Research and development project on grain legumes through integrated agricultural engineering practices (Part 1)
Sectors of Activity: Production, processing and marketing
Context: Many African countries have agriculture as the main pillar of economic development (Diao, 2010). In Benin, this sector contributes on average 32.7% of the Gross Domestic Product (GDP), 15% of State revenue and provides about 70% of jobs. About 75% of the 550,000 farmers supported by agriculture in Benin live from family farming (Olouko? and Foundohou, 2019). Despite the percentage that this sector employs, the issue of food insecurity and malnutrition still remains in several municipalities (FAO, 2011; DSA, 2020; Dassou et al., 2019; Gandonou et al., 2019). In addition to cereals and other crops, this sector also produces legumes.
Pulses, with their high protein content and ability to improve soil fertility, have great potential to contribute to food security in Africa. Uncommon plant crops have greater potential due to their resilience and contribution to dietary diversification. Legume crop rotations and fallows are a key factor in sustainable and productive soil management. They need less nitrogen and generate products with a high protein content (Kossou and Aho, 1993; INRAB, 1995).
Among the grain legumes cultivated in West Africa and particularly in Benin, cowpea, soybean and groundnut occupy a prominent place (Kossou and Aho, 1993). Lentil and voandzou are no less important (INRAB, 1995).
In Benin, as other West African countries, peanuts (Arachis hypogaea L.) like all other grain legumes are rich in proteins and fats which are used to fight against malnutrition. (Chogou et al., 2018). It is an important source of edible oil and vegetable protein (Vara et al., 2014). It contains 48-50% fat, 26-28% protein and is rich in fibre, potassium, phosphate, minerals and vitamins (Rakotoarimalala, 2015). Groundnuts in Benin, are mainly intended for local consumption as edible groundnuts, for the production of oil used in cooking, in soap making, in the manufacture of pancakes (kluiklui in the local Fon language) (Soumanou et al., 2013 ).
Its seed is consumed after shelling the pods or is transformed into butter, pasta, confectionery and the various by-products are used as fodder for straws, fuels, composting (Daouda, 2020). Groundnut contributes to soil fertility, the diversification of cropping systems, and human and animal nutrition (Maliki et al., 2020). It is grown on 27.94 million hectares globally with a total production of 47.09 million metric tons and an average productivity of 1.68 tons per hectare (Faostat, 2017). The average national groundnut production in Benin is 129,778.61 tons per year with an annual growth rate of 1.73% (MAEP, 2016). Research work has focused, among other things, on the agro-morphological and genetic characterization of groundnut accessions, varietal improvement, the main pests of groundnut, the effect of mineral fertilization (Foncéka, 2010; Bajia et al., 2016; Maliki et al ., 2020, Montcho, 2021).
Cowpea, Vigna unguiculata [L.] Walp, or black-eyed bean, is one of the oldest crops in the world, cultivated on approximately 14 million hectares for an annual production of more than 4.5 million tonnes, in particular in sub-Saharan Africa, which provides almost all of the world's production (Ishikawa et al., 2013). It is considered the main legume in West Africa (80% of world and central production (Boye et al., 2016).
In Benin, cowpea is mainly produced for its high protein content (23-25%), its medicinal and aphrodisiac effects, its impact on raising soil fertility, its use in human and animal food (Quin 1997; Muleba et al., 1997; Zannou et al., 2004; Ali, 2005; Baoua et al., 2013; Aly et al., 2017; ).
Cowpea plays an important role in generating income for farmers and food vendors. The seed is not only rich in protein but also in carbohydrates, vitamins as well as minerals, and supplements the mainly cereal diet in countries where cowpea is a major food crop. In addition to the seed, the juvenile leaves and immature green pods are eaten as a vegetable by the people; the tops (biomass) of plants provide important nutritious fodder for ruminants, especially during the dry season. Cowpea residues are an important fodder resource for small ruminants. Indeed, the haulms have a crude protein content of 14% and a digestible protein content for ruminants of 92 g/kg of dry matter (Memento de l'Agronome, 3rd edition quoted by Dossa, 1999).
