Ouagadougou: The fourth edition of the charcuterie training course concluded in Ouagadougou, equipping 24 participants with vital skills in poultry processing and manufacturing of related products such as merguez, sausages, and hams, as well as smoking techniques. The initiative, organized by La volaille du Faso in collaboration with the National School of Livestock and Animal Health (ENASA), spanned over four days and included practical and theoretical modules.
According to Burkina Information Agency, the training encompassed sections on personal development and hygiene, underscoring the significance of quality and food safety in the sector. This holistic approach intends to arm participants with the necessary tools to thrive in a profession that remains relatively underexplored locally.
Training promoter Alima Zagr© highlighted that her challenging initial experiences in the charcuterie industry inspired this initiative. She stressed the importance of providing young people with comprehensive support to facilitate their entry into the profession. This support extends beyond training, including internships and personalized guidance.
Isma«l Thiombiano, from the continuing education department of ENASA, expressed satisfaction with the learners' dedication. He noted their energy and motivation throughout the training as indicative of a strong desire to learn and advance the profession. Participants have shown a commitment to pursue their dream jobs and contribute to the development of the poultry sector in Burkina Faso.
The fourth edition of the training has reinforced the necessity of practical training in bolstering entrepreneurship within the agri-food sector in Burkina Faso. La volaille du Faso, established in 2015, specializes in poultry processing and is actively involved in the entire poultry value chain, encompassing chick sales, production, feed, processing, and marketing in Burkina Faso.