scholarly journals Diurnal, seasonal, and interannual variation in carbon dioxide and energy exchange in shrub savanna in Burkina Faso (West Africa)

2008 ◽  
Vol 113 (G2) ◽  
pp. n/a-n/a ◽  
Author(s):  
Christian Brümmer ◽  
Ulrike Falk ◽  
Hans Papen ◽  
Jörg Szarzynski ◽  
Reiner Wassmann ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
West Africa ◽  
Burkina Faso ◽  
Interannual Variation ◽  
Energy Exchange

scholarly journals Carbon dioxide fluxes from contrasting ecosystems in the Sudanian Savanna in West Africa

2015 ◽  
Vol 10 (1) ◽  
Author(s):  
Emmanuel Quansah ◽  
Matthias Mauder ◽  
Ahmed A Balogun ◽  
Leonard K Amekudzi ◽  
Luitpold Hingerl ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
West Africa ◽  
Carbon Dioxide Fluxes

Can Farmers of Burkina Faso Use Seasonal Rainfall Forecasts?

2000 ◽  
Vol 22 (4) ◽  
pp. 24-28 ◽  
Author(s):  
Carla Roncoli ◽  
Keith Ingram ◽  
Paul Kirshen
Keyword(s):  
West Africa ◽  
Burkina Faso ◽  
Agricultural Production ◽  
Scientific Information ◽  
Seasonal Rainfall ◽  
Seasonal Forecasts ◽  
Recent Event ◽  
Livelihood Security ◽  
Research Findings ◽  
Seasonal Rainfall Forecasts

In this article we bring anthropological reflections to bear on a recent event we participated in, whereby farmers and scientists came together to discuss the possibility of applying rainfall seasonal forecasts to improve agricultural production and livelihood security in West Africa. In so doing, We also report on the research findings from the project that organized this encounter and that we have been working with for the last three years. Our intent is to highlight the complexities and challenges inherent in this process of integrating scientific information and farmers' production decisions, while also pointing to practical issues to be considered in implementing such initiatives.

Seasonal and interannual variation in water vapor and energy exchange over a typical steppe in Inner Mongolia, China

2007 ◽  
Vol 146 (1-2) ◽  
pp. 57-69 ◽  
Author(s):  
Yanbin Hao ◽  
Yanfen Wang ◽  
Xiangzhong Huang ◽  
Xiaoyong Cui ◽  
Xiaoqi Zhou ◽  
...  
Keyword(s):  
Water Vapor ◽  
Inner Mongolia ◽  
Interannual Variation ◽  
Energy Exchange ◽  
Typical Steppe

scholarly journals Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production.

2020 ◽  
Vol 152 ◽  
pp. 15698-15708
Author(s):  
COULIBALY DIAKITE Mariam ◽  
PARKOUDA Charles ◽  
COMPAORE Sidbewendé Clarisse ◽  
SAVADOGO Aly
Keyword(s):  
West Africa ◽  
Burkina Faso ◽  
Parkia Biglobosa ◽  
Afrique De L’Ouest ◽  
Time Data ◽  
Research Perspectives ◽  
Traditional Technologies ◽  
Locust Bean ◽  
African Locust Bean ◽  
Afrique De L'ouest

Les graines de néré (Parkia biglobosa) sont transformées traditionnellement en Afrique de l’Ouest en des condiments fermentés sous différentes appellations : soumbala au Burkina Faso, nététu au Sénégal, soumbara en Guinée Conakry, dawadawa et iru au Nigéria, afitin, iru et sonru au Bénin. Ces produits sont caractérisés par la variabilité de leur qualité et des contraintes liées à leur production. La présente revue a pour objectif d’analyser les technologies traditionnelles utilisées pour la production de ces condiments fermentés à base de graines de néré et de faire ressortir les contraintes/difficultés de production de ces condiments. Les données ont été collectées à travers les documents physiques consultés (thèses et mémoires) et à partir des articles scientifiques et d’autres documents trouvés en ligne. Il en résulte que les technologies de production traditionnelle des condiments à base de graine de néré en Afrique de l’Ouest, incluent principalement selon les zones et les ethnies, une première cuisson des graines allant de 12-48 h, un décorticage manuel des graines cuites, une seconde cuisson des graines décortiquées et lavées variant de 1-4 h et enfin, une fermentation des cotylédons cuits allant de 24-120 h. Ces technologies ont également en commun, des contraintes majeures de pénibilités du processus de cuisson, du décorticage/lavage, de la consommation importante d’énergie, d’eau et de temps. Les données de cette revue ouvrent ainsi de nouvelles pistes de recherche pour l’amélioration des procédés traditionnels de transformation des graines de néré. Mots clés : Graines de néré, condiment, soumbala, procédé, pénibilité. Coulibaly Diakite et al., J. Appl. Biosci. 2020 Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production 15699 Traditional technologies for processing African locust bean seeds (Parkia biglobosa Jacq. R.Br.) in West Africa: review on the main derivatives and production constraints. ABSTRACT African locust bean (Parkia biglobosa) seeds are traditionally transformed in West Africa into fermented condiments under different names: soumbala in Burkina Faso, netetu in Senegal, soumbara in Guinea Conakry, dawadawa and iru in Nigeria, afitin, iru and sonru in Benin. These products are characterized by the variability of their quality and the constraints linked to their production. The objective of this study is to analyze the traditional technologies used for the production of these fermented condiments and to highlight the constraints/difficulties associated to their production. The data were collected through the physical documents consulted (theses and dissertations) and from scientific articles and other documents found online. It appear that the traditional technologies used to produce P. biglobosa seeds based-condiments in West Africa, mainly include, according to the zones and ethnic groups, a first cooking of the seeds ranging from 12-48 h, a manual dehulling of the cooked seeds, a second cooking of the dehulled and washed seeds varying from 1-4 h and finally, a fermentation of the cooked cotyledons ranging from 24-120 h. These technologies have in common the major constraints of hardness of the process of cooking and dehulling/washing, significant consumption of energy, water and time. Data from this review opens research perspectives for the improvement of the traditional processing of P. biglobosa seeds. Keywords: P. biglobosa seeds, condiment, soumbala, process.

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