What We Do
We are dedicated to making a positive and lasting impact on the lives of individuals and communities.
Through our dedicated team of volunteers, we strive to bring about meaningful change
- Assess and identify the main challenges that women face in the fonio value chain in Ghana, and/or more broadly in West Africa, including a market feasibility analysis, and identify solutions. Prepare a report for wide dissemination on better fonio production.
- Encourage knowledge exchange and lesson-sharing from other fonio-producing countries – a learning exchange trip focused on mechanization and accessing markets; an online seminar (with donor partners, technical experts, food traders, Fatmata Binta, reps from farmers orgs etc) to share information on fonio, including lessons learned from quinoa.
- Identify and procure tools/machines that will ease the burden of fonio harvesting and processing and improve quality, (de-husking, winnowing,threshing, cleaning, sorting) – in addition to the two machines that the Fulani Kitchen Foundation (Chef Fatmata Binta) has purchased as part of her Basque Culinary World Prize.
- Set up a ‘best practices’ production model with the Fulani Kitchen Foundation at their Chereponi base.
- Provide training to a cohort of 1500 women fonio producers, in collaboration with Chef Binta and through a Farmer Field School approach, on using machinery for harvesting and processing, access to markets etc.
- Support the cohort to organize into a cooperative, including training on packaging and marketing, to enable them to reach more markets in Ghana.
- Work with local food fairs, events, media, cooking shows, Facebook blogs to promote consumption of fonio in Ghana and West Africa.
- Advocate for better fonio production through highlighting and amplifying the above activities through media, social media, publications, web stories,Global chef challenge etc.