Farmers in Nigeria who harvest and store fodder for sale in the peak dry season have been found to increase their annual income by 25% (Dugje et al. 2009). In a rotational system, cowpea also plays an important role as a source of nitrogen for cereal crops (such as maize, millet and sorghum), especially in areas characterized by low soil fertility. It does not require a high rate of nitrogen fertilization; its roots have nodules in which soil bacteria called Rhizobium help fix atmospheric nitrogen, some of which is left behind for later cultivation in the soil after harvest. The crop quickly grows and covers the soil, thus preventing erosion (Traoré, 2012; RECA, 2012; Omoigui et al., 2017).
Soybeen (Glycine max) is an annual plant of the legume family that produces oil and flour and can be processed into milk, cake and mustard. Of Asian origin (China) where soy has been used in human nutrition for three millennia in the form of traditional products (soy juice, tofu, etc.), its culture has developed in America (United States, Brazil , Argentina,...) and more recently in Europe and Africa (Collomb, 2000).
Soybeen was introduced in Africa mainly for food purposes given its richness in protein and all the uses to which it lends itself on the family and artisanal level. It can be used in the preparation of several foods and dishes (vegetables, appetizers, pure or mixed flour, milk, yogurt, cheese, etc.). It therefore has many economic advantages (oil and soybean meal). Nutritionally, it is the product richest in protein (40%) ahead of cowpeas and groundnuts (23%), meat and eggs (20%), milk and fish (18%). It also contains mineral salts, carbohydrates and lipids. Therapeutically it has a cardio-protective effect, hydrolyzes cholesterol and prevents cancer of the uterus in women etc. (IITA, 1982; Wahlqvist and Dalais, 1997).
According to the FAO (2000) the advantages of soy are multiple:
ability to capture atmospheric nitrogen and thus improve soil fertility;
high biomass production: approximately 2 tons of quality fodder per hectare and per year;
richness of the seeds in unsaturated fatty acids and devoid of cholesterol; soy contains 20% 85% unsaturated oil and is cholesterol free.
Soy is one of the food legumes whose cultivation is booming both in the world and in Benin. Soybeans are grown mainly for their seeds, which are very rich in oil and protein. Some products derived from soybeans such as soybean oil, soybean meal, soy sauce, soy milk and soy cheese are widely used in Benin. It is also grown for its stems and leaves, which serve as green manure and also as highly palatable fodder for livestock (ACMA2 and IFDC, 2019).
Soybean production has more than doubled over the past 20 years, reaching 336 million tons for the 2016-2017 campaign compared to only 30 million tons in the mid-1960s. The United States is the world's largest producer and exporter of soybeans and are joined by Brazil and Argentina (https://www.planetoscope.com/cereales/200-production-mondiale-de-soja.html).
The production, processing and marketing of soybeans are of increasing interest to smallholders in Benin because of its high profitability and its ability to fertilize the soil. It is mainly cultivated in the P?le de Développement Agricole 4 (PDA 4) and is being intensified in the PDA 2 and PDA 3 (DSA, 2020) according to the new strategy for the promotion of agricultural sectors. Soybean production in Benin averaged 113,163 tons between 2012 and 2016 on an average area of 115,581 ha and an average yield of 0.978 t/ha (DSA, 2020). Production has steadily increased from 72,994 t/ha in 2012 to 156,901 t/ha in 2016 (DSA, 2020). During the first launch of the 2019-2020 soybean marketing campaign in Benin in Glazoué, the Minister of Agriculture, Livestock and Fisheries, Mr. Gaston Cossi DOSSOUHOUI announced that Benin's production was 165 thousand tonnes (http://sojagnon-benin.org/2019/12/27/campagne-de-commercialisation-du-soja-2019-2020-au-benin-gaston-cossi-dossouhoui-et-shadiya-alimatou-assouma- launch-the-first-edition-in-glazoue/
This shows a certain interest in its production both at the level of the Government with the development of the National Program for the Development of the Soybean Sector (PNDF Soja) and at the level of the various actors in the soybean sector. But, unfortunately, the production of certified seeds has not followed well and some umbrella organizations of soybean producers have been looking for certified seeds in Togo and Ghana even in the recent past.
