2010until31December2011.The launching of the project, the implementation of activities andthemakingofcontactsinGuineaBissauwassomehowdifficultanddelayedbecauseofthepoliticalturbulencesinthecountryin2010.Inaddition,relativelyfewdataonagriculturalbiodiversityexist.Thefact that SFood had never worked in Guinea Bissau was anotherfactorofdifficultyanddelay.InSierra LeonewhereSFoodwasnot yetpresent, itwasnoteasytomakefruitfulcontacts.Thetragicstoryofthecountryinthelastdecadesalsomade it abit complicated to collect reliabledataonbiodiversityandtraditionalcultivars:theonlyUniversityofthecountryisonlybeingrebuildnowandmostofSierraLeoneseintellectualsareeitherabroadorhavebeenkilled.Inaddition,thelocalgastronomyisnotverydeveloped.

ii.Implementationplancompleted -

iii.Databaseofcontactscompleted -

iv.ElaborationofselectioncriteriaforproductsmappingtobecomePresidia

-

v.Countryprofilescompleted FewreliabledataonconsuminghabitsandagriculturalbiodiversityareavailableasregardsSierraLeoneandGuineaBissau.TheassistanceofFAOwillbesoughtforthisactivity.

vi.Agro-foodbiodiversitymappingcompleted

In Senegal and Sierra Leone, our local collaborators had somedifficultyinachievingthemappingprocess.Basedonthatexperienceweweremore cautious in selectingour collaborators in theothercountries.InMaliandGuineaBissau,thecollaborationwithourlocalpartnersfor the mapping process could not be concretised before January2011.In general, with our local collaborators it is not easy to have ourphilosophywellunderstoodnortoexplainexactlywhatthemappingprocessis.Thispartoftheprojectwasmuchmoredifficultthanforeseen.During our discussion in Rome with Ms. Vandecandelaere (FAO,AGND), we agreed that the project document should maybe haveforeseenmoreroomtofieldpresence.ForthatreasonitwasproposedtoconsideraddingathirdmissionofSFoodinthefourcountries.Wealsoagreedtoextendthetimededicatedtothatactivityuntiltheendoftheproject.Sofar,forthefourcountries,weonlyhavefragmentedinformation,whichwillhavetobeorganisedandscientificallycleared.Inspiteofthis,veryinterestingandoriginaldataarebeingcollected.AsregardsSenegal,muchoftheinformationisavailableandneedsonlytobeorganisedandcleared.ConcerningSierraLeoneandGuineaBissaumanyinformationsareavailablebutstillneedtobesupplemented.AsregardsMali, there'ssomedelayinthecollaborationwithourlocalpartner,whichwehopetosolveassoonaspossible.

vii.Profilecardscompleted Thispartofthework,aswellastheactivitiesunderResultII,wasdelayedduetodifficultiesexplainedundervi.

2. WoRkplan foR 2011

Theworkplanfor2011ispresentedinatableinAnnexII.

January to December:

Themappingprocesswillbefinalisedinallfourcountries.Themappingprocesswillbepresentedintheformofa“mapoffoodandagriculturalbiodiversity”andofafewdozensofprofilecardsofinterestingproducts.Amongthese,abouttwentyremarkableorigin-linkedqualityproductswillbedescribedmoreindepthandpresentedtotheFAO,inordertoproceedwiththeselectionofonePresidiaineachofthefourcountries.Assoonasanagreementonthishasbeenreached,thesecondmissionswillbepreparedandrealised.EachmissionwillinvolveanexpertofthetypeofproductchosentobecomeaPresidia.Duringthemission,datawillalsobecollectedtocompletethecountryprofiles.ThesecondmissionswillaimatdesigningandpreparingthevariousactivitiesunderResultsII,IIIandIVoftheproject.Ifnecessaryathirdmissionwillbeorganised.

March to August:

AllactivitiesunderResultII(“Producersorganisationandproductsregulation”)willbecompletedinallfourcountries,namely:theselectionofaPresidiaCoordinatorandthedecisiononinstitutionalcollaborations,theselectionoftheproducers involvedintheproject,theelaborationoftheproductionregulations,thefinalisationoftheproducersassociationformalities,thedirectsupporttotheproducers(logistics,equipment),andthetrainingoftheproducersonquality.TheworkwillbebasedonSlowFoodlongexperiencewiththePresidia,incollaborationwithFAOHQ(AGSandAGND)andtheFAOfieldoffices.

April to December:

Thefourcountryprofileswillbecompleted.Theworkwillbebasedonexistingdocuments,ondatacollectedattheleveloftheFAOfieldoffices,andondatacollectedduringthesecondfieldmissionsofSFood.Thecountryprofilewillbeelaboratedbasedonthefollowingoutline:1.Briefdescriptionofthemainecosystems2.Generalsituationoftheagriculturalbiodiversityandmainreasonsofthelossofagriculturalbiodiversity3.Generalsituationofthefoodbiodiversityandevolutionofconsuminghabits.

July to November:

ActivitiesunderResult II (“Marketingofselectedproducts”)willbecompleted inall fourcountries,namely: theelaborationofamarketingstrategy,thefinalisationofpackagingandlabelling,thecommercialpromotionoftheproducts.Theworkwill be realisedunder the supervisionof thePresidiaCoordinator,withSlowFoodactingasadvisor,incollaborationwithFAOHQ(AGSandAGND)andFAOfieldoffices.

September to December:

Inthelastquarteroftheyear,aconsumereducationcampaignwillbedesignedandconductedineachofthefourcountries.Thecampaignwillemphasizetheimportanceofpreservingthetraditionalgastronomicheritageandtheagriculturalbiodiversity.Itwillexplaintheconceptoforigin-linkedqualityproductsandpromotethenewPresidiaaswellasotherproductsidentifiedandstudiedinotherphasesoftheproject.ThePresidiaCoordinatorwillbeinvolvedbutotherstakeholderswillalsobeactorsofthecampaign.

3. cRiteRia foR the selection of the pRoducts

Interestingorigin-linkedqualityproductsarebeingidentifiedandselectedattwolevels.

Twentytothirtyproductspercountryarebeingidentifiedinaccordancewiththedefinitionoforigin-linke 搀qualityproductselaboratedinthecontextofthepresentproject(seeAnnexIV).

Suchproductswillbedescribedaccordingtodataavailable.Itisnotintendedtohaveanexhaustivelistnoraverydetaileddescriptionofproducts.Thescope is rather to illustrate,withconcreteexamplesoforigin-linkedqualityproducts,thetraditionalfooddiversityandhowthegastronomicandagriculturalheritageisatriskintoday’ssocioeconomiccontextoffourWestAfricancountries.Basicdescriptiveelementslikenameoftheproducts(vernacularandscientific),culturalaspects,linktoterritory,environmentalandsocialaspects,specificchallengeslinkedtotheproduct,traditionaluse,nutritionalinterrest,importanceofproductionandmarketingaspectswillbeprovided.

Amongtheseproducts,afew(4to6percountry),identifiedasespeciallyinterestingasaresultofthelocalstakesandimportanceoftheirpreservation-promotion,willbedescribedandanalysedmoreindepth,followingthecriteriaelaborated(seeAnnexIV).TheseproductswillthusrepresentpossiblefuturePresidia.

4. inteResting pRoducts identified in the fiRst phase of the pRoject

Asexplainedabove,thedescriptionoftheinterestingproductswillbedoneonthreelevels.For20to30productspercountry,basicinformationontheproductswillbeprovided.For3to6(percountry)particularlyinterestingproducts,more in depth information will be provided.This information will serve for the selection of the future Presidia.As regardseachof the fourPresidia (oneper country), detailed informationon the linkwith territory,historicalandculturalaspects,tasteandnutritionalcharacteristics,environmentalandsocialsustainability,andpotentialtocontributetofoodsovereignty,willbeprovided.

The following products have so far been identified as interesting ones. The list reflects the current stage of this mapping effort and cannot be considered final.

GuINeA BISSAu

TraditionalpalmoilofCabedùCitrinuslocal(localcitrusvarieties)LocaltraditionallemonvinegarLocallittletomatosinho(“tomatedaterra”)Tambacumba(forestplant,interestinguseofthefruitandseed)Mancarradobijacos(localvarietyofbeanfromtheArcipelagodelleBijacos)Quiabolocal(localvarietyofgombo,smallerandverytasty)Jacatoulocal(smalllocalvarietyofeggplant)Badjiqui(localhibiscus)Localvarietiesofrice

MAlI

Alkamawheat(localvariety)TikomartTouaregcheeseOufer(Touaregjujubebread)Macinasheep(localrace)KramKram(wildcereal,centralplaceintheTouaregcultureandgastronomy)

SeNeGAl

SaltedmilletcuscusofFadiouthMangroveshoney(Saloumislands)Kinkeliba(herbaltea)BlackvelvettamarindpowderSumpalmonds(Balanitesaegyptiaca):seedsoilisparticularlyinterestingDanx(Detariummicrocarpum):interestinguseofthefruit,seedsandleavesTol(LandolphiaHeudelotii):liana:interestinguseofthefruit(beer,dyeing)Kejax:braiseddriedfishDimb(cordylapinnata):fruit,interestinguseofunmaturefruitasasustitutetomeatNéré(ParkiaBiglobosa):fruitusedinseasoning,interestinguseofthefruittopreparesubtituteofmilkforyoungchildrenJaxatu(solanumaethiopicum):nativeeggplant:useoffruitandleaves,interestingprocessedproductsNdur(cassiatora):leafyvegetable,interestinggastronomicuseMadd(Sabasenegalensis):liana,interestinguseofthefruit,interestingprocessedproductsBissap(Hibiscussabdariffa):interestinguseoftheleavesasvegetablesRon(BorassusAethiopium):palmtree,interestinguseofthefruit(wine,analcoholicbeverage)Ditax(DetariumSenegalensis):interestinguseofthefruitandleavesFonio:minorcerealSapsap(moringaoleifera):oneofthemostnutrientleafyvegetablesofAfrica,interestinguseintraditionalmedicine.Neou(pommierduCayor)(Neocaryamacrophylla):veryinterestinguseofthefruit(processedasakindofcouscous)andoftheseed(cosmeticqualityoil).Sidem(Jujube)(ZizyphusMauritaniana):manyinterestingprocessedproducts(flour,beverages,marmalade,...)ThédeGambie(herbaltea)Xewer(cerisierduCayor)(aphaniasenegalensis):interestinguseoftheseedsasanaturallaundrysoap

SIeRRA leoNe

Bittercolanut(originaryfromSierraLeone):usedinbeveragepreparation,butalsoasdeyingTeaBushandBushteabush(herbaltea)KoinaduguHoneySounbareh(seasoningbasedonthelocusttreeseed)Pigeonpea(legume)BlackNdama(“Waneh”):cattle

The following products can be considered possible future Presidia.

Theprojectdocumentforeseesthat“theselectionprocesswillhavetoreceivetechnicalclearancebytheFAOLeadTechnicalUnit”.SlowFoodisinclosecontactwithMs.Vandecandelaere(FAOHQ,AGND)forsuchexercise.

GuINeA BISSAu

1.TraditionalpalmoilofCabedù

Thecheapestandmostversatileofoils,palmoilhasawide rangeofusesboth industriallyand in thekitchen.Worldwideproduction,estimatedatover45milliontons,continuestogrow,pushedbystrongglobaldemand.Of

thisproduction,90percent is concentrated inMalaysiaand Indonesia,where theoil palm isa relatively recentintroduction,firstcultivatedbytheBritisharoundthemiddleofthe19thcentury.Theuseofpalmoil,however,hasanancienthistoryinsub-SaharanAfrica,anditsextractionisstillacommonagriculturalpracticehere.Whilepalmoilisextractedandconsumedthroughouttheregion,Guinea-Bissauissaidtobethecountrybestsuitedtoitsproduction.Guinea-Bissau’spalmoil ishighlyappreciatedinSenegal,SierraLeone,Côted’Ivoire,MaliandBurkinaFaso.TheresearchconductedbySlowFoodinCabedù, intheTombalìregion,hasconfirmedthisreputation.Wewereveryimpressedwiththelevelofknowledgeamonglocalpopulationsaboutthequalitydifferencesofoils,basednotonlyonsensorycharacteristicsandproductionvariablesbutalso,andaboveall,differentplacesoforigin.Findingsuchalevelofawarenesselsewhereinthispartoftheworldisveryrare.

TheoilpalmvarietyfoundinGuinea-BissauisElaeisguineensisJacq.,anativespecies(asindicatedbyitsscientificname).Acharacteristicredoil,atraditionalandhighlyappreciatedproduct,isextractedfromthepalmfruits.Theoilisusedtoprepareaspecificricedish,knownascaldodeTcheben.

AllthecommunitiesfromthenorthtothesouthofGuinea-Bissau,downtotheBijagosislands,producepalmoilfromwildpalms.TheoilisknowninCreoleassitivermelho.

Traditionallytherearefourtypesofoil,accordingtotheirgeographicalorigin:Bijagossiti,Manjacasiti,BiafadasitiandTchondeNalussiti.Thesearedifferentiatedbytheirquality,theirplaceoforiginandtheprocessingtechniquesused.Eachoftheethnicgroupshasadifferentknowledgelinkedtotheuseofpalmoilandprocessesitindifferentways.TheBiafadadrythefruitsoverafireinsteadofinthesun.TheManjacadonotboilittwiceanddonotcareifthefruitsarefreshornot.TheBijacoshavepalmsthatproducefruitswithahigherlevelofcarotene,buttraditionallytheyfermentthefruitsbeforeboilingthem,considerablyloweringtheoil’squalitylevel.

TheoilcommonlyrecognizedasthebestistheTchondeNalussiti.Thequalityofthisoilcomesfromtheskillandcarewithwhichitisproduced,makingittotallydifferentfromtheotheroils.

TheNalushavealsomaintainedtheMandji.Thistraditionalriteallowsthecommunitytoproperlymanagetheforestanditsresourcesandtoharvestthepalmfruitsattherighttime.Accordingtotradition,agroupofeldersgatherstogetherafewweeksbeforetheharvesttodecidetheexactdayitcanbegin.Itisconsideredverydangeroustoventureintotheforestwithouttheirpermission.

Weareparticularlyinterestedinasmallcommunityofproducersinthevillage(reglado)ofCabedù,inthesouth,inTchondeNalus.Itismadeupof31people(26womenand5men).Theharvestersarenotorganizedinanyformalgrouping.Aroundtwotothreemenareneededfortheharvest.Thiscommunityisoneofthefewinwhichallthreeethnic groups are represented.This contributes greatly to the quality of the finished product, as the traditionalwisdomsofthethreegroupscomplementeachother.TheCabedùgroupproducesaround1,200litersayear.Thegroupdoesnotsellonthelocalmarket,butproducesonlyforfamilyuse.TheyonlysellsometoTininguena,ourlocalpartner,whobuysupto700litersofoilayearandsellitdirectlyintheirstoreandalsoinsupermarketslikeDarlingandBonjourinBissau.Tininguenabuystheoilat1,000CFAfrancsperliterandraisesthepriceby20percentforthefinalconsumer.

Ifstoredwell,theoilcankeepitsnutritionalandsensorycharacteristicsforuptotwoyears.ButgiventheconditionsoftheAfricanmarketitisadvisabletokeepitfornolongerthanayear.Traditionallyitisstoredinplastictubs,reusingandrecyclingothercontainers (mayonnaise jars,plasticbottles,vinagrede limãocontainers). Itwouldbehighlyrecommendedtousestainlesssteeltanks.

AcomparativetastingorganizedduringSlowFood’ssecondmissiontoSierraLeonebyanItalianexpertinfoodoilsconfirmedtheCabedùpalmoil’ssensorycharacteristics.

Additionally,theethnicheterogeneityandtheecologicalaspectsofthisoil’sproductionmakeitofparticularinterestasapotentialPresidium.

These socio-cultural aspects are joined by the need to raise the level of knowledge of consumers in the Northcountriesaboutthisoil.Notsomuchaboutthenutritionalandhealthcharacteristicsoftheoil itself(thedebateabouttheeffectsofpalmoil,asaturatedfat,oncholesterollevels,hasbeenextensive),butabouttheenvironmentalimpactoftheincreasingspreadofoilpalmplantations,whichcauseseriousdeforestation.Consumershavelittleinformationabouttheseissues.Acertificationsystemwassetupseveralyearsagotoguaranteetheprovenanceofoilfromlandthathasnotbeendeforested,butonly3milliontonsofoilarecertifiedoutofthetotal45millionsoldoverall.

TheideaoflaunchingaSlowFoodPresidiumthatprotectsandpromotestraditionalpalmoilfromGuinea-Bissau(orratherfromaspecificareaofthecountry,theTombalìregion),wouldhaveconsiderablevalueintermsofmarketingandsafeguarding.Ofcourse,thePresidiumwouldprimarilyaimtoprotectandpromotetheworkofthewomenwhoextracttheoilusingtraditionalmethods.Itmustguaranteethemaccesstoamoreprofitablemarketandhelpthemtointroducesomesmallimprovementstotheextractionprocessandoilstorage,facilitatingthesaleoftheoiloutsidetheproductionarea.Butadditionally,makingconsumersintheNorthcountriesawareoftheexistenceoftheseancientharvestingandextractiontechniques—which,itshouldbeemphasized,useonlywildnativepalms—canimprovetheirunderstandingoftheagroindustrialmarketforpalmoil,oneofthecommoditieswiththebiggestimpactonforestpreservationandbiodiversityconservationinverysensitivehabitats.

2.SmallLocalLemon(LimãodaTerra)

Thecategoryofcitrinos,localcitrusfruits,includeslimãodaterra,laranjaandtangerina.TheyaremostlygrowninthesouthernTombaliregion.ThelocalvarietiesdonothaveascientificnameinGuinea-Bissaubutarecalled“daterra”anditseemsthattheyhavealwaysbeencultivatedinthecountry.ThePortuguesebroughtavarietyofcitrinoscalled“dalia”or“dania.”

Thelocalvarietiesareallcultivatedandtheseedsreproduced.Amongthecitrinos,themostproductiveistheorange,grownbothforlocalconsumptionandforexporttoSenegal.ItissaidtobemoreflavorfulthantheorangesfromCasamance,inSenegal.Thetangerinaismostatriskofextinctionbecausetherainshavebecomeshorterthantheywereinthepast.

Peoplepreferthelimãodaterrabecauseitismoreflavorfulandthejuicecanbekeptforlonger.

Thelimãodaterraispreservedintwoways:1)thefruitsarepressedbyhandtoextractthejuice,whichisboiledandbottled;2)thefruitsarepressedbyhandandputfreshinacontainer.Theseprocessedproductsarecalled“vinagre.”

Theseedsarepreservedbybeingwashed,driedsomewhereshadyandairy,thenstoredinacontainer.

Forgrafting,theytakethemostmaturepartofthebranch,tyingitwithanelasticbandandwrappingitwithanotherelasticbandsothatwatercannotenter.Tofertilizethesoiltheyusericehusksandbeans.Thesearelefttorotinaholeandafterthreemonths,whendecompositionbegins,theyareusedasafertilizer.Theycanalsobemixedwithanimalexcrement.Thebarkofawild tree (bishilau inPortuguese) isused forprotection frompests.Thebark issoakedinwater;someboilthewaterandletitcool,whileothersuseitwithoutboiling.Thisinfusionispouredonthesoilaroundtheplantandhelpsprotectagainsttermites.Smokingisusedtokeepfruitfliesaway:textiles(acidic)areburnedaroundthetree.Thetraditionallemonisthemostresistanttofruitflies,butconsideringtheclimatechangesand theshorteningof the rainyseasons, it struggles toproduceunlessgraftedwithstrongerandmoreclimate-resistantvarieties.Thecitrinoscombinewellwithcassava,peanutsandbeans,whichcleanandfertilize thesoil.Traditionallylimãodaterraiscultivatedinthemato,theforestlefthightokeepthehumidity.Theyfollowastraightlinetoplantthecitrinos.

Thelimãoisgreenwhenunripe,andyellowwhenfullyripe.Whenripe, it fallsnaturallytotheearth,whereit isharvested.Itproducesfruitcontinuously,buttheperiodofhighestproductionisduringtherainyseason(June,July,August,September).TheharvesttakesplaceinOctober.

Alemontreehasaminimumlifespanof40-45years.Sometimesitisplantedclosetohousesasprotectionfromsunandwind,thankstoitslow,wideshape.Thefruitsareharvestedeverytwodays.Thelocallemonfruitsfalltoearthwhentheyarereadytobeharvested.Theyellowfruitsareusedtomakevinagreandlemonjuice.Somecommunitiesleavetheharvestedlemonsinthesunforsometimebeforemakingjuice.

ThelimãoisexportedtoSenegal,Gambia,MaliandEurope(tosupplyGuineanswhohaveemigratedtoEurope).Demandisrising.Restaurantspreferthegreenlemons,becausetheylastlongerandmakeabetteraccompanimenttobeverageslikeCocaCola,Fantaandothersodas.

Everyyearaplantcanproducearound100liters.Twobasinsoffruitproducearound20litersofjuiceandeverybasinfulloffruitweighsaround25kilos.Thelemondoesnotproducethesameamountoffruiteveryyear.Usuallylargeharvestscomeeverytwoyears,becausethetreehasayearofrestduringwhichfruitproductionislower.Thefarmercanrecognizethisphenomenonfromthecoloroftheleaves,whichappearpaler.

Vinagredelimãoisusedtomakeacondiment:sumodelimão+malagueta(hotpepper)+salt.Thejuicecanalsobemadewithsugar.Itisrecommendedtomixlemonwithwaterduringcholeraepidemicstodisinfectthewater.Itisalsousedtomarinatefishforaround30minutesbeforegrillingorfrying.Thelemonsauceisusedincaldobranco(inCreole),alocaldishbasedononions,fish,waterandvinagredelimão.

Fortheecologicalwayinwhichisitcultivated,foritsimportanceinlocalgastronomyandculture,itscommercialpotentialanditsnutritionalvalue,thelocallimãodaterraisahigh-qualitylocalproductofgreatinterest.

3.LocalCherryTomato(localname:mentem,sinhoinCreole)

ThelocalcherrytomatoisprimarilyfoundinthesouthandnorthofBissau,inBiombo.InBiombo,thePepelethnicgroup produces this local variety in the greatest quantities. It is customary to construct a natural enclosure ofjatrophaaroundthehouses,andthisindeterminategrowthtomatousesthejatrophaforsupport.

Inthesouth,itistheBalantaethnicgroupthatmostcommonlycultivatesthisvariety.Theytendtogrowitduringtherainyseasontogetherwithrice,mixingtheseedstogetherandscatteringtheminthericepaddies.Thericematuresearlierandisharvestedafteraround60days,whilethecherrytomato,whichstartstoripenimmediatelyafterthericeharvest,hasacycleoftwotothreemonths.Inthesouth,thecherrytomatoesareturnedintosauce:theyaresqueezedbyhand,separatingtheseedsandtheskinfromthepulp.Thispulpisboiledwithsaltuntilitbecomesconcentrated,thenstored in jars.Sometrainedwomenpoura littleoliveoiloverthetopofthepreservebeforeclosingthejars.ThisconcentrateisproducedfromOctoberonwards.

Thischerrytomatoisstillcultivatedmostlybythesetwoethnicgroups.

Thetraditionalcherrytomatohasahigheryieldandisbettersuitedtotheenvironmentthantheintroducedvariety.Thisvarietyhasnoneedforchemicalinputs.Itmustonlybesownandtheplantsweeded.

Theseedsarethrownagainstthekitchenwallsorlefttodryonthestrawwhichislaterarrangedinthekitchen.Thisallowsthesmokeandheatfromcookingtoprotecttheseedsfromvariousinsects.Othersmixtheseedswithash,againtoprotectfrominsects.Itshouldbenotedthatashisoftenusedinvegetablegardensonplantsandvegetableleavestokeepinsectsaway.

Thereisadishcustomarilyeateninthetabanca(villages)calledcontangudetomate.Thisveryflavorfuldishisbasedontomatopulpwithchiob,jacatuandshrimpordriedfish.Dependingonpreferenceitcanbeservedwithrice.

Fortheecologicalwayinwhichisitcultivated,foritsimportanceinlocalgastronomyandculture,foritsnutritionalvalueanditsseedautonomy,thelocalcherrytomatoisahigh-qualitylocalproductofgreatinteresttoSlowFood.

MAlI

1.TheMacinasheep

TheMacinasheepistheonlywooledsheepkeptbytheFulanipastoralists.AlongwiththeDongola,itistheonlynativewooledanimalsouthoftheSaharaandbelongstotheGoundoun(alsoknownasDoundounorKoundoum)race.ItprobablydescendsfromNorthAfrica’swooledthin-tailedsheepandwasintroducedtoitspresentareaofdistributionbyMoorsandMoroccansduringtheconquestofTimbuktu in the15thand16thcenturies. It isalsobelieved, probably erroneously, to bedescended fromKarakul or fromvarious crosses ofMerinowith SyrianorBarbarysheepinancienttimes.MacinaistheFulaniwordfortheNigerRiverfloodzone.

TheMacinabreedisuniquetotheNigerBendinsouth-centralMali,althoughadegenerateformcalledGoundounisfoundinwesternNiger.TheMacinasheepwasdevelopedandmaintainedmainlybytheMacinaFulanitribesmenusing seasonal migration practices.This breed is exceptionally hardy and robust, being resistant to extremes oftemperature,droughtandpoornutrition.

Thissheepcanbeusedformilk,woolandmeat.

Thereareveryfewexamplesleft.Thedeclineinnumbersisdueprimarilytothelowvaluegiventothebreed’swool,anditssmallsizemeansthatlocalpopulationshavefavoredlargerbreedswithmoremeat.Forthisreasonandforitsspecificandexclusivelinkwiththelocalarea,itmakessensetoconsidertheMacinasheepbreedasapossiblePresidium.

