Agri-Innovations and Development Challenges: Engineering, Value Chains and Socio-economic Models

Innovation is a major challenge for economic development and social progress. Faced with the ecological and food problems that the world is currently experiencing, the legitimacy of innovation takes on its full meaning, particularly in developing countries. As emphasized by international organizations (UN, FAO), building skills and abilities in the agricultural and food sectors are necessary when launching innovation processes for the benefit of suffering populations. This book deals with different experiences launched in many developing countries in these sectors and shows how local initiatives can provide answers to the pessimism of experts and the media. Multidisciplinary analysis and practices explain how collective work creates value chains that can foster local and national economic development. The authors revisit the innovation agri-food models that contribute to economic development. Agri-Innovations and Development Challenges is composed of general presentations of innovations applied in developing countries, as well as specific studies on the joint valorization of knowledge and experience in agri-food engineering

Table of Contents:
Introduction xiii Dimitri UZUNIDIS and Vanessa CASADELLA Chapter 1 Big Changes in Global Food Security and the Issue of Development: Challenges and Hopes 1 Jean-Luc HORNICK 1.1 Introduction 1 1.2 Food security issues 2 1.3 Elements of hope 6 1.4 Conclusion 9 1.5 References 10 Chapter 2 Agri-environmental Frugal Innovation and Sustainable Development 13 Paul BOUVIER-PATRON 2.1 Introduction 13 2.2 From HighTech innovation to a satisfactory technological level 18 2.3 Sustainable food in a necessary context with respect to the Natural Environment and global warming: sorghum in Africa and rice in Asia 24 2.3.1 Sorghum 26 2.3.2 Thai rice 29 2.4 Conclusion 33 2.5 References 34 Chapter 3 The National Innovation System as Applied to Agriculture: A Methodological Proposal for Diagnosis in Africa 37 Eveline M.F.W SAWADOGO/COMPAORÉ and Natewindé SAWADOGO 3.1 Introduction 37 3.2 Methodology 39 3.3 Linear model of agricultural innovation 41 3.4 Interactional models of agricultural innovation 42 3.4.1 Participatory approach to agricultural development or "training and visits" approach 42 3.4.2 In search of an interactional innovation diffusion approach 43 3.4.3 Description of the framework of NISs 44 3.5 Beyond the NIS: taking context as a key aspect 49 3.6 Practical methodology for the diagnosis of AISs in Africa 50 3.7 Conclusion 53 3.8 References 53 Chapter 4 Adoption of Rice Technological Innovations for Technical Efficiency in Senegal 59 Babacar NDIAYE and Albertine Bayompe KABOU 4.1 Introduction 59 4.2 Theoretical framework 61 4.2.1 Theoretical approach to the determinants of adoption 61 4.3 Empirical approach 62 4.4 Econometric model and data analysis 63 4.4.1 Specification of the production boundary method 63 4.4.2 Analysis of results 65 4.5 Conclusion 69 4.6 Appendix 1 71 4.7 Appendix 2: empirical model of technical efficiency 72 4.8 References 73 Chapter 5 Characterization of the Sectoral Cocoa Innovation System in Cameroon 79 Syndhia MATHÉ, Eric Joël FOFIRI NZOSSIÉ and Ludovic TEMPLE 5.1 Introduction 79 5.2 Methodological framework for analyzing information in the cocoa sector 80 5.2.1 The sectoral innovation system analysis framework 80 5.2.2 Information collection system and databases 81 5.3 Dynamics of the innovation system in the cocoa sector in Cameroon 82 5.3.1 The evolution of scientific knowledge production on cocoa 83 5.3.2 A highly administered institutional governance of innovation 84 5.3.3 "Liberalization": a vector of sectoral transformation of innovation in cocoa 85 5.4 What are the consequences for the sector’s research and innovation policies? 89 5.4.1 Variable governance of the sectoral innovation system questioned by agroforestry 89 5.4.2 A challenge of innovation governance through the hybridization of scientific and local knowledge 91 5.4.3 A potential reconfiguration of innovation models in the cocoa sector 92 5.5 Conclusion 93 5.6 References 94 Chapter 6 Valorization of the Date Industry in Tunisia by Combining "Modern" and "Traditional" Knowledge and Techniques: Difficulties, Successes and Prospects 97 Yasmine BOUGHZALA and Néfissa BEN MAHMOUD 6.1 Introduction 97 6.2 Literature review 98 6.2.1 Sector and value chain: complementary but distinct concepts 98 6.2.2 Agricultural value chains in emerging countries 99 6.2.3 The date industry in Tunisia 101 6.3 Background and research design 108 6.3.1 The economic and social context of the date industry in Tunisia 108 6.3.2 Methods and data 108 6.4 The results of the research 110 6.4.1 An agricultural value chain in difficulty despite its global leadership 110 6.4.2 The guarantors of global leadership 111 6.4.3 Challenges of sustainability 113 6.5 Conclusion 114 6.6 References 115 Chapter 7 Technology, Innovation and Sustainability of the Soybean Chain: Study of the Cameroonian Cotton Front Facing Environmental Challenges 123 Eric Joël FOFIRI NZOSSIÉ, Darryl Neil NITCHEU WAKPONOU and Christophe BRING 7.1 Introduction 123 7.2 State of knowledge on the subject 126 7.2.1 Soybean in the socioeconomic diversification of rural