Small Enterprise Development

Overview: This project involved providing 65 latrines to a community in need of them in just six weeks in order to provide proper sanitary systems, dignity, and proper health to over 600 of the poorest people in the community.

Statement of Problem: Despite the fact that the local community is highly developed, just off the main road the houses have no sewage system or running water, and most have no latrines. Thus, people urinate and defecate in the streets, resulting in a terrible hygiene problem and a major threat to public health.

Mechanism: While the actual construction was carried out by local masons, the PCV served as the administrator of the project.

Overview: La Vie Chère transforms recycled tires, inner tubes, and other waste into functional, fashionable products.                

Statement of Problem : The Burkinabe entrepreneur running the business has been making recycled flip flops and sandals since 2008. When the PCV saw the quality and style of the products, he immediately knew there was a market for these products in the United States and Europe. From the start, the goal has been to export these recycled goods to western markets.

Mechanism : The entrepreneur can purchase old tires, inner tubes and other “waste” from local suppliers. He supplements the waste with limited products from the market and from two local women’s associations.

Overview: This project involved the construction of an egg farm using top-quality hens (available in Ouagadougou) to provide a consistent source of low-cost protein for the PCVs village. From the ground up, two large and one small chicken coops were constructed as well as a guardian's hut/residence, shade shelters for the poultry, and a storage facility. After construction, the egg-laying poultry arrived.

Statement of Problem: The village seldom has eggs, and when eggs are available (an average of four days each month) they are very expensive, since egg producers can get higher prices in Ghana or in Ouagadougou. Meat is also scarce, and the residents consume a diet seriously deficient in protein.

Mechanism: The egg farm will accommodate 500 laying hens. The project began with a small number of hens and initially raised the chicks to produce more laying hens. When there were about 50 hens, those that had attained egg-laying age began to produce eggs, which are sold in village. Village alimentations come to the egg farm to purchase eggs. Thus, there is no expense for transport, nor any danger of loss of revenue through egg breakage since transport responsibility lies with the purchasers.

Overview: This project involves starting vegetable gardens with administration through village groupements in order to supplement local nutrition and as an IGA.

Statement of Problem: The people of the village seldom eat a balanced diet, and the problem is especially prevalent in dry season and after a poor harvest, as in the year this project was started. In addition, poverty affects the ability of village families to send their children to school and pursue other development opportunities.

Mechanism: Three local groupements volunteered space and effort for the gardens, and the gardens were planted at the beginning of cold season using a mix of direct seeding and pepinieres/transplanting. Space around the planned garden was left for other, independent, garden projects. After harvest, the vegetables were consumed by the groupements’ families or sold at local markets.

Overview : Marley’s is a restaurant/bar and campground located at the Cascades de Karfiguela.

Statement of Problem : The project was started because of a lack of tourist services at the waterfalls attraction. Nearby tourist sites have cold beverages, food, and lodging options, but the falls had no services available for tourists. There was a complete lack of competition in the market and an incredible opportunity to make a sizable profit while diversifying income sources.

Mechanism : The community entrepreneur manages the day-to-day operations of the business and has family members who assist as needed.

Overview: This project involves using soy beans (readily available throughout Province du Nahouri and in some other areas of Burkina Faso) to create tofu, soy milk, soy yogurt, and flavored soy juice.

Statement of Problem: The project was begun coincidentally after the PCV’s  homologue tasted tofu brochettes and was delighted with the taste and astounded that such a meat-like product could be made from soy beans. The only problem was identifying someone in the community willing and able to learn the process. The answer? The PCV’s homologue's wife. Since the community continually faces challenges with affordable protein for its residents, tofu was the solution; and the cost of a tofu brochette is half the cost of a meat brochette with twice the volume of food and at least twice the protein and vitamins.

Mechanism: Dried soy beans are soaked in water overnight, placed in a wet mill to produce a thick paste, then strained using several liters of water to create the base liquid that will ultimately become tofu, milk, yogurt, and juice. The milky liquid may be boiled for soy milk, boiled a bit longer then aged at least 24 hours for yogurt, or combined with tamarind juice to coagulate the protein solids into tofu. The juice (whey) remaining after the tofu has formed can be strained and used as a high-protein juice. Note also that the soy by-product makes excellent animal feed and can also be added to many Burkinabe sauces (even arachide).

Overview: The project explores steps and recipes for hard soap with a shea butter base. In addition, the project explores packaging options for both local and foreign markets.

Statement of Problem: There are regularly tourists passing through the community wishing to purchase shea-based products. This project was started due to the interest of an association member who had training in soap making and wanted to begin developing shea based products. Since this particular association produces shea butter and there was easy access to the remaining necessary materials, it was a feasible project.

Mechanism: This project helps to set up an efficient means of producing natural and refined soaps that can be sold in foreign markets. It does this by creating new and attractive soap types, as well as creating Europe and United States acceptable packaging and labels.

Overview: The project involves bringing representatives from an association interested in starting shea butter production to a shea butter association for a two day formation in shea butter production and business management.

Statement of Problem: There was interest from an association located in the southwest that dries mangoes. They wanted to start producing shea butter in their off season (previously an unprofitable period), and wanted to attend a formation for shea butter production.

Mechanism: This project demonstrates the steps involved in planning a shea butter formation and a visit to a shea butter production center. This visit involves observation and explanations of best practices in production.

Overview: This project involves a large fashion show of Burkinabe cloth and materials designed in Western-style patterns in order to show off local products and demonstrate their viability in Western fashion to potential consumers.

Statement of Problem: A local tailor’s association and women’s weaving association wished to expand their product line and increase their revenues by demonstrating that their products are good for other things besides traditional scarves and pagnes. Especially, the hope was to expand into the Western clothing market and show that local fabrics and products could look good on any body type or demographic.

Mechanism: The PCV, along with several groupements and PCV volunteer models, planned and executed a fashion show that coincided with the Peace Corps 50^th Anniversary Fair in Ouagadougou outside the Maison du Peuple. The models got to declare what they would not wear and purchased (and got to keep) their outfits.