The secret is in the sauce: foraged food and dietary diversity among female farmers in southwestern Burkina Faso

In Burkina Faso, New Green Revolution projects have focused on increasing and commercialising agricultural output to ameliorate poor nutrition, but have been blind to foraging as an important source of micronutrients and dietary diversity. We seek to understand: if foraged foods collected and consumed by female farmers are associated with positive measures of food access; and if a rice commercialisation project is impacting foraging practices. Results (based on interviews regarding foraging and food access with 145 female rice farmers) suggest that foraged foods play a large role in daily diets and that rice projects have no effect on foraging.