A Professor of Food Technology at the University of Ibadan, Professor Kolawole O. Falade, has said that transformational implementations 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 Falade made this submission in an inaugural lecture he delivered on behalf of the Faculty of Technology at the University of Ibadan.
He argued that food challenges are multifaceted and thus require multidimensional, trans-disciplinary, and interdisciplinary approaches to their resolution.
According to him, many have recommended agricultural intensification as one of the ways out of the food security challenges, but if 50-60% post-harvest losses would continue to occur, Professor Falade said that a combination of viable options is necessary.
He, therefore, suggested that agricultural intensification supported by value-added food processing and preservation, plus waste product valorisation are the ways to go in redirecting our nation out of the woods onto the pathway of upward and forward change and progress.
Professor Falade added that the reduction of food losses through intensified food processing, which transforms food materials into value-added products with health-promoting benefits, will 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.
The Professor of Food Technology also advised that the Ministry of Agriculture and Rural Development should be renamed – the 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 have on their wellness and take appropriate decisions.
Efforts, he said, 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.
The Inaugural lecture was entitled “Food for Thought: Food Processing for Value Addition, Food Security and Wellness”
