It’s harvest season in Burkina Faso. Throughout the West African nation’s rural regions, small farmers—mostly women—are harvesting millet, rice, and sorghum to feed large families. After a full day gathering grains, each wife will continue the work, tending her own small garden to feed her children.
The harvest marks the end of the “lean season,” the dangerous months after the year’s food supply has dwindled and the next crops have not yet arrived—a time that leaves many women foraging for their children.
West Africa—and much of the rest of the world—is facing a food crisis. Nearly one billion people are hungry, according to the World Hunger Education Service, and farmers throughout the Global South are experiencing escalating anxiety over the appropriation and control of land, seeds, and farming techniques by foreign governments and corporations—manifested in “land-grabbing,” seed monopolization, genetic modification, and the imposition of high-tech, water-, chemical-, and energy-intensive monocrops.
The Alliance for a Green Revolution in Africa (AGRA) is a Gates Foundation-funded initiative based in Nairobi and spearheaded by Kofi Annan, former secretary general of the U.N. It’s a multimillion-dollar project that seeks to increase food production in Africa by implementing vigorous Western-style agricultural techniques, promising high-yield results for food-insecure populations.
According to the Gates Foundation and other supporters, it’s an African-led endeavor, modeled on the previous Green Revolutions of Latin America and the Indian sub-continent but placed in the hands of Africans. It sounds like a good idea.
But a growing movement of local farmers—largely led by women—argue that the surest path to food security is securing food sovereignty. It’s a concept that was put forward in the early 90′s by Via Campesina, an international alliance of peasant, indigenous, and women’s organizations that advocates for communities’ control over how food is produced, and who gets to eat it.
The original Green Revolution, beginning in the 1940′s, pushed widespread use of chemical fertilizers, pesticides, and equipment whose expense was out of reach for most peasant farmers. Critics point out that years of water-intensive farming has depleted water tables, while increased use of chemicals has severely damaged soil in some areas. And while new seeds and tools may bring higher production in the short term, many Africans fear the consolidated control corporations exercise over the food supply, the precarious dependence on large amounts of water and energy inputs, and the environmental toll such methods may eventually take.
The International Assessment of Agricultural Knowledge, Science and Technology for Development (IAASTD), sponsored by the U.N. and published in 2009, found that the adoption of agrochemicals and monocropping, among other technologies, have harmed more than the land. They’ve also hurt local communities and economies, benefiting transnational corporations with “near-total control” of food production.
Marcia Ishii-Eiteman, lead author of the IAASTD report, emphasizes instead the importance of agroecological farming, an approach that supports localized farming and draws on traditional agricultural knowledge. It not only considers productivity, sustainability, and resilience, but also equity.
This is good news for women. Women, according to Ishii-Eiteman, make up a huge percentage of the world’s small food producers (who, she says, together grow about 70 percent of the food supply). They do the most to get food on the table, and they’re usually the last to eat it.
Fatou Batta works with Groundswell International, an organization that partners with small-farmer groups across the world, including in Burkina Faso. She’s helping to lead a broad grassroots alliance that shows that small farmers‚ and especially women, can feed the world if we give them the resources to control their food, and the right to eat it too.
Christa Hillstrom: Let’s talk about food sovereignty. How do people in West Africa understand this concept?
Fatou Batta: In our context, it is related to the type of food we want to eat and produce, and having the ability to produce what we eat. It seems that in the U.S., food justice is much better understood than food sovereignty. But in our context, controlling the production of what we eat is key—not just get something that is imposed.
You talk about equity—economic equity, gender equity—as a key ingredient of sovereignty. I think a lot of people don’t think equity when they think about food security. They think of resilience, sustainability, and high yields. Why is it important to include equity in building long-term security in food production? How does that bring women into the picture?
First of all, it’s a question of rights. Women are key in producing food. They are working on the farm, they’re producing through labor, and when it comes to using food, they are the last ones to be able to eat it. It’s important to make sure those who contribute to producing the food also have access to eat equitably. In the family, usually males have the right to eat first. I think it’s unfair. It’s discrimination. So if we’re talking about the right to food, we have to be looking at the gender imbalance.
Could you give an idea of what it’s like to be a woman farmer in West Africa?
The way it works is, there is land for the whole family. On that land, it’s the head of household—the man—who manages it. But the labor is largely produced by the women and children. In many places in Burkina, the woman has a small plot of land with which to produce something like okra because she has the responsibility of feeding the family using extra ingredients. The whole family produces staples like millet and sorghum. But they still have to make some type of sauce—like a soup with vegetables. This is the responsibility of individual women.
Read the rest of this interview at YES! magazine.
Top: Fatou Batta; All photos courtesy of Groundswell International