2.Kramkram

ThegrassCenchrusbiflorusproducesaedibleandhighlynutritiousgrain.Peopleinareasofmarginalsubsistenceregularlycollecttheseed;elsewhereitisconsideredafaminefood.IntheSahelitiscollectedasawildcereal,forexamplebytheTuaregpeople,whocallitkram-kram.Thegrainsarepoundedandeatenraw,madeintoporridge,ormixedandcookedwithotherfoods.Thegrainisalsomadeintoadrink.

Inthepast,itwasthedominantcerealofboththeSahelandtheborderlandbetweentheSahelandtheSahara.Historicallyitwasamoreimportantfoodthanpearlmillet,anditsgrainsweremilledintoflourandusedtomakeakindofporridge.

Kram-kramgrowsverywellinthesandandneedslittlewater.Thegrainisrichinproteinandhasperhapsthehighestcaloriecontentofanygrain.Todayitisonlycollectedwhentheharvestsofothergrainsarenotsufficienttofeedthecommunity.

Theplant’sflawisthatitsgrainisenclosedinaspinycoveringthatgetsstucktoanimalfurandpeople’sclothes,butthishasneverbeenperceivednegativelybytheTuareg,whosedietisstillcloselyconnectedtotheconsumptionofkram-kram.

Whenthefruits(takanà)ripeninDecember,thegrains(wasaille)fallonthesand.Theysticktogether,androllintoballsastheyarepushedbythewind.Thewomencollecttheballswithstraworbysweepingthemupwithrakesmadefromacaciawood.Theseedsarethenhulledinamortar,extractingthewhitegrainfromitsspinycovering.Duringtherainyseason,theplantcanbecutmorethanonceandusedforhaywhenitisspineless,orpreservedintraditionalsilos.Inthiscasethepresenceofspinesdoesnotcreateproblemsbecausefermentationsoftensthemandtheycanthenbedigestedbyanimals.

Themainreasonforthedeclineofthisgrainisthesignificantreductioninsuitableland.ThisfactorisalsopartlylinkedtotheTuareg’stransitionfromnomadictosemi-nomadic(andalmostsedentary)life.Sedentarylifeencourageslocalizedgrazing,whichdoesnotallowtheplanttoproducegrains.Anotherfactorcanbecorrelatedtothedecrease

inimportanceandstrengthofthetraditionalauthorities,whowereonceverymindfulofthiswildgrain.

Encouraging the processing and consumption of this grain (awareness-raising and promotion, technical andmarketingsupport)couldhavenotonlyanenvironmentalimpact,combattingdesertification,butalsoanimportantculturalaspect(cohesionoftheTuaregcommunity,pridefortheirgastronomicculture)andbeveryvaluableintermsoffoodsovereignty.

3.Tikomart

TheTuareg(ormorecorrectlyKelTamahaq,“thosewhospeakTamahaq”)areanAfricanBerberpeoplewholivenomadicallyorsemi-nomadically in theSaharadesert. InMali, thiscommunity isconcentrated in the regionsofTimbuktu,GaoandKidal.Theymostlyraiselivestock,gatherwildgrainslikekram-kramandwildfonioandcultivatealocalwheatvarietyand“riverrice.”Theirtraditionaldishesarebasedonmeat,butterandgrains.

Milk(akh)playsanessentialroleamongtheTuaregpastoralists,becauseitnourishes,refreshesandcures.Alsoofgreatimportanceintheirgastronomicculturearedairyproductslikemeltedbutter(widi)andadrycheese.

Tikomartisacheesemadefromcoworgoat’smilk,oramixofthetwo,whichissodehydratedthatitcannolongerbechewed.Onlyamortarandpestlecanbeusedtobreakitintopiecessoitcanbeeatensoakedinteaormixedintomilletporridge;thischeeseisthusessentiallyaseasoning.Apieceofdriedkid’sstomachprovidestherennettocurdlethemilkinalargewoodenvat.Usingabigladle,womendrawoutthecurdledmilkandplaceitonamattodrain.Theyshapethecheesesbyhandbeforeplacingthemonstemsofwildfennelforflavouring.

MilkandmilkproductsareofenormousimportanceinTuaregculture.

AccordingtotheTuaregmythology,whentheworldwascreated,onecamelalonefedthewholehumanrace;shewaskilledbymen.

Milkisthemainfoodstuff,bothforitsnutritionalqualityandsymbolicvalue.Camelmilkispreferredforitstaste,whichvarieswiththepastures,andthestrengthitgives.Intheevening,aftermilking,themilkcupispassedaroundandeveryonehasadrinkofthispreciousfood.Akhisthegenerictermsforallmilk,regardlessofthequalityortheanimalitcomesfrom;however,anadjectiveisusedtospecifywhetherthemilkisfresh,soured,curdledordiluted.Shepherdsmakeuseofafullrangeoftechniquestomakesuretheykeepasufficientamountofmilkforfood.Theamountofmilkinfoodvarieswiththeseasons,withamaximumafterthemonsoonandaminimuminthedry,hotseason.Milkisthestaplefoodandcereals–milletorwheat–aremerelyseasonings.

Milkfromdifferentanimals,itsrespectiveproduction,usesandby-products(rennet,butter,cheese)haveamajorculturalandsymbolicvalueinpastoralTuaregsocietyandinvolveadeepunderstandingofanimalpsychology.TheseelementsmaketikomartcheeseaproducttobeconsideredachoiceofaPresidiainMali.

4.Ouferbread

Ziziphus,commonlycalled jujube(sometimes jujuba)belongstothefamilyRhamnaceae.ThegenusZiziphushasapproximately40species,includingZiziphusmauritiana,(“jujubiernainsauvage”inFrench).

Ziziphusmauritianaisaspiny,evergreenshruborsmalltreeupto15mhigh,withtrunk40cmormoreindiameter,spreadingcrown,stipularspinesandmanydroopingbranches.Thefruitisofvariableshapeandsize.Itcanbeoval,obovate,oblongorround,andisaround2.5cmlong.Thefleshiswhiteandcrisp.Whenslightlyunderipe,thisfruitisabitjuicyandhasapleasantaroma.Thefruit’sskinissmooth,glossy,thinbuttight.

ThefruithasahighsugarcontentandahighlevelofvitaminsA&C,carotene,phosphorusandcalcium.Theleavescontain6%digestiblecrudeprotein,whichisanexcellentsourceofascorbicacidandcarotenoids.Thisplancanthusprovidefoodsecurity,duetosustainedproductionofthefruit,irrespectiveofdrought,asthetreeisdroughtandsalinetolerantandcangrowonpooranddegradedland.

ThefruitofZiziphusmauritianahasbeenconsumedbyTouaregspopulationsformillenia.

InsomeTuaregtribes inMali, theflourobtainedfromthedriedpulpofwild jujube isused intheproductionof“oufer”,atypeofunleavenedbreadwhichkeepsthroughouttheyearandissoldinthemarketsofGao.Ouferlookslikeathickpancake,withaholeinthemiddleorattachedtoaforkedsticksothatitcanbehungfromacamelsaddlewithacordorbelt.

Thisproduct,becauseof itsplace in theTouaregculture,of itsestheticcharacteristicsandbecauseof its riskofextinctioninspiteofremarquablenutritionproperties,istobeconsideredapossiblePresidia.

SeNeGAl

1.SaltedcoucousofFadiouth

Senegal’sfoodsovereigntyisthreatenedbytwomajorissues:aworryingdeclineinmarineresourcesandaheavydependenceonimportedfood,particularlyrice.Thereisnoneedtodwellhereonthesewell-documentedproblems.InviewofthesituationinSenegal,SlowFoodhasfocuseditsworkinthecountryonreducingfooddependenceonimportsandthesea.Wehavedonethisontheonehandbysettingupeducationactivitiesinschoolsaimedatincreasingawarenessaboutlocalproductsandtheirconsumption,andontheotherbydevelopingprojectsthatcanguaranteeresourcesfromsourcesotherthanthesea.

These projects have been concentrated on the Îles du Saloum national park, where the fishing crisis has beenevidencedbytheprogressivereductioninsizeoftheCymbiumseasnail,agastropodmolluskwhichrepresentsthearea’smostimportantmarineresource.Theanalysisofthelocalsocio-economicsituationandsuccessivemappingoftypicalproducts,carriedoutthankstoacollaborativeprojectwiththeFAO,hasallowedustoidentifypossiblealternatives.

Undoubtedly,theabundanceofwildfruitscanensureemploymentandincometothewomen’scooperatives,whocanprocessthemintojuicesandjamsandsellthemdirectlyinsitu.ButanotherinterestingalternativetofishingcouldcenteronaspecialtyidentifiedontheislandofFadiouth,milletcouscoussaltedwithseawater.The product expresses thebest of local foodproduction, usinggrains that have longbeen cultivated inlandonFadiouthandclearlyreflectingalinkwiththeisland’ssurroundingmarinehabitat.Washingthecouscousinseawateris,asfarasweknow,uniqueamongcouscousproductiontechniquesfromotherregions,andgivestheproductanentirelyoriginalflavorandfragrance.Theprocedureiswellknownlocallyandallfamiliesknowhowtomakecouscoussalè,butnoneisproducedforsaleandstrangelynoneoftheisland’srestaurantsofferit.Perhapstheythinkitistoolow-class,ortoounusualforWesterntastes.Butourexperiencesatthe2010SalonedelGustoinTurinwithsomeofthewomenfromtheFadiouthfoodcommunityshowedtheopposite.Curiousvisitorstothefairlovedthedish,thanksalsotothesaucespreparedbythewomenwhichpairedwellwiththebrinytasteofthecouscous.

WebelievethatthiscouscousshouldbecomeaSlowFoodPresidiumforanumberofreasons:•Itoffersafascinatingstory,whichcanshedlightonanancient,traditionalandoriginalproductthatlinkslandandsea.•Itcanencourageareturntothecultivationofsunnamillet,whichhasdecreasedsignificantlyinrecentyears.• It will motivate the local inhabitants to maintain the health of the marine waters and the cleanliness of thebeaches,toguaranteethatthecouscousiswashedhygienically.•Itcanencourageaprocessofincreasedself-esteemamongthewomenwhoproduceitandthelocalpopulation;internationalrecognitionwillfacilitatetheinclusionoftheproductonlocalrestaurantandhotelmenus,supportingparallelentrepreneurialactivities(thecreationofsauces,newrecipes,newformsofrestaurants);andofcourseitcan

representasmallbutsignificantsourceofincomefortheisland’sfamilies.• It can inspire inhabitants to rediscover other traditional local products and recipes, which could help reducedependenceonimportedriceandwheat.•ItwillhelptoestablishimportantrelationshipswiththeSaloumdelta’stourismindustry,whichisofinterestbuthasnotbeenproperlydeveloped.

2.Mangroveshoney(Saloumislands)

MangrovehoneyismainlycollectedintheSine-Saloumdelta-around15kmfromDakar,Senegal.

Mostofthemangrovesinthisarea,about60,000ha,areintheRéservedeBiospheredudeltaduSaloum,runbytheNationalParkAuthority.Thecentralpart,i.e.theNationalPark,ismanagedbythestate,theReserveinsteadbylocalcommunities.TheParkandtheReservearesituatedintheSineandSaloumdelta,aregionincludingseveralisles,lagoonsandtheFathalaforest,withthelargestpartoflandcoveredbymangroves,forestsandsaltwaterstreams.ThedominantmangrovespeciesareRhizophoraracemosa,Rhizophoramangle,RhiziphoraharissonniandAvicennianitida.

Theseforestsareconsideredasreal“honeyreserves”.Indeed,beekeepinginthisarea,withthesuitableimprovements,mightbeanimportantactivityforitspositiveimpactontheenvironment:firereduction,entomophilicpollination,protectionofbiologicalbiodiversity,safeguardingofbeecolonies,etc...Moreover,astheapiariesarelocatedinsidethemangroveforest,thebees’aggressivenessisanexcellentwaytoprotectthemangrovesagainstoverexploitation.

TheproductionofhoneyinthisareainmainlyduetotheApismellificaadansonii,atypeofbeeknownforitscapacitytoproducebigquantitiesofhoney,whichfiercelydefendsitscolony,reproducesquicklyandtendstoswarming.

Twoexceptionalqualityhoneysareproducedinthisarea:

• Mangrovehoney(Rhizophoraracemosa,Rhizophoramangle,RhiziphoraharissonniandAvicennianitida):theplantsgrowonasurfaceof70,000ha,withbloomtakingplacethroughouttheyear,allowingtheproductionofasingle-floralhoneycalled“mieldepalétuviers”.Somestudieshaveshownthatthepotentialyieldofthishoneycouldreach70tonsperyear.• Multifloral or forest honey: on the land there are different typesof forests, community reserves, severalorchards – mango, citruses and cashew nut – as well as important nectar yielding plants, such as Combretumglutinosom,Cordylapinnata,Zizyphusmauritiana,Parkiabiglobosa,AcaciaSeyal,Detariumsenegalense,eucalyptus,fromager,Santang,….

Traditionalbeehives,whicharegraduallydisappearing,consistofhollowtrunks,mortarsandplaitedstraw.Sofar,Langstrothhasbeenthemaintypeofmodernbeehivemainlyused.Thebeehivesareusuallyplacedonthebeach,nexttothemangrovetreesoronwoodensupportstopreventthewatercontact.Thehoneyistransferredbyusingherbsandscentedplants(e.g.citronella)orcollectinghoneywithsomepiecesofwax.

Traditionally,thebeekeepersuseaninflamedtorchtocollecthoney,withoutanyconcernforthebees,thequantityofcollectedhoney,therisksoffireandtheanaphylacticshockresultingfromthebeestings.Inthemangrovearea,beekeepersreachthebeehiveswiththeirpirogueswhenthetideislow.Thehoneyiskeptinplasticjugsby750gr,500and300gr.

3.Kinkeliba

KinkelibaisknownbythescientificnameofCombretummicranthumandispartofthelargecombretumfamily.Itsnamesinlocallanguagesare“dute”inWolof,“sesed”inSerer,“talli”or“tallika”inFulaand“futik”inJola.

ItoriginatesintropicalAfricaandisfoundinaregionspreadingfromtheCasamancecoasttotheSenegalRiver.StandsofitgrowontheThièsPlateau.ItgrowsaroundpoolsintheSahel,inravines,theSudaneseforests,theedgesoftheferruginouscrust,intheGuineanforests;nonetheless,itdoesnotgrowinsomeareasorexperienceshighlyirregulargrowth.

Kinkeliba is a thick reddish-brown shrub that can reach 4 or 5 metres, sometimes growing closely together asthickets,withtheendsofbranchesintertwining.Itcangrowupto15to20mbylacingaroundthebranchesoftrees.Theleavesareoval,shortandwedge-shapedatthebase,acuminatedatthetopwithfivepairsoflateralnerves.Theleafbladeiscoveredinreddishscalesonthelowersideaswellaspetiolesandyoungshoots.Thisbladebecomesreddishbrownasitdries.Theflowersaresmallandwhite,andgroupedininflorescences.Thefruitiswingedwith4membranouswingswhichare1.5cmlongand1.5cmwide.

ItbearsleavesbetweenAprilandSeptember;theyareusedintea.

Kinkelibaissoldinbundlesalongtheroadorpackagedinsachetsofherbaltea.

TheleavesareconsumedonadailybasisbySenegalesefamiliesinextractform(infusion)atbreakfasttime.KinkelibaistheherbalteaofcommunitieslivingintheSahel.Itisthe“teaoftheSahel”.Itisalsoverypopularinurbancentres,oftenconsumedwithpowdermilkorfreshmilk.

Itstherapeuticbenefitsforillnessessuchasmalaria,liverdiseasesandcoughsareverywellknown.Scientifictestsshowthat32%ofdriedleaveshaveantioxidantproperties.Kinkelibacontainsflavonoids,tannins,organicacidsandmineralsalts.Tanninsgivekinkelibaantidiureticandantibioticbenefits.

WhentheArabsandEuropeansdiscoveredit,itbecamethedrinkofpreferenceofsoldiers,priestsandmissionaries,whocalledit“theherbalteaoflonglife”.

Intraditionalmedicine,theleavesasanextractorconcoctionareusedasadiuretictofacilitatethesecretionofbileandimprovedigestion,cholagoguesandintreatingcoughs,bronchitis,malariaandhepatobiliaryproblemssuchassupplements.Itisgenerallyacceptedasaverygooddetoxifier,withcholagoguepropertieswhichremoveoedemas,toxins and excess weight, without side effects.The leaves contain quite specific properties against black-waterfever,anacuteandseriousillness,whichisoftenfatal.Theirreputationissuchthatkinkelibahasalmostbecomesynonymousasa“healingplant”.

InthecurrentfoodcontextinSenegal,whichhasbeenhijackedbyindustrially-producedpoorqualityfoodproducts,mainlyfromAsia,thisremarkableproductdeservestoattracttheattentionoftheprojectGTFS/RAF/426/ITA.

4.Oilfromtheseedsofdesertdate(sump)

ThescientificnameofthedesertdatetreeisBalanitesAegyptia.Localnamesare“sump”inWolof,“muutoki”inToucouleur,“muurotoki”inFula,“model”inSererand“sumpo”inMandinka.

Itisathornyshrub,around8to9mhighwithlonghardythornsthatarestraightandupto8cmlong.

SumpiscommonlyfoundintheSahelduetoitsresistancetodraughtandovergrazing.

In Senegal, this species is common throughout the whole Sahel area of Senegal, particularly in Ferlo, the rivervalley,Jolof,CayorandWalouptoBaol.ItisfarlessfrequentlyfoundintheSudanesearea.InFouladouinLowerCasamance,itisfoundalongmajorroads,butneverinforests,whichindicatesthatithasbeenintroducedtotheareabytravellers.ItisalsonotfoundatallintheregionofKedougou.Itisaspeciesthathasveryfewrequirementswithrespecttosoiltype.Nonetheless,thebeststocksarefoundgrowinginclaysoil.Insufficientlyhumidconditions,thetreeisalwaysgreenandstartstobearfruitatbetween5and7yearsofage.

Thedesertdatetreehasremarkableanti-winderosionproperties(dunefixation).

Thefruitaregreenegg-shapeddrupesthatturnyellowwhenripe.Theyareintheshapeofdateswhichsurroundanoilseednutusedtoproduceavegetableoil.

Fruitscalled“desertdates”aregenerallyconsumedbycommunitieswhichenjoythem.Thepulptastesofgingerbread,buthasabitteraftertaste.

Theyareappreciatedfortheirlaxativepropertiesandasregulatorsofarterialhypertension.

Steepingthefruitinwaterprovidesapleasantdrink.Thewateryextractisalsousedtosuffocatefishandtohuntforthemmoreeasily.

Youngleavesandflowershoots,removedoftheirbitterness(throughboiling),areeatenasvegetablestoaccompaniesmeatsormillet.Youngshootsandleavesareusedtomakesauces.Theleavesalsoprovideafodderpreferredbyanimals,particularlygoatsandcamels.

Inperiodsoffamine,thefruitarecrushedandmixedwithcerealstoincreasetheirvolume.

Theseedsofthefruitareoilyandhavearemarkableoilcontent:morethan45%fatand24%protein.Thealmondsarethusasourceofedibleoilandproteins.Theycontain20-30%crudeproteinsand30-60%oil.Theyhavelessproteinthansoyabutmorethansesame,cottonorsunflower.

Themaininterestinthenutliesinitsoilrichness.Itprovidesaclearyellowoilwhichiscomparabletogroundnutoil.Itisascentlessoilandonewithoutastrongflavour,solidifyingbelow5oC.Theoilhasexcellentfoodproperties;itremainsstableduringcookinganddoesnotcreatesmokequickly.ItstraditionalculinaryuseinSenegalissimilartothatofbuttermilk.

Ithasaverybalancedmakeup.Itscontentofsaturatedacidsensuresithasaparticularconsistencyintemperateclimates.Asforunsaturatedacids,theycertainlygivethisoilgoodnutritionalvalue.Theimportanceofthenutritionalqualityoftheoildependsonthesizeofthecontentofessentialfattyacidssuchaslinoleicacid.

Itisalsousedtomakesoapandhasinterestingcosmeticbenefits.Itsepuloticbenefitsarewellknown.

InSenegal,theproductionofoilfromthenuthasnotbeendevelopedverymuchduetothearduousnessoftheworkandthedifficultyofextractingitbyhand.

Theremarkablequalitiesofdesertdatetreeoilarerelativelyunknown,eveninSenegal,anddeservethefullattentionofSlowFoodandprojectGTFS/RAF/426/ITA.

SIeRRA leoNe

1.Bittercolanut

Itrecallsthenameofthemostglobalizeddrinkintheworld,butithaslittletodowithit.ColaisafruitnativeofthetropicalforestsinWesternAfrica,especiallyofSierraLeoneandGuineaBissau,whereitcanstillbefoundwild.

Thereareover140speciesofcola,butthoseidentifiedinSierraLeonearetwo:bittercolaanddomesticcola.

Colaisbrownincolourandcontainscaffeine,colatin,theobromineandtannin.Thesearetheelementswhich,forcenturies,haveassociatedthisfruittothedifferentandimportantaspectsofdailylife:fromreligiouspractice,to

sexualorsocialrelationships.

InSierraLeone,colahasagreatsymbolicvaluebecauseitisconsumedduringritualsorceremonies,towelcomeguests,asthesymbolofsharedfriendship,ortosymbolizeareachedagreementorthereconciliationbetweentwoparties.Colaissaidtobethe“foodtobeshared”.

Inaddition,colahasalwaysbeenusedbytraditionalpharmacopoeia:apieceofcola,chewedafterthemeal,helpsdigestionandthecaffeinecontainedinthefruitcontributestokeepconcentration.

Thebittercola,smallerinsize,istraditionallymincedandmaceratedtomakeadrinkforself-consumption.

Domesticcola,instead,isusedbyMandingoandTemneethnicgroupsasdye.Itispowderedandmaceratedinwatertogenerateadyeappliedonclotheswhicharethendriedinthesun.

Threeproductshavebeengrownforcenturies inthesouth-easternregionsofSierraLeone(KenemadistrictandKailahun district): coffee, cocoa and cola nut. Cola is harvested twice a year, from July to September and fromNovembertoDecember.Thepodsarecutandopenedtotakethenutout.

Eachpodcontainsupto10nuts.Thenutsarestoredinbigshedsandfermentedfor3or4daysinalargecontainer,soakedincoldwaterorclosedinabagorputunderbananaleaves.Aftersomedays,theouterskinpeelsoffandthenutsarewashedincoldwater.Theyaredriedonthegroundinacoolanddryplaceforonedayandthenstoredinsidebasketsorbagsandcoveredwiththeleavesofthesametree.Thebagsarefinallysoldtointermediarieswhosellthemtothecapitalcityorabroad.

ThesmallandbittercolaofSierraLeoneisrenownedforitspreservabilityandtaste,thatiswhymerchantsoftencometoKenemafromtheneighbouringcountries(Senegal,Guinea,Mali).Thecurrentproductioninvolves100,000smallproducers(mainlywomenandyoungpeople),butitwouldneedsometechnicalsupporttoimprovesalesatlocalandinternational level.Thecivilwar,whichtragicallyaffectedthegenerationofskilledfarmersandcausedmassivemigration,hashadanimpactonthehandingoveroftraditionalknowledgetothenextgeneration.

ThePresidiumwouldbecreatedwiththepurposeofimprovingtheprocessingofbittercolaanditsuseformakingtraditionaldrinks.MarketsinEurope(Italy)havealreadybeenexplored.Indeed,informingwesternconsumersontheoriginofafruitwhosenameisexploitedbyamultinationalwhichproducesoneofthemostconsumeddrinksallovertheworldwouldgeneratecuriosityanddrawpeople’sattentiononthisproductanditsorigin,thuschangingtheimageofacountrywhich,otherwise,wouldonlybeassociatedtothewar.

2.Koinapureforesthoney

HoneyisproducedalloverSierraLeoneusingtraditionaltechniques,andhasdifferentcharacteristicsdependingonitsplaceoforigin.

KoinaPureForestHoney,identifiedbythemappingcarriedoutaspartoftheproject,comesfromtheKoinaduguregion,northofKabala. It is completelydifferent fromthehoney fromotherpartsof thecountry, thanks to therichnessanddiversityofflowersintheforest.Thehoneyisdarker,thickerandhasamoreintense,caramelizedflavor.Thecolorisadeepchestnutbrown.Onthenose,thescentrecallscarob,withspicednotes.Thecarobandspicesreturninthemouth,alongwiththesensationthatthehoneyhasbeencooked.Thecookedflavorcomesfromthehoneyextractionprocess,astheproducersputthecombsinapantoheatthewax.Whenthehoneyseparatesfromthewax,theyremoveit.Afterwardsitisfilteredand,fornow,soldlooseorinplasticcontainers.

Accordingtoourresearch,thisproductseemstobeverywellknownandappreciatedbothwithinthecountryandinneighboringcountries.

ThecommunityofMusaiaPureForestHoneyproducersareprimarilyricegrowers,butthecommunityreliesgreatlyon the honey to guarantee a small income. Between May andAugust, the producers prepare the fields for thecultivationofriceorvegetables,andthehoneyoffersagoodsourceofincomeduringthedryseason.ThehoneyiscollectedbetweenFebruaryandApril.Thebeekeepersworkatnight,smokingoutthehivesandcollectingthecombs.Theyuseregularclothes,withoutspecialglovesorshoes.Thebeecoloniesarekilledeveryyearandthehiveisusedfortwoyears.Obviously,therisksarehigh:uncontrolledfiresandbeestingsaretwopotentiallycommonproblemsduringthehoneygathering.Asmokysmellandtastepermeatethehoney,alteringitsoriginalflavor.

