Contribution of Access to Bio-Fortified Bean in Improving Eating Habits in Burundi

Abstract

Burundi faces alarming food insecurity, affecting 41.2% of the population, with a prevalence of malnutrition reaching 55.9%. Micronutrient deficiencies, particularly iron and zinc, affect children and women of reproductive age. In response to this situation, bio-fortified beans, rich in proteins and essential micronutrients, are presented as a solution to improve household eating habits. However, although several initiatives have been put in place to encourage this crop, their real impact on the diet of Burundian households remains poorly documented. This study aims to assess the impact of bio-fortified beans on dietary diversity and household food security by comparing them to conventional beans. To do this, we conducted a study in 2024 in four provinces of Burundi: Gitega, Ngozi, Muyinga, and Kirundo, chosen because of their high bean production and the presence of farmers adopting bio-fortified beans. A sample of 384 smallholder farmers was selected using a voluntary sampling method. To analyze household dietary habits, the study used several food security indicators, including the Food Consumption Score (FCS), the Household Dietary Diversity Score (HDDS), and the consumption of foods rich in iron and protein. The statistical analysis is based on a multinomial logistic regression model, allowing the identification of factors associated with FCS and HDDS. We found that the HDDS is high (61%) for households growing bio-fortified beans, compared to 41% for those consuming conventional beans. The majority of households (78%) growing bio-fortified beans have an acceptable FCS compared to 57% for conventional beans. Daily consumption of iron-rich foods is 20.4% of households growing bio-fortified beans, and daily consumption of protein-rich foods is 73.5% of households consuming bio-fortified beans compared to only 20% of those consuming unimproved conventional beans. The gender of the household head, the number of active individuals, agricultural supervision, cultivated area, trade, handicrafts, and membership in an agricultural cooperative significantly improve diversity and food security. The household head’s gender, the number of active individuals in the household, agricultural supervision, agricultural labor, and the level of education of the household head significantly improved the household food consumption score. This study shows that better dissemination of this crop, accompanied by technical and organizational support, is essential to maximize its impact on nutrition and food resilience in Burundi.