Food processing and nutrition in Africa: Improving diets under the Kampala Declaration

Nakitto, Aisha Musaazi S.; Ulimwengu, John M.

Food processing and nutrition in Africa: Improving diets under the Kampala Declaration

Autores

Nakitto, Aisha Musaazi S.

Ulimwengu, John M.

Editor

AKADEMIYA2063

Descripción

Africa’s food systems are undergoing rapid transformation, yet they remain burdened by a dual nutrition crisis: widespread undernutrition alongside rising obesity and diet-related non-communicable diseases (NCDs). Food processing stands at the intersection of this challenge—offering both risks and opportunities. This policy brief argues that when guided by nutrition-sensitive strategies, food processing can be harnessed to improve dietary quality, enhance food safety, reduce postharvest losses, and create economic opportunities, particularly for women- and youth-led enterprises. However, the proliferation of ultra-processed foods (UPFs) threatens to worsen public health outcomes unless appropriate regulation and consumer education accompany industrial growth. Drawing on evidence from the Malabo Montpellier Panel’s 2024 VALUE-UP report and innovative case studies across Africa, the brief recommends a multi-pronged approach: supporting fortified and minimally processed foods, strengthening small and medium-sized processing enterprises, advancing food safety systems, and investing in public-private partnerships for nutrition-focused innovation. Linking agrifood processing to better nutrition outcomes is essential to achieving the goals of the Kampala Declaration and the CAADP Strategy (2026–2035).