ThankstoanassistanceprojectrunbyFAOSierraLeone,theircollectiontechniquehasbeenimprovedandisnowinbetweenthetraditional(withcylindricalhiveshungfromthetrees)andmodern(withrationalhivesthatseparatethearea forbreeding from thehoneyproductionarea).Thehiveshavebeen improvedandplaced lower,whichmeansthewomencanalsoaccessthem.Thebeekeepershavelearnedtotakebettercareofthebeesandalsousethewax.Additionallyapresswasbuiltsothattheycanextractthehoneywithouthavingtoheatit.

Thisproduct’sexcellentreputationwouldjustifyfutureactivitiestosupporttheproducers,improvingcertainstepsalongtheproductionchain,trainingthebeekeepersaboutthesensoryqualityoftheirproduct,packagingthehoneyinglassjars,identifyingitwithalabeldescribingitscontentsthankstoapollenanalysisandstrengtheningthegroupofbeekeepersbyalsoinvolvingsomeyoungpeople.

3.Sounbareh

ThesoundbarehisatraditionalseasoningmadefromtheseedsoftheAfricanlocustbeantree(Parkiabiglobosa).TheplantiscalledNéréinEnglish,locosinKrio,NerehinMandingoandKuranko,andTabeiinThemne.TheAfricanlocustbeanisawildtreecommonlyfoundgrowinginthegrasslandsofSierraLeone.Ithasabroadcanopyandcanreachaheightof150feet.

Thetreeproduceslongflatpods,aroundonetotwofeetlong,inthemonthsofNovemberandDecember.ThepodsripeninMarchorApril.ThetreeisnativetotheSahelandSudanianzones.Therootsareabletoreachwater60metersbelowground.Theseedsofthenérépodsarehighinnutrients(protein,lipids,glucides,mineralsaltsandtraceelements,vitamins).Néréflourprovidesalltheaminoacidsessentialtothehumanbody,andisrichiniron,vitaminCandiodine(whichhasgivenitthereputationofbeingabletocureproblemsofgoiter).

ThelocustbeansorseedsareusedtoprepareaseasoningcalledsounbarehinMandingoorkaindainKrio.KrioisthelanguagenowmostwidelyspokenbyallthetribesinSierraLeone.

The harvested pods are shelled by hands and the pulp is washed off to leave clean seeds.The seeds are thenfermentedtogetherwithwoodashforatleastthreetofourdaystoenablethethickmesocarptodecompose,leavingonlythebrowncotyledon.Theseareboiledforawholedayoverahotfire,thentheboiledseedsarerefermentedforthreemoredays.Theseedsaredriedinthesunforseveraldaysuntiltheyturnathickblackcolor.Theycontainverylittlemoisture,whichmeanstheproductcanbekeptformonthsorevenyearswithoutdecomposing.Atthisstage,theproductcanbesold,keptorpreparedforfinalconsumptionasneeded.Apartfromtheharvesting,whichisdonebymenandboys,alloftheotheractivitiesarecarriedoutbywomen,generallyduringthedryseason.

Duringthefinalprocessing,thedriedblackseedsarefurtherroastedinasmallpotuntiltheymakeacrackingsound,thenpoundedinamortartogetherwithotheringredientslikepepper,fishorsalt,andsprinkledonthetopofcookedrice.Thepowdercanalsobeaddedtogreenvegetableslikespinachandpotatoorcassavaleaves.Itcanalsoreplacefishormeat in thesauce.Thepowdercanalsobeusedon itsown insoup,especiallywhenpreparingfood likepoultry,bushmeatorfishforimportantguests.ThesounbarehiseatenbyallagegroupsandisveryappreciatedintheMandingofamiliesinparticular.

ThedriedblacklocustbeansareasourceofincomefortheMandingowomenastheproductcanbekeptformonthsoryearsafterpreparationandsoldtotraderswhocomefromdistantregions,especiallyplaceswherethetreedoes

notgrowwell(forestedorurbanareas).Theproductisplacedinbasketsorbagsandsoldusinglocalmeasuressuchasanemptybuttercontainer(commonlycalled“buttercup”inKrio),smallplasticbagsoranyotherlocalcontainer.Somewomenalsomoisten thedry seeds so they canbemolded into lumps.Theseare soldata lowerprice tocustomerswhocannotaffordtobuybiggermeasures.

Severalfactorsnegativelyaffecttheavailabilityandconsumptionoftheocustbeans:indiscriminateharvestingandburningofthetrees,increasingdemandfortheproductfromallethnicgroupsandpressurefromlocalfaunaontheplant-monkeysandsquirrelscompetewiththehumanpopulationtoeatthefruit,especiallybeforetheydryout.

Sounbarehisinterestingfromanumberofangles.ItisanessentialproducttolocalSierraLeoneangastronomy,andisunderpressurefromvarioussources.Someofthispressureiscontradictoryasontheonehandthedemandfortheproductishighamongruralpopulations,buttheavailabilityoftheplantisindecline,whileontheothertheurbanorsemi-urbanpopulationstendtoreplaceitwithMaggicubes.TheprocessingoftheseasoningispartoftheMandingocultureanditsspreadamongotherethnicgroupsisafactorinsocialcohesion.Theproduct,particularlywhencomparedwiththeubiquitousindustrialstockcubes,hasasignificantnutritionalcontent.

4.TeabushandBushteabush

Teabush(Ocimumgratissimum,ocimumviride)andBushteabush(HyptisSuaevolens)aretwotypesofherbaltearathercommonlyusedinSierraLeone.Theyarepreparedwithdriedleavesofspontaneousorcultivatedplantsandareappreciatedfortheirmedicinalproperties.InSierraLeonetraditionalmedicinehasbeenavitalpartofhealthcareforcenturiesanditstilladdressesthebasicmedicalneeds for themajorityof thepeople.However,notmuchhasbeenachieved in thedocumentationandevaluationofthevastresourceofmedicinalplantsusedbythetraditionalhealers.

TheTeabushisalsoknowinSierraLeoneasthe“feverplant”.Ahotinfusionoftheleavescanbedrunk,liketea,withmilkandsugar.AphytochemicalanalysisconductedbytheRoyalBotanicGardensofKew(UnitedKingdom)reportedthebiologicalactivitiesofthespecieswhichcontainsalkaloids,glycosides,steroids,insecticidesandarachnicides.TheOcinumviridehasalsoantibiotic,bactericide, fungistaticandaromaticsubstances.Antibioticandfungistaticpropertiesallowtheproducerstosundrytheleavesandobtainasafefinalproductimmunetofungalandbacterialinfections.ThisspeciesgrowsspontaneouslyinIgaia(KoinaduguDistrict)andothernorthernregions.InNigeriaastudyhasdemonstratedthepotentialofvolatileoilderivedfromO.virideforuseastopicalrepellentagainstbitingadultSimuliumdamnosum.ThisresultisverypromisinginformulatingapotentandaffordablenaturalproductinthecontrolofOnchocerciasistransmission.StudiesintheforestareaofSierraLeonehaveshownthatOnchocerciasisiswidespreadthroughoutthecountry.Onchocerciasisisbothapublichealthhazardandsocio-economicproblemofconsiderablemagnitude.Theblackfliescauseitchinganddisfiguringskindisease,seriouseyelesions,andblindness.ThehabitofS.damnosum,crawlingontheskinoftheindividualconstituteanintolerablenuisance,theirpainfulbiteleadtobloodlossandserveasportalforviruses,bacteria,protozoa,andnematodeswhichthefliesmaycarryontheirbodies.Furthermore,theaqueousleafextractofOcimunviridedisplaysremarkableanti-diarrhoealactivity.InSierraLeonethisspeciesgrowswildintheforestanditsfreshleavesareemployedinthetraditionalmedicinetotreatintestinalwormsandstomachache.

Bushtea-bushiscommonlyconsumedasarefreshingandhealthyherbaltea.Thetasteisdelicateandsimilartolemongrass.

InSierraLeonethereisagreatpotentialforthecommercialexploitationofmedicinalplants.

SlowFoodisintouchwiththewomenoftheKoinaduguCooperative,whoprocessandsellthedriedleavesofTeabushandBushteabush.SomeofthesewomenattendedTerraMadreandtheSalonedelGusto2010(Turin,October2010)wheretheyexposedandsoldtheirproducts,withgreatsuccess.

SupportingtheCooperative,theproduction,processingandcommercialisationofthedriedleavesofTeabushand

Bushteabushwouldbejustifiedbythereputationoftheproductsinthepopulation,thescientificconfirmationoftheiroutstandingmedicinalpropertiesandthepotentialitiesintermsofincomesources.

5. planning of second field missions

Theplanningofthesecondfieldmissionsinthefourcountriesisasfollows:

GuineaBissau:20February-3March2011

SierraLeone:17-23April2011

Senegal:26April-6May2011

Mali:27April–4May2011

6. shoRt bibliogRaphy

SierraLeoneCountryreporttotheFAOinternationaltechnicalconferenceonplantgeneticresource,Freetown,June1995

Rapport national sur l’état des ressources phytogénétiques pour l’alimentation et l’agriculture (Mali), deuxièmerapportnational,juillet2007

Rapportnationalsurl’étatdesressourcesphytogénétiquespourl’alimentationetl’agriculture(Sénégal),deuxièmerapportnational,juin2008

LostCropsofAfrica:Vol.IGrains,Vol.IIVegetables,VolIIIFruits,NationalResearchCouncil,1996

FoodCultureInSub-saharanAfrica,FranOsseo-Assre,2005

Thebiodiversityoftraditionalleafyvegetables,Chweya,Eyzaguirre,1999

Thebookofediblenuts,FredericRosengarten,1984

TecnicaseSaberesLocaisdaTardicãoManjaca,FanceniH.Baldé,MaryFidelis,2008

Guiné-BissauteraSabi,LivrodereceitasdaCozinhadaterra,Tiniguena,2008

Small-scalepalmoilprocessinginAfrica,FAOagriculturalservicebulletin148

Desarbresetdesarbustesspontanésdel’AdrardesIforas(Mali),EhyaAgSidiyene,1996

TheusefulplantsofwesttropicalAfrica,Vol3,Burkill,H.M.,1985

Leshommesetlesplantes,SergioGiani,Aidemet,2010

Lesvariétésamélioréesnesontpastoujourslesmeilleures,Biodiversité:EchangesetDiffusiond’Expériences,2009

OriginsofAfricanplantdomestication,HarlanJ.,1976

I. MissionreportstoGuineaBissau,Mali,SenegalandSierraLeone

Annex

“Promoting origin-linked Quality Products in Four Countries (Guinea-Bissau, Mali, Senegal and Sierra leone)”

Guinea-BissauReport on the first mission to identify local quality products and their producers

(see item b. in Description of the Activities, Terms of Agreement/Project Document).

Mission from June 18 to 26, 2010

MISSIoN BACKGRouND

Thiswasthefirstmissionwithintheframeworkoftheproject.ItwasalsothefirstcontacttheSlowFoodFoundationforBiodiversity(SFFB)hashadwithGuinea-Bissau,astheSFFBhasneverpreviouslyrunanyactivitiesorprojectsinthecountryandithasnoSlowFoodmembers.Themissionwassupposedtohavetakenplaceearlierintheyearbuthadtobepostponedduetoseriouspoliticalunrestinthecountry.

TeRMS oF ReFeReNCe

Themissionisaimedat:

-identifyingasmanyorigin-linkedqualityproductsaspossible.-collectinginformationonfoodconsumptionhabitsinthecountry.-collectingrelevantinformationaboutthecommunitieswhoproducetheabove-mentionedproducts.-identifyingpossiblepartnersinthefurtheridentificationoforigin-linkedqualityproducts.

eXeCuTIVe SuMMARYThemissionincludedthefollowingpeople:SerenaMilano,SecretaryoftheSlowFoodFoundationforBiodiversity;VeliaLucidi,SlowFoodAfricaOffice (deskofficer forGuinea-Bissau); andCristianaPeano, SFFB technical advisor (AgronomyFacultyofTurinUniversity).TheyvisitedvariousfoodcommunitiesinGuinea-Bissautounderstandthecontextoffoodconsumptionandfoodproductionandidentifysometraditionalandlocalproducts.FoodcommunitiesandproducersfromtheregionsofBissau,Oio,Bafatà,TombaliandQuinarawerevisited.

Asaresultofthismission,over15interestingproductshavebeenidentified:

Pam-pamriceMangrovericeRice,milletandmanioccouscousFonioBreadandsweetsPalmoilCashewnutsMancagnabeansLeafyvegetables:manioc,mancara,sweetpotato,baobab,boro-boro,baguitch,candja,JakatouBagiki

LocalcherrytomatoFarimsaltLocalmangovarieties(Fernandino,SierraLeonean,mangodeterra)LimondeterraLemonvinegarChinesebanana,SãoTomébananaWildfruits:foroba,baobabfruit(cabaceira),tamarind,velludo,foli,manganasia,miseria

Wehopetoestablisharegularcollaborationwiththreeorganizationsworkingtoprotectbiodiversityandpromotetheconsumptionoflocalproducts:Tininguena,theCOAJOQcooperativeandLVIA.

PalmoilhasbeenidentifiedasapotentialPresidium.

INTRoDuCToRY INFoRMATIoN oN AGRICulTuRAl BIoDIVeRSITY AND FooD CoNSuMPTIoN

Intermsofclimate,Guineacanbedividedintothreeareas:thecoastalzone(verylargeandalsoincludingtheislands),thenorth(borderingSenegal)andtheeast.Thecoastalzoneistherainiest(receivingover2,500mmayear,concentratedinthreemonths).Thenorthisslightlylesswet(between1,500and1,800mmayear)andtheeast(pre-Saharan)ismorearid(amaximumof800mmofrainarriveseachyear).Thecoastistherichestinbiodiversity.Agriculturally,thenorthisinfluencedbySenegal.TheeastisagropastoralandmostlyinhabitedbytheFula(Peul).Agriculturalproductsarelessvaried.Theprimarycropsarecotton,peanutsandsweetpotatoes.Thelandismainlyflat.Thecommunities’productsaresoldatthelumo,theweeklyvillagemarket.

Thefragileeconomyisbasedmostlyonagricultureandfishing,despitetheexistenceofmineralresources(oil,bauxiteandphosphates).Thesearenotexploitedbecauseofthelackofinfrastructureandfunds.Theeconomywashardhitbythe1998-1999civilwar.Currentlytheeconomyisstagnantandindustryisnonexistent.Imports:beverages,tobacco,oilproducts,cars,rice,manufacturedgoods.Exports:cashewnuts,fish,crustaceans,peanuts,palmseeds,lumber.Guinea-Bissauisessentiallyanagriculturalcountry.Mostfarmingissubsistence,andagriculturaltechnologyisrudimentary.90%ofthepopulationworkinagriculture.

Thebiggestobstaclestopromotingandincreasingtheconsumptionofqualitylocalproductsarethefollowing:

1. limited availability of seeds.Almostno-onesavesandreproducesseedsfromvegetables.SeedsareboughtinDakar(theyarenotevenfoundinBissau)byNGOsandotherorganizations.Moreworkisdoneonsavingandreproducingseedsforgrains,butonlyatthelocalcommunitylevel.ThisfallswithintheremitofINPA(theresearchinstituteoftheMinistryofAgriculture,withfoursites),whichhasthenecessarystructuresandskillsforgermplasmconservation,settingupseedbanksandcertifyingseeds,butlacksresources.Itthereforeconcentratesitsworkexclusivelyonriceandpre-basematerial.2. lack of technical skills among young people. ItseemsthatwithinINPAthereisaproblemofgenerationalturnover.ThereisnoAgricultureFacultyinGuinea.TheagronomistsworkingtodayreceivedscholarshipstostudyinCuba,RussiaorAlgeria,thankstoexchangeprograms,butwiththenewpoliticalsystem,thesehavebeenlost.3. The predominance of cashew nuts.Forseveralmonthseveryyear,allavailablelaborisdedicatedtothecashewharvest,andallotheractivities(horticulture,forexample)aresuspended.4. Marketing problems.Fewactorsareworkinginaneffectivewaytomarketqualitylocalproducts.Problemsincludethelackofinfrastructure,whichhindersanyinitiative,andthefactthatitisdifficulttomakeanimpressionontherichandthetinymiddleclass(presentonlyinthecapital).Localproductsareactuallyperceivedaspoor,andconsumerswithpurchasingpowertendtofavorimports.5. The state of the roads.Thesearemostlyunpavedandfullofholes.Peopletravelonfootorbybicycle.Therearenomeansoftransportorinfrastructureforthemtoeasilyreachmarketsandthecapital.6. lack of structures for proper conservationoffreshproducts(storeroomsforvegetables,coldstorageforfish,etc.)andtheirprocessing(intojuices,jams,driedfruit,etc.),withtheexceptionofdriedgreenmangoandafewwild-fruitjuices,whichrarelyenduponthemarket.

PRoDuCTS INVeSTIGATeD DuRING THe MISSIoN

RiceAnnualpercapitariceconsumptioninGuinea-Bissauisamongthehighestintheworld.Untilthestartofthe1960s,Guinea-Bissauwasarice-exportingcountry.Currentlyithasadeficitofbetween80,000and90,000tonsandimportsAsianrice,whichhasreplacedlocalriceevenamongpeople’sfoodpreferences.MorethanhalfofalldomesticriceisgrownintheTombalìregionandcoversaround22,000hectares.Productivityistwoandhalftonsperhectare.Though106,000hectarescouldbeusedforricegrowing,lessthanhalfareactuallycultivated.Itishardtoidentifythetraditionalvarieties:Thefarmersgivethericethenameofthepersonwhobroughttheseeds,thenameofavillage,andsoon.Identifyingsynonymsisalsocomplicated,aseveryethnicgrouphasitsownlanguageandeveryvillageusesdifferentnames.

Therearethreetypesofricegrowing:1. Pam-pamorhighlandrice:Anitinerantfarmingmethod:everyyearpartoftheforestisburnedandthericeisgrown“dry.”Pam-pamriceistheleastproductive,withyieldsrarelyexceedingonetonperhectare.“Panpan”ricegrowingisasubsistencefarmingmethodthatexploitstheforestundergrowthorthelandusedforpalmplantations.Beforesowing,thelandisclearedbyburningthescrub,takingcarenottodamagetheplants.“Panpan”ricegrowingimpoverishestheland,whichmustbedugover,hoedandfertilizedafterthefirstharvest.Whenthelandisnotworked,itnolongerproducesriceandthefarmersareforcedtoclearmoreland,becausericeisthestapleoftheirdietandtheycannotdowithoutit.2. Bas-fondsorfreshwaterrice:Grownintheclassicfloodedpaddies.OnevarietyisBani-Malo,andproductionyieldsvaryfromonetotwotonsperhectare.Thefieldwherethericeisgrowniscalled“lala.”3. Mangroveorsaltwaterrice:Inthemangroveswampssoilsaregenerallymorefertilethaninotherenvironmentsasthetidalfloodingregularlydepositssiltontheland.Successfulcultivationofriceinthemangroveswampsdependsonthelengthofthesalt-freeperiod,whichistheresultoftheinterplayofthevolumeoffreshwateravailableandtheintrusionofsaltwaterfromthesea.Mangrovericeisbyfarthemostproductive,abletoexceedthreetonsperhectare.OnevarietygrownthiswayisKablak.

Mangrovericegrowingiswidespread.Someoftheharvestissavedforfamilyuse,whiletherestissold.Thistechniqueofcultivationinsaltywater(mangroverice,arrozdubulanhas)isthemostinterestingandiscloselylinkedtoGuinea’sunusualgeography(withlongsaltwaterinletsthatresemblerivers)andthecultureoftheBalanta,Guinea-Bissau’smainethnicgroup.Initiallypresentonlyinthenorth,theBalantamovedsouthintheearly20thcentury,intoanareainhabitedbytwootherethnicgroups(NalusandSusuorTanda,presentmostlyinthenorthwestofGuinea-Conakry)whoonlygrowdryriceusingthepam-pammethod(cutandburn).TheBalantataughtthetechniqueofgrowingriceinsaltywatertothesegroups.

Specificvarietiesaregrowninthemangroves,differentfromthosegrowndry.ThemostcommonisKablac.Thisisanimprovedvarietybasedonalocalvariety(foundinGuinea-Conakryandbroughtbyaproducer,Bracia,totheislandofKamitongo).Kablacwasthenselected,creatingthepurelinesthatareusedtodayasthepre-basematerialforsowing,whichspreadaroundthecommunities30yearsago.Theproducersalsogivethenamesofothervarietiesofmangroverice:Jambarà,Sengeren,Cablack,N’contoPreto,N’contoBranco,YacaSaw,Yaca(white)orYacaoBab,Aninha,Atanhan,Torompass,Tsome,BerendukandN’doloKpok.Traditionallyriceisprocessedmanuallyinamortar(arrozdepilón).Nowthericeisbroughttoamillandhulledtwice.Thewastefromthesecondhullingisfinerandusedtofeedlivestock(cows,goats,pigs).InGuinea-Bissau,communitiestraditionallymakeparboiledrice.

other grainsThesearemostlyconsumedaspartoftheeverydaydietwhilewaitingforthericeharvest.

MilletMilhoBasil(darkred,whiteormixedcolor)andmilhospada(brown).

Wesawarice,milletandmanioccouscousonthemarket.

FonioMilhofundo.GrownprimarilyneartheSenegaleseborder.

SorghumCalledMilhoPreto

CornMilhocavalo

Palm oilTherearetwotypesofpalmoil:

1. -dagranjapalm(grownfromimportedseeds)2. -wildpalm,whichgivesabetter,morerefinedoil

WildoilpalmforestsarefoundthroughoutGuinea-Bissau,withtheexceptionofthemorearideasternarea(plantedmostlywithcottonandpeanutsandusedforlivestockfarming,Fula/Peularea).AccordingtoexpertsfromtheTininguenaorganization,therearetwoareashistoricallylinkedtopalms,inthenorth(wheretheManjacaethnicgrouplives)andinthesouth,inCantanhes.Forvariousreasons,includingsymbolism,historyandcustom,thesouthernareaisparticularlysuitedtopalmgrowing.Mencutthefruitbunchesfromthepalms,thewomencarrythemhomeandthemenbeatthemtogetthefruit(orangedrupesthesizeofagrapeberryandshapedlikeanirregularoval).Therestoftheprocessingisthendonebythewomen.Thefruitsareboiledandpressedtoobtaintheoil,whichisthenboiled.TheassociationoverseenbyTininguenaisoneofthefewthatfiltersthepalmoil,bottlesitinlabeledglassbottles(toorder)andpasteurizesboththeemptybottlesandthefinishedoil(to70°C).Ontheislands,thetechniqueisdifferentanddoesnotinvolveboilingthefruits.Insteadtheyarearrangedinaholeinthegroundandcoveredwithsoil.TheislandoilismoreacidicandisprimarilysoldinSenegalforsoapproduction.Oilisalsoproducedfromtheseeds(“sitidicarruz”)intwodifferentways.Withthefirstmethod,thefruitisbrokenopenandtheundevelopedseedisextracted.Itisdried,hulledandgroundintoflour.Waterisbroughttotheboil,removedfromthefireandtheflourisadded.Themixtureisstirred,moreboilingwaterisadded,anditisstirredagain.Themixtureisthenlefttorestandtheclearyellowoilthatseparatesfromthewateriscollected.Thislengthyprocedureisonlycarriedoutdomestically(everyfamilyproducesatmosttwolitersofoil).Thesecondtechniqueinvolvestoastingtheseedsuntiloilisobtained.Thepalmwaste(emptyfruitbunches)andthepressedfruits(whichstillcontainsomeoil)areusedtomakesoap.

Cashew nutsIntroducedbythePortugueseinthe1960s,thecropreacheditsmaximumexpansioninthemid-1980s,influencingthecountry’sentireagriculturaleconomy.Initiallythetreeswereplantedonlargeestates,thenwhenpeoplerealizeditwasaprofitablecrop,small-scalefarmersbegantogrowcashewsaswell.Thenutsrequirelittleworkandproducehighearnings.Thecommerciallyvaluablepartistheseed(dried),butthefruitisalsoconsumedfreshorprocessedintoacompote,juiceorwine.Acooperativeinthenorthismakingasparklingcashewwine.Theby-productfromjuiceproductioncanbedriedandfedtolivestock.Alltheproductsmadefromthefruithaveastrongsmellandanastringenttasteandareonlyconsumedincountriesthatcultivatecashews.Cashewwineisproducedexclusivelyatanartisanal,familylevel.Cashewjuicefermentsinafewhours,becomingveryalcoholic.Domesticproductionofthiswinehasaggravatedtheproblemofalcoholism,commonalsoamongyoungpeople.Thepriceofcashewsinfluencesthepriceofricethroughaperversemechanism,linkedtothecultureofbartering(barteringcontinuestobeatthebaseoftheeconomyinvariousvillages).Sometimesthefamiliesthatsellcashewstointermediariesneedriceforsubsistenceandarepaidinanequalnumberofsacksofrice.Sometimesthericecanendupcostingmorethanthecashews.ThemajorityofthecashewsareexportedtoIndia.ShipsleaveforIndialoadedwithcashewsandreturnwithAsianrice(particularlyfromThailand).

BeansThemostcommonlocalvarietyisMancagna,asmallwhitecowpea(niebé).AtraditionaldishbasedonMancagnabeansiscansuca(softenedrice,beans,pork,palmoil).Thebeansareeatenbothgreenanddried,butmostlydried.WealsoheardaboutManjakubeansVELIA(agreenbean),CongobeansandSevenWeekbeans(verysmallandpalebrown).

Vegetables

NB:Accordingtotheinformationcollectedduringthemission,vegetableseedsarerarelystoredandreproduced,andonlyeverforsome

vegetablesdestinedonlyforfamilyconsumption.

