Since its creation, the National Center for Food Technology (CNTA) has placed particular emphasis on the processing of food products in Burundi with a view to their valorization and sustainable use. To this end, it has undertaken to produce a quarterly technological research bulletin (Aval de l'agriculture burundaise) reporting on activities carried out in the field of the processing of agro-food products.

In this issue you will find:

• Cereals and legumes from Burundi: their nutritional and nutritional value;
• CNTA research results on cereals and legumes;
• Soy milk and its nutritional and therapeutic qualities;
• GABA rice;
• Flour fortification program in Burundi: part of CNTA;
• Challenge of production of nutritional dietary flours in Burundi;
• Good to know about pesticides and aflatoxins.