Spontaneously fermented foods (i.e. food produced by the activity of microorganisms) are central to the West African diet. The preservation of the microbial biodiversity is therefore a crucial step towards food security. In addition to preserving this microbial biodiversity, this project, funded by the Danish International Development Agency (DANIDA), contributed to the reduction of poverty, the development of local businesses and the implementation of green growth strategies by teaching new skills. Five WAITRO-members participated in this project: Copenhagen University (Denmark), University of Abomey-Calavi (Benin), CSIR (Ghana), the Department of Food Technology (Burkina Faso)