Bagiki Thelocalnameforhibiscus,whoseflowers,richinvitaminC,areusedtomadejuice.InGuinea-Bissau,itisalsosaidtocurediabetes.Withitslemonyflavor,bagikihastraditionallybeenusedasacondiment.

JakatouAsmalleggplantknownas“gardenegg,”richinvitaminsA,CandD.InGuinea-Bissau,itissaidtocuremalaria.

CandjaOkra,avegetablerichinvitaminsA,CandD.

Cherry tomato (tomate da terra)Thelocalcherrytomatoiscultivatedandconsumedatafamilylevel.Acommunityof“tomatedeterra”producerswereidentifiedintheBafataregion.Theywillbevisitedduringthenextmissionorbyoneofourlocalcollaborators.

Chili pepperTiny,redandveryhot.

Seedsareboughtforallothervegetables(onions,garlic,lettuce).

leafy vegetablesTheleavesofmanioc,mancarra,sweetpotato,baobab,boro-boro,baguitch,candjaanddjagatuarealleaten.

Fruit

MangoAccordingtotheinformationcollectedduringthemission,thethreetraditionalvarietiesareFernandinomango(smallasanapple,pale-yellowskin,ripensinAprilandMay);SierraLeoneanmango(large,brick-redskin,ripensinMayandJune);mangodeterra(thesmallest,tennis-ballsized,pale-yellowskin,ripensinJuneandJuly).Onlygreenmangoesaredried,nevertheripefruit.Mangoisfoundinvarioustraditionaldishes:boiledricewithgreenmangoservedwithdifferentsaucesorboiledricewithamango-basedsauce.Inthesetworecipes,themangocanbeeitherfreshordried(checkincookbook).Sweetmangosarealsoeatencaramelized.

lemonsOnetraditionalvarietyoflemonisverycommon,particularlyalongthecoast:theverysmallandfragrant“limondeterra.”Therearealsomanyintroducedvarieties,whichhavetakenthenameoftheirplaceoforiginorthepersonwhobroughtthem,liketheFrenchlemonandCorsicanlemon.“Aguadelimon”(alemonvinegarmadebyfermentingthelimondeterrajuiceovernightwhichcankeepforuptofiveyears)andlemonjuice(basedonjuiceandsugar)arebothproduced.Commonlyfoundinthekitchen,thelemonplaysthesameroleasvinegarinEuropeancuisine,andisusedtomarinatemeatandfishandtomakeaccompanyingsauces(generallybasedonlemon,rawonionandchilipepper).

Carob (“alfarroba”)Awildtreethatproducesbunchesofverylongpods(upto40cm).Whendried,theyturndarkbrownincolor.Theinsideofthepod,paleyellow,sweetandfloury,canbepressedintojuice(usuallymixedwithotherjuices,particularlybaobab,lemonandvelludo).Somecommunitiesusecarobjuiceandleavesasatraditionalcureformalaria.Soapismadebymixingashfromthebarkwithpalmoil(sabonpreto).Thedriedseeds(netetù)canbegroundandprocessedintoflour(“futi”)orintoapuree(“kunga”)whichcanbeusedasaseasoningforriceandmeat.

BaobabBaobabfruitsareusedtomakejuices.Theyarealsoprocessedintoflour(usedamongotherthingsforweaningchildren).Theseedscanbetoasted,andturnedintoflourandthenapastesimilartopeanutpaste,whichcanbeaddedtoriceorsweetened.

VelludoAwildtree,notverylarge(likethecashew)withsmall,blackpodsenclosingirregularlyshapedredseeds.Thedriedseedscanbepressedintoabrownjuicewithanastringentflavor.Thetreecanalsobecultivated.

Foli Thefruitofawildtree.Therearetwotypes:folilifan(oval,largeasatennisballandwithorangepulp)andfolibajuda(smaller,withwhitepulpandmoreacidic).Symbolicallythefirstisconsideredafemalefruitandthesecondamalefruit.Itisprocessedintojuicebybeatingthepulpwithaspoonandaddingsaltorsugar.Ifthejuiceiflefttofermentitbecomes“vinaigredefoli.”

ManganasiaAwildplantthatproducesredberries(drupes).Childreneattheflesh.Theseedsmustbesoakedinwaterforsixdaystoremovethehydrogencyanide.Theyarethenhulledandprocessedintoaflourusedtoseasonrice,oreatenfresh.

MiseriaThefruitofawildtree.Thewoodiscommonlyusedtobuildhouses,whilethejuiceofthefruitcanalsobeusedtomakevinegarorwine.Thefruitisredandyellow,ovalinshapeandthesizeofawalnut.Thefreshfruitcanalsobeeaten.Itisasacidicasalemon.

Farim saltThelandscapearoundFarimischaracterizedbywideexpansesofsandandsaltwater.Whenthewaterfromtheriver(actuallyamarineinlet)recedesatlowtideandthewindblowsfromtheeast,acrustofsaltformsonthesurfaceoftheground.Around120women,membersoftheAprosalassociation(foundedin1994),collectthissalt,placeitinacloth,pouroversaltwatertowashitandthenfilterit.Theythendryitinrectangularpansoverafire,producingaround120tonsofsaltayear.Thecommunityofwomenwemeetbelongtofourethnicgroups:Mandinga,Balanta,FulaandMancagna(thefirstthreeareMuslim,thelastChristian).TheyreceivedtheequipmentnecessarytomakeiodizedsaltthroughaUNICEF-fundedproject.Butthecostishigherandtheycannolongermanagetosellit.Duringtherainyseason,fromJanuarytoMay,thewomengrowvegetables(onions,chilipeppers,tomatoes,carrots,lettuce,Savoycabbage).TheybuytheseedsinBissau.

VISITS

FAo office in Bissau

InBissau,wemetwithM.ThierryAngeEllaOndo,theFAOrepresentative.WeexplainedtohimthemissionoftheSlowFoodmovementandtheobjectivesofourmissioninGuinea-Bissau.

Tininguena officeTheGuineanorganization,Tiniguena–EstaTerraéNossa(thislandisours)hasbeenworkingwithruralandurbancommunitiesforovertenyearstostrengthenpeople’seffortstoconserveenvironmentalresourcesandtocontroltheiruseforthebenefitofthosewholivethere.Thisassistanceincludestechnicaladvice;creditforcommunity-buildingprojectsforschools,healthcentersandseedstorageandsupportforwomen’sassociations.Italsoinvolvesassistanceindocumentingfishingpracticesandacquiringlandtitlestoprotectindigenousresidentsfromexpropriations.Theyalsoorganizeawareness-raisingcampaignsonbiodiversityissues.

Wetalktothedirector(AugustaHenriques)andatechnicalexpert(MigueldeBarros).Thedirectorisveryforceful,stronglycriticizinginternationalorganizationsliketheWFP,whichdistributesAmericanproducts;FAO,whichdistributeshybrid,sometimesinfertileseeds;NGOsthatleaveprojectshalf-finished;andsoon.Shestatestheneedforindigenoussolutionstoindigenousproblems.Itwouldbeinterestingtohavesupportforparticipatorycertificationandforthepromotionoflocalproductsproducedbysomeofthecommunitiestheyareoverseeing(palmoil,lemonvinegar,rice,etc.).

Wetlands officeWetlandsInternationalisaglobalorganizationworkingtosustainandrestorewetlandsandtheirresourcesforpeopleandbiodiversity.Basedmostlyinthedevelopingworld,theyhave20regional,nationalorprojectoffices,inallcontinents,andaheadofficeinEde,theNetherlands.InGuinea-Bissau,theyworkwithBalantacommunitieswhoproducemangrovericeintwoareas:Mansoa(animportantsitebecauseitishometoaverybeautifulandendangeredbird,thegrocruado,oneofthesymbolsofthecountry’sbiodiversity)andCassini,inthesouth,neartheborderwithGuinea-Conakry.Wetlandsraisesawarenessandtrainslocalcommunitiesinmanagingnaturalresourceswiththeaimofpreservingandprotectingthem.

IBAP (Istituto da Biodiversidade a das Areas Protegidas)IBAPisapublicgovernmentinstitute,setupin2004,whichworkstomanageprotectedareas,defendingtheirfloraandfaunaandthefoodsecurityofthepeoplewholiveinthem.

Therearesixprotectedarea:1. ParqueNacionalMarinhoJoãoVieraPoilão2. ParqueNaturaldosTarrafesdoRioCacheu3. ParqueNaturaldasLagoasdeCufada4. FlorestadeCantanhez5. ParqueNaturaldasIlhasdeOrango6. AreaMarinhaProtegida(UROK)

National Study and Research Institute (INeP) WemetwithDanielRodriguesandexplainedthemissionoftheSlowFoodmovementandtheobjectivesofourmissioninGuinea-Bissau.Mr.RodriguesgaveusageneraloverviewofagricultureinGuinea-Bissau.

Mansoa natural pharmacy(withSuorAngela)Thisrecentlyopenedpharmacysellssyrups,ointments,driedherbsandcreamsmadefromlocalmedicinalplants.Villagemenareemployedtopickandpreparetheherbs.

Farim salt producers and Farim fishermen (withPadreCarlo)SeeFarimsaltabove.

Mangrove rice producers (with lVIA)TheCubumbaassociationofunitedchildrenandfriends(AFAOUC),setupin1998,bringstogether34menand9womenandischairedbyawoman.Aswellasrice,theygrowvegetablesandsweetpotatoes.

Djaliconda – KAFo officeFarmers’associationwithaseedbank.

CoAJoQ cooperativeAgriculturalcooperativeofyoungpeopleinCanciungo(north).Theirobjectivesarefoodself-sufficiencyanddietdiversification.Fouragronomists,trainedinCuba,workwith35localassociationsandproducevariousprocessedproducts:palmoil,lemonvinegar,mangocompoteandcashewproducts.Thesearesolddirectlyfromtheirstructure.Theyalsohaveacommunityradiostation.

Fanhe village schools(withPadreCossa)Dugalsection,Nhacrasector,OioregionThenurseryandprimaryschoolsareattendedbychildrenfromFanheandothernearbyvillages.Theyhavebeautifulvegetablegardens,cultivatedbetweenOctoberandMarch.TheseedsinitiallyarrivedfromItaly,butnowtheyareboughtinDakar.

CoNCluSIoNS AND ReCoMMeNDATIoNS

Themissiongaveus theopportunity to identifyanumberof interestingproductsandcontacts.Thiswillallowus toproceedwith themappingoflocalqualityproducts.

WewereparticularlyimpressedbythedeterminationandmotivationoforganizationslikeTininguenaandCOAJOQ,withwhomwehopetobuildfruitfulcollaborations.

PalmoilfromGuinea-BissauisconsideredtobeamongthebestinWestAfrica.WeintendtoinvestigatetheproductfurtherandorganizetastingsinordertoconsideritasapossiblePresidium.Tininguenatrainsandsupportssomeinterestingcommunitiesofproducers,whichwouldfacilitatetheimplementationofthenextphasesofapalm-oilproject.

“Promoting origin-linked Quality Products in Four Countries(Guinea-Bissau, Mali, Senegal and Sierra leone)”

MaliReport on the first mission to identify local quality products and their producers (see item b. in

Description of the Activities, Terms of Agreement/Project Document).

Mission from July 23 to August 1, 2010

MISSIoN BACKGRouND

Thiswasthefirstmissionwithintheframeworkof theproject.TheSlowFoodFoundationforBiodiversityhasbeenworkingwith foodcommunitiesinMalisince2008.Malihasarichgastronomiccultureandagreatvarietyofethnicgroupsandecosystems.This,aswellastheremarkabledynamismofruralcommunitiesandcivilsociety,wasoneofthemissionsuccessfactors.

Malicanbedividedintothreemainclimatezones:thedeserticnorth,thesemi-deserticregionbelowtheNigerRiver,andthegreenerandmorehorticulturalsouth(Sikassoregion,fruitandvegetables,cotton).

Malihasremarkableagriculturalpotential,thankstothesoil,rainfallandirrigation,particularlyinthe“OfficeduNiger”area,locatedalongtheNigerRiverandcoveringtheregionsofKoulikoro,SikassoandSégou.

Horticulturalexportshaveriseninrecentyears,despitethecountry’sgeographiclocation.MalianmangoeshaveappearedontheEuropeanmarket,whileshallotsandpotatoesareexportedtonearbycountries.Agriculturaldiversificationisalsohavinganeffectonlocalmarkets.Maliproduceslocalwheat,whichisalsoprocesseddomestically.TheaimistoreplacecostlyimportsfromEurope.

Around ten large companies dominate Mali’s food industry (cotton, mineral water, beer, flour).Various small companies are active inprocessingcottonseedandgrains (millet, sorghum, fonio, rice).Despite theirdynamism, thesesmaller companies suffer froma lackofgovernmentsupportandprivateinvestment.

Farmers’organizationsinMaliarenumerousandactiveatbothapoliticalandanoperationallevel(CNOP,OP,COPAGEN,Sexagon,AfriqueVerte,AOPP,COFERSA),asareotherorganizationsandresearchinstitutesconnectedtotheagriculturalsector(IRPAD,IER).Thereisaconcreteandverydynamiccommitmenttoencouragingbiodiversity.Someorganizationsworktosupportproducers,creatingvillageseedbankstohelpsaveMali’sgeneticbiodiversity,whileothersworkontheprocessingandmarketingoflocalproducts.LocalproductsandMalianbrandslike“LePaysan”canbefoundonsupermarketshelvesinBamako.Shopperscanfindlocalgrainslikerice,pre-cookedfonio,sorghumandmillet,andfloursofvariouskinds(corn,millet,cowpea),ricecouscousandsomevariationsoflocalproducts(like“rizaufinesherbs,”etc.).Inadditiontolocalproduceandprocessedfoods,shopperscanalsofindmanyherbsandspicesandlocalbrandsofsyrups(ginger,tamarind,hibiscus)andjams(hibiscus,mango).ThereisanurbanmiddleclassthatshopsatsupermarketsandbuyslocalproductsaswellasEuropeanones.

TeRMS oF ReFeReNCe

Thismissionisaimedat:

•identifyingthehighestpossiblenumberoforigin-linkedqualityproductsintheregionsofBamako,Segou,MoptiandthePlateauDogon.

•collectingrelevantinformationonthecommunitieswhoproducetheabove-mentionedproducts.

•identifyingpossiblepartnersforthefurtheridentificationoforigin-linkedqualityproductsandPresidium.

eXeCuTIVe SuMMARY

ThefirstmissiontoMaliwasmadeinthelastweekofJulybyVeliaLucidi,inchargeofSlowFood’sactivitiesinMali,andCristianaPeano,theprojecttechnicaladvisorandaprofessorofagronomyattheUniversityofTurin.DuringtheirstayinMali,theymetwithvariousfarmers’andproducers’organizations.ThedelegationspentseveraldaysinBamakoandmetwithrepresentativesfromIER1,IRPAD2,FAO,CIRAD3andCOFERSA4,theChefoftheTuaregcommunityofToumbouctouandCNOP5.ThedelegationthentraveledtowardsSégou,wheretheymetthedirectorofSexagon6.ThelastvisitwastoTimissa,towardsDjenne,wherethedelegationvisitedthecommunitywheretheSinignesigiTon7organizationworks,andtoDogonCountry,wheretheymetwithP.D.Co.8producers.Around20interestingfoodswereidentified,primarilydairyproducts,locallivestockbreedsandlocalgrains.ThemostinterestingproductsfromaculturalandgastronomicperspectivearealocalwheatvarietycultivatedintheTombouctouregion;somevarietiesofwildgrainsalsofromthenorthernregions,likekramkramandwildfonio;theTuaregcommunity’sdairyproductsandfinallytheMacinasheep,abreedatriskofextinctionusedforwool,meatandmilk.Thisinvestigativeeffortwillbecontinuedinthelatterpartoftheyear.PossiblefuturecollaborationswereidentifiedwithIRPAD,COFERSA,AOPP9,CIRAD,IERandFAO.

DeSCRIPTIoN oF MeeTINGS

CoFeRSA (Convergence des Femmes Rurales pour la Diversité Alimentaire) – Alimata Traoré

TheBENKADICooperative(acoreor“village”cooperativeinSikasso)has17members.Cooperativemembersincludebothproducersandprocessors(whomakedriedmango,fonio,chilipepper,soap,sheabutter,etc.).Thereare13memberswithinCOFERSA.Thestructureisasfollows:corecooperative,atavillagelevel–RegionalUnion–NationalUnion(COFERSA).Theirobjectiveisassistingthecommunityeffortsofmarketing.Theywouldliketocreateashopineverylocality,toselltheirproductsandrespondtotheneedsofthemostdisadvantagedzones,likethoseinthenorth.

IRPAD – Institut de Recherche et de Promotion des Alternatives en DéveloppementWemetwithMoussàMalle(fromthe“ProgrammedeConstructiondeCompétencepourleDevelopmentLocal”–PCDL),AssetouSamaké(secretary-generalandprofessorofgeneticsattheUniversityofBamako)andMamadouGoita10(executivedirector).

IRPADworksontwolevels:foodsecurityandeducation.Intermsoffoodsecurity,IRPADworkstopromotelocalproducts,particularlygrains(incollaborationwithIER).ItalsoworkswithlocalradiostationstoinformfarmersaboutissueslinkedtotheuseofGMOsandhybrids.Theyalsoworktomakelegaldocumentsavailableinlocallanguages(forexamplethoserelatingtolandownership)andproducerecordingsforcommunityradiostations.TheyworkwiththeAgriculturalUniversity.

1Institutd’EconomieRuraleduMali2InstitutdeRechercheetdePromotiondesAlternativesenDéveloppement3CiradisaFrenchresearchcentreworkingwithdevelopingcountriestotackleinternationalagriculturalanddevelopmentissues4ConvergencedesFemmesRuralespourlaSouvenainetéAlimentaireauMali6SyndicatdesExploitantsAgricolesdel’OfficeduNiger

MainIRPADprograms:1. FoodSovereignty2. CFCA(CentredeFormationpourCadresAfricains)3. CRPA(CentredeRechercheetdePromotiondesActivitésAgro-Sylvo-Pastorales)4. PCDL(ProgrammedeConstructiondesCompétencespourleDevelopmentLocal)

Theyemphasizethatinpromotinglocalproducts,itisnecessarytobeawareofthedangerofattractingtheattentionofcompanieswhowanttopatentseeds.Theyexplainedthatwhentraditionalproductsenterthemarket,theymustbeabletomaintaintheidentityofthelocalcommunities.Productionislimitedanditisnecessarytoproduceinadiversifiedwaytomaintainthisequilibrium.Productionislinkedtotime,space,cultureandpeople.InMali,explainedAssetou,whenaproductitisvaluable,itisproducedinlargequantities,overexploitingtheland.

Meeting with Mohammed el Mehdi Ag Attaher elansari (Tuareg community, representative)TheTuareg(ormorecorrectlyKelTamasheq,“thosewhospeakTamasheq”)areanAfricanBerberpeoplewholivenomadicallyorsemi-nomadicallyintheSaharadesert.InMali,thiscommunityisconcentratedintheregionsofTombouctou,GaoandKidal.Theymostlyraiselivestockandcollectwildgrainslikekramkramandwildfonio,thoughtheyalsocultivatealocalwheatvariety(alkama)and“dufleuve”rice.Theirtraditionaldietisbasedonmeat,butterandgrains.Milk(akh)playsanessentialroleamongtheTuaregpastoralists,becauseit“nourishes,refreshesandcures.”Alsoofgreatimportanceintheirgastronomicculturearedairyproducts likemeltedbutter (widi)andtikommartcheese,madefromsheep’smilkandrennettakendirectlyfromakidgoat’sintestineandlefttodryinthesun.Thischeeseisprimarilyusedasaseasoning.

Somelocalfoodsandbeverages:Achider:abeveragemadefromhulledkramkram(flour),water,sugarorhoneyandhulledtikommart.Takruite(“ball”inTamasheq):hulledkramkram,hulledtikommart,drieddatesandsomewater.Anotherversionismadewithdriedmeat.Traditionallytheseballsweredistributedtothecommunitywhenachildbeganteethingasagestureofprotection.Alabadia:rice,meat,butterandalittlesalt.

LocalgrainsintheTamashekculture:Sorghum,locallycalledsabba,isaseasonalgraingrownalmosteverywhereinMali(Mopti,Sikasso,Ségou,Kayes).InTombouctou,itiscultivatedintheareaaroundLakeFaguibine.Differentpreparationsforsorghumincludeinasingledish(tabalatast,sokoidjelene,gasso),asahotbeverageandasgruel.

Riverrice(emananeinthelocallanguage)iscultivatedinareaswithclayeysoilbysedentaryfarmers,inswampsorriverinlets.“Rizdufleuve,”commonlyknownas“rizflottant”(floatingrice)isthemostprizedbytheTuareg.Itisconsideredalmostaluxuryproduct,becauseofitsrarity,fragranceanduniqueflavor.AnotherricevarietyappreciatedbytheTuaregisknownas“rizdesoiseaux”(riceofthebirds).Preparations:1–singledish:alabadja,goundeyorwithvarioussauces2–hotbeveragesandgruels3–pies(“galettes”):alfintta

Wheat(alkama)iscultivatedbysedentaryfarmersinthepodsaroundtheNigerRiver,intheTombouctouregion.Itisverymuchappreciatedbythenomadandsedentarylocalpopulation.Preparations:varioustypesofbread:tacoula,toucassou,alfitatisingledishes:tabalatast,duidjelen,katta(vermicelli)gruels:serye,aliwafintakawit:usedlikeanappetiser

Kramkram,ordunegrass(Cenchrusbiflorus),is(was)theprimarygrainofthesouthernSahara.InthepastitwasthedominantcropintheSahelandinregionsbetweentheSaharadesertandtheSahel.Itgrowsverywellinsandysoilandneedslittlewater.Inthepastitwasmoreimportantthanmillet(pearlmillet)anditsgrainsweregroundintoflour,commonlyusedtoprepareakindofporridge.Kramkramgrainisrichinproteinandhasperhapsthehighestcaloriecontentofanyothergrain.Todaythisgrainisonlycollectedwhentheharvestsofothergrainsarenotsufficienttofeedthecommunity.7The“SinignesigiTon”organization,whosenamemeans“wepredictthefuture”inBambara,bringstogetherproducersin27villagesintheTimissamunicipality,intheSégouregion,topromotemanyactivities,relatingtoliteracyforwomenandyoungpeople,motherandchildhealth,theproductionofseedsandtheprocessing,marketingandsustainablemanagementofnaturalresources.8PromotionpourleDéveloppementCommunautairedeBandiagara9AssociationdesOrganisationsProfessionnellesPaysannesMali10MamadouGOÏTAisadevelopmentsocio-economistandaspecialistineducationandtrainingsystemsfromMali(WestAfrica).HeiscurrentlytheExecutiveDirectoroftheInstituteforResearchandthePromotionofAlternativesinDevelopment(IRPAD),Bamako,Mali.Heisamemberoftheregionalcoordinatinggroupofthe“CoalitionpourlaProtectionduPatrimoineGénétiqueAfricain”(COPAGEN)(Coali-tiontoProtectAfricanGeneticHeritage),whichoperatesinWestAfrica.

Theplant’sflawisthatitsgrainisenclosedinaspinycoveringthatgetsstucktoanimalfurandpeople’sclothes,butthishasneverbeenperceivednegativelybytheTuareg,whosedietisstillcloselyconnectedtotheconsumptionofthisgrain.Whenthefruits(takanà)ripeninDecember,thegrains(wasaille)fallonthesand.Theysticktogether,androllintoballsastheyarepushedbythewind,whichthewomencollectwithstraworbysweepingthemupwithrakesmadefromacaciawood.Theyarethenhulledinamortar,removingthewhitegrainfromitsspinycovering.Duringtherainyseason,theplantcanbecutmorethanonceandusedforhaywhenitisspineless,orpreservedintraditionalsilos.Inthiscasethepresenceofspinesdoesnotcreateproblemsbecausefermentationsoftensthemandtheycanthenbedigestedbyanimals.Themainreasonforthedeclineofthisgrainisthesignificantreductioninsuitableland.ThisfactorisalsopartlylinkedtotheTuareg’stransitionfromnomadictosemi-nomadic(andalmostsedentary)life.Sedentarylifeencourageslocalizedgrazing,whichdoesnotallowtheplanttoproducegrains.Anotherfactorcanbecorrelatedtothedecreaseinimportanceandstrengthofthetraditionalauthorities,whowereonceverymindfulofthiswildgrain.

Afasou:Ahardergrassthankramkram, itgrowsonthedunes,particularly inthedesert,andisusedmostlyasfeedforhorsesandtoconstructsupportsfortentsandgranaries.Duringtimesoffamineitisalsoeatenbythecommunity.

Wildfonio (Panicumlaetum):Harvestedbythecommunityforlocalconsumptionandalsotofeedanimals.Itsgrainsarehulledandcookedintoakindofporridge.Anannualplant,itgrowsinclayeysoilsubjecttoseasonalflooding.

Thereisalsoavarietyoflocalwheat(cultivatedinthenorthintheGoundamandDirearea,intheTombouctouregion),whichisalsocookedintoakindofpolentaandeatenwithmeatandmeltedbutter.

Millet(saba)andsorghum(enele)arealsocultivated.

CeMAPI (Centre Malien de la Propriété Industrielle) – M. Mamadou Cheickné (director)

Thecenterisworkingtohavethefollowing“Malian”productsgivenadenominationoforigin:

− Katigreenbeans− Iafulimangoes(Kentvariety)− Gumarabic− Sikassopeas− Katipotatoes

ThedirectorisinterestedinSlowFoodandwouldliketobeinvolved.Hetoldusaboutseveralinterestingdishesfromwhenhewasachild.Dishbasedoncottonseed:Thecottonfruitwassplitopenandoilwasextracted,someofwhichwasusedtomakesoapandsomeusedtomakeasaucewithonions.Nhenhenkì:Dishbasedonmillet,preparedwithpeanutsauceandtomatoes.Degé:Asemi-alcoholicbeveragebasedonmillet.Fakoi:TheSoreilleethnicgrouppreparesthisleafinasauceandservesitwithrice.AtypicaldishfromtheTombouctouregion.Doloh:Localbeermadefromsorghumandmillet.

