Introduction: in Burkina Faso, infant flour produced are for wean-age and malnourished children. Former studies have pointed out the nutritional and sanitary quality of infant flour
produced at national level. This cross-sectional study aimed to investigate the management conditions of infant flour produced in Ouagadougou. Methods: a survey wasconducted
among 11 production units to identify the raw materials used, the production processes of infant flour, the methods of conservation, the types of flour produced as well as their packaging. Results: the results showed that 45.45% of the production units surveyed were of the semi-industrial type while 54.54% were from artisanal and Recovery and Nutritional Education Centres (CRENs) factories. The main cereals used were millet (40%), sorghum (25%) and maize (22%). As for legumes, peanuts and soybeans were most used at 35% and 31% respectively. Infant flour producers had storage warehouses (85.71%) and 66% used storage pesticides. The flours produced for children of wean-age represented 37.14% while 62.86% were for nutritional recovery. The conservation of infant flour was made in an airy condition (94.29%), dry area/environment (88.57%) and in
the presence of light (91.43%). Conclusion: the results showed that efforts should be taken to further improve the nutritional and sanitary quality of the infant flour produced.

infant flour, production process, Burkina Faso