Report on Training on Good Lab Management Practices for Forage and Non-forage Labs in Burkina Faso

The training aimed to develop the human and institutional capacity of forage and non-forage laboratories in Burkina Faso for the support of research and lab training activities aimed at strengthening the animal health and animal source food production that can have a positive impact on national food and nutrition security. The training involved a participatory student-centered methodology, with the instructor using short lectures to convey the basics of ideal laboratory practices and best laboratory management principles. Participants were encouraged to share their own lab experiences and record elements introduced during the training to use best practices immediately. Hands-on activities were conducted in class and in the laboratory nearby, allowing participants to practice new skills in the laboratory environment. The training content covered the elaboration of study plans, preparation and submission of samples to a lab, and the importance of maintaining lab equipment and instruments. Participants reviewed standard procedures for several nutritional analyses of forage samples, such as dry and organic matter, traditional fiber determinations, Ankom Fiber analyzer, In Vitro digestibility, and nitrogen. The training was conducted by Mr. Richard Pierre Fethiere, the Coordinator of Research Programs in the Department of Agronomy, IFAS/UF, assisted by Dr. Isidore Gnanda, the Innovation Lab's Country Coordinator in Burkina Faso, and Dr. Nouhoun Zampaligre, EQUIP Feed Project Coordinator. The training objectives included understanding and describing the efficient management of a laboratory, describing the importance of lab management protocols and written procedures, distinguishing the basics of ideal laboratory practices from best laboratory management principles, understanding the need to keep good lab documentation, and distinguishing quality assurance in the laboratory work environment and management. The target audience included researchers, academics, and students, as well as decision-makers from various universities, state institutions, and organizations. Eleven participants were selected based on their relevant expertise and jobs in the subject area, and the training instructor encouraged the participation of decision-makers to help find appropriate solutions to lab-related issues. Geographically, participants came from different parts of Burkina Faso, and four out of twenty-eight participants were women. The enthusiasm of the participants was encouraging, and they learned a lot from the lectures, asked questions, took notes, and participated in hands-on activities. They learned to read and use Standard Operating Procedures (SOPs) and use them as a basis to schedule work, find necessary reagents and supplies, and appropriate equipment for analysis. The training allowed participants to review standard procedures for several nutritional analyses of forage samples and understand the importance of maintaining lab equipment and instruments. The training was conducted in French, and materials covered during the training were shared through flash-drives with the training participants. The training was a significant step towards developing the human and institutional capacity of forage and non-forage laboratories in Burkina Faso, which will contribute to strengthening animal health and animal source food production and ultimately have a positive impact on national food and nutrition security.