African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6380

Full Length Research Paper

Cultural practices and pesticides contamination level of tomato in two gardening sites in the region of Boucle du Mouhoun, Burkina Faso

Abdoudramane SANOU
  • Abdoudramane SANOU
  • Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
  • Google Scholar
Kiessoun KONATE
  • Kiessoun KONATE
  • Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
  • Google Scholar
Hemayoro SAMA
  • Hemayoro SAMA
  • Laboratory of Biochemistry and Applied Chemistry (LABIOCA), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
  • Google Scholar
Roger DAKUYO
  • Roger DAKUYO
  • Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
  • Google Scholar
Kabakdé KABORE
  • Kabakdé KABORE
  • Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
  • Google Scholar
Mamounata DIAO
  • Mamounata DIAO
  • Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
  • Google Scholar
Crépin Ibingou DIBALA
  • Crépin Ibingou DIBALA
  • Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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Mamoudou Hama DICKO
  • Mamoudou Hama DICKO
  • Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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  •  Received: 18 May 2020
  •  Accepted: 07 July 2020
  •  Published: 31 October 2020

Authors

Abdoudramane SANOU
Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Kiessoun KONATE
Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Hemayoro SAMA
Laboratory of Biochemistry and Applied Chemistry (LABIOCA), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Roger DAKUYO
Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Kabakdé KABORE
Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Mamounata DIAO
Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Crépin Ibingou DIBALA
Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Mamoudou Hama DICKO
Laboratory of Biochemistry, Food Biotechnology and Nutrition, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Corresponding Author Email: [email protected]