Food conflicts in the agro-pastoral areas of northern Benin

Abstract

Food is the process by which communities and individuals obtain, produce, prepare, share, consume and digest food. This remains a priority in food-insecure rural areas. Despite the strategies developed by communities to cope with this food insecurity, the social inequalities that characterize eating habits do not guarantee equal access to food sources, and are at the root of various conflicts. This study focused on food conflicts in agro-pastoral communities in northern Benin, with a view to typology and categorization. Fieldwork was carried out in two districts of northern Benin, namely Nikki and Banikoara. Qualitative data were collected through semi-structured and open-ended individual (102) and group (07) interviews with women (56) and men (46) from the Peulh, Bariba and Boo communities. In terms of results, we note that: (i) conflicts around eating, in the production and fieldwork process, in the constitution and management of food stock, in the kitchen, around the food service process, in the harvest, around culinary skills and around totems are, among others, the types of food conflicts observed in agro-pastoral areas; (ii) food conflicts are observed throughout the food production and consumption chain, and even after consumption. Taking these research results into account will enable us to readjust living environment policies for populations in order to achieve good social cohesion in the arid regions of Benin.

Keywords: Food, food conflicts, agro-pastoral terroirs, Nikki, Banikoara