Browse Data and Analysis

This is a regional report on West Africa that primarily covers Senegal, Burkina Faso, and Mali, but also provides brief overviews in certain sections for Niger, The Gambia, Guinea, Guinea-Bissau, and Mauritania.

In September 2021, the Government of Niger signed the ministerial decree that defines the composition, organization, and function of the National Technical and Scientific Committee on Biosafety (CTSNB).

On Thursday, February 25, 2021, the Flemish Council for Permit Disputes (RvVB) faulted the Flemish nitrogen emission control program (PAS in Dutch), rejecting a demand for a new poultry barn permit...

On March 10, 2021, the Belgian retail group Colruyt announced that it would launch the Eco-Score for products of its private label brand.

Belgium is a Member State of the European Union (EU) and applies the certification requirements described in the European Union Food and Agricultural Import Regulations and Standards (FAIRS)...

The Government of Senegal is reviewing and revising its new biosafety law which may include language for an expedited approval process for certain genetically engineered (GE) products.

In marketing year (MY) 2019/20, Bulgaria’s total fresh deciduous fruit crop declined by seven percent. Apple production decreased by 13 percent from MY 2018/19, as unfavorable weather conditions...

For the third year in a row since the European ban on use of neonicotinoids from 2018, Belgium will grant a derogation for sugar beet.

On November 20, 2020, the European Commission declared Belgium free of African Swine Fever (ASF), one year after the last finding of an ASF infection.

On October 19, the Belgian hospitality sector closed again amidst a second COVID-19 wave that surpassed the first wave in the Spring of 2020.

On November 13, the first birds infected with highly pathogenic avian influenza (HPAI) H5N8 were found on the Belgian coast following earlier finds in neighboring countries.

The European Union follows a complex, rolling system of review for use of active ingredients and Maximum Residue Levels (MRLs) in food.