Africa stands at a crucial point in alternative protein production. Faced with challenges such as food insecurity, public health threats of zoonotic diseases, and malnutrition, alternative protein has been necessitated. In light of this, promoting local innovation in producing alternative proteins is essential to addressing these problems. This will also ensure that these non-animal-based proteins gain acceptance.
Why the need for local innovations in alternative protein production?
Our food landscape as a continent grapples with immense pressure from the impact of population swell, changes in climate, etc. Though these challenges are not only peculiar to Africa, we must emphasize the need to adopt ‘home-based’ innovative solutions tailored to our specific needs and available resources. Native innovations are those new and improved ways to go about things and processes within a particular local context. Impressively, studies have identified the valuable impact of local innovations on emerging economies like Africa.
This has, therefore, informed the need to embrace local and native ideas in the production of alternative proteins. They are significant in providing a nutritious, healthy, and sustainable future of food in our continent. In addition, the participation and involvement of Africa in discovering innovative solutions for alternative protein production will ensure the acceptance and relevance of such solutions within the continent.
The future of alternative protein production in Africa depends on adopting and promoting local innovations. Here are a few instances where adopting local resources and fostering native innovations can enhance the alternative protein sector:
Promoting local crop diversity
Africa is home to various crops, some of which are excellent sources of proteins. Unfortunately, we have only exploited a tiny fraction of these crops, leaving most unexploited or underexploited. Lost Crops of Africa, a three-series report, examined different underexploited African crops that could have significantly contributed to food security in the continent. It further emphasized exploring these crops to boost our food supply. We are now repositioning local crops like cowpeas, dominant in West Africa, sorghum (popularly called guinea corn), and millet as alternative protein sources.
Promoting local crop diversity and broadening knowledge on those classified as lost crops hold significant advantages. They ensure agricultural diversification and encourage the cultivation of alternative protein crops with great economic significance. Ultimately, they promote the utilization of locally available resources and the adoption of native innovations.
Enhancing native production techniques
A prominent native food production technique positioned as an essential tool in the production of alternative proteins is traditional fermentation. (It would help if you read more on fermentation in alternative protein production discussed in our last blog post). In our search for sustainable protein sources, alternative protein producers could enhance this indigenous innovation and others to make them better fit for our present and future protein needs. Fermentation is only a mention of the numerous native food production techniques that can be enhanced to produce non-animal-based protein foods.
What we must do
We need a well-rounded approach to have a flourishing alternative protein industry. For one, relevant stakeholders, including the government and NGOs, must support native research institutions in research and development to develop solutions addressing our concerns regarding alternative proteins. Likewise, policymakers should develop clear and supporting regulatory frameworks recognizing and encouraging native innovations in alternative protein production.
Furthermore, to promote local innovations in producing alternative proteins, local producers and entrepreneurs must always uphold the safety and quality of products. They should receive training and support to improve product quality, enhance production methods, and increase market reach.
Conclusion
Harnessing the power of local innovations and initiatives in producing foods that are sources of alternative proteins is paramount. It holds the key to revolutionizing our food system and addressing its problems. The reason for this is not far-fetched: a localized solution to global challenges, such as those that alternative proteins are addressing, empowers the community and thus ensures wide acceptance.