Can Africa Feed Both Itself and the World?

 Wheat consumption in Africa is growing faster than in any other region of the world. Yet, the grain's history on the continent is not a long one. Although sub-Saharan Africa was introduced to wheat by Arab traders during the Middle Ages, it did not gain the same prominence as other grains until the colonial era. Even then, it was cultivated primarily for export to Europe and to meet the needs of European settlers on the continent.

In those years, the local population, with its different dietary culture, did not adopt wheat. However, demand has surged recently due to urbanization, rising incomes, food aid shipments, culinary globalization, and price fluctuations in other staples like maize. It is often not wheat itself but rather easily accessible and prepared products like bread and pasta that have become popular. As international restaurant chains have expanded across the African market, the need for wheat has increased even further.

Today, African countries cannot meet their own wheat production needs and must purchase it from other nations. Nearly half of the continent's 54 countries import a significant portion of their wheat from Russia and Ukraine. Consequently, the food crisis triggered by the war in Ukraine has affected Africa more profoundly than other regions. This has sparked a search for diverse solutions to the food crisis, particularly around wheat.

With the continent's population expected to reach 2.5 billion by 2050, relying on international aid is not a sustainable long-term solution. Imports can only be a stopgap measure to address short-term supply shocks.

While it is possible to grow more wheat on African soil, the endeavor is quite challenging. The majority of small-scale farmers rely on rainfall for irrigation and use low-tech agricultural methods. Moreover, Africa is being affected by climate change at a rate twice the global average. Consequently, wheat production on the continent remains insufficient.

Another major obstacle to Africa's food security is plantation farming, which since colonial times has been oriented toward meeting Western needs. A focus on crops like cocoa and coffee—which are consumed very little within the continent but generate high income when exported—means that essential food staples must be sourced from outside Africa.

The long-term solution to the food crisis must involve creating a high-tech agricultural system and pivoting toward producing the right crops for both the climate and dietary habits. The fact that the culinary culture of sub-Saharan Africa is not wheat-centric is actually an advantage. Southern Africa relies more on maize meal, while West Africa consumes flour made from root vegetables.

To reduce dependency on imported foods, especially wheat, Africa must not only increase production but also develop a variety of alternative foods resilient to harsh climate conditions. For example, vegetables like sweet potatoes, cassava, and yams, which grow underground and are adaptable to tough climates, can be used both as purée and flour.

According to Jan Low, Director of the International Potato Center (CIP) in Peru, the purée made from orange-fleshed sweet potatoes—which are high in nutritional value and fiber—can be used as an alternative to wheat flour. This is good news not only for Africa but for the entire world, which is seeking gluten-free products. Some African countries are already trying to reduce wheat consumption by blending wheat flour with sorghum, millet, cassava, and rice flour following the surge in wheat prices.

African leaders have an opportunity to turn this crisis into an opportunity. Despite the climate crisis, Africa can leverage its endemic plants, fertile lands, and young population to produce sustainable agricultural solutions. Indeed, some countries are already pursuing this path. Nigeria, for instance, plans to make "fonio," a protein and fiber-rich grain native to the country, as popular a food as rice and oats.

Beyond just focusing on the raw harvest, processing crops to make them easier to consume and to extend their shelf life is a crucial step in combating the food crisis. Planning agri-food initiatives—like producing tomato paste, flour, and cereal from local grains—would not only help prevent food crises but also create new jobs and stimulate economic growth.

Furthermore, African countries should prioritize high agricultural technology and support farmers to increase the variety and quantity of food produced on their own soil, while also ensuring a large portion of the produce remains on the continent. This would be a significant step toward reducing external dependency.

If African leaders can succeed in implementing the right agricultural policies, it is not impossible for Africa to not only achieve self-sufficiency but also transform into a breadbasket for a world now seeking alternatives to Ukrainian and Russian wheat.

As stated by the African Union Chairperson (2022) and President of Senegal, Macky Sall: "Africa must learn to feed itself and also contribute to feeding the world, for it has the potential." According to FAO data, Africa is home to roughly 60% of the world's uncultivated arable land.

So, in the near future, why shouldn't grains abundant in Africa—like sorghum, millet, fonio, and teff—find a place on our tables?

Sources:

https://www.africa.com/africas-processing-industry-holds-promise-for-broader-economic-growth/ 

https://www.e-ir.info/2022/12/14/opinion-the-war-in-ukraine-and-food-security-in-africa/    

https://www.world-grain.com/articles/11655-wheat-consumption-rising-in-africa  

https://ageconsearch.umn.edu/record/278737?ln=en  

https://www.scidev.net/sub-saharan-africa/africa-can-shift-to-sweet-potato-amid-wheat-shortage/ 

https://www.theafricareport.com/279641/nigerias-agroeknor-bets-gluten-free-fonio-can-become-global-mainstream-health-food/ 

This article was originally published in Independent Türkçe on May 18, 2023.