Africa 126 7.2.2 The agribusiness industry as a lever for strengthening the use of science and technology (S&T) policies and accelerating soybean cultivation in sub-Saharan Africa 127 7.2.3 S&T policies for the valorization of soybean in energy diversification and the fight against climate change 127 7.3 Theoretical framework of the study 129 7.4 Methodological approach adopted 130 7.4.1 Diagnosis with soybean producers and resource persons 130 7.4.2 Analysis of the evolution of vegetation cover 131 7.4.3 Soil sampling 131 7.4.4 Results 136 7.5 Agro-technological and organizational innovation as the basis for the development of the soybean value chain in the Cameroonian cotton front 136 7.5.1 The cotton crisis, a vector for the diffusion of soybeans 136 7.5.2 An increase in soybean production supported more by the expansion of cultivated areas than by technical innovation 139 7.6 The development of the national agri-food sector: a lever for the progressive construction of a soy value chain 140 7.7 Environmental issues of soybean production dynamics in the Sudano-Sahelian region 145 7.7.1 A significant regression of the vegetation cover in an ecologically fragile area 145 7.7.2 Soil degradation linked more to cultivation practices than to soybean speculation 150 7.8 Conclusion 150 7.9 References 152 Chapter 8 Impact of Good Agricultural Practices on Cashew Nut Crop Yields in Senegal 157 Blaise Waly BASSE, Souleymane MBAYE and Omar DIOP 8.1 Introduction 157 8.2 Literature review 158 8.3 Methodology 159 8.3.1 Presentation of the study area 159 8.3.2 Sampling and data collection 161 8.3.3 Data analysis method 163 8.4 Results and discussion 166 8.4.1 Sociodemographic characteristics of producers 166 8.4.2 Socioeconomic characteristics of adopters and nonadopters 166 8.4.3 The contribution of good practices to performance 168 8.5 Conclusion 170 8.6 References 171 Chapter 9 Bioeconomy and Sustainable Conservation of Plants and Forests in Madagascar 175 Hery Lisy Tiana RANARIJAONA, Tiantsoa ANDRIANASETRA, Liva Jackson RAHARINAIVO, Vololoniaina RAMAHATAFANDRY, Michaël BEFINOANA, Auguste Botovao RAMIANDRISOA, Cyrille MAHAROMBAKA, Sylvana TOMBOANONA, Chéri Christian TOTONDRABESA, Fenozo ANDRIAMANANTENA, Simon Georges ANDRIANASETRA, Ainazo ANDRIAMANANTENA and Antoine Zafera RABESA 9.1 Introduction 175 9.2 Study methods 178 9.3 "Vololona" Educational Botanical Garden (JBE) 181 9.4 Results 183 9.4.1 Perception of Covid-19 in the city of Mahajanga 183 9.4.2 Perception of Covid-19 in Fokontany Antsanitia 183 9.4.3 Perception of the use of medicinal plants in the socioeconomic field at the two target sites 183 9.4.4 Medicinal plants identified 184 9.4.5 Medicinal plants used to prevent and treat Covid-19-related diseases in Fokontany Antsanitia 184 9.4.6 Medicinal plants to prevent Covid-19 collected in the JBE 187 9.4.7 Suggested plants for the bioeconomy of Mahajanga 187 9.5 Discussion 190 9.6 Conclusion 193 9.7 References 194 Chapter 10 Bricolage in Agriculture Sector: Emergence Dynamic and Consequences in Vietnam 197 Son Thi Kim LE, To The NGUYEN and Phuong Anh Thi NGUYEN 10.1 Introduction 197 10.2 Bricolage in the agriculture sector 199 10.2.1 Bricolage and scarcity 199 10.2.2 Three main domains stimulate bricolage 200 10.3 Bricolage in agriculture sectors – How does it work? 201 10.4 Bricolage to improve Vietnamese agriculture in a scarcity context 204 10.5 Infrastructure resources and advanced technology 205 10.6 Financial resources 209 10.7 Human resources and skills 212 10.8 Conclusion 214 10.9 References 214 Chapter 11 The Contribution of Food Hubs in the Digital Age to the Sustainable Agri-food Transition: A Review of Research in Sub-Saharan Africa 219 Gérard DE LA PAIX BAYIHA 11.1 Introduction 219 11.2 Literature review 222 11.2.1 Territorial innovation, a lever for the development of short food circuits 222 11.2.2 Food hubs, an innovative model for supplying cities in the transition process toward sustainable agri-food systems 224 11.3 Methodology of the documentary research and results 225 11.4 A lack of scientific work on food hubs in sub-Saharan Africa despite their development 228 11.5 Conclusion: a need for studies on food hubs in sub-Saharan Africa 231 11.6 References 232 Chapter 12 Total Processing of Soy Glycine max through Valorization of the Tofu Whey into Cosmetic Products 239 Dinah ANDRIANJAFY, Helga RIM FARASOA and Felamboahangy RASOARAHONA 12.1 Introduction 239 12.2 Interests in the valorization of soya whey in cosmetics 240 12.3 Materials and methods 241 12.3.1 Preparation of the tofu 241 12.3.2 Tofu preservation process 241 12.3.3 Tofu acceptability test 242 12.3.4 Tofu shelf life test 242 12.3.5 Preparation of whey before its use in cosmetics 242 12.3.6 Development of cosmetic products 243 12.3.7 Quality and shelf life tests of cosmetic products 243 12.3.8 Efficacy testing of cosmetic products 243 12.4 Results and interpretations 244 12.4.1 Tofu and whey yields 244 12.4.2 Sensory analysis of tofu 244 12.4.3 Preservability of processed tofu 247 12.4.4 Whey stability 247 12.4.5 Characterization and stability of the developed cosmetic products 247 12.4.6 Effectiveness of the manufactured cosmetic products 248 12.4.7 General discussion 248 12.5 Conclusion 249 12.6 References 250 List of Authors 253 Index 257