Facing the challenges of agri-food processing
Travel diaries!
At the Alliance Franco-Sénégalaise in Ziguinchor, I had the chance to talk with young entrepreneurs and students in agri-food processing.
To share my journey, I proposed an open-air cooking demonstration, using papaya, ripe mango, green mango and white-fleshed sweet potato.
It was a simple way of showing how local produce can be used, while respecting traditional gestures.
Thanks to the Alliance Française de Ziguinchor team and Teranga Tech Incub’ for their warm welcome, and to the young people for their attentiveness and questions.
Looking forward to tomorrow’s gala dinner in Dakar, at the French Embassy in Senegal!
Travel diaries | Senegal | Local Agriculture | Gastronomy | Entrepreneurs
