The objective of this study was to analyze the endogenous practices of optimization, conditioning and conservation of food resources for small ruminants in the peri-urban areas of Kaya’s commune. The surveys were based on 128 rural households. The results showed that the processing/value-adding practices of the fodder produced were chopping (79.7% of producers), tedding (85.9%), grinding (52.3%) and salting (1.6%). The food resources produced were packaged in different ways. The faggots/sheaves were composed of large quantities of cereal stalks and legume tops. Bags were used for the packaging of agro-industrial by-products (AIBP) (88.3%), cowpea pods (99.2%), local concentrates and woody pods (73.5%). Bunching was mainly made by natural straw. Storage facilities were in the majority traditional. The physical form or nature of the packaging of the food resources indicates the most suitable means of storage. Food packaged in bundles and bundles was stored in sheds (72.5% of quantities), on trees (14.83%), on house roofs (2.04%) and in racks (12.63%). The stores were mainly used for bags (96.28%), dishes and drums (100%) and bulk food (89.12%). Stored feeds were used for dry season supplementation when natural pastures are in decline and for fattening animals. The data obtained will facilitate the intervention of technicians in the field.