To address the major problems undermining the development of the Beninese agricultural sector, the Beninese government has put in place new strategic orientations which are the Government Action Program (PAG 2016-2021) agriculture component, the strategic plan for the development of the sector (PSDSA, 2025) and the National Plan for Agricultural Investments and Food and Nutritional Security (PNIASAN 2017-2021).
The soy sector is retained in the PNIASAN and the PAG, particularly at the level of Agricultural Development Poles (PDA) 2 and 4. The inclusion of soy in the PNIASAN aims to contribute to the food and nutritional security of the people of Benin while generating income to small producers, and mainly to women producers.
Today, many actors are interested in the soybean sector, thus multiplying the interventions, from production to marketing. Several NGOs have positioned themselves to offer actors in the soybean sector capacity building and facilitation services capable of ensuring the development of the soybean sector.
In the light of the information available, research on soybeen has not yet experienced significant development in Benin. Emphasis was mainly placed on the import of seeds of various varieties and cultivars and their adaptation to the Beninese environment, the development of the use of production technology in connection with the supply of inoculum, the transformation soybeans into various agri-food products. Research work in Center-Benin revealed that soy occupies a prominent place in cashew-based cropping systems. NPK fertilizer formulations incorporating magnesium and zinc improve soybean crop performance (Zoundji et al., 2015; do REGO et al., 2021).
There are many Technical and Financial Partners who subsidize actions to promote the soybean sector in Benin. The most visible are the German Cooperation (GIZ), the French Development Agency (AFD), the Swiss Development Cooperation (SDC), the Embassy of the Kingdom of the Netherlands, the European Union, etc.
Besides the high protein content, ground lentil (Macrotyloma geocarpum) has high levels of essential minerals and vitamins. This, added to the palatability and physical aspect of dishes made from ground lentil grains, gives it a high market value. However, the cultivation of ground lentil is subject to many challenges that are responsible for the downward trend in its production. A massive adoption of good agronomic practices would increase its production and productivity (Mohammed et al., 2018; Agoyi et al., 2020).
Vigna subterranea, known vernacularly as voandzou or bambara pea as an indigenous African crop, is one of the often neglected or underutilized subsistence crops in Africa (Heller et al., 1995). Voandzou, by fixing atmospheric nitrogen, can improve soil fertility. Voandzou is one of the most tolerant cultivated legumes to drought, salinity, and infertile soil (Suwanprasert et al., 2006; Taffouo et al., 2010). However, these factors can be related to many parameters such as growth, development, resource assimilation as well as yield conversion (Mwale et al., 2007a; Mwale et al., 2007b). This legume is frequently used in crop rotation by acting as a source of residual nitrogen for subsequent crops through atmospheric nitrogen fixation (Murukumbira, 1985).
Despite these strengths, the grain legume sectors still face many constraints:
Constraints at the level of the seed supply link
Lack of quality seeds in large quantities,
Lack of a bank of seed legume varieties in Benin resulting in low availability of basic seeds of various varieties;
Non-existence of a professional and special seed center for each seed legume;
Absence of a monitoring system between seed suppliers and buyers,
Inorganization of the production of certified seeds;
Introduction of non-certified seeds in Benin...
