Food and microbiota in Africa - FAMA

To tackle the triple burden of malnutrition (protein-energy deficiencies, micronutrient deficiencies, and overweight or obesity) and a depleted human gut microbiota, the FAMA project is looking at alternative food systems centring on traditional African foods. The aim is to pinpoint the role of those foods in the gut microbiota and promote their production using agroecological practices and their sustainable processing, distribution and consumption. The project was designed within the 鈥淭ransforming Food Systems and Agriculture through Research in Partnership with Africa鈥� (TSARA) initiative. It also builds on existing scientific collaboration through the DSI-NRF Centre of Excellence in Food Security (CoE-FS).
Traditional foods, Kwa-Zulu Natal, South Africa 漏 Arl猫ne Alpha, Cirad

Traditional foods, Kwa-Zulu Natal, South Africa © Arlène Alpha, Cirad

Issues

South Africa faces a triple burden of malnutrition, ans especially a high prevalence of overweight/obesity. Urbanization is changing food habits, with a switch to foods that are easy to prepare but nutrient-poor, at the expense of traditional foods.

Other countries in sub-Saharan Africa, such as Senegal, face the same problem, in spite of their wealth of traditional foods.

These countries therefore risk going down the same road as Europe, with an explosion in diet-related non-communicable diseases and a depleted human gut microbiota and immune system, with substantial consequences for public health costs.

There is therefore a need to transform food systems, to guarantee universal, year-round access to healthy, safe and affordable food. African traditional foods are increasingly being seen as a healthy alternative, similar to Mediterranean diets. However, they are not all healthy, hence the need to identify those that improve the gut microbiota.

In both South Africa and Senegal, policies in favour of these foods exist. They can be used as leverage to foster recognition of the role of these foods in human health and to support food systems based on them.

Description

The FAMA project is taking an interdisciplinary approach, encompassing various research fields such as microbiology, nutrition, food science, food technology, sociology and political economics.

The activities planned rest on three pillars:

  1. Knowledge generation
    Actions will focus on exploring the links between consumption of traditional foods and the human gut microbiota.
  2. Pilot actions with farmers and processors
    This second pillar will involve the creation and dissemination of low-energy agroecological innovations. The aim is to improve how traditional foods are produced and develop standard quality and safety tests for use during processing.
  3. Policy dialogue and recommendations
    The third pillar is aimed at mapping and analysing the political, institutional and ideological landscape surrounding traditional African foods. It will also mean raising awareness among policymakers and other social players involved in food system governance of the role of traditional African foods and their promotion.

Expected results

In addition to producing knowledge about the link between the consumption of traditional foods and the gut microbiota, and interventions to develop food systems based on healthy traditional foods, the project has five main expected results:

  • Some 20 small-scale farmers, the main producers of traditional African foods, will be supported by the NGO Siyazisiza Trust and the Agricultural Research Council (ARC), to help them adopt an agroecological approach to improve their practices.
  • At least 80 bakers from the Chipkins Puratos network will be trained to improve the formulation of their bread, using the results of research into the gut microbiota.
  • At least ten small and medium-sized enterprises (SMEs) processing traditional African foods will be consulted to pinpoint supply constraints and reflect on solutions. They will also be involved in assessing improved processing technology.
  • Science-policy dialogue will inform local and national policymakers on how to strengthen policy to foster food systems based on traditional African foods.
  • Awareness-raising campaigns will inform consumers of the nutritional and health benefits of traditional African foods.

Project supported by the

Contract partners  :  ;  ;  ;  ;    (LARTES-IFAN UCAD) ; ;  ;