Accra: Professor Raymond Adongo, Head of the Department of Ecotourism and Hospitality Management at the University for Development Studies, has made a compelling appeal for increased innovation and promotion of indigenous foods to fully unlock their health, cultural, and economic potential. He emphasized that local foods possess substantial nutritional, cultural, and economic value and should not be considered inferior to imported and highly processed alternatives.
According to Ghana News Agency, Prof Adongo delivered his message during the 18th Annual Exhibition organized by the Department of Hospitality and Tourism at Tamale Technical University (TaTU) in Tamale. The exhibition, themed 'Culinary Capital: Innovative Local Foods for Health, Wealth and Tourism,' aimed to highlight the potential of indigenous foods in promoting healthier lifestyles, creating economic opportunities, and enhancing tourism.
Prof Adongo underscored the timeliness of the theme, given the recent shifts in Ghana's food landscape where food plays a significant role beyond hunger satisfaction, influencing health, culture, business, and tourism. He addressed the increasing preference for highly processed foods due to urbanization and globalization, stressing the need for renewed interest in locally produced foods with nutritional benefits.
Citing examples, Prof Adongo mentioned traditional foods and beverages such as pito, zongkom, sobolo, asana, tubani, nyombeka, wasawasa, and local dishes like akyeke. He advocated for their development and promotion as healthier alternatives to imported and processed foods, noting that many local dishes are prepared with fresh produce, fish, lean meat, and herbs and spices like ginger, garlic, and pepper, contributing to healthier diets.
Prof Adongo declared, "Our local foods are not second class. They are actually nutritionally superior." He highlighted the vital role indigenous foods play in preserving the country's cultural identity, emphasizing that food, language, and clothing are among the most visible expressions of a people's culture. He urged Ghanaians to dismiss the notion that foreign products are inherently superior simply because they originate from advanced economies.
The professor also encouraged young people to explore opportunities in food production, processing, packaging, and hospitality as viable professional and entrepreneurial career paths. He called for improved hygiene, sanitation, packaging, and certification standards to make local food products competitive on both domestic and international markets.
Professor Adiza Sadik, Director of the Centre for Equity and Equal Opportunity Advocacy at TaTU and chair of the event, commended the students and faculty for using the exhibition to showcase the potential of indigenous foods. She urged stakeholders, industry players, and the public to support such initiatives, enabling students to develop their ideas into sustainable businesses.