A local flour
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CTA. 2005. A local flour. Spore 117. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/47934
External link to download this item: http://spore.cta.int/images/stories/pdf/old/spore117.pdf
Developed in Burkina Faso in 1992 by a French NGO, Misola flour is an infant food made from locally cultivated cereals and legumes (millet, soya and peanut).
Developed in Burkina Faso in 1992 by a French NGO, Misola flour is an infant food made from locally cultivated cereals and legumes (millet, soya and peanut). Its ingredients are in keeping with local dietary practices and its protein-energy levels are high enough to make it a balanced food to be used in conjunction with breastmilk or with other traditional foods. Easily assimilated and digested, Misola complies with the norms recommended by the World Health Organization (WHO). In view of these benefits, the World Food Programme (WFP) has decided to use it in preference to imported flours, which are three times as expensive. In Mali, WFP has just signed a 5-year agreement with the organisation making Misola to supply an annual 400 t of the flour. If the initiative proves successful, WFP may develop the sector and extend it to involve more African farmers. Both Cameroon and Burkina Faso, which produce respectively 3 and 24 t each year, are still far from able to satisfy demand for the flour. The infant flour produces income for farmers who grow cereals and legumes and also benefits womens groups which have set up small-scale production units to manufacture and package the food in sachets of 200 or 500 g. Association burkinabé des unités Misola Pharmacie Yennenga 03 BP 7178 Ouagadougou 03 Burkina Faso Email: email@example.com
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