Self-sufficient farming and agro-pastoral households have access to the following foods:
- cereals, roots and white tubers ;
- nuts and seeds ;
- pulses ;
- dairy products ;
- meat ;
- fish ;
- eggs ;
- dark green leafy vegetables ;
- fruits and vegetables rich in vitamin A ;
- other vegetables and fruit.
Whether self-produced by households or bought on the market, some of these foods are nevertheless not systematically consumed by households, resulting in a sub-optimal dietary diversity.