Professor Raymond Adongo, Head, Department of Ecotourism and Hospitality Management, University for Development Studies, has called for greater innovation and promotion of indigenous foods to unlock their health, cultural and economic potential.
Prof Adongo made the call when he addressed the 18th Annual Exhibition organised by the Department of Hospitality and Tourism of the Tamale Technical University (TaTU) in Tamale.
The exhibition, on the theme: “Culinary Capital: Innovative Local Foods for Health, Wealth and Tourism,” highlighted the potential of local foods to promote healthier lifestyles, create economic opportunities and enhance tourism.
Prof Adongo said the theme was timely, considering recent changes in Ghana’s food environment, where food had evolved beyond satisfying hunger to playing a significant role in health, culture, business and tourism.
“Food in its production, packaging, service and consumption has long transcended the physiological need of the satisfaction of hunger,” he said.
He said increasing consumption of highly processed foods coupled with urbanisation and globalisation was changing people’s food preferences, stressing the need for renewed interest in locally produced foods with nutritional benefits.
Prof Adongo cited traditional foods and drinks such as pito, zongkom, sobolo, asana, tubani, nyombeka and wasawasa as well as local dishes such as akyeke as examples of indigenous products that could be developed and promoted as healthier alternatives to some imported and highly processed foods.
He said many local dishes were prepared with fresh produce, fish, lean meat, herbs and spices such as ginger, garlic and pepper, which could contribute to healthier diets.
He said “Our local foods are not second class. They are actually nutritionally superior.”
Prof Adongo said indigenous foods also played a vital role in preserving the country’s cultural identity, noting that food, language and clothing remained among the most visible expressions of a people’s culture.
He urged Ghanaians to discard the perception that foreign products were automatically superior because they originated from advanced economies.
The professor also encouraged young people to explore opportunities in food production, processing, packaging and hospitality, describing them 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, who chaired the event, commended the students and faculty for using the exhibition to showcase the potential of indigenous foods.
She urged stakeholders, industry players and members of the public to support such initiatives to enable students to develop their ideas into sustainable businesses.
By Solomon Gumah
