- Young entrepreneurs from the Agro-Eco Cooperative are bringing fresh energy to market gardening in southern Benin.
- They have adopted environmentally friendly methods and techniques such as using fertilizer made from ash and animal manure, along with natural pesticides to protect biodiversity, while ensuring a healthy diet for local communities.
- They also face numerous challenges, including problems with irrigation, the lack of a dedicated market for agroecological produce and the limited effectiveness of organic pest control products.
OUÈDO AHOUANSSODJA, Benin — It was a cool, quiet morning in March 2025 when we visited the lush green Agro-Eco farm, and a dozen young people were already hard at work. Their voices carried across the fields as they called out to one another. Surrounded by groves of palms and other trees and rows of pineapple, the Agro-Eco Farm covers 2.5 hectares (6.2 acres), in the village of Ouèdo Ahouanssodja, about 40 kilometers (25 miles) from the administrative capital, Cotonou.
Launched in December 2022, Agro-Eco’s farmers mostly grow traditional vegetables such as African eggplant (Solanum macrocarpon), bitter leaf (Vernonia amygdalina) and crincrin (Corchorus olitorius). In response to growing demand, they have also added crops like lettuce, cucumbers and carrots.
“We’re a youth cooperative. We grow leafy greens, fruit and root vegetables using organic methods — no chemical inputs or pesticides,” says Carole Alimagnidokpo, an agronomist and president of the Agro-Eco Cooperative. “We use natural treatments — some we buy, others we make ourselves from things like neem, garlic, and papaya leaves.”
That morning, the dozen or so young farmers were busy watering and weeding their garden’s beds. One was spraying basil plants, while another was placing a mixture of ash and manure around the base of tomato plants.
“Ash isn’t just a fertilizer — it also acts as a natural pesticide,” explains Alimagnidokpo. She says protecting the farm from pests requires multiple techniques. “You’ll notice some plots are bordered with lemongrass or basil. These are aromatic plants that release strong scents. We include them in our layout because they help repel pests and keep our crops safe.”
Commitment to health, biodiversity and the environment
The cooperative’s members come from a wide range of backgrounds — some were conventional farmers; others set out to pursue other careers but turned to agricultural entrepreneurship in the face of widespread unemployment. On this plot, they have come together around a common goal: to grow healthy, seasonal leafy vegetables, fruits and root crops — resilient to the effects of climate change — and to safeguard biodiversity and the environment in the process.
Some of the cooperative’s members come from conventional farming backgrounds, and others were trained as market gardeners but had no access to land. With support from the Benin-based nonprofit African Center for Equitable Development (ACED), they have come together at this farm, united around a common desire to restore the Abomey-Calavi area’s identity as a food-producing commune, while protecting biodiversity and promoting agroecology.
“I used to farm using conventional methods. Now I see that agroecological production is better — for our health and for the health of consumers,” says co-op member Ronaldo Noutaï, a land use planning technician and market gardener with nine years of experience. “With organic methods, we can get seven to eight harvests [per year] of African eggplant without using chemical fertilizers. But when we use chemical fertilizers, we barely get three.”
“Our products also stay fresh longer,” Alimagnidokpo adds. “That shows they’re not loaded with chemicals — they grow naturally.”
At first, co-op member Anne Badé says, these claims sounded like marketing patter, but some of the market vendors who buy produce from the farm have noticed the difference. This is encouraging, co-op member says.
“Compared to crincrin grown with chemical fertilizers, the one I buy here is more glutinous and thicker when cooked,” says vendor Félicité Adibo, praising the quality of Agro-Eco’s jute (Corchorus olitorius), a leafy vegetable used to make a tasty, mucilaginous stew. “In general, most customers focus more on quantity than quality when shopping. But some, after trying it, specifically ask for this kind. And it sells out quickly.”
Challenges facing the Agro-Eco cooperative
By midday, the heat settles heavily over the Agro-Eco Farm. Shade from nearby trees — especially palms — offers limited respite.
“We use certified seeds, both local and improved varieties, which we purchase from authorized suppliers. If those aren’t available, we buy seedlings from local nurseries,” explains Scholastique Azoman, the cooperative’s marketing lead, speaking to Mongabay.
Azoman expresses some frustration with the quality of seeds available. “We’ve had issues with nurseries selling us diseased seedlings. This spreads infections — especially of nematodes, worms that attack plant roots. The only real solution is to manage your own nursery on-site.”
Like all farmers, Agro-Eco’s members are in a constant battle against pests. “Sometimes pests become resistant to natural repellents and aren’t affected by spraying,” says Brice Adjaka, a historian by training and member of the cooperative. “We need high-quality products, but as it stands, we have to use far more than the recommended amount just to make one treatment effective.”
Badé says the group works with, rather than against, nature. “Insects, birds and other creatures all have a role to play in nature. When we use chemical insecticides on crops, it disrupts the climate and harms biodiversity. Birds that come to feed often die. Our approach to farming is about protecting the environment.”
Access to water is another major challenge. The farm currently relies on a single borehole powered by a solar photovoltaic system, but they are eagerly awaiting construction of a second borehole by partner organizations.
The cooperative also struggles with the lack of a dedicated market for organic produce.
Hopes for healthy eating and environmental protection
The cooperative also struggles with the lack of a dedicated market for organic produce.
In Benin, the National Strategy for the Development of Ecological and Organic Agriculture (SNDAEB, 2023–30) outlines key goals for advancing ecological and organic farming. According to the strategy document, as of 2020 only around 1% of the country’s total agricultural land — 3,88,822 hectares (960,000 acres) — is dedicated to this type of crop production. These crops include vegetables, rice, soybeans, cotton, pineapple and cashew. In market gardening, agroecological practices typically involve the combined use of organic fertilizers (22.4%) and organic pesticides (21.6%).
“Agroecology produces food with greater nutritional value, free from pesticide residues and synthetic fertilizers. Consuming agroecological vegetables can strengthen the immune system, lower chemical exposure and reduce the risk of chronic illnesses. Plus, by respecting natural cycles and encouraging crop diversity, these practices lead to better-tasting food,” says Capella Dovonou, a food technologist and entrepreneur.
“One of the main challenges is access to agroecological produce. Their cost is often higher due to the more labor-intensive and resource-demanding production methods,” the agriculture entrepreneur says. “We need to support producers and raise consumer awareness about the health and environmental benefits of ecological products. In the long run, a better-organized value chain and proper certification could make large-scale adoption more feasible.”
Lucien Worou, a research assistant in the Department of Phytotechnics and Plant Breeding at Benin’s University of Parakou, agrees. “We need to support more farmers and market gardeners in making the shift to agroecology. It’s crucial for adapting to the realities of climate change, improving yields and reducing the risk of crop losses due to pests or unpredictable rainfall.”
Banner image: Spraying natural pesticides on crops at Agro-Eco Farm, near Cotonou. Image by Ange Banouwin for Mongabay.
A version of this story was first published on our French site on April 17.
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