CIRAD – Christian CorniauxChristianCorniaux(responsiblefordairyatCIRAD)cangiveusothercontactsforthecountryprofile(evolutionoftheconsumptionofmilkanddairyproductsandlocalproducts).InMali,artisanalbusinessesthatcollectandprocessmilkhaveincreasedconsiderablysincethe1990s.Thankstonumerousdevelopmentprojects,thesebusinesseshaveservedastoolstodynamizetheproductionandsupplychainoflocallyproducedmilkandtofightruralpoverty.MilkproductionwastraditionallytheareaofexpertiseofthePeul,locatedontheedgesofcitiesormovingseasonallybetweenthem.Thesefarmerssellfreshmilk,curdledmilkandbutter.ThetraditionalPeuldairysectorisbasedonaveryhierarchicaldomesticorganizationandonpartnershipsbetweenfarmersandPeulpastoralists,forexamplemilkdeliverycontractsorcontractsfortheuseofleftovermilk.Under the influenceof thenewcommercialprospectsofferedbydairiesandbecauseof increasingpressureon land, these traditionalagreementsarebeingreexamined.Atthesametime,thediversificationofagriculturalsystemshasledtotheappearanceofnewfarmerswhousenewtypesofcontractforthesupplyofinputsandforkeepingandsellingmilk.Atthislevel,thevariousprojectsforsmalldairiesandmilkcollectingcentershaveproventobeessentialinestablishingcommercialrules.Centershavebeendevelopedformilkcollection,suppliedwithtanksandtheequipmentnecessaryfortransportingmilk.ThecollectionandprocessingunitsareinthecitiesofBamako,Kayes,Sikasso,Ségou,Mopti,Tombouctou,GaoandKidal(forcamel’smilk).TheKasséladairy,50kmfromBamakoontheroadtoSégou,hashadgreatsuccessbothcommerciallyaswellasintermsofhygieneandquality.Inanareawithhighproductionpotential,thisfarmers’cooperativehasformeditselfintoanassociationsothatitcansellitsmilkandhavethecommunitiesbenefitdirectlyfromtheresourcescomingfromthemilk.Withthehelpofproperequipment,farmerscanstoretheeveningmilkuntilthenextmorningandsellitonthemarketforthesamepriceasthatmorning’smilk.Thecooperativecollects1,600litersaday.

ThemilkisthendistributedeverymorningtovariouskiosksinBamako,whereKassélamilkhasaverygoodreputation.Morelocalresponseshavealsocomefromtwoindustrialcompanies,YoplaitandMaliLait,whocollectlocalmilktomake“fromageblancs”andyogurt.Sirimé(meltedbutter,atypicalPeulproduct)isatraditionalproductthathasfounditswayontotheurbanmarket(supermarkets,boutiqueshops,etc.)asaqualityproduct.InBamako,asmalldairyhasspecializedinthisproduct,whichisgenerallysoldat250CFAfrancsperliter.Dairyproducts,likemozzarellaorotherpizzacheese,areimportedfromBrazil.Othertraditionalmilk-basedproducts:Deghé: milletporridge,preparedwithfreshorcurdledmilkorenrichedwithcreamFené: curdledmilkenrichedwithcream

FAoPresentatthemeeting:CheickBathily–AssistanttotheFAOrepresentativeMmeCisséSafiatouDirarraMmeMariko–PISAcoordinatorAhmedS.T.Camara–FAOlivestockfarmingrepresentative

TheobjectivesofthemissionandSlowFood’sworkinAfricawereexplained,andpossibleareasofcollaborationwerediscussed.

ProductsindicatedbytheFAOoffice:• Bozodriedfish:TheBozolivealongtheNigerRiver.Themenfishandrowpirogues,whilethewomenpreparedriedfish.Freshfishislaidoutonstraw,thenalowfireislit.Thefishislefttodryinthesun,beforebeingarrangedinlargestrawbaskets.• Fakhoi:AleafusedtopreparesaucesbasedonSirimé(meltedbutter).• Deghé:Milletporridge,preparedwithfreshorcurdledmilkorcurdledmilkenrichedwithcream.• Macinasheep:Goundoun(Doundoun,Koundoum)breed.MacinasheeparetheonlywooledsheepkeptbytheFulanipastoralists,andalongwiththeDongola,theonlynativewooledanimalssouthoftheSahara.Probablydescendedfromthewooledthin-tailedsheepofNorthAfricaandintroducedtothepresentareaofdistributionbyMoorsandMoroccansduringtheconquestofTimbuktuinthe15thand16thcenturies.Alsoconsidered,probablyerroneously,tobedescendedfromKarakulorfromvariouscrossesofMerinowithSyrianorBarbarysheepinancienttimes.MacinaistheFulaniwordfortheNigerRiverfloodzone.TheMacinabreedisuniquetotheNigerBendinsouth-centralMali,althoughadegenerateformcalledGoundounisfoundinwesternNiger.TheMacinasheepwasdevelopedandmaintainedmainlybytheMacinaFulanitribesmenundertranshumancemanagementpractices.Thisbreedisexceptionallyhardyandrobust;itisresistanttoextremesoftemperature,droughtandpoornutrition.

Description:Mediumsize60-80cm.Weight:male40kg;female30kg. Horns:welldevelopedwithdeepgroovesinmales(65percent),classicspiral“ram’shorn”inshape,0.5percenthavemultiplehorns(4.0percentreportedtohavemultiplehornsinearly20thcentury);8percentfemalescarryweakhornsorscurs.Earsmediumlength(12cm),wide,pendulous.Toggles(apparentlyabsentinoriginalstock)in15percentofanimals.Neckshort.Chestnarrowandshallow.Prominentwithers.Backstraight.Crouptuckedandthinlyfleshed.Legslongandlightlyfleshed.Tailthin,descendstobelowhocks.Colorgenerallywhite,variouslyspottedwithblackandredparticularlyaroundeyesandears.Coatofcoarsewoolmixedwithhair,toforeheadandkneesandhocksbutundersidebare.

Thesheepprovidesmilk,woolandmeat.Thereareveryfewexamplesleft.Thedeclineinnumbersisdueprimarilytothelowvaluegiventothebreed’swool,anditssmallsizemeansthatlocalpopulationshavefavoredlargerbreedswithmoremeat.

IeR (Institut d’economie Rurale)WemetwithDirector-GeneralAlyCouribaandAmadouSidibé,responsibleforgrains.TheIERdoesanexcellentjobofclassifyinglocalseeds,providingthepre-baseseedstoMaliancommunities.Theycouldbeinvolvedonthe

researchside.Theyareveryknowledgeableaboutlocalvarieties.

Thereareover50localvarietiesoffonio.Somelocalexamples:1. Tioi–Hanekui/Tominianorigin(90days)2. Peazo–Sariekuy/Tominianorigin(90days)3. TamaTioi-Sariekuy/Tominianorigin(90days)ThereareotherAfricanvarietiesoffonio:4. Niatia–GuineaConakryorigin(95days)5. Yokountre–GuineaConakryorigin(90days)

Theyconfirmthatthe“rizdufleuve”fromtheGao,Ségou,MoptiandTombouctouregionsthattheelderlyleaderoftheTuaregcommunitytalkedtousaboutisOryzaglaberrimarice,andthatithasabetterflavor.

Otherlocalvarietiesofcerealtheytellusabout:− Kramkram(inthenorth,Tombouctouregion)− Nenuifa(aquaticspecies):thegrainiseaten− Korkorus(fafacueilli):leavesusedinthenorth,intheTombouctouregion,tomakeasauce− Pastèquesauvage(moussamoussamelon):theseedsarealsousedtomakeasauce− Wildamaranth(niuku)− Wildsesame–whitesesame(usedinsauces)− Wildmillet− Poisbambarà(Wanzoo)(inthenorth,Tombouctouregion)− Courcourus(legume)− Alkamawheat(inthenorth,Tombouctouregion:arrivedin1490withtheMoroccanempire,inthenorthinTombouctou− SorgodeMar(under-utilizedsorghumvariety)− SorgodeDecru(under-utilizedsorghumvariety)

CNoP – Diakaridia Diarra (Platteforme des organisations Paysannes du Mali)Around185associationsandcooperativesformthePlatteformedesOrganisationsPaysannesduMali(PFOPM),whichworksthroughoutthecountry.Theassociationsareunitedbythecommitmenttoparticipateresponsiblyinthedrawingupofagriculturalpoliciesandinthesustainablemanagementofruralresourcesfordevelopmentinharmonywithnature.Inparticular,thePFOPMbuildsthecapacityofmemberassociationstolobbyonissueslikefoodsecurityandruraldevelopment,andsupportsthembyfacilitatingtheiraccesstonationalandinternationalproductionfactors.

SeXAGoN – Faliry Boly Sexagonisafederationofrice-producingcooperativesintheNionoregion.Theybuythepre-baseseedsfromtheIEReverythreeyears.InterestingcooperativesituationinMali.TheywillbeinvitedtoTerraMadre.

Sinignesigi Ton - Bacary Fofana The“SinignesigiTon”organization,whosenamemeans“wepredictthefuture”inBambara,bringstogetherproducersin27villagesintheTimissamunicipality, intheSégouregion,topromotemanyactivities,relatingtoliteracyforwomenandyoungpeople,motherandchildhealth,theproductionofseedsandtheprocessing,marketingandsustainablemanagementofnaturalresources.SinignesigiTonalsosupportsacommunityradiostation,whosefrequencyreachesintoBurkinaFaso,Côted’IvoireandGuineaConakry.Theradiostation’saimistoinformandpromotefoodsovereigntyinAfrica,invitingproducerstodescribethepositiveexperiencestheyhavehadwiththesupportoftheSinignesigiTonorganization.

Dogon CountryWemeettheCooperativeofYoungBandiagaràProcessors(supportedbytheRe.TeNGO)TheyareallpartoftheP.D.Co.(ProjetdeDeveloppementCommunautaire)NGO,chairedbyMamadouGuindo.Thiscooperativehaseightmembersandprocessesthefollowingproducts:

− Liane:AfricanandolfiaorzabàinBambara− Tamarind− Hibiscus− Baobab− Wildraisins− Ronier

TheyalsotellusabouttherockhoneyfromtheToupperevillage.Thishoneyisobtainedfromnaturalhivesfoundinsideacave.Thedaywhenthehoneyiscollectedisdecidedbytheoldestinhabitantofthevillage.Thehoneyisalsousedforcurativepurposes.

PRoBleMS FACeD AND eNVISAGeD SoluTIoNS: TheonlyproblemduringthemissionwastheimpossibilityoftravelingnorthtotheTombouctouregionbecauseofsecuritymeasuresimposedbyforeignembassiesontheircitizens.Asaresultwecouldnotvisitgrainproducers,andthevisitswillbepostponeduntilJanuary.

CoNCluSIoNS AND ReCoMMeNDATIoNS: FollowingthemissiontoMali,itisclearthatthereisastronginterestinalltheagriculture-relatedprogramsinthecountry.ThedesiretodeveloptheagriculturalsectorisprobablypartlyduetothescarcityofmineralresourcesinMalicomparedtoneighboringcountries.Whatemergedduringthevariousmeetingsisthedesireofalltheactorstodevelop“Malian”productionanddistributionchains,evenforproductslikecottonthatareinevitablydestinedforexport.Ititsworthemphasizingthattheissueoftypical,localproductsandtheirpresencewithincitysalesnetworks(markets,shops,supermarkets)isgrowinginimportance.Infactitispossibletofindfreshproduceandparticularlyprocessedproducts(flours,jams,grains)aswellasculinaryandmedicinalherbspackagedandlabeledbylocalbusinesses.ThishighlightstheexistenceofMalianandexpatriateconsumersinterestedinbuyinglocalproducts.Additionally,apartfromthecontingentpoliticalproblemsinthenorth,tourismroutesarecurrentlybeingdevelopedthroughoutthecountrywhichcaneasilycomplementtheissuesoflocalproduction.Inlightofthesebriefconsiderations,itispossibletoaffirmthattherearemanyprojectsthatcouldfindaraisond’êtreinMali,inpartnershipwithlocalfarmers’associations,formalandinformalgroupsofproducersandprocessorsanduniversities.

FurtherdiscussionsandanalysiswillbenecessarytoselectaproductthatcouldbecomeaPresidium.Atthisstagewesuggestthefollowingshortlist:Tuaregdairyproducts,minorgrainsandderivatives,Macinasheep.

Milk and Dairy

Wedonotcurrentlyhavein-depthinformation,butfromvariousmeetingsitwouldseemtobeinterestingtoevaluateaprojectlinkedtothetraditionaluseofmilkanddairyproductsbytheTuaregcommunity.Theseincludemilk,curdledmilk,butter,freshcheesesandlong-lifeproducts(abarof“driedmilk”),fromcow’sorgoat’smilk.Insuchacase,theprojectcouldbefocusedprimarilyonhistoricalandculturalaspectsratherthantasteandgastronomy.ItcouldbeagooddeparturepointfortellingthestoryofoneaspectofTuaregcultureandinsomewaysalsothestoryofMalithroughcertaintraditionalproducts.Suchanapproachcouldbeamply“exploited”aspartoftheon-goingtourismdevelopmentoftheTuaregarea.

CurrentlyCIRADandthelocalactorsworkmostlyonthelarge-scaleproductionofcow’smilk,itsprocessingintocommercialfreshcheesesanditsdistribution(inassociationwithlargebusinessesinBamako).HoweverweshouldexcludetheirinvolvementinlocalsupplychainsortheirroleassourcesofinformationonthemilkproductionanddistributionchaininMali.

Intermsofselectingcommunitiesoffarmerstoworkwith,anothermissiontotheareawillbenecessary,aswillthesupportoftheTuaregcommunityandtheFAOoffice.

Inthiscategory,theestablishmentofaPresidiumcouldbeinterestingprimarilyintermsofculturalaspects.

Minor Grains

AsinotherAfricancountries,theissueofrevivingandpromotingminorgrainsseemstobeveryinteresting.Asalreadymentioned,someprojectsalreadyexist,forexampleforfonio,anditispossibletofindthisgraininshopsandmarketsinBamakoandelsewhere.Mali’sgrain-growingregionisinthenorth(Tombouctouregion),whereitseemsthatalongsidesorghum,millet,fonioandkramkramtherewasalsoasignificantproductionofwheatduringcolonialtimes(infacttheareaisrememberedasthegranaryofMali).Aspectsofparticularinterestarethepossiblepresenceoflocaleco-types(tobeverified)andespeciallythepreparationofbreadsandsweetsbasedonwheatflour.

Ifitisnecessarytodoaplanningevaluationforminorgrains,takingintoconsiderationtheirpresenceinotherSaharanandsub-Saharancountries, in termsofwheat it couldbevery interesting toacquiremore informationandcarryoutasitevisit tospeakwith the localcommunities.

Inadditiontogroupsofproducers,IER,CIRAD(perhapsonlyforfonio),IRPADandMali’sFAOdelegationcouldserveaslocalcontactsforinformationsupport.

Forwheat,thereisthepossibilityofestablishingaPresidiumforthehistorical,varietalandprocessingaspects.

Meat/Wool

Duringvariousmeetings,theMacinasheepwasindicatedasabreedatriskofextinction.Itseemsthatthisbreedhasbeengraduallyreplacedbyothernon-localbreedsbecauseofthesmallsizeoftheanimals,andaboveallbecauseoftheprevailingbeliefthattheproductionofwooldoesnothaveasignificantmarket.Sothesheepisusedforitsmeatandmilk,butwithmuchloweryieldsthanotherbreedsinthecountry.BoththeFAOMalidelegationandCIRADcitedin-depthstudiesonthecurrentworthofthebreedanditseemsthatprojectshavealsobeenproposedwhicharenotcurrentlyfunded.

Itcouldbeveryinterestingtoacquiremoreinformationandtocarryoutasitevisittospeakwiththelocalcommunities.

ThepossibilityofestablishingaPresidiumshouldbeconsideredbecausethebreedisatriskofextinction,eventhoughprevailingattitudes(wool)stillneedtobeclarifiedandpossiblyalsothequalityofthemeat.

Whilewaitingtoverifytheinformation,itcouldbeinterestingtothinkaboutinvolvingfarmerswithinthewoolnetwork(SlowFoodItalyproject).

“Promoting origin-linked quality products in four countries(Guinea Bissau, Mali, Senegal and Sierra leone)”

Senegal Report on the first mission to identify local quality products and their producers (see item b. in

Description of the Activities, Terms of Agreement/Project Document).

Mission from 5th to 13th March 2010

BACKGRouND oF THe MISSIoN

Themissionwasthefirstintheframeworkoftheproject.TheSlowFoodFoundationforBiodiversityhasbeenworkingwithfoodcommunitiesinSenegalforsomeyears.Bothmembersofthemission1hadsomeknowledgeofthegastronomiccultureofthecountry,aswellasofthebackgroundof localagriculturalbiodiversity.Senegalhasarichgastronomicculture;thegreatvarietyofethnicgroupsandecosystemscontributestosuchdiversity.This,aswellastheremarkabledynamismofruralcommunitiesandcivilsociety,wasoneofthemissionsuccessfactors.

TeRMS oF ReFeReNCe:

Themissionaimedatidentifyingthehighestpossiblenumberoforigin-linkedqualityproductsintheregionsofLough,Dakar,NatickandTambacounda;

collectingrelevantinformationonthecommunitieswhoproducetheabovementionedproducts;

identifyingpossiblepartnersforthefurtheridentificationoforigin-linkedqualityproducts;

meetingtheCoordinatoroftheFAOregionalprojectGTFS/RAF/426/ITA(“Inter-countryCoordinationforWestAfricaFoodSecurityProjects”)

eXeCuTIVe SuMMARY

ThefirstmissioninSenegaltookplaceonthesecondweekofMarchandinvolvedPieroSardo,thePresidentoftheSlowFoodFoundationforBiodiversity,andVeliaLucidi,SlowFooddeskofficerforactivitiesinSenegal.EzioGiraudo,agronomistandtechnicaladvisoroftheproject,shouldhavejoinedthedelegationonMarch8thinDakar,butduetodelaysofTAP–theairlinehewasflyingwith–hecouldnotparticipateinthemission.DuringthestayinSenegal,theproducerandprocessorcommunitiesidentifiedduringthefirstphaseoftheproject(deskresearch:seeitema)inDescriptionoftheActivities,TermsofAgreement/ProjectDocument)werevisited.Thedelegationwentnorth,toLouga,whereitmetthepersoninchargeofFONGS2inLouga,therepresentativesoftheFarmers›AssociationFAPAL3,andthefarmersresponsibleforthethreeagricultural-economicareasintheLougaregion.ThedelegationthenmovedsouthofDakar,totheProvinceofJoalFadiouth,whereitmetthecommunityofwomenwhoproducethesaltedcouscousfromFadiouthIsland,andtotheSaloumIslands,toDionewar,whereitmetthecommunitiesofwomengatherersofshellsfromthethreevillagesofFalia,DionewarandNiodior.Thedelegationfinallytravelledtosouth-eastSenegal,totheregionsofTambacoundaandKedougou,whereitmettheBassarìcommunity,whichproducesfonio. About25interestingproducts-vegetablevarieties, localanimalbreedsandhoneys-havebeenidentified:localcereals,suchassounàmillet,fonioandcountlessvarietiesofrice,afewlegumes,suchastheniebébean,somelocalandchickenbreeds,severalspontaneousfruitsandfinallymangrovehoney.

1PieroSardo,PresidentoftheSlowFoodFoundationforBiodiversityandVeliaLucidi,SlowFooddeskofficerforSenegal,participatedinthemission.2FédérationdesONGduSénégal3FédérationdesAssociationsPaysannesdeLOUGA

Afewprocessedproductsalsoseeminteresting,suchasthe“liquidbutter”ofPeulorprocessedproductsderivedfromniebé,suchasthiakryorniebécouscous,thesaltedcouscousfromtheSaolumIslandsorsometraditionalcoffeebaseddrinks.GiventhehighquantityoftypicalandtraditionalproductsinSenegal,thepossibilitytocontinuethesearchtoidentifytraditionalproductswithtwolocalexperts4whopossessadeepknowledgeofthelocalgastronomicandagriculturalcultureandcanhelpusdeepenourworkhasbeenexplored.Theproductsandtherespectiveproducercommunitiesvisitedduringthemissionwhichseemtobethemostrelevantforthepurposesoftheprojectarethefollowing:saltedcouscousfromtheIslandofFadiouth,mangrovehoneyfromtheIslandofFalia,Bassarìfonio,niebébeanandseveralspontaneousfruitsfromtheSaloumIslands.However,wereservetherighttochangeandwidenthislist,astheresearchwork,aswellasthetastingandanalysisofsamplesarestillunderway.Possiblefuturepartnershavebeenidentified:theFarmers›Associationsmet–suchasFONGS-FAPAL,theNGOWulaNafaa,FenagiePecheandRoppa.

DeSCRIPTIoN oF MeeTINGS

Saturday 6th March

DakarArrivalinDakar,3.00am.

10.00amMeetingwithMadiengSeck,ofthemonthlymagazineAgriInfosandfoundingmemberoftheSyfiaInternationalAgency,apressandcommunicationagencyontheruralworld.MrSeckcoordinatedourvisittoSenegal.

11.00amVisittothetwomostimportantmarketsinDakar:marchéKarmel(called“marchédesblancs”bytheSenegalese)andmarchéSandaga.Theaimofthesevisitsistoanalysethetypeandoriginofproductssoldatthemostimportantmarketsinthecapitalcity.SeveralAsianproductsaresold(rice,peas,lentils,spicesandvariouscannedproducts)andevenlargequantitiesoffreshvegetablescomefromChina(suchascabbage,turnips,courgettesandpotatoes).TherearealsoproductsimportedfromEurope:Spanishtomatoes,00wheatflour,Italianorangesandpasta,DutchonionsandpowderedmilkandFrenchbutterandpotatoes.Amonglocalproducts,thereareseveralvarietiesofniebébeans(white,blackandgrey),alocalmilletvariety(Sounà),JubJub(Wolofnameforawildfruit)andespeciallymanyherbsforthepreparationofinfusionsusedintraditionalmedicine(suchasNguerrandMoruboff–theseareWolofnames).

12.00amLunchatLePointd’InterrogationI.ThisrestaurantservestypicalSenegalesedishesofhighqualityanditwasopenedbyaladywhoisacookoftheTerraMadrenetwork.

2.00pmDepartureforLouga,inthenorthofSenegal

4.00pmWestopinThiestovisittheOrganicExhibition

Theexhibitionincludes15standswhichsellorganicfertilizers,vegetables,fruit,cereals(riceandmillet)andlocalseeds.WemeettheGroupement Bio Seel Seelal Ak Defar Djiko, Keuri kao.ThisisoneofthemaingroupsoforganicproducersintheprovinceofThies.Theirstandiscleanandwellpresentedandincludesseveralproducts,suchas:

Seurap,avegetablewhichbelongstotheturnipfamily,butwithastrongerflavourCouscousofredniebéMouracke(redhuskedniebéandsugar)Banthe“coffee”(manioccoffee)SounàmilletSorghum

ThisisaveryinterestingorganisationwhichmaybeinterestedinTerraMadreandintheSlowFoodnetworkinSenegal.

WemeettheFederation Woobin of Keur Moussa (17kmawayfromThies,itincludes37villages).ThisfederationwasfoundedtopromotesustainabledevelopmentwithintheKeurMoussacommunities.Oneofitsmainactivitiesisthepromotionofalocalchickenbreed(calledsekhinthelocallanguage)throughavaccinationandfeedimprovementprogramme.Breedsaredistinguishedaccordingtothecolourofplumage.Wolofnamesoflocalbreeds:

− Redchicken:SekhTirr(Tirristhenameusedtoindicatetheredcolourofpalmoil)− Whiteandblackchicken:SekhPetaw(thisisthetermusedtoindicatethecolourofkourìshells)− Allwhiteorallblackchickens:SekhBenuMello(whichmeans“onecolour”),thesearethechickensusedinritualsacrificestoask

forthehelpofspirits.

4ThetwopeoplearerespectivelyMalikSow,representativeofFAPALinLougawhowillfollowtheresearchinthenorthofSenegal,intheregionsofLougaandSaintLouis,andBinetaColy,whoisresponsibleforsomeprogrammesofMPNBRLA/USAIDProgrammeAgricultureGestiondesRessourcesNaturelles“WulaNafaaII”andwhowillfollowtheresearchintheregionsofTambacoundaandCasamance.

WemeetaGroup of women who grow local rice varieties (in Ndof, Fatick region),representedbyAssaneGueye (coordinatoroftheprogrammewhoworksfortheNGOAgricole).ThisgroupofwomenissupportedbythePROFEISprogramme(PromotingfarmerexperimentationandinnovationinSahel),fundedbytheGermannon-profitorganisationMisereorwhichworksinSenegalandMali.Theprogrammesupports these riceproducerswith theaimof recovering the seedsof local varieties.Todate, theyhave identified11varietiesforwhichthegroupisautonomousandabletoreproduceseeds.Hereareafew:

• Singtango• Bacaunda Ball• Saliou Ndiongar• Merthete• Helctere• Helectere Precoce• Bacounda Yeekh• Merthete Precoce

Thisseemsaveryinterestingexperiencetoinvolveintheproject,sowedecidetotakenoteoftheircontactdetailsandourlocalcontact,MrMadiengSeck,willvisittheminthefollowingmonths,duringtheharvestingseason,togathermoreinformationontheprogrammeandthericevarietiesgrown.

