Farmers' perceptions of fodder performances of pearl millet (Pennisetum glaucum (L.) R. Br) accessions in Niger

Abstract

Little is known about folk perception of pearl millet livestock fodder status across the Niger republic. Thus, this work assesses farmers' perceptions of the main pearl millet accessions fodder performance features in Niger. To that end, we: (i) Identify farmers' criteria for choosing pearl millet accessions fodder-profile, (ii) Analyze the farmer preferences for pearl millet accessions adapted to local cropping systems, and (iii) Analyze current cropping systems. Data have been derived from semi-structured surveys based on individual and focus group interviews of 508 stakeholders which were sampled from seven major ethnic groups across the eight country regions. Generated database was submitted to multivariate analysis in XLSTAT software. As results, the farmers' perception of a fodder profile may combine long and wide leaves, abundant tillers, slender stems, coupled to a large biomass and a plant capacity to regrow after grazing or mowing. Height accessions were agro-ecologically and socio-culturally chosen and valued by Farmers across the country, i.e. Haïni Kirey at Tillabéry, Niamey and Dosso, HKP and Guerguéra at Tahoua, Ankoutess at Agadez, Goudiss and Môro at Diffa, Batoukouché at Zinder, and HKP and Zongo at Maradi. Distinctive producers’ groups occur despite wider similarities in crop management practices. The prominent cropping system associated pearl millet to cowpea or groundnut. Therefore, identifying, characterizing or improving pearl millet accessions with a grain or fodder profile requires significant involvement of the farmers across Niger.

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“…A variety of regional foods, including akamu and tuwo, are derived from maize, as well as complementary baby food [48,49]. Millet provides a significant source of calories and important elements in a similar way [50]. The majority of the time, it is prepared as a whole grain or transformed into auxiliary dishes like tuwo and fura [51].…”