Abstract
Cowpea processing in Senegal: analysis of stakeholders, opportunities and obstacles to food production Cultivation of cowpea, a pulse adapted to the Sahelian zone, plays a key role in the development of resilient agriculture but also, after processing the seeds, in the production of nutritionally valuable foods, as they are rich in proteins and fibres in particular. In west Africa, these foods are part of the local culinary heritage. Our study takes stock of the actors, opportunities and bottlenecks at the cowpea processing step in Senegal. The results are based on surveys of processing units and street female vendors, who constitute the two typical profiles of cowpea seed processors in this country. The activity generates income and employment for women and young people, but faces a number of challenges. For example, the need for training, storage and adapted equipment has been identified. Product promotion seems necessary to accelerate market development.