WemeetMrDoudouDiop(presidentofFE.N.A.B.–theNationalFederationforOrganicAgriculture)whoexplainshow,inhisopinion,themainproblemforsmallproducersaremultinationalswhowanttohaveaccesstotheseedsoflocalvarietiesinordertopatentthem,whiletheybelongtovillagecommunities.HeexplainsthattheCopagem5Federationworkstohelpfarmersprotecttheirseeds.

8.00pmArrivalinLouga.

Sunday 7th March

Louga

10.00amMeetingwithMalikSow,contactpersonofFapal.Fapal(FederationdesAssociationsPaysannesdeLOUGA)isafarmers’association

whichbelongstoFONGS,afederationof31farmers’organisationsthroughoutSenegalwhichalsoincludesCncr6,Roppa7andCopagem.Mr.Sowmaybethepersonwhowillhelpusidentifylocalproductsinthenorthofthecountry.HeknowsSlowfoodandTerraMadreandisveryknowledgeableintopicsrelatedtoagricultureandanimalfarming.

TheLougaRegionisdividedinto3areas:oneareadevotedtoagriculture,oneareadevotedtoanimalfarmingandoneareadevotedtotheproductionofpeanutsandbeans.ThethreemainethnicgroupsarethePeul,theWolofandtheMor.

WevisitaPeulcattlefarmerwhilehisanimalsaregrazing.Senegalesecowscanbesubdividedintothreecategoriescalled–intheWoloflanguage–Goubra(big-sized,withlonghorns),Ndame, (small-sized)andPourndame(medium-sized).BlackcowscomefromMauritaniaandforthisreasontheyarecalledMauré.SomecowsarealsoimportedfromBrazil;thesearefarmedformeatconsumption.Senegalesecowsareusedmainlyformilkproduction.Milkisdrunkfreshorusedtoprepareafewtraditionaldishes(suchasatypicaldessertcalledthiakry,ortocook“couscousetsanglé”).Aproductderivedfrommilkismilkoil:aliquidbutterusedascondimentonriceortocook.Whenold,cowsarebutcheredformeatconsumption.“Before,theyusedtoliveuntiltheywere20,now–duetoadecreaseinthequalityandquantityoftheirdiet–theyliveabout12-15years”,thecattlefarmerexplains.Duringtheday,cowsgrazefreelyandatnighttheysleepoutdoors,inthesameplace.Malesarekeptintheherds,andtheyareconsideredprestigiousanimalsforculturalreasons.AcensusofallheadsofcattleintheLougafarmingareahasneverbeencarriedout.Therearesomeofficialfigures,buttheydonotmatchreality.Asformilkproduction,duringtherainyseason–whichinrecentyearshasonlylastedabout2months–cowsproduceamaximumof4litresadayandaremilkedonlyonceaday,inthemorning.Inthesummer,milkproductiondropstoabout1,5litresaday.Thefatcontentofmilkhasneverbeenmeasured,butabout30-35litresofmilkgiveabout2litresofbutter.Wecanthereforeassumethatmilkhasa7%fatcontent.Butterisproducedallyearround,withaproductionpeakintherainyseason.

11.00amMeetingwithFapal

5Copagemmeans“CoalitionPourlaSauvegardeDuPatrimoineGénétiqueAfricain”andisacoalitionpromotedbyInades,AccordSahel,Grainandotherorganisationsofcivilsociety.ItsmissionistosafeguardandsustainablymanagethevegetablegeneticresourcesofAfrica.ItpromotesactionstoensurethatvegetablegeneticresourcesbecomethepropertybothoftheStateandoflocalcommunitiesandareusedforthebenefitofeveryone,currentandfuturegenerations.ItsgoalistoprotectthediversityofAfricanflora-especiallythespeciesusedbymanasfood–fromthespeculationofagricultural-industrialmultinationals.Inparticular,CopagenworkstoraiseawarenessintheAfricanruralworldonthedangersrelatedtotheintroductionofGMOsinthenationalagriculture.AtoolusedbyCopagenisthelobbyingcampaignwithAfricanpoliticalinstitutions,soastohelpgovernmentleadersadoptandimplementlawsthatsafeguardtheAfricangeneticheritageandsupportthestrategicinterestsoflocalcommunities.

6ConseilNationaldeConcertationetdeCoopérationdesRuraux7NetworkofWesternAfricanfarmers’andproducers’organisations

MoussaNdiaye,thepresidentofFapal,andtherepresentativesofthethreeagricultural,woodandanimalfarmingareaswerepresentatthemeeting(thecompletelistofallparticipantsisprovidedintheAnnex).

WeareexplainedthattherainyseasoninLougalasts2months,sofarmersaretryingtoimproveseedsandadaptthemtoshortcycles–traditionalseedssometimesdonothaveenoughtimetoreachmaturation.Thereisundergroundwater,butthereisnoinfrastructuretopumpanduseit.Asforsowing,inthepastseedswereoftenmixedforthemajorityofvegetablesandcereals,whiletodaytheonlymixedcultivationisthatofpeanuts(50kg)withniebè(2-3kg).ThesearethetwomostabundantproductionsintheLougaregion.Asfarasassociatedcropsareconcerned,milletandniebéareassociated,althoughingeneral–giventhedifficultharvest–thereisusuallyoneplotforeachproduct.Inthepastseedswereselectedandreproducedatlocallevel.Today,themostproductivevarietiesareboughtfromaresearchcentreinthecityofBambey.Nevertheless,oldvarietiesarestillconsiderednutritionallyricherandsuperiorintermsoforganolepticfeatures.Unfortunately,theincreaseofdesertificationbarelyallowsforthesecultivationsastheyneedatleast3-4monthsofrain(rainyseasoninJuly,AugustandSeptember).Localcerealvarieties(suchasmilletandsorghum),niebéandcassavaaremainlyeatenbythefamilieswhogrowthemand,incaseofsurplus,soldatlocalmarkets.Bothlong-cycleandshort-cyclesorghumvarietiesaregrown.Theyieldofsorghumisabout600kgperhectareanditismainlyusedtofeedanimals.Endemicvarietiesareselectedbychoosingthethickestspikes,withthehighestnumberofgrains.Mostofthefruitandvegetablesareaisdevotedtotheproductionofonions.Thetwovarietiesgrownarethesocalled“VioletdeGalmi”andthe“Rouged’Amposta”(redonion).SeedsareboughtfromTropicalSemandShimandaremodifiedvarieties.Allproductsderivedfromniebé–suchasniebécouscousandniebéthiakry-areinterestingfortheprojectpurposes,astheyarestrictlyconnectedtotheterritoryandtoSenegalesegastronomicculture.

3.30pmDepartureforDakar

9.00pmArrivalinDakar

Monday 8th March

Dakar10.00amMeetingwithITA(InstitutdeTechnologiealimentaire).

PieroSardo,VeliaLucidi,MadiengSeck,AmadouWade8,ModouMbaye9andOumarDieme10participateinthemeeting.WithITA,alikelypartnerforfutureprojects inSenegal,wediscussapossiblecooperationinthefieldofbasichygienetraininginfoodproductionandprocessing.ITAcouldprovidetrainingon:

− Packingandtransport− Processingmethodstoobtainstandardproducts− Goodproductionandfoodhygienepractices(ASEO,riskprevention)

Inordertoensureasuccessfultraining,itshouldbeaimedatamaximumof10people.

3.00pmMeetingwithSenegaleseSlowFoodconviviumleadersattheMermozSacreCoeur.SlowFoodconvivium leadershavebeen informedof theFAOprojectand itsobjectives. SlowFoodmembers inSenegalwill thereforecontributetothecollectionofinformationintheircommunities,alsoinvolvingtheelderly,withtheaimofidentifyingtraditionalproductsrelevantforlocalgastronomyandculture.

9.00pmDinnerwithMoustaphaNdiaye11

Tuesday 9th March

Dakar

10.00amMeetingwithMr.AmadouOuattara(FAOSN).DanieleSalvini12,MadiengSeck,PieroSardoandVeliaLucidiparticipateinthemeeting.Mr.OuattaraisexplainedthemissionoftheSlowFoodmovementandtheobjectivesofourmissioninSenegal.HeisalsogivenadetailedreportofthefirstthreedaysspentinSenegal.

1.00pmDeparturefortheSaloumIslands

4.00pmMeetingwiththecommunityofJoalFadiout(PetiteCote),womenproducersofsaltedcouscous.

8CoordinatoroftheTechnicalSupportSection–FenagiePeche(FederationofthefishingEIGsinSenegal)9Ancaroperator(AgenceNationaleConseilAgricoleetRural)10HeadofthefruitandvegetablesectionatITA(InstitutdeTechnologieAlimentaire)11SpecialCouncillortothePresident,economist,inspectorforlargeprojectsoftheState,coordinatoroftheSupervisionSectorforLargeProjectsandmemberofthePresidenttaskforce12InterCountryCoordinatorGTFS/RAF/426/ITA

FadioutislocatedonanislandmadeentirelyofshellsandcanbereachedfromJoalthroughalongwoodenbridge.TheinhabitantsofJoalFadioutareveryproudoftheirreligioustolerance,asChristiansandMuslimslivepeacefullywithoneanother.ThemayorofFadiouthMrJacques Ndong, andthevariousEIGsoftheisland(thelistisprovidedintheAnnex)participateinthemeeting.Thetypicalproductofthisislandis“saltedcouscous”.Thisisamilletcouscousandiscalled“salted”becausegrainsarefirstwashedinseawater.Thisoperationgivesthecouscousastrongsmellandtasteofseaandseasalt.ThisisatypicalhandprocessingmethodfollowedbythewomenofFadiouthIsland.Themilletishuskedanddecorticated,thegrainsarethenwashedinseawaterandfinallysteamed.Inthepast,womenwalkedtotheoceantowashtheircouscous,wherethewatercontainedmoreoxygenandwasnotstagnant.Whentastingit,thesmellandtasteoftheseaareverystrong;saltedcouscousisaperfectaccompanimentforfish.ItisalocalexcellentproductandhasallthefeaturestobecomeaPresidium.Itwouldbenecessarytocarryoutafewteststoassessthepurityoftheseawaterwherethecouscousiswashed.WetakeasamplewhichwewillhaveanalysedbytheChamberofCommerceofTurin.

Forthesewomen,wemayenvisageaprocessinglaboratorywhichwouldensuretheproductionofahigherqualityproduct.Therearesomepremisesinthevillagewhichcouldbeusedasprocessingareas.SlowFoodmayassistwithmarketingandsales.Wetastetwolocalrecipes:Mbambou–Hane,adishmadewithmangrovefruitandpeanutbutterandNeveday,preparedwithmangroveleaves.

9.00pmArrivalinDjifer.

Wednesday 10th March

SaloumIslands–Dionewar9.00amMeetingwiththethreevillagesofFalia,NdiourandDionewar.

InDionewarIsland,locatedintheSaloumdelta,therearethreecommunities/villages(Dionewar, Falia and Niodior)wherewomengatherandprocessshellfishaswellastheislandwildfruits.Themainproblemisthemoreandmoreevidentreductionofsearesources,duetoindustrialexploitationandthechangeintheecosystemcausedbythebreakingofthePointedeSangomar,whichledtoanincreaseinthewatersalinity,anincreaseinpopulationandthedifficultytoimproveanddifferentiatelocalproductions.OntheIslandsthereisgreatabundanceofwildfruits,suchasroselle,baobabfruit,ginger,tamarind,ditakhandnew,whicharegatheredbywomentomakeverytastyandvitaminrichsyrupsandjams.

TheSlowFoodFoudationforBiodiversity–incooperationwithalocalagronomist–hasdevelopedadescriptivestudyofediblefruitswhichareeconomically interestingforthe localpopulationandcanbeprocessed.DescriptionsarebasedonaquestionnairefilledoutduringinterviewswithpeopleintheSoloumIslandsandDakarandatfocusgroupsorganisedbytheEIGofthewomenwholiveinthevillages.ThestudyhighlightsaratherdiversifiedvegetationandfloraontheSaloumIslands,linkedtothegeomorphologyandpedologyofthearea.Twolargegroupsofplantformationscanbefound:plantswhichcoverunderwaterareasandtheiredgesandthosewhichcoverlandareas.

Themangroveisthemostimportantplantformationofthefisttype,whiletheinterioroftheislandsischaracterisedbyvegetationtypicalofSoudan:Detariumsenegalense(ditakh),Parinarimacrophylla(newtree),Tamarindisindica(tamarindtree),Ceibapentandra(ceibatree),Eleisguineensis(oilpalm),Cocosnucifera(coconutpalm)etc.

Amongtypicalproducts,thewomenoftheIslandshighlightedthefollowing:1. Mangrovehoney(Falia)2. Palmoil(theyhaveproblemswithharvestingandprocessing)3. New–this isthenameofthefruitofa localwildtree,whosealmondiseaten. It iseatensimilarlytopeanutbutterorfresh

peanuts.Anoilcalled“rich”,usedasacondiment,isobtainedfromthegrain.

Wenoticethatwomenarenotwellawareoftheproductsoftheisland,soitwouldbenecessarytopromoteandraiseawarenessonlocalproducts,involvingthegroupsoflocalwomenand–forinstance–schools.

Mangrovehoney13couldbeaninterestingproductforthepurposesoftheproject.

4.00pmDepartureforTambacounda

10.00pmArrivalinTambacounda.WesleepinthehouseofBinetaColy,aTerraMadrecookandemployeeatWulanafaa,aSenegaleseONGsupportedbyanUSAIDprogramme.BinetacouldhelpusidentifytheproductsandtheproducersintheTambacoundaandKedougouareas,aswellasintheCasamanceregion,wheresheoriginallycomesfrom.

Thursday 11th March

Tambacounda9.00amDepartureforKedougou

10.00MeetingwiththeBassarìcommunity,themainfonioproducers.

Localcerealsexist,arevaried,nutritiousandappreciated,butinlargecitiesmanyarelosingtheskillstousethem.Onlytheelderlyincitiesandwomeninvillagespreservethisknowledge.Amonglocalcereals,themostimportantaresorghum,millet,fonioandlocalorancientricevarieties.Wemayalsotakelotusseedsintoaccount,althoughthisisonlyamarginalcrop.FoniocanbefoundthroughoutWesternAfrica,butitisparticularlytypicalinSenegal.Foniowastraditionallygrownbywomen,asanadditionalfoodreservebeforemilletwouldmature.ItisanancientcerealinAfricaandisparticularlyimportantfortheprestigeitgivestheproducerwhogrowsit.Itisoftenusedasadowryfordaughtersandismainlyeatenonfestiveoccasions.TheBassarì14communitiesarethemainfonioproducersandprocessors.Inthepast,foniowaswidelyeatenbyAfricanfarmersandcitizens,butwiththearrivalofnewcerealsitbeganbeingconsideredasalessvaluablecerealanditscultivationbecamemarginal.Asamatteroffact,ithasastrongculturalvalueforBassarì,especiallyonoccasionssuchasweddings.Allseedsareboughtinthevillage.Todayfonioisbecomingmoreimportantduetoitsnutritionalproperties.Marketdemandisgrowing,butproductionlacksbehind.Foniofibresareusedformassagesanditspowdertotreatchickenpox.ASPROF(Kolda):Senegaleseassociationforthepromotionoffonio,thepresidentisSherifAidara(+221776585447-+221766699242).ISRAiscarryingoutastudyonthedifferentfoniovarietiesinSenegal.

Duringthemeetingwiththewomenfromthecommunity,manyotherinterestingproductsandprocessedproductsarementioned,suchas:− BouilliedeMangue(kedougouinEtiolo,villageofBassari)− Fonio,3varieties:white(momokò,fast,threemonths),black(youckokou,slow,4months)andgrey.FonioisproducedintheKolda,

Kedougou,TambaandSeyuregions.− Usséfruit:itisblackanditstasteissimilartopotatoes− TuberculeCape(Peuldialect),atuberusedtoproduceBUCAI(milletandtuberdrink)− Whitecorn− Etuvérice(barabaràinPeular)− Ognana− Baobabcoffee(madewithbaobabgrains),ruralcommunityofBala,Tambacoundaroad.Grainsareroastedandthehusked.

Duetostillexistingconflicts,wedidnotmanagetovisitCasamance.However,BinetaColyhighlightedafewproductsforthatregion.

− Ceibatreehoney(ceibapentandra);ceibaisawildtreewhosewoodisusedtobuildpiroguesandthereforeisoverexploitedalongthecoastsofSenegal.Itisaveryclearhoney.

− Leung(Wolof):wildfruit,biggerthananoliveandverysweet− Touloukaunaoil− AproducedwhomakescheeseinSediouh− FruitMadd,eatenfreshbutalsousedforthepreparationofajuiceandsyrup.

Friday 12th March

10.00amReturntoDakar

Saturday 13th March2.45amDepartureforItaly

PRoBleMS FACeD ANVISAGeD SoluTIoNS: Theonlyproblemencounteredduringthemissionwasthe lackof theagronomistwhoshouldhavetravelledwiththedelegation.ThisabsencewascausedbytheconstantdelaysofTAP,theairlineusedbythedelegationtotravel.

13ThemangroveofSineSaloumcoversasurfaceofabout80,000hainthenaturalparkoftheSaloumDelta,inanintertropicalareasouthofDakar.Beekeeping,onceimproved,couldbeconsideredaprofitmakingactivityforthisarea,aswellasanimportantfactorforthesafeguardoftheenvironmentalbiologicaldiversity.14BassarìareoneofthemostancientethnicgroupsinSenegal.Theyareancienthuntersandliveinsouth-eastSenegal.

CoNCluSIoNS AND ReCoMMANDATIoNS:Themissiongaveustheopportunitytoidentifymanyinterestingproductsandcontacts.ThiswillallowustoproceedwiththemappingofproductsintheregionsofLouga,SaintLouis,Dakar,Fatck,TambacoundaandCasamance.Inparticular,wearesigningacooperationcontractforthisprojectwithMadiengSeck,MalickSowandBinetaColy.

Itisnecessarytodeepenourknowledgeofeatinghabits–andtheirchangesinrecentyears–,speciallyinthecapitalcity.MadiengSeckwillprobablybeourinterlocutorforthisaspectoftheresearch.

AnanalysisofthewaterwherethesaltedcouscousoftheSolumIslandsiswashedwillbecarriedout.

Thedescriptivesheetsforthe25productsidentifiedduringthemissionswillbeprepared,butthemappingworkwillcontinueincooperationwiththeabovementionedpeople.

Todate,thefollowingproductsareshortlistedfortheselectionofthenextSenegalesePresidium:mangrovehoney,saltedcouscous,niebé,andfonio.

VeliaLucidi,theSlowFooddeskofficerforSenegal,incooperationwiththecoordinatoroftheprojectattheofficeoftheSlowFoodFoundationforBiodiversityinBra,MichèleYperman,andthescientificadvisorforSenegal,ProfessorEzioGiraudo,willwriteafirstdraftofacomprehensivedescriptivedocumentcoveringalltheseproducts(includingproducingcommunities,qualityoftheproduct,linkwiththeterritory,nutritionalaspects,anthropologicalaspectslinkedtoconsumption,commercialissues,etc.).

Alistofinterlocutors/representativesofruralcommunitiestobeinvitedatTerraMadrewillbeprepared.Wearecurrentlylookingintothepossibilitytoletthemostinterestinginterlocutorsmetinthe4projectcountries–andwhowillcometoTerraMadre-stayoneortwoextradayinTurinafterthe4TerraMadredays.

“Promoting origin-linked quality products in four countries(Guinea Bissau, Mali, Senegal and Sierra leone)”

Sierra leoneReport on the first mission for the identification of origin-linked products and their producers (see item

b. in the Description of the Activities, Terms of Agreement/Project Document)

Mission from 22nd February to 1st March 2010

BACKGRouNG oF THe MISSIoN

Themissionwasthefirstoneintheframeworkoftheproject.ItwasalsothefirstcontactoftheSlowFoodFoundationforBiodiversity(SFFB)inSierraLeone,astheFoundation,sofar,hasneverhadanyactivitiesorprojectsinthatcountry;norarethereanySlowFoodmembers.

TheSlowFooddelegationwasassistedinthedaysbeforeandduringthemissioninthecountrybytheFAOofficeinSierraLeonethroughtheFAORepresentativeMrKevinGallagherandhisassistantMrFulvioCenci.

Thelistofthepeoplecontactedbeforethemissionisthefollowing:

− FAo Sierra leone (Visitedcommunities:KoinaduguVegetablesFarmers(Kabala)-MUSAYAHONEYBEESASSOCIATION)

− eNGIM internazionale (Giuseppini del Murialdo National organization) Turin,Italy.ContactpersoninItaly:PaoloDagheroContactpersoninSierraLeone:MaurizioBoaVisitedcommunities:KentfishermenSchoolofAgricultureofPadriGiuseppinidelMurialdo

− FeDeRCooPeSCA, Rome, ItalyContactpersoninItaly:LucaCocciaContactpersoninSierraLeone:COTTONTREEFOUNDATION(MichaelMomoduKamara)Indicatedcommunity:SongoandBumbunagingerproducers

− SlAFu (Sierra leone Artisanal Fishermen union)ContactpersoninSierraLeone:ThomasSpencerVisitedcommunity:Tombofishermen

− SlAAH (Sierra leone Alliance Against Hunger)ContactpersoninSierraLeone:FrancisWebberVisitedcommunities:Riceproducers’communityfromMokundi,Moyamba(south)Riceproducers’communityfromJaimaorTaluBongorchiefdom,BodistrictGbotimaWomen’sOrganizationincollaborationwithNdegbomeiDevelopmentAssociation

− FRIeNDS oF THe eARTH Sierra leone

Contactperson:OlatundeJohnson

− CeSTAS (Centre for Health education and Appropriate Health Technologies)UniversityofMakeni,meetingwiththeagronomistJosephTholley

− MICRoCAMMINoContactpersoninSierraLeone:PeterBayukuKonteh

− CooPI (International Cooperation) ContactpersoninSierraLeone:MarcoSerenaVisitedcommunity:Gloucestergardenscommunity

− WWooF Sierra leone (World Wide opportunities on organic Farms)ContactpersoninSierraLeone:ShedJah

TeRMS oF ReFeReNCe

Themissionaimedat

• identifyingasmanyaspossibleorigin-linkedqualityproductsintheregionsofFreetown,Koinadugu,BombaliandBo,• collectinginformationonfoodconsumptionhabitsinthecountry,• collectingrelevantinformationonthecommunitieswhoproducetheabove-mentionedproductsand• identifyingpossiblepartnersinthefurtheridentificationoforigin-linkedqualityproducts.

eXeCuTIVe SuMMARYThemissionincludedthefollowingpersons:SerenaMilano,SecretaryoftheSlowFoodFoundationforBiodiversity,MichelaLenta,SlowFoodAfricaOffice(deskofficerforSierraLeone)andCristianaPeano,technicaladvisoroftheSFFB(AgronomyFacultyofTurinUniversity).TheyvisitedvariousfoodcommunitiesinSierraLeonetounderstandthecontextoffoodconsumptionandfoodproductionandidentifysometraditionalandlocalproducts.Thevisitedcommunitiesarethoseofproducersandprocessorsidentifiedinthefirststageoftheproject(deskresearch:seeitema.intheDescription of the Activities, Terms of Agreement/Project Document).Twosmallcommunitiesof localfishermenwerevisitedinthesurroundingsofFreetown:theHopeofKentassociationandtheSLAFUassociation(SierraLeoneArtisanalFishermenUnion).Duringthesecondphaseofthemission,tworiceproducers’communitieswerevisitedintheruralareaofBo,intheSouthernProvince:thecommunityof riceproducers fromMokundi,Moyamba,and thecommunityof riceproducers fromJaima, inTaluBongorchiefdom.Eventually, thedelegationmovedtothenorthernregionofSierraLeone,toKabala,intheprovinceofKoinadugu,wherethecommunitiesindicatedbyFAOSLwerevisited,i.e.thecommunityofKoinaduguVegetablesFarmers,producingTeaBush,andtheMUSAYAHONEYBEESASSOCIATION.OthervisitswerealsoscheduledintheprovinceofKenema(south-easternpartofthecountry)tomeetcoffeeandcocoaproducers,butbothforalackoftimeandfortheproductpoorquality(especiallycoffee,grownatinsignificantheights,thereforeconsideredofscarcequality),itwasdecidedtocancelthevisit,buttoincludetheproductsintheresearch.

Asaresultofthismission,aroundtwentyproducts-vegetalandseverallocalvarietiesofriceandhoney-havebeenidentified:TowawabeanKonshobeanEyedpeaChillipepper(varietyidentifiedbyCOOPI)Cola(wildandcultivated).Sorghum(Sorghummagaritiferum)Millet(Pennisetumsp)Cassava(Manihotsp)Ginger(local)Mango(twovarieties:LotiandCherry,thefirstintheareaofLunsarandthesecondintheareaofKabala).OrangesGroundnutsMoringa

Localvarietiesofrice:(severalred/brownbelongingtotheO.Glaberrimavariety)Gbengbe‘NgetechNduliwaNgoloyumbuMaika

JumukuiWusuìJbonguè(growndry,whiteandred)Cotubonguè(growninwater)Jewulé(growndry,whiteandred)Patè(growninwater)Doboguì(growndry,red)Jabassì(grownbothdryandinwater)Salè(growndry)

Ocimumbasilicum(patmanji)Basellaalba(broadbologi)Crassocephalumbiafrae(bologi)

BushTeaBush(HyptisSuaveolens)TeaBush(alsoknownasFeverPlant-OcimumGratissimum,OccimumAmericanum,Ocimumviride)KabalaforesthoneyTciuTciu,typeoflocalvegetablegrowninthegardens(green,samesizeofapepper)Tola(powderedokra)Gingerdrink,gingerbeer

Consideringthedifficultytogatherinformationontraditionalcultivars1andtofindadevelopedgastronomy,webelieveitisnecessarytocarryonwiththisproductsurveyincollaborationwithtwolocalexperts2whohaveawideknowledgeoflocalproducers,localgastronomyandfarmingculture.

