Agro-Food Processing Units and Their Contribution to Sustainable Development: Evidence from Butanyerera Province, Burundi

Abstract

Agriculture sector in Burundi contributes more than 30% of the GDP and employs over 85% of the active population. Despite its importance, the sector remains characterized by low productivity, limited value addition, and high post-harvest losses. Agro-food processing is recognized as a strategic lever for improving income generation, and employment creation. This study assesses the role of agro-food processing units in promoting sustainable development in Butanyerera Province, Burundi. The study employed the mixed-methods approach to collect data, combining documentary review and field data collected from 33 agro-food processing units between November 2024 to and February 2025 through semi-structured interviews using Kobo Collect. Quantitative data were analyzed using descriptive statistics, ANOVA, Pearson correlation, and EFA, while qualitative data were analyzed and triangulated with statistical results. The study showed that the beverage (30.3%) and flour processing (27.3%) were the dominant activities. Employment increased significantly over time, particularly in beverage and flour units. ANOVA results revealed that product quality (p = 0.001) and product type (p = 0.001) significantly influenced quantity demanded, with strong explanatory power (R² = 0.959). Marketing strategies showed no significant effect (p = 1.000). A majority of enterprises contributed to the valorization of local agricultural products (69.7%) and reduction of post-harvest losses (36.4%). However, only 21.2% provided social security coverage, and renewable energy adoption remained limited (12.1%). The study recommends the strengthening technical capacity, improving access to finance, promoting renewable energy adoption, formalizing enterprises, and investing in infrastructure to enhance the sustainability and competitiveness of agro-food processing in Burundi.