Accra, May 23, GNA – Ghana has developed 45 novel food products from indigenous fish and crop species as part of efforts to strengthen local food systems and improve nutrition under the HealthyFoodAfrica (HFA) Project.
The products, which include legume- and cereal-based mixes, soup powders, nutritive seasonings, and fish-based innovations, were developed after engagement with stakeholders and potential market uptakers.
Seven of the products have been selected for upscaling. These include a fruity soy pancake mix, dried green leafy vegetables (okro and ademe), fish sausage, bottled koobi in oil, fish chips, koose (black-eyed pea) mix, and an instant cereal mix using maize and millet.
Professor Charles Tortoe, Director, Council for Scientific and Industrial Research – Food Research Institute (CSIR – FRI), who was speaking at the end of a project event in Accra the project also made significant strides in sustainable aquaculture.
The HFA project which birthed was funded by European Union (EU) Horizon 2020 collaborative research development actions initiative – is developing models to create sustainable transformative food systems in six African countries including Ghana
The project, themed ‘Improving nutrition in Africa by strengthening the diversity, sustainability, resilience and connectivity of food systems’, worked with multi-stakeholders and value chain actors to co-generate, co-develop strategic roadmaps; and co-design analytical frameworks labelled Food System Labs (FSLs) to develop a sustainable food ecosystem for the country.
The other beneficiary countries in East, West and Southern Africa include Benin, Ethiopia, Kenya, Uganda and Zambia. The European partners on the project are Finland, Italy, Netherlands, Norway and Portugal.
Prof. Tortoe said more than 80 fish farmers, including women and youth, from Asuogyaman District, Adentan, Ga South, and Tema Metro were trained in sustainable fish farming techniques such as hatchery operations, grow-out systems, and biosecurity.
He said over 25 extension and technical officers received specialised training to support and guide fish farmers in adopting best practices.
Dr. Seth Koranteng Agyakwah, a Principal Investigator on the project said in Ghana’s case the project focused on enhancing the use of fish for a variety of sustainable products and to reduce wastage, as well as create environmentally-friendly production mediums.
“We have transformed fish produced by farmers through our processing systems or having direct healthy sales. It has touched on transforming fish products into different innovative forms for up-takers, entrepreneurs and investors,” he said.
“In terms of production, we have developed mechanisms and technologies that has fit the urban system in terms of fish-farming in various homes by adopting best practices which ensure safety, good health and maximise yields. So, the intervention engaged farmers who are producing in their homes without good practices, and worked with them to adopt best practices and technologies.”
He said the project analytical framework was based on five thematic work packages (WPs), which are: improvement of nutrition and mainstream healthy dietary patterns through increased awareness and rapid but sustainable transformation of consumption habits.
Dr. Amy Atter, Co-Principal Investigator on the project said the project had developed products like oil from the wastage in fish processing.
She said it had enhanced sustainable, climate-resilient and resource-efficient production of healthy, diverse and nutritious foodstuffs/homestead-cultured fish for the local and wider community.
The project, she said had modified/improved the Ahoto oven together with the Chorkor oven to improve them and enhance their adoption
GNA