Theproductsandtherespectivecommunitiesofproducersvisitedduringthemissionwhichwethinktobemostrelevanttotheprojectare:honeyandBushTeaBushofKabalaproducers,colaandsomelocalbeanvarieties.However,wewishtofurtherchangeandenlargethis list,consideringthattheresearch,tastingandanalysisofthesamplesarestill inprogress.

Inaddition,possiblefuturepartnershavebeenidentified,suchasNGOsandItalianorinternationalassociationswillingtocollaboratewithusinthisprocess:eNGIM internazionale (Giuseppini del Murialdo National organization), CooPI (International Cooperation),FeDeRCooPeSCA, CeSTAS (Centre for Health educationand Appropriate Health Technologies),WWooF Sierra leone (World Wide opportunities on organic Farms), MICRoCAMMINo.

DeSCRIPTIoN oF THe VARIouS MeeTINGS

1. Visits to the markets

Thepurposeofthesevisitswastoanalyzethetypeandoriginoftheproductssoldinthemostimportantmarketsofthecapital.WefoundseveralAsianproducts(rice–especiallyfromBrazil,Vietnam,andPakistan–applesfromChinaaswellasalotofcannedfood).SupermarketsandmarketsalsosellseveralproductsfromEuropeandtheUSA:stewedporkknuckles,milkfromtheNetherlandsandIreland,mayonnaisefromtheUSAandUK,beans,jamsfromBelgiumandtheUK,tunafishfromThailand,honeyfromGermany,etc.

Markets visited in Freetown

− Kinjimnyterracedmarket,overlookingthesea,woodenfacility− P2Areamarket,ontheroadside

Markets visited outside Freetown

1“Oldcultivarsorlandracesofcropsheldbylocalfarmersandmaintainedfromonecroppingseasontoanother,werestillinuseinthiscountryuptotheendofthe1980s.Butduetothedisruptionofthefarmingsystem,burningofvillagesandforcedmigrationoftheruralpopulationtothelargerurbancentresbytherebelincursions(1991tonow),thereisnoguaranteeforthewidespreadexistenceofoldcul-tivarsandlandraces.Althoughlimitedinformationisavailableontheuseoftraditionalvarietiesoffoodcrops,yetsomeagriculturistsinthiscountryareknowledgeableofimportantlandracesofstaplefoodandcashcrops,maintainedbyfarmersinspecificareasinthecountry.”SierraLeone:CountryreporttotheFAOInternationalTechnicalConferencePlantGeneticResource,Freetown,June19952Thetwoexpertsare:Mr.JosephTholley,agronomistattheUniversityofMakenywhowillfollowtheresearcinthenorthernareaofSier-raLeone,intheregionsofBombaliandKoinadugu,andMr.ShedJah,responsibleforWWOOFSLinthesouth-easternpartofthecountry.

− marketinBodistrict,nearNjalaUniversity− Kabalamarket

Thesearemainlyretailingmarkets.

Thesecondmarketsellsaboveallimportedindustrialproducts,suchassoupcube,chickenbroth,andpowderedmilk.

of the locally grown/harvested/prepared products we stress the following:

Groundnuts(alsoinpaste,soldinsmallplasticbags)Eyedbeans(small,white,withablackeye)Bigandflatbeans(likebroadbeans)ofdifferentcolours(white,brown,reddish,black)Pidginorkonshobeans(small,round,darkpink)Ginger(smallervariety)Cassava(manioc)andpotatoleaves:fresh,insmallbunches.Thewomenchoptheleaveswithaknife.Whileinthesecondmarket,theleavesarecutbymenwithamachine(alsousedtomakegroundnutpaste).CassavaYamMintCultivatedcola,roundandflatfruitswithanirregularshape,samesizeofawalnuthusk,withtheskinrangingfromwhitetopinkandburgundyred.Wildcola,smaller,withbrownskin,whiteinside,muchmorebitterFruit:pineapples,bananas,platans,mangos,oranges,limesFreshfish(sometimespreservedinice)andsmokedfishLivepoultry(hens,ducksincages)Tombi:orangeballsmadewithtamarindseeds,verysweet.Kneadedandmadedirectlyatthemarketbywomenandchildren.BlackTomble:wildplant.Smalldrybusheswithsmallblackfruits(thepodisblackandvelvety.Whatiseatenisthepulpbetweenthepodandtheseed,richinvitaminC).RadishOnionsandgarlic(hybrid)Eggplants:purple(importedorcultivated)andwhiteoryellow,smallsize(localvariety).Differenttypesofchillipeppers,small,redandgreen.Conshobean:thistypeofbeanisgrownespeciallyinthenorthandneedsalotofwater.Craincrain:horseradishseeds,blackandtiny.Boaboi(Africaalmond-Tarrietiautilis)wildnut,verysweet.Fufu:cookedcassavaballseatenwithasauce.

Notmanyspices.Alittlecorn.Nomillet.Noflours.

2. Kent fishermen community (Freetown peninsula)

SituatedalongthesouthernborderofFreetownpeninsula,theKentfishermencommunityconsistsof700people.TheyaresupportedbyaprojectdevelopedbythereligiousassociationofPadriGiuseppinidelMurialdo(ENGIMInternazionale),managedbyFatherMaurizioBoa.Theestablishedassociationiscalled“HopeofKent”ledbyawoman,ChristianaSesay.Thecommunity,madeupof30fishermen,owns6boats(narrowwoodenboats,longandpointed),withfivefishermenperboat.Eachyeartheyallocateasumofmoneytobeputinthebankasfundforthewholeassociation.

Thecatchmainlyincludes:mackerel,barracuda,lobster,redsnapper,herding.Theyhavecommonpremisesandrecentlytheyhavealsopurchasedanewcoldroom(thankstoafundbytheRegionofSicily,Italy).ThefishisalsosoldtotworestaurantsinFreetown(Florence’srestaurant,managedbyanItalian,andasecondLebaneserestaurant).

3. School for Agriculture of Padri Giuseppini del Murialdo

InLunsar,theassociationPadriGiuseppinidelMurialdomanagesavocationalagriculturalschoolandprojectswith7villages.Thislearningcentreisconsideredoneofthebestinthecountry.Inparticular,thelaboratoryforwater,soilandfoodanalysisdeservesspecialmention.TheprojectpromotedbytheFathersinthevillagesisveryinterestingastheirgoalistoinvolveyoungpeopleinthefarmingsector,toconvincethemtostayinthevillagesandimprovetheterritory.Oneoftheprojectsisaboutthecreationofricewarehouses,sothatthesalesofthiscerealwillbemanagedbyvillageassociationsandnotbysinglefarmersandproducerswillbeabletofetchahigherprice.

TheFathersalsopointouttheseveralproblemsaffectingfarmers,especiallytheso-calledlandgrabbing,i.e.thelandsellingofftoEuropeancompaniesandmultinationals.Forexample,aSwissfirm,Addax,haspurchasedtenthousandhectaresoflandinMakenydistricttoproducebiofuel.

4. Tombo fishermen community, Western Area

TheSierraLeoneArtisanalFishermen’sUnion(SLAFU)consistsofsevenassociations(fishermen,boatmanufacturers,fishsellers,basketproducers,mechanics,boatowners,fishwomenprocessors).Fishermensellfreshandsmoked(bywomen)fishlocally.Therearenoalternativeprocessingtechniques(salting,dryingup…).Theproductsarenotsoldbytheassociation,eachpersonsellsandprocessesonhis/herown.Thereisnolaboratory.Thecatchconsistsof:barracuda,redsnapper,squive(extremelyvaluable),sardinella,greymulletandmanyothers.Apparently,intheSierraLeoneanseaitispossibletofindover200ediblespecies.TheSLAFUrepresentativepointedouttrichecus senegalensis,theAfricanseacow,asanendangeredspecies.Onceallthemangrovesarecut,thisbigwatermammalhasnobarriers,andsomanyspecimenreachricefieldsandeatuphundredsofkilosofrice.Forthisreason,theyareoftenkilledbyfarmersandeaten(theirmeatissaidtobereallydelicious).Trichecus senegalensisisconsideredatinternationallevelasanendangeredspecies.

Thefishermenmakingupthisassociationarealsofarmerswhogrowdifferenttypesoffruit,butdonotprocessit.

Recommendations and operational decisions:

ThesecommunitiesreportedthesupportgiventofishermenbyFEDERCOOPESCA,andsowecontactedthemforapossiblecollaborationandtoexchangeinformation.WhenFEDERCOOPESCAlearnedaboutthemappingcarriedoutbytheSlowFoodFoundationforBiodiversity,itpointedouttheimportanceofginger,aproductonwhichithasbeenworkingincollaborationwiththeCottonTreeFoundationintheareaofSongoandBumbuna.Thelocalgingerwasmuchdiffusedbetweentheyears1950-70andknownintheinternationalmarketas“gingerSierraLeone”.Almostabandonedbetween1990and2002becauseofthecivilwar,todayitiscultivatedinsmallscaleinthevillagesandtheattemptstoberevivedforexportationhavenoaftermath,becauseamoreproductivecultivationislookedfor.

WealsoaskedFEDERCOOPECSCAforthelistoftheidentifiedfishspeciesbothinKriolanguageandinEnglish.

5. Mokundi rice producers’ community, Moyamaba (south)

TheMouallyAssociationisonthewaytoBo(capitaloftheSouthernProvince),intheterritoryof‘NjalaUniversity.

ThiscommunityisbasedneartheUniversity,butitdoesnotreceiveanytechnicalassistance.TheUniversitycanteenmainlyconsumesimportedriceandnoriceispurchasedfromlocalproducers.Duringthewar,NjalaUniversitymovedtoFreetownandhasrecentlycomebacktoNjala,onlysixmonthsago.Thelibrary,fullofinterestingbooks,isstillinFreetown.InNjala,theexperimentalfieldsandthecattleshedshavenotbeenrestoredyetandtheUniversityisnotcompletelyoperating.Thecommunityconsistsofonehundredriceproducers,onaverageeachfamilyownsthreeacresofland(oralittlemore).Onthewhole,therearearound400acres.

Theidentifiedlocalvarietiesarethefollowing:Gbengbe‘NgetechNduliwaNgoloyumbu(oneofthe2mostproductivelocalvarietiesgrowndry.Thisvarietyishighlyappreciatedforitssweetnessandsoftness,tastyalsowithnodressing).

Maika(oneofthe2mostproductivelocalvarietiesgrowndry).Jumukui(verysmallanddrygrains,producinglessthan8bushels3peracre).Wusuì(oneofthemostproductivelocalvarietiesgrowninwater).

Theimprovedvarieties,grownbylocalproducers,arethefollowing:Nerica1and2(introducedin2007,whoseseedsaregivenforfreebythegovernment).Rok1,2,3,17.Rockiamp4(themostwidespreadvariety:producersdonotlikeitverymuchbecauseittendstogethardquicklyandtolosesweetness).

Theyieldchangesaccordingtothegrownvariety.Herearesomeexamples:MaikaandWusuìproduce20bushelsperacre,theotherlocalvarieties16bushelsperacre.Rockiampproduces22kilosperacre.

Normally,onebushelperacreissown.

Producerssaythattheimprovedvarietieshaveabetteryield,buttheypreferthetasteoflocalvarieties.

Riceisusuallyboiledandeatenwithsauces(madewithcassavaleaves,potatoleaves,okra,meatorfish)

Bananabreadandricepiesmadewithriceflour,ripebananaandpalmoilarealsopreparedforchildren.

Partofthecropisusedtomakeseeds,apartiseatenandapartissold.

Productsaresoldonlywhenthereisasurplus.

6. Jaima rice producers’ community near Talu Bongor chiefdom, Bo district, Gbotima Women’s organization, assisted by Ndegbomei Development Association

ThepersoninchargeofthisassociationisFrancessKallon.

Theassociationismadeupof64members,especiallywomen.Theproductsmainlygrownbythecommunityarethefollowing:rice(growndryorinwater),cassava,groundnuts,okra,eggplants,potatoes,yam,eyedpeas,oilpalm,sesame,sorghum,millet,bananas,mangos,oranges,andpineapples.

Thelocalvarietiesofricearethefollowing:jbonguè(growndry,whiteandred)cotubonguè(growninwater)jewulé(growndry,whiteandred)patè(growninwater)doboguì(growndry,red)jabassì(growndryandinwater)salè(growndry)

Thecultivationofcerealssuchassorghum,milletandriceisobtainedbymixingseeds.Onlyriceisgrowninwater(transplanted)andlocalsconsideritasthemostvaluableproduct.Insteadwhitesorghumismainlyusedtopreparebabyfood.Thewomenproducerstoldusthatsorghumandmilletareimportantforfoodsovereigntyastheyareharvestedindifferenttimesoftheyearcomparedtoriceandareusedespeciallyfordomesticconsumption.Theyalsotoldushowthesecerealsarecooked:sorghumandricetogether(2cupsofriceand3cupsofsorghum),orriceandmillet.

7. Koinadugu Vegetables Farmers, Kabala (Koinadugu Region, Northern Sierra leone)

ThecommunitypromoterisMissBridgetKamara,whiletheheadofthecommunityiscalledHadjaSundu.Themeetingwasalsoattendedbytwoherbalists:Mr.PabalaeMr.Fofana.TheFAOrepresentativeforthisprojectisMr.RichardGoba,expertinaddvalue.

Koinadugufarmersgrowrice,cassava,groundnuts,anddifferenttypesoffruit,butaboveallmanyvegetables,bothhybridandlocal(carrots,purpleandyelloweggplants,lettuce,cabbage,cauliflower,potatoes,onions,tomatoes…).Thereisnoprocessedfood,noteventomatosaucebecause,theytoldus,themachinedidnotarrive.TheyproducericefortheWorldFoodProgramme(specificallyfortheP4Pprogramme,PurchaseforProgress)accordingtowhichriceispurchasedlocallyandthendistributedinthecountry.Traditionally,farmersnotonlythresh,dryandhuskrice,buttheyalsoprepareasortofparboiledbycookingroughriceandBushinhotwaterboilersforanentireday(itshallboilinthelasthours)andthendryingitup.Theyusuallypreferthetasteofnormallyprocessedrice(richerinamid).

3 Onebushel,thelocalunitofmeasurementforcereals,correspondsto18-24kgofweight.4 TheRockiampricevarietywasintroducedafterthewar.In2007,Nericastartedtobeconsumed.

Bush Tea Bush and Tea Bush

FAOhasbeenworkingontheproductionchainofBushTeaBushandTeaBush(Fever Plant),twowildplantswhicharedriedupandthenusedforinfusion.TheTeaBush(Occimum Viride, Occimum Americanum, Occimum Gratissimum)isarealmedicinalherb.Itisverybitterandsomepeopleeventoldusitisusedtohaveanabortion.TheBushTeaBush(Hyptis Suaveolens)isusedtomakeveryscentedherbalteas(citrusaromas)andhasvarioushealingproperties(inparticularitisusedtocalmstomachache).Thisplantisfoundwild,butnowtheyaretryingtocultivateit.Onlytheleavesaregatheredtomaketheherbalinfusion,putinbigwickerbasketsandtraditionallycarriedonthehead.Thentheyarelaidonapieceofplasticmaterialandlefttodryupinthesunforsomedays(atnighttheleavesshallbewithdrawnbecauseofhumidity).Finally,theyarepackedinsmallbagsandsold.Thepriceisquitehigh(500LeonesinKabala,1000inFreetown).

Otherindigenousplantsforconsumption:moringa(MissBridgetKamarasaysitismainlyfoundandusedinBodistrict),locos(theseedsarefermentedandcrushedintopowderandthenusedtomakeasaucetogetherwithpepper,saltandonion),lemongrass.

Thiscommunityisinvolvedinseveralprojects(atleastseven),includingtheonewiththeWorldFoodProgramme(forrice).

TheBushTeaBushwillbeincludedinthelistofselectedproductsforthepurposeoftheproject.

FAOrepresentativesMr.PaoloLucciChiarissiandMr.FulvioCencialsosuggestedinvolvingDr.LauraMarini,FAOInternationalConsultantinGenderandBiodiversity,whohasworkedontheTeaBushproductionchainandmappedmedicinalherbsinthenorthofthecountry.

8. Musaya Honey Bees Association (Forest honey – Koina Pure Honey)

ThiscommunityofbeekeeperscalledMUSAYAHONEYBEESASSOCIATION(Kabala,indicatedbyFAO)wascreatedin2007;itconsistsof25membersandowns400traditionalcylindricalbeehivesmadewithdriedgrassand7woodenbeehives.Uptosometimeago,traditionalbeehiveswerepositionedonveryhightreebranches.ThankstoFAOassistance,traditionalbeehiveshavebeenplacedatlowerlevelandchanged,thusseparatingthebroodingareafromthehoneyproductionarea.Thisnewpositionalsoallowswomentotakepartinhoneyharvest,usuallycarriedoutfromApriltoAugust,withatotalannualproductionofaround340litres.Afterharvesting,honeyisfiltered,placedinsmallplastictanksandsoldbymeasure.Inadditiontohoney,handicraftsarealsomadewiththewaxtakenfromthebeehives(around150litres),suchascandles.Moreover,China’sSouth-SouthCooperationpresentinthatareaupto2009,alsoprovidedtheassociationwithahoneyextractor,aninstrumentwhichhasallowedproducerstoconsiderablyimprovetheirproduct.Thecommunityheadisabeekeeperandfarmer,Mr.PastorJohnKamara.Hemainlyproducesrice,buthealsoreliesonhoneytoincreasehisincome.MrKwameAidoo,aGhanaprofessorinvolvedintheFAOproject,taughtlocalproducerstolookafterbeeswhichwereoftenkilledbyanunsuitableuseofsmoke.Nowbeekeeperswaterbees,somethingwhichwasneverdonebefore.Theyhavealsostartedtousewax(whichwasthrownaway)tomakedifferenthandicrafts.Honey,accordingtothecommunityhead,isverygoodandcompletelydifferentfromthatofotherareasofthecountry,thankstothebloomingseasonrichnessandvariety:darkhoneyhasamoreintense(andcaramelized)taste.

Mr.PastorJohnKamaraisparticularlyinterestedingettinghelptopackageandlabelhoney.Mr.FulvioCenci,AssistantoftheInterCountryCoordinatorofFAOSL,hassomedoubtsaboutit,anywayhetoldusthatthewomenarewillingtohelpthecommunityimproveproductionandpackaging.

ItneedstobestressedthatthatKoinahoneyhasbeenknownforquiteawhilealsointhesurroundingcountries,uptothepointthatmiddlemenfromLiberiaandGuineaConakrycrosstheborderstopurchaseit.Inaddition,foreveryNewYearcelebration,manypeoplefromFreetownandabroadcometowalkontheBintumaniandontheWaraWaraMountainandspendoneweekinKoinaduguDistrict.UsuallythedemandforhoneyisveryhighatthattimebecauseKoinaduguhoneyisconsideredoneofthebestproduceatnationallevel.Unfortunately,inthatperiodhoneygroupshavealreadysoldalltheirproduction.Atthattimeispossibletofindthehoneypurchasedbythemiddlementhatbenefitfromthisevent.

Thishoneyissurelyoneofthebestidentifiedproducts.

9. Gloucester gardens community

COOPI,anItalianNGObasedinMilan,hasbeenworkingonaprojectofcommunitygardensinSierraLeone.ThisprojectalsoinvolvesFUPAP,FreetownUrbanandPeriurbanAgriculturePlatform.

WedecidedtovisittheGloucestercommunity,particularlyinterestingfortheirtraditionalproducts.NorthofFreetown,Gloucesterisoneofthemostancientsettlementsinthatarea.Itisanextraordinarilytidyandcleanvillageoverlookingavalleyofwonderfulgardens.Herethetraditionofterracedgardensdatesbacktothe19thcentury.Dry-stonewallsarewellkeptandthegardensincludethethreelevelsenvisaged

byagroecology:short-cyclecrops(herbs,salad,springonions,eggplants,beans…),bushesandsmalltrees(bananas…)andforesttrees(mango…).Thewaterisgatheredinstreamsorwellsandcarriedbyhandinwateringcans.Differenttypesofpesticidesareused,buttheyhaverecentlystartedadoptingnaturalremedies(suchasneemoil,anaturalpesticidenon-toxicforhumanbeings).Vegetablesaresoldtointermediaries.However,theywouldbeinterestedindirectsaleandtoldustheycouldgetorganizedtogotoFreetownandselltheirproducts.Therealproblemisnottimeorlabour,butrathertransport.Forsomevegetablestheybuytheseeds,whileforothers,seedsareproducedlocally.Wesawdifferentseedfields(e.g.lettuce).Weaskedthemabouttraditionalproducts:theymentionedbasil(patamanji),yellowandwhiteeggplants,bread-treefruit(usuallyboiledorfried)andthenastrangetypeofvegetable(thenamesoundslike“tciutciu”)withagreenskinandtheshapesimilartothatofpepper.Otherlocalvarietiesare:Apun,apinkfruit,eatenfresh,butabitmouthpuckering.Bologi,abroadleafvegetable,similartospinach,usedtocookFufusoup,madewithcassavaandbologi,andPalavasaucemadewithbologi.ThereisalsoalocalvarietyofeggplantscalledMokabi.DifferentproductsarealsogrownforChineseconsumers(inparticularsomecabbagevarieties).

10. Restaurants

Foracompletemapping,wealsovisitedsomerestaurantswherelocaldishesaremade.ThethreeFreetownrestaurantsthatwefoundparticularlyinterestingarethefollowing:MadamePosseh’s(inBabadoriePossehsuburbsinFreetown),BalmayaandFlorenceandFranco’srestaurant(Sussex).

InBalmayawepurchasedoneofthefewSierraLeoneancookbooks(“What’scookingtoday-SierraLeoneanFavourites”-MurielEmekunleDavies,specializedinFoodsandNutrition,ReffoPrinting-Kissy-2001).

AtFlorence’sweweretoldabouttheonlyethnicgroupsofshepherds,Fula.Fula(orPeulintheFrenchtransposition)arenomadsmakingup5%oftheoverallcountrypopulation.Theyraisethelocalcattlebreed,N’DAMA,andproducemilkandfermentedmilk.Usuallymilkingismainlyawomen’stask.

Cooksandrestaurantscanbeusefultounderstand“elitist”foodconsumptioninSierraLeoneandareidentifiedaspossiblepurchasersoflocalproductswhichwillbemappedlateron.

PRoBleMS FACeD AND eNVISAGeD SoluTIoN

OneoftheproblemsisthatSlowFoodhadneverworkedinSierraLeonebeforeandsodidnothaveanetworkofcontacts.

ThesolutionwastostartcollaboratingwiththeUniversityofMakenyandtheagronomistMrJosephTholley,inpartnershipwithCESTAS,anItalianNGOfromBologna.

Mr.JosephTholley,incollaborationwiththeofficeofSlowFoodinItaly,willmaplocalqualityproductsinthetwosouthernregionsofBombaliandKoinadugu.

ThisworkcarriesonalsothankstotheWWOOFcoordinatorinSierraLeone,MrShedJah,whohasbeenmappingthecommunityofproducerspresentintheWWOOFnetwork.Hisworkismainlyfocusedonthesouthernregions,inBoandKenemadistricts.

Asaresultofthismission,wemetNGOs,associationsandsubjectswithgoalssimilartoSlowFood’sorwhohavealreadystartedprojectswithsmallfarmersorfishermen,tryingtoenhancetheirproductsandimprovetheirquality.

Furthercollaborationshavebeentakenintoconsideration,forexamplewithProf.PaulRichards5andSierraLeoneagriculturebodies(e.g.SLARI-SierraLeoneAgricultureResearchInstitute,InstituteofAgriculturalResearch,NationalFarmersAssociationofSierraLeone).

ReCoMMeNDATIoNS

For Kent fishermen community:

OncebacktoItaly,getincontactwiththeirpersoninTurin,PaoloDaghero,toexaminepossibledevelopments.

For Gloucester garden community:5ProfessorofTechnologyandAgrarianDevelopment,WageningenUniversity,TheNetherlands.HehasworkedinSierraLeoneforoverthirtyyears,conductingethnographicstudiesonMendevillagericefarmingsystemsandforestconservationontheLiberianborder.AftertheregionbecameaffectedbytheSierraLeoneancivilwar(1992-2002),heturnedtotheanalysisofthatconflictandhaswrittenmorewidelyontheanthropologyofarmedconflicts.

GetincontactwithFUPAP,FreetownUrbanandPeriurbanAgriculturePlatform.Itwouldbeusefultohavetheircontacts(thepersoninchargeofthisprojectintheCitiesFarmingfortheFutureisPamelaKonneh).

For the community of beekeepers (Koina Pure Honey):

Havesamplesofforesthoneyanalyzed.Weneedmoreaccuratepollenanalysesandanadaptationofglassjarsforpackaging.CollaborationwithSaintGobainVetri,aleadingglasscompany:itexpresseditsintentiontosendexpertstounderstandanytechnicalproblemsandtoconsiderthepossibilityofstartingupsmallbusinessesinthissector.

In general:

ThedeskofficerofFSFBforSierraLeone,MichelaLenta,incollaborationwiththeprojectcoordinatorinBra,MichèleYpermanandthescientificadvisorforSierraLeone,Dr.CristianaPeano,willdrawupafirstversionofadocumentdescribingallthemostinterestingidentifiedproducts.

WithaviewtoTerra Madreevent(Turin,21st-25thOctober2010),alistoftheinvitedcontactpeople/representativesofruralcommunitieswillbemade.

