Professor Falade Proffers Solutions to Food Challenges in Nigeria

A Professor of Food Technology has said transformational implementation with strong institutional frameworks and backing from relevant local, regional and global governing agencies and governments, are needed to resolve the food security challenges in Nigeria.

Professor Kolawole Falade, made the submission in his inaugural lecture entitled: “Food for Thought: Food Processing for Value Addition, Food Security and Wellness,” delivered on behalf of the Faculty of Technology at the University of Ibadan, Ibadan, Oyo State.

Falade argued that, “Food challenges are multifaceted and require multidimensional, trans-disciplinary and interdisciplinary approaches to their resolution.”

He noted that many had recommended agricultural intensification as one of the solutions to the food security problem, but if 50-60 percent post-harvest losses would continue to occur, a combination of viable options were necessary.

Falade, therefore, suggested that agricultural intensification supported by value-added food processing and preservation, plus waste product valorisation are the ways to go in redirecting the nation out of the woods onto the pathway of upward and forward change and progress.

The Professor noted tha, “Reduction of food losses through intensified food processing, which transforms food materials into value-added products with health promoting benefits, would help to establish food security and nutrition.”

He advised that sustainable increase in food production, value-added processing, and preservation of commodities for local and global markets should be the aim of local investors.

Professor Falade also advised that the Ministry of Agriculture and Rural Development should be renamed – Ministry of Agriculture, Food and Rural Development, with the appointment of agricultural economists and food experts to lead the ministry.

He also advised all food consumers to intentionally seek information, particularly nutritional labelling of processed or ultra processed foods and their constituents and the impacts that such had on their wellness, and take appropriate decisions.

Falade stated that efforts should be intensified towards natural or minimal processing of foods, increase value addition of foods, and minimise food losses to enhance food security and nutrition.