Abstract
Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden of malnutrition and obesity. This, combined with the increasing pressure to produce sufficient food and provide employment for this growing population together with the threat of climate change-induced declining crop yields, requires urgent sustainable solutions. Can an increase in the cultivation of climate-resilient crops (CRCs) and their utilization to produce attractive, convenient and nutritious bread products contribute to climate change adaptation and healthy and sustainable diets? A food system analysis of the bread food value chain in SSA indicates that replacement of refined, mostly imported, wheat in attractive bread products could (1) improve food and nutrition security, (2) bring about a shift to more nutritionally balanced diets, (3) increase economic inclusiveness and equitable benefits, and (4) improve sustainability and resilience of the food system. The food system analysis also provided systematic insight into the challenges and hurdles that need to be overcome to increase the availability, affordability and uptake of CRCs. Proposed interventions include improving the agronomic yield of CRCs, food product technology, raising consumer awareness and directing policies. Overall, integrated programs involving all stakeholders in the food system are needed.
Highlights
In sub-Saharan Africa (SSA), rural communities traditionally prepare meals from locally grown crops like cassava, sorghum and pulses
We applied a food system approach focusing on the bread food value chain in SSA to identify the key success factors as well as challenges that need to be addressed to bring about the widespread use of climate-resilient crops (CRCs) in breadmaking in the region with the aim of improving food and nutrition security
The rapid transition in diets and lifestyle in SSA resulting from massive urbanization and increasing disposable incomes makes its population increasingly vulnerable to the double burden of malnutrition and obesity
Summary
In sub-Saharan Africa (SSA), rural communities traditionally prepare meals from locally grown crops like cassava, sorghum and pulses. These convenience-type staples are mostly based on wheat, such as leavened bread, flatbreads, noodles and pasta, and on maize and rice [19,20] This dietary transition from traditional foods to wheat-based bread products is attributed to a significant change in consumer attitudes which results from circumstantial factors such as changing lifestyles, demographics, urbanization, increased product availability, accessibility and technological changes [21]. Urbanization and modernization in SSA result in the adoption of Western lifestyles and trends that involve diverting from traditional food practices, food ingredients and, eating patterns [22] This dietary shift often leads to a less healthy diet and increased risk of nutrient deficiency since refined wheat products are rich in starch, fat and sugars but low in proteins, micronutrients and in dietary fiber (see Section 2.4.2)
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