WeareconsideringthepossibilitytohavethedelegatesrelevanttotheprojectsstayfortwomoredaysaftertheendoftheTerraMadreevent.

II. Planningofactivitiestobeimplementedin2011

Annex

GUINEA BISSAU

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

1 2 3 4 5 6 7 8 9 10 11 12

SENEGAL

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

Activities

2011

MALI

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

1 2 3 4 5 6 7 8 9 10 11 12

SENEGAL

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

Activities

2011

1 2 3 4 5 6 7 8 9 10 11 12

SENEGAL

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

Activities

2011

SIERRA LEONE

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

SENEGAL

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

1 2 3 4 5 6 7 8 9 10 11 12

SENEGAL

R. I - Activity 1 : Elaboration of selection criteria

R. I - Activity 2 : Products mapping

R. I - Activity 3: Completion of country profiles

R. II - Activity 4 : Preselection of Presidio

R. II - Activity 5 : FAO clearance for selection of Presidio

R. II - Activity 6: Mission aiming at launching activities related to Presidio

R.II – Activity 7: Selection of coordinator and defining institutional collaborations

R. II - Activity 8 : Selection of producers

R. II - Activity 9 : Elaboration of production regulations

R. II - Activity 10 : Finalising producers association

R. II – Activity 11 : Direct support to producers (logistics, equipment,..)

R. II - Activity 12 : Training producers on quality

R. III - Activity 13 : Defining marketing strategy

R. III - Activity 14 : Defining packaging and labelling

R. III - Activity 15 : Commercial promotion of product

R. IV - Activity 16 : Consumers education campaign

Activities

2011

III. Modelofprofilecardusedfortheidentificationanddescription ofinterestingorigin-linkedqualityproducts

Annex

Product Description Form

1. Product name

ProductnameinEnglish:

Productnameinlocallanguageordialect:

Latinscientificname:

Synonyms(ifapplicable):

2. Product description

Shapeandsize:

Color:

Sensoryqualities(texture,taste,aroma):

Habitat,origin,linkswiththeterritory:

Cultivation(orfarmingorfishing)techniques:

Waysinwhichtheproductisconsumedanddescriptionoftransformedproducts:

Nutritionalaspects(andanydemonstratedcurativeproperties):

Socialandculturalaspects:

Istheproductatriskofneglectorextinction?

Istheproductofferedforsale?Ifyes,howandwhere?

Contact details for further information:

IV. CriteriaforindexingqualitylocalproductsinWestAfrica

Annex

InSlowFood’sphilosophyandthespiritoftheGTFS/RAF/426/ITAproject,QualityLocalProductscanbedescribedandindexedbased

onthecriteriadevelopedbelow.Ingeneral,theyareunderstoodtobeedible products (ornon-edibleagriculturalorpastoralproducts)

that form an integral part, from an environmental, historical, social and cultural perspective, of regional or local African

ecosystems and have the untapped and undeveloped potential to contribute to food sovereignty.

cRiteRia foR identifying and descRibing Quality local pRoducts

What is quality for Slow Food: the concept of “narrated quality”

Beforelistingindividualcriteria,itisnecessarytoexplainmoregenerallywhattheconceptofquality meanstoSlowFood.

Thiscomplexandinnovativeconceptderivesfromtwodecadesofexperienceinthefield,workingdirectlywithhundredsofcommunities

ofsmall-scalefoodproducersaroundtheworld,andwasfurtherrefinedwithintheAfricancontextbetween2000and2010.

Qualityinfoodisoftenidentifiedwithchemicalandphysicalanalyses,tastingpanelsandmeasurableanddefinedparameters.This

technicalapproachisvalidwithinacomparative,objectivecontext.However,itdoesnottakeintoconsiderationeverythingthatlies

behindalocalproduct,everythingthathasdevelopedovercenturiesofhistory.

IntheSlowFoodmeaning,thequalityofafoodproductisanarrative.

Itstartsfromtheoriginoftheproduct(dependingonthecase,itcouldbetheplaceaspecieswasdomesticatedordiversified,theplace

whereavarietyorabreedadaptedorevolvednaturallyortheplacewhereacultivationorprocessingtechniquewasdeveloped)and

thentakesintoaccountthecharacteristicsoftheenvironment,localcommunityknowledge,thefameenjoyedlocallybythatproduct,

processingtechniques,recipes,conservationandmarketingtechniques,environmentalsustainabilityand,ofcourse,sensoryand

nutritionalcharacteristics.

Differenttoolsareusedtoconstructthemostexhaustiveanddetailednarrativepossible.

•Thecollectionofinformationandoral accountsfromdirectly involvedactors(farmers,herders,fishers,cooks),witha

particularfocusonwomenandtheelderly.Throughtheirmemoriesandtheirowndirectexperiences,theseactorscan

communicatethemostsignificantelementsthatcandefinethemeaningofaproductwithinacommunityanditsrelationship

withtheenvironment.Obviouslyitisimportanttoevaluatethetruthfulnessandreliabilityoftheseaccounts.

•Tasting—possiblycomparative—isaninvaluabletoolforevaluatingthequalityofproducts,butitisveryimportanttobearin

minditsrelativenature.Everytastingisalwaysconditionedbythehabitsandpersonalcultureofthetaster.

•Theinvolvementofexperts, researchersandscientificinstitutesandtheconsultationofspecialized literature.

Selection criterion I – The link with PlACe: what is meant by “local”.

ThelinkwithplaceisakeycriterioninworktoidentifyQualityLocalProducts.

Anindigenousplantvarietyoranimalbreedcanreachitsbestpotentialintheplacewhereithasacclimatizedoverthecourseofthe

centuriesthankstotheworkofhumans.

“Place”ismeantnotonlyasageographicspacewithaspecificclimateandenvironment,butalsoaculturalandhistoricalmilieu.

Thereforewearenottalkingsimplyabout“where”butalso“how,”aconceptthatembracesthephysicalspaceandthespecificnatureof

theclimateandsoilbutalwayslocatesthemwithinaculturalspace,wheretraditions,communitycustoms,spiritualandreligiousaspects

andculinarypreparationplayafundamentalanddominantrole.Allthisonceagainbringsustotheconceptofnarrativeasabasic

elementinthedefinitionofquality.

Indefiningaplacewedonotconsiderpoliticalborders,whichhavelittlelinktolocalcultures,butratherspecificenvironmental

conditionsandthehistoryofthelocalpeople.

Dependingonthecase,thepertinentareacanbeextremelycircumscribed(aregion,anisland,thecourseofariver,etc.)oritcanbe

transnational,coveringtwoormoremodernstates.

Todefinethelinkwithplace,wecanstartwithtwomacro-categories:productsoriginallyfromAfricaandproductsoriginallyfromother

partsoftheworldbutwhichhavetraditionallybeenfoundinAfrica

1 - Products originally from Africa

AmongthethousandsofedibleplantspeciesthathavefedAfricaoverthepastfewcenturies,someoriginatefromthiscontinent,strictly

speaking.

ThehighplateausofEthiopiaandYemengaveuscoffee.TropicalWestAfricaisthehomeofAfricanrice(oryzaglaberrima),palmoil,

yams,cowpeas,Bambaragroundnuts,blacktamarind,etc.WatermelonsmayhaveoriginatedintheKalahariDesert(wheretheystillgrow

naturally,aswellasinBotswana,SouthAfricaandLesotho).IthasbeenrecordedashavingbeengrowninAncientEgyptmorethan5000

yearsago.

Itisimportanttonotethat,onceagain,wearenotsimplyinterestedinthetypeandthespecies.Insteadwewanttoinvestigatefurther

andunderstandhowtheydifferentiatedthemselvesintovarietiesandecotypesfollowingselectionandcharacterizationprocesses,their

adaptationtotheplaceanddifferentcultivation,farmingandprocessingtechniques.

Localvariety:plantpopulations,generallygeneticallyheterogeneous,normallydevelopedthroughtraditionalagricultureovermanyyears

(orevencenturies)bybeingselectedbyfarmersandadaptedspecificallytolocalconditions.

2 - Products originally from other parts of the world but which have traditionally been found in Africa

Someproductswhichoriginatefromotherpartsoftheworld(Asia,LatinAmerica,etc.)havetraditionallybeengrowninAfricaandareof

interestwhenconsideringseveralofthecriterialinkedtoquality.Productsbroughtinsuchasmaize,cocoa,cassava,bananasandginger

havesometimesbecomeanintegralpartofthelocalecosystemandAfricahassomeinterestingsecondarybiodiversitycentersforsome

ofthem.

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TheproductsintroducedsuccessivelytoAfricathroughcomplexandextremelyinfluentialhistoricalphenomena(migrationofpeople,

theslavetrade,colonialism,etc.)becomeinterestingwhentheytakeontheirownphenotypicalandgenotypicalcharacteristics,linkedto

particularplaces,astheresultofadaptationprocessesofvaryingduration.Thankstolocalenvironmentalandanthropicpressure,these

productshavecreatedspecificbreeds,populationsandecotypes,closelylinkedtothelocalcultureoftheindigenouspeople.

Takingthesetwocategoriesasastartingpoint,itispossibletoidentifyalocalproductanddefineitslinkwiththelandonlyby

interweavingenvironmentalaspectswiththehistorical,culturalandsocialvaluesindicatedbelow.

Selection criterion II – HISToRY and CulTuRe: how a product was created or arrived, what cultural links it has to the local communities and how it can reinforce social cohesion.

Qualitylocalproductsareanintegralpartofthehistoryandcultureofcommunities.

Asaresulttheyplayaroleinlocalgastronomyandcrafts,inritualsandinlanguage.

Itisthereforefundamentaltoanalyzealloftheseaspects:toidentifyanddescribethetraditionalcultivation,farming,fishingor

processingtechniques;tocollecttraditionalrecipes;tounderstandthemeaningoftheproductswithinthespiritualandculturallifeof

thecommunity(feasts,rites,ceremonies,fables,myths,etc.);andtocollectthedifferentnamesfortheproductandobjectslinkedtoit

(containers,utensils,etc.).

AccordingtoDogonmythology,Amma,thecreatureoftheuniverse,createditthroughtheexplosionofagrainoffonioinsidean«eggof

theworld».

Itisgenerallyeasiertoidentifyacircumscribedproductionareaincasesinvolvingahistoricalandtraditionalfoodproductthatundergoes

processing.

Someexamples:saltedmilletcouscousfromFadiouthIslandinSenegal;KoinaduguhoneyfromtheforestedregioninnorthernSierra

Leone;whiteWukrohoneyinEthiopia,whoseparticularsensorycharacteristicsarelinkedtotheflowersthatgrowinthearidandrocky

Tigrayregion;reedsaltfromthe‘NzoiaRiverinKenya;theTouaregcheesetchikomartfromMali.

FormanyyearsSlowFoodhasbeenuncoveringthelinkbetweenfood,agriculture,culture,social cohesion and conviviality.The

consumptionoflocalproductsandmaintainingtraditionalfarmingexpertisehasastrongsocialdimensionthatcontributestotheunityof

acommunity.Workonindetifyingqualitylocalproductsshouldhighlightthisaspect.

Example:Small-scaleprocessingofsheabutterinWestAfricaandarganinMoroccoislongandhardworkcarriedoutbywomen.The

wholeprocessisdonetotherhythmofthesongsthesewomensinghandeddownfromgenerationtogeneration.Therhythmofthework

isonewiththatofthemusic.

Selection criterion III – TASTe and NuTRITIoNAl CHARACTeRISTICS

Taste

Onecriterionthatcanexplainthequalityofaproductisitssensoryproperties:aninterestingproductfromaqualityaspectisaproduct

thatconsumersconsidertobe“good”.Thesensorypropertiesofafoodproductaredefinedbyits:

•appearance

•color

•texture(liquid,solid,crunchy,juicy,tender,greasy)

•smell

•taste(sweet,salty,bitter,acidic)

InWestAfrica,localvarietiesofrice,evenwhentheyarelessproductivethanimprovedvarietiesorimportedvarietiessuchasAsianrice,

areoftenpreferredbyconsumerswhofindthembetterorthatthetextureisbetteradaptedtotheirtraditionalrecipes.Inmanyrural

communities,evenwhentheimprovedvarietiesaregrownforcommercialpurposes,localvarietiescontinuetobecultivatedfordomestic

consumption.

ThecomparativetastingofdifferentsamplesofpalmoilfromGuinea-Bissau(conductedbylocalandinternationaltasters)revealedan

extraordinaryrangeofdifferentcolors,consistencies,flavors,aromasandfragrances.Thecolorsoftheoilsamplestastedrangedfromred

toorange,andtheyshowedaconsiderableolfactorycomplexity,releasingscentsthatrecalledtomatopureeandexoticfruitaswellas

morerefinednotesofspicesandbittersauce.Inthemouth,theoilsshowedafinedelicacyandsweetnesswithaslighttendencytowards

bitterorsmokyandwithnotesofcacao.Thesedifferencescomefromdifferentfactors:productionarea,palmvariety,ripenessofthe

kernels,processingtimesandtechniques,etc.

Nutritional characteristic

ManytraditionalAfricanproductshaveconsiderablenutritional properties.

AgriculturalpoliciesinmanyAfricancountries(mostlyimposedbyinternationalfinancialorganizations),gearedtowardscashcropsand

theimportoffoodstuffs,haveledtostandardizedeatingbehaviorandimpoverisheddiets,particularlyinurbanareas.InmanyAfrican

countries,poorqualityl”Frenchbaguette”,Chinesefruitjuicefullofsugarandadditives,brokenAmericanrice,Europeanpastamade

withrefinedflour,Asianchickenraisedonhormonesandantibiotics,etc.areslowlyreplacingthewonderfuldishesbasedonlocalcereals,

vegetables,fruit,meatandfish.Thisphenomenon,tiedintoaparticulareconomiccontext,isalsopromotedbythefascinationwith

particularwesternculturalmodels;thisfascinationresultsintraditionalproductsbeingassociatedwithbeing“backwards”.Contraryto

manyofthestereotypesportrayedaboutAfrica,inhabitantsofurbanareascouldthusbeatgreaterriskofmalnutritionandnutritional

deficienciesthanthoselivingruralandforestareas.Ithasbeenshownthatdiabetes,obesityandheartdiseasesareconstantlygrowingin

urbanareasindevelopingcountries.

ManyAfricancereals,vegetablesandfruithaveahigh protein, vitamin and mineral content.

Onehundredgramsofmoringacontainsthesameamountofproteinasaglassofmilkoranegg,moreironthan100gofbeefandas

muchvitaminCasanorange.Fonioisknownforitshighessentialaminoacidscontent(methionineandcysteine).Kernelsfromthefruit

ofBalanitesaegyptiaca,atreepresentfromSenegaltoSudan,havea20to30%proteincontentand30to60%ofoilsrichinessential

fattyacids.Cowpeas,eateninsauce,containmorethan200%oftherecommendeddailydoseofvitaminA.

Otherphyto-elementswithanti-oxidant, antiviral, anti-inflammatory, fungicidal properties,etc.havealsobeenidentifiedinmany

traditionalAfricanproducts.

Selection criterion IV – eNVIRoNMeNTAl SuSTAINABIlITY: vocation of land, sustainability of farming techniques.

Inidentifyingqualitylocalproducts,itisimportanttoconsidertheirenvironmentalvalue.

Farmingtechniquesmustpreservesoil fertilityandhydrographicecosystems,avoidingasmuchaspossibletheuseofchemicalsubstances

andmaintainingtraditionalagrarian landscapes.Agriculturalsystemsandprocessingsitesmustsafeguardtheagricultural landscape

andtraditionalarchitecture.Intensivemonocultures(evenwhenappliedtotraditionalvarietiesandecotypes)areexcluded,asareintensive

animalfarming,unsustainablefishingtechniquesand,asmentionedabove,industrialandgeneticallymodifiedproducts.

Itisworthwhilelistinglocalvarietiesandstocksaslargegenetic diversity ensurestheresilienceofthesevarietiesinthelongterm,

particularlytodiseasesandenvironmentalpressuressuchashostileclimateconditions.

Fonio,oneoftheoldestindigenouscerealsinWestAfricagrowseasilyinerodedlateriticsoilandprovidesa“fallback”formany

communitybeforetheharvestofthemaincrops(rice,millet,etc.).

Selection criterion V – SoCIAl SuSTAINABIlITY: the role of local populations and the ethicality of the production and distribution system.

Onecriterionforselectingproductsislinkedtosocial fairness.

Theproductsbeingconsideredmustbemadebycommunitiesofsmall-scaleproducers.Individualproducersmusthaveanactiverolein

runningthefarmorbusiness.Wedonottakeintoconsiderationhiredfarmersorherders.Producersmustbeopentocollaboration,either

organized(associations,cooperatives,consortia)orinformal.Thecommunityofproducersmustavoidformsofdiscriminationlinkedto

socialposition,nationality,gender,politicalandreligiousbeliefandethnicorigins.Theexploitationofchildlaborisnotallowed.

Selection criterion VI – untapped and undeveloped PoTeNTIAl to contribute to FooD SoVeReIGNTY

Qualityproductsshouldbeunderstoodasthosewhichhaveanuntappedandundevelopedpotentialtocontributetothefoodsovereignty

ofacountry,regionorcommunity.

Foodsovereigntyistherightofpeoplestohealthyandculturallyappropriatefoodproducedthroughecologicallysoundandsustainable

methods,andtheirrighttodefinetheirownfoodandagriculturesystems.Thisconceptsupplementsthatoffoodsecuritywhich,according

totheFAO,exists“whenallpeopleatalltimeshavephysicalandeconomicaccesstosufficient,safe,nutritiousfoodtomeettheirenergy

needsandfoodpreferencestomaintainahealthyandactivelife.”

Africaisrichinfoodproductswhichcouldsupportafoodsovereigntystrategywhichcombinesbiodiversity,socialcohesionandhealth.

Nonetheless,thispotentialisnotonlyunderestimatedinpublichealthpoliciesbutisbecomingincreasinglyat riskduetothephenomena

ofculturalintegration,theinvasionofpoor-qualityfoodproductsimportedatlowprices,andsometimesarmedconflict.Whenindexing

theseproducts,suchriskshouldbeidentifiedanddescribed.

Néréseeds(parkiabiglobosa)areboiled,fermentedandused,mixedwithokra(hibiscusesculentus)tomakeaverypopularseasoning

inmanyWestAfricancountiescalledsoumbala.Parkiabiglobosaisanindigenoustreeinsahelianandsudanianareas.Itcontainsmany

high-qualitynutrients(proteins,fats,carbohydrates,iodine,variousvitamins).Allthesame,soumbalaiscurrentlythreatenedbythe

invasionofMaggistockcubes,producedbyNestlé.

InSierraLeone,thewarputanendtotheexpertskillofnearlyawholegenerationofpeoplewhocouldpreparecolanuts,whichoriginate

inthiscountry.

pRoducts categoRies

•Indexedproductscouldincludefruit,vegetables, cereals, meat (livestock), fish, medicinal plantsorevenscented plants and

spices.

Africahasalargeshareofdifferentdomesticanimals.Itishometothemostprevalentdomesticspecies(cows,sheep,goats,pigs,horses,

donkeys,camels)withoutforgettingpoultry(chicken,guineafowl,ducks,turkey,geese)andsomerodents(rabbitsandgrass-cutters).

Therearesome400speciesofknowndomesticanimalsinAfrica.Someofthesespecieshavebeenstudiedbutmanyhaveonlybeenthe

subjectofverylittleinvestigation.

•Thisconcernsbothproductstakendirectlyfromthesavannah,forests,lakes,riversandseas,andproductsthathavebeencultivatedor

bred(livestock).

Wildresources(herbs,leaves,berries,fruits,honey,fish)stillplayanimportantroleintheeverydaydietinAfricaandhavecontributedto

thedevelopmentofpopulationsandthetraditionsthatstillcharacterizethemtoday.Spontaneouslygrowingplantssuchaswildcereals

haverepresentedandstilltodaymayrepresentanotablecontributiontothediversityandfoodsovereigntyofacommunity.

OntheoutskirtsoftheSaharaDesert,cramcram(Cenchrusbiflorus),athornygraminaceousplantcontainingagrainrichinprotein,

producesrealharvestsandisveryappreciatedbytheTuaregs.

•Thereisinterestinproductswhichareconsumedintheirrawformaswellasproductswhichhavebeentransformed(suchascowpea

couscous).

Processingtechniquesareaheritageofinestimablevaluetolocalcommunities.Theyaretheresultofwisdompasseddownfrom

generationtogeneration,developedtopreservefoods(milk,fruits,leaves,flowers).Artisanalprocessingoffoodgivestherawmaterials

animportantaddedvaluebecauseitresultsintheproductionofparticularproductsthatcannarratealocalculture,andbecauseitmakes

producerslessdependentonseasonalcyclesandmarketfluctuations.Oftenitispossibletoprotectlocalecotypesandbreedsonlyif

domesticconsumptioncanbejoinedbythemarketingoffoodproductssuitedtotrade(localandnational)andabletobringinasmall

income.

TherearetwoissuesparticularlylinkedtoprocessedfoodproductsinAfrica.Ontheonehand,itisessentialtorecuperate,safeguard

andpromoteexistingtraditionaltechniques.Ontheother,itisnecessarytoencouragetheprocessingofrawmaterials,evenwhenthe

procedureisnotpartoftraditionalcustom.ThroughouttheAfricancontinentfoodistraditionallycollectedandcookedorsoldfresh,and

thepresenceofprocessedfoodproducts(usuallyproducedtostorefoodsforlonger,transportthemmoreeasilyandsellthem)isstill

marginal.AsinvastpartsofAsia,thehabitofcookingandsellingready-madefoodtoeatonthestreetisconsiderablymorecommon.

Ithasbeenwidelyobservedthaturbanizationhascausedtheuprootingofmanyfamiliesfromtheirruralzonesoforigin,witharesulting

partialdetachmentfromthepreparationtechniqueslinkedtotraditionalfoodcultures.Insteadtherehasbeenashifttotheconsumption

oflow-qualityindustrialproducts.Manycitiesarealsohometopeopleofahighersocioeconomicstatuswhobuyqualityprocessed

foodproductsproducedintheWest.EvenwhentherawmaterialsareAfrican(argan,cacao,peanuts,etc.),oftentheprocessingisdone

elsewhere,especiallyinEurope.Itisveryimportanttobothsafeguardtraditionalproductsandpromotethelocalproductionofnew

productsusinglocalrawmaterials.Additionally,someprocessingtechniques(suchaspre-cookinggrains,slicingleaves,dryingand

processingfruitsandvegetables,e.g.Dogononions)canfacilitateandsafeguardtheconsumptionofproductsthatwouldotherwise

requirelongandcomplexpreparation.

Whennotraditionalprocessedfoodproductisfoundduringthemappingwork,itisnecessarytohavealengthydiscussionwithproducers

tounderstandwhatproductswouldbethemostusefulandeasytoproduce,packageandsellonthelocalandnationalmarket.

Kenya’sLarepumpkinisaninterestingecotypebecauseofitshardiness,andaboveallitsversatility.Thefleshcanbeusedtomakea

flour,whichwhenmixedwithwheatflourcanbeusedtoprepareflatbreadscalledchapati,donut-likemandaziandajuice.Theseedsare

goodtoastedorboiled,andoncedriedtheycanbegroundandusedtomakeporridgeandsomemedicines.Thiswholefamilyofproducts

meansthatthispumpkinnotonlyplaysanimportantroleindomesticconsumption,butalsothatitcanbeaninterestingsourceof

incomeforthewomen,whocansellthevariousproductsyear-roundinnearbytownsortoschools.

•Theremaybeinterestinthewholeproductorapartofit.Forexample,watermelonleaves,whichareconsumedinsomecountries,

shouldbeconsidered.Cowpealeaveswiththeirhighcalciumcontentareanotherexample.

•Industrially-produced,geneticallymodified,importedorrecently(afewdecades)introducedproducedarenotconsidered.

FINAl NoTe

As is clear from this document, the Slow Food approach to quality is complex and multilayered, the result of a constant

exchange of information with numerous local actors (producers, cooks, experts, researchers, journalists, etc.). None of the

criteria listed above can be given priority over the others.

V. ListofproducerspresentintheSalonedelGusto2010

Annex

senegalMalickSow(agronomist,FédérationdesAssociationsPaysannesdeLouga)

JacquesNdong,MamadouSarr,AnnaNdiaye(productorsofsaltedcoucous)

guinea bissauCristinaNaFala(palmoilartisan)

LeandroPintoJunior(agronomistCOAJOQ)

OrlandoVaz(horticulturist)

maliDiacaridiaDIarra(PresidentConfédérationNationaledesOrganisationsPaysannes)

AlmahdiAlansari(Touaregherder)

sieRRa leoneHajaSunduMarrah(BushTeaBushproducer)

AbuBakerrKanu(BushTeaBushproducer)

JohnKamar(beekeepeer)

VI. ListofparticipantstothepostTerraMadreSeminar

Annex

senegalMadiengSeck(journalistspecialisedinfoodissues)

OumarDIeme(InstitutdesTechnologiesAlimentaires)

MalickSow(agronomist,FédérationdesAssociationsPaysannesdeLouga)

guinea bissauMigueldeBarros(researcherTininguena)

NelsonVeiraTavares(agronomistTininguena)

CristinaNaFala(palmoilartisan)

LeandroPintoJunior(agronomistCOAJOQ)

OrlandoVaz(horticulturist)

maliMoussaBtomaMalle(IRPAD)

DiacaridiaDIarra(PresidentConfédérationNationaledesOrganisationsPaysannes)

sieRRa leonePeterBayukuKonteh(Governor)

JosephTholley(Universityprofessor,agronomist)

ShedJah(PresidentWorldWideOpportunitiesonOrganicFarmsSierraLeone)

VII. Awarenessraisingmaterialontheprojectexposedduring theSalonedelgusto2010

Annex

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