Project "Attieké: Food Security for UNESCO's Intangible Cultural Heritage"
On August 1, 2025, the project financed by the Prosolidar Foundation of Rome, a Third Sector Philanthropic Entity (ETS), begins to improve food security in the two Ivorian villages of Ayamé and Tiagba. The project will last one year with a budget of €34394.
Attieké is a local traditional dish made from cassava semolina, red palm oil, and fish (recognized as a UNESCO World Heritage food since 2024), which forms the staple diet of rural populations.
The project has multiple objectives:
1 – Improve productivity, quality, and environmental awareness by eliminating any chemical products in cultivation.
2 – Contain the environmental impact and reduce intermediaries through zero-kilometer production.
3 – Increase the profitability of local farmers and promote female empowerment.
4 – Ensure the continuous availability of the food in the two villages and surrounding areas.
Agrimagni produces palm oil from its plantations in Ayamé, while the women’s cooperatives in Tiagba transform cassava into semolina, both using modest means and achieving limited results.
The project is structured on two levels and involves the use of technologies compatible with local skills to ensure high product quality and hygiene throughout all stages of the production process:
Exchange of expertise between the two villages with the support of an agronomist to improve cassava production.
Construction of two small facilities for palm fruit oil extraction and cassava processing and transformation.
All stages of the project, monitored by Agency No.1 of Pavia for Ayamé and the partner Farafina, include training for both operators and managers.
