A continent filled wit traditions and future prospects

The African continent, the cradle of humankind, is these days developing its culinary influence far beyond its borders. This land of colours and flavours continues to seduce as it reinvents itself in response to international influences, with the diversity of its people and products continuing to shine through. As well as satisfying the palate, African culture offers innovative and sustainable solutions to face the climate and geopolitical issues of our time, with a resilient approach that never neglects the delights of a varied, healthy and natural diet. However, there are still many challenges to be met if we are to eradicate hunger on the region and help develop new prospects for local populations.

According to the United Nations Development Programme (UNDP), investment in the agri-food sector in Africa has grown significantly in recent years, reaching around $15 billion a year. This figure could rise to $50 billion by 2030 if we are to believe the estimates from the Bill and Melinda Gates Foundation. These figures are evidence of the significant potential of food-related activities within the African continent, whose land is far from being fully exploited. In 2019, according to FAOSTAT, there were only 240 million hectares of annual and perennial crops out of nearly 1,537 million «useful» hectares (exploitable for economic activity) i.e. less than 16%. The challenge is not only to satisfy the appetite of local populations, but also that of the planet with new flavours. Driven by the constant mixing of culinary cultures and the opportunity to take a journey through flavours, African specialities are making their way to the table, attracting an ever-growing audience.

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