Constraints at the level of the transformation link
Lack of organization of actors in the transformation link;
Low level of machinery of processing operations;
Difficult access to high-performance processing equipment;
Difficulty of artisanal processing work;
Poor mastery of processing techniques by some processors (non-compliance with processing processes);
Low use of modern techniques for the preservation and storage of processed products, in particular soybeans;
Difficulties in preserving liquid milk and soy yogurt by several manufacturers (poor dissemination of stabilization technologies)
Constraints at the level of the marketing link and its derivatives:
Lack of a national marketing policy;
Fluctuating prices of grain vegetables;
Lack of organization of marketing players;
Lack of understanding between producers and buyers;
Difficulty and high cost of transport due to the defective state of the tracks;
Lack of storage warehouses;
Use of truncated units of measure in transactions;
Interventions by Nigerians and Indians in the purchase of soybeans in particular, leading to a rise in the price of soybeans and the non-respect of commitments by producers vis-à-vis their partners.
Competition from derivatives, in particular imported soybeans;
Many constraints to the development of crops of these legumes certainly remain. The development of the sectors that highlight the technical and economic performance of production of grains legumes based croppings systems through integrated agricultural engineering practices is still lacking. Scientific data on the latter on varietal selection, the conservation of phytogenetic resources, the development of cropping systems integrating production and harvesting equipment, irrigation equipment, chemical and biochemical fertilizers, biostimulants, biopesticides and approved pesticides, the varieties suitability for processing, storage and preservation of grain legumes with post-harvest equipment, the development of a mechanism for monitoring and disseminating and sustaining achievements deserve to be investigated.
It is within this framework that the present project falls, which aims to make available to the actors who intervene in these sectors, a wide range of varieties of grain legumes and to propose technologies that better adapt to their needs, ecologies and desires and to generate scientific knowledge and technologies to contribute to their well-being.
Research report:
The studies have mainly focused on the agromorphological characterization of soybean, cowpea and groundnut agro-food species and importance (Singh & Allen, 1980; Tamo et al., 1993; Adomou, 1999; Bello, 2005; Agbéssi, 2006 Baco et al., 2008; Affokpon et al., 2013; Gbaguidi et al., 2013; Bello and Baco, 2015; Gbaguidi et al., 2015; Bello et al., 2016; Azonkpin et al., 2021). However, knowledge on the performance of local accessions remains to be explored.
It is also worth mentioning the existence of a large varietal pool of local cowpea in Benin (Zannou et al., 2004; Bello, 2005; Bello and Baco, 2015; Baco et al., 2008; Azonkpin et al., 2021). A study conducted in northern Benin identified 33 varieties across the Alibori department, including 1 to 2 per farm. This diversity is justified at the community level and not at the peasant level. Because according to Zannou et al. (2004), 4 to 8 local varieties are held per farmer in the region of Savè (Collines). The varieties introduced are almost non-existent.
For soybeen, the varietal pool is limited compared to cowpea. Studies have shown that there are TGX soybean varieties capable of producing up to 3500 kg of grain and 3600 kg of aboveground biomass. A study similar to the previous one was carried out by Djossou (2004) who determined the potential for production and nitrogen fixation of a few varieties of soybeans grown in central and northern Benin. Thus, it appears that the varieties TGX 1910 17F, TGX 1908 6F, TGX 1895 33F, TGX 1880 3E and TGX 1910 14F are better suited for the regions of the Borgou department. While the soybean varieties that are suitable for the regions of the Collines department are: TGX 1910 7F, TGX 1910 14F, TGX 1894 3F, TGX 1910 15F, TGX 1893 50F. The research results of Kouèlo (2006) made it possible to identify the best ecotypes of soybean varieties from Collines (TGX 1910 14F and TGX 1910 15F) and Borgou (TGX 1910 14F and TGX 1895-33F).
The production in quantity and quality of seeds of these ecotypes of soybean varieties in line with their adaptability to the ecologies of Central Benin remains an imperative necessity. The research work also focused on the agro-morphological characterization of soybean accessions, the effect of mineral fertilization on the production and sensitivity of pests (do REGo et al., 2021).
