By Solomon Gumah, GNA
Tamale, Aug 21, GNA – The Faculty of Applied Sciences and Technology of the Department of Hospitality and Tourism Management at the Tamale Technical University (TaTU) has held its 18th annual exhibition to promote indigenous foods as drivers of health, wealth creation and tourism development.
The exhibition was organised to advocate greater innovation, value addition and commercialisation of Ghana’s indigenous foods to promote healthier lifestyles, create jobs and position the country’s culinary heritage as a major tourism attraction.
Held under the theme: “Culinary Capital: Innovating with Ghana’s Local Foods for Health, Wealth and Tourism”, the event brought together stakeholders in the tourism and hospitality industry, traditional and religious leaders, and students from selected second-cycle institutions in Tamale.
Professor Abukari Abdul Aziz Danaa, the Dean of the Faculty, speaking during the exhibition, said the country was endowed with indigenous foods and culinary practices but needed to move beyond consumption by applying science, technology, creativity and entrepreneurship to unlock their economic potential.
He said innovation in local foods could contribute significantly to improved health, wealth creation, employment and tourism development.
Professor Danaa said the exhibition provided an important platform for demonstrating the connection between classroom knowledge and practical applications in society.
Mrs Matilda Zeinabu Pipio, the Chief Executive Officer of By Faith Catering Services, said local foods represented more than sources of nourishment, describing them as an intersection of culture, identity, science, technology, enterprise and tourism.
She observed that foods from Northern Ghana remained among the least celebrated and commercialised despite their nutritional and cultural value.
“Not because they lack value but because we have not showcased them boldly enough,” she said.
Mrs Pipio said Ghana produced cassava, yam, plantain, maize, millet, sorghum, vegetables, fruits and fish in abundance but much of their potential was lost through inadequate processing, weak packaging, poor preservation and limited innovation.
She said the gap between what farmers produced and the value they derived from those produce presented significant opportunities for students, entrepreneurs and other actors in the food value chain.
She said: “Culinary capital becomes wealth only when the people, who hold it, are empowered to benefit from it.”
Mrs Pipio urged TaTU students to combine their academic qualifications with practical skills and entrepreneurship, stressing that the food industry offered sustainable opportunities across the value chain.
Alhaji Adam Abubakari Takoro, the Tamale Metropolitan Chief Executive, who was represented at the event, said the exhibition’s theme was closely aligned with the development agenda of the Assembly and the country as a whole.
He said local foods such as millet, moringa, fonio and other indigenous crops had significant potential to contribute to healthier diets while creating economic opportunities for local communities.
Alhaji Takoro commended the students for showcasing innovations that could shape the future of the country’s food industry and urged them to be bold, innovative and proud of their cultural heritage.
GNA
Edited by Eric K Amoh/Benjamin Mensah
Reporter: Solomon Gumah
Reporter’s email address: [email protected]