The groundnut varietal pool is also limited compared to cowpea. The annual groundnut production in Benin fluctuates and does not progress in a definite way, insofar as it depends on the vagaries of the weather and the situation of the internal market. There are two groups of peanuts: the oil mill peanut and the edible peanut. Edible groundnuts can be used to make butter, dough, flour and jam and to feed pets (Aho and Kossou, 1997). If the cultivation of groundnuts for oil mills is not widespread in Benin, especially in its central region, the cultivation of groundnuts for consumption was only started on an experimental basis, as a cash crop from 2001 ( Dassou et al., 2019). Research work focused, among other things, on the agro-morphological characterization of groundnut accessions, the effect of chemical fertilization; pesticides and biopesticides on production (Atachi et al., 1998; Adjou and Soumanou, 2013; Alleidi, 2014; Montcho et al., 2021).
Lentil and voandzou are among the neglected and under-exploited species (Agoyi et al., 2020; Mkandawire, 2007). Ground lentil is an uncommon and underutilized legume endemic to West Africa. It is a herbaceous plant with underground pods grown in Benin, northern Togo, Burkina Faso, northern Ghana and parts of Nigeria. A few accessions have been recorded in Cameroon and C?te d'Ivoire, however no data exists on the cultivation of doyiwé in these countries (Agoyi et al., 2020).
For the cultivation of voandzou (Vigna subterranea (L.) Verdcourt), the work consisted in carrying out agronomic evaluations and characterizations of voandzou accessions and the evaluation in the real environment of the best production technical options in Burkina Faso (Tapsoba, 2015).
Long-term goals:
Support value chain actors to sustainably increase the productivity of grain legumes for self-sufficiency, food and nutritional security and improved income.
Specifically, this will be:
- Select/Improve varieties of grain legumes that meet the requirements of sector actors (producers, processors, consumers);
- Develop cropping systems integrating production and harvesting equipment, irrigation equipment, chemical and biochemical fertilizers, biostimulants, biopesticides and approved pesticides;
- Test the suitability for processing, storage and preservation of grain legumes with post-harvest equipment;
Develop a mechanism for monitoring and evaluating activities, disseminating and sustaining achievements.
Results.
R1.: high-performance seed legume varieties that meet the requirements of stakeholders (producers, processors, consumers) are selected
R2.: Cropping systems based on selected seed legume varieties integrating production and harvesting equipment, irrigation equipment, chemical and biochemical fertilizers, biostimulants, biopesticides and approved pesticides are developed
R3: the processing, storage and preservation skills of grain legumes with post-harvest equipment are tested
R4.: A mechanism for monitoring and evaluating activities, dissemination and sustainability of achievements is functional
Activities by result
R1.: high-performance varieties of grain legumes that meet the requirements of stakeholders (producers, processors, consumers) are selected;
A1.1. Strengthening the technical and managerial capacities of actors (researchers, students, agents of change, groups)
A1.2. Collection of local varieties of grain legumes
A1.3. Participatory selection of local and improved varieties of high-performance grain legumes (better yields, tolerant to biotic and abiotic constraints, good organoleptic quality and good suitability for storage and conservation)
A1.4. Introduction of new varieties of grain legumes
A1.5. Installation of varietal trials of local and introduced grain legumes on showcase plots and in the real environment
A1.6. Morphological and agronomic characterization of grain legumes
A1.7. Participatory selection of local and introduced varieties of grain legumes
A1.8. Molecular characterization of selected seed legume varieties
A1.9. Gene bank facility for selected grain legumes
A1.10. Variety improvement trials for grain legumes
A1.11. Conservation of plant genetic resources
A1.12. Production of pre-basic and basic seeds of grain legumes
A1.13. Supervision of producers for the production and marketing of certified seeds of grain legumes
A1.14. Supervision of Beninese and foreign students
A1.15. Production of deliverables (reports, briefs, articles)
R2.: Cropping systems based on selected seed legume varieties integrating production and harvesting equipment, irrigation equipment, chemical and biochemical fertilizers, biostimulants, biopesticides and approved pesticides are developed
A2.1. Strengthening the technical and managerial capacities of actors (researchers, students, agents of change, groups)
A2.2. Collection of local production equipment (ploughing, sowing on ploughing, flat sowing, etc.), irrigation, harvesting and post-harvest of grain legumes
A2.3. Introduction of new production, harvesting and post-harvest and irrigation equipment
A2.4. Participatory selection of local and introduced production equipment (ploughing, sowing on ridges, flat sowing), irrigation, harvesting and post-harvest meeting the aspirations of socio-professional groups
A2.5. Collection of approved local and introduced chemical inputs (fertilizers and pesticides), raw materials for the production of biofertilizers and biopesticides and biostimulants
A2.6. Management of the production of biofertilizers, biostimulants and biopesticides (compost, biodigestate, inoculum, mycorrhiza, earthworms, biopesticides, etc.)
A2.7. Analysis of soil, biofertilizer and plant samples
A2.8. Installation of cropping systems integrating chemical and biochemical fertilizers, biostimulants, biopesticides, pesticides, irrigation equipment and production and harvesting equipment
A2.9. Evaluation of the technical, agronomic, phytosanitary and economic performance of cropping systems integrating chemical and biochemical fertilizers, biostimulants, bio pesticides, approved pesticides, irrigation equipments and production and harvesting equipments
A2.10. Participatory selection of cropping systems integrating chemical and biochemical fertilizers, biostimulants, biopesticides, pesticides, irrigation equipment and production and harvesting equipment
A2.11. Supervision of Beninese and foreign students
A2.12. Production of deliverables (reports, briefs, articles)
A2.13. Evaluation of the ecological, social and economic sustainability of the improved systems
R3: the processing, storage and preservation skills of grain legumes with post-harvest equipment are tested;
A3.1. Strengthening the technical and managerial capacities of actors (producers, processors, agents of change, students, researchers)
A3.2. Participatory diagnosis on post-harvest losses
A3.3. Participatory diagnosis on harvest and post-harvest practices (pre-treatment, storage and conservation and processing)
A3.4. Manufacture of a varied range of processing products based on grain legumes based on endogenous and exogenous dietary, culinary knowledge
A3.5. Participatory test of the organoleptic quality of a range of local and introduced products based on grain legumes
A3.6. Sensory analysis of products in the laboratory
A3.7. Participatory packaging test of processed products and shelf life
A3.8. Participatory suitability test for storage of grain legumes with post-harvest equipment
A3.9. Participatory test of suitability for the conservation of grain legumes with post-harvest equipment
A3.10. Control of traceability and product quality standards
A3.11. Supervision of Beninese and foreign students
A3.12. Production of deliverables (reports, briefs, articles)
R4.: A mechanism for monitoring and evaluating activities, dissemination and sustainability of achievements is functional
A4.1. Monitoring and Evaluation of activities
A4.2. Organization of regional and international scientific visits.
A4.3. Organization of student mobility nationally and internationally
A4.4. Participation in workshops
A4.5. Organization of visits to exchange experiences of producers
A4.6. Organization of workshops for village restitution of research results
A4.7. Valorization of achievements (technical sheets, policy briefs, technical and economic reference, posters, documentary film, digitization of sustainable management practices, etc.)
A4.8. Registration of selected seed legume varieties in the Beninese, regional and international catalog of plant species and varieties
A4.9. Dissemination of achievements (technical sheets, policy briefs, technical and economic reference, posters, documentary film, digitization of sustainable management practices, activity reports, performance reports, articles, dissertations, theses, website, community rural radio broadcast, TV show…)
A4.10. Implementation of a multi-stakeholder innovation platform in a public-private partnership
A4.11. Implementation of a mechanism for manufacturing adapted equipment and spare parts
A4.12.Production of technology patents
A4.13. Development of mechanisms for storage, packaging, marketing and facilitating access to products (biofertilizers, biopesticides, equipment and spare parts, plant materials, ranges of processed products, etc.)
A4.14. Product inspection and certification
A4.15. Commercialization of technologies to investors or potential buyers (private company, institutions or university)
A4.16. General project coordination and communication
A4.17. Audits
A4.18. Opening and closing workshop