ABOUT AFRIFOOD INTIATIVE

1.0  INTRODUCTION

Africa is without doubt blessed with abundant natural food crops which have the capacity to feed her citizens effortlessly and also export it to other Nations. But the pathetic irony is that- in the midst of these abundant natural food products, Africa is still battling with the problem of food security and food safety. This has been discovered to be due to three major factors:

1.      Inadequate exploration and maximization of the holistic benefit of the abundant natural food resources. This has however given African food products little or no place in the global food market therefore affecting the African exchange rate unfavorably.

2.      Lack of proper orientation of Africans on the need for good dieting, good kitchen practices as well as the impact of food and food environment on the general public health.

3. Inadequate empowerment programmes for young African entrepreneurs in       food industries.

These burden coupled with the high rate of unemployment in most African countries has masterminded the creation of Afrifood Initiative. This initiative is aimed at bringing the young African in tertiary institutions together to brain storm in other to discover and explore the possible ways to promote African indigenous

food products and to raise "competition-proof" entrepreneurs in food industries as well as the advocate for African food products.

2.0 VISION

To produce, develop, improve and promote African indigenous products meeting both local and international standards, therefore giving African foods its place in the global food markets.

3.0  MISSION

To explore the holistic benefit of African indigenous food products through intensive research, public awareness and publication, partnering with research and academic institute, industries, organization, Government agencies and other relevant bodies.

                 

4.0 THEMATIC AREA OF FOCUS

Afrifood initiative will be focusing on the following thematic areas:

4.1 Food Product Development (FPD):

This comprises of fabrication of indigenous food processing machineries, modification/improvement of the existing African food products and development of new African food products.

4.2 Foodpreneurs:

This involves encouragement of African youths to be part of processing, preservation, packaging and promotion of African food products. This will lead to creation of Job opportunities for the timing African youths.

4.3 Food Consumption Awareness (FCA):

This involves the public enlightenment on Good Kitchen Practice, proper food environmental & hygienic practices and healthy eating habits.

5.0  IMPLEMENTATION STRATAGIES/ MODUS OPERANDI

#1. Capacity building projects (CBP)

This involves the provision of opportunity for the members of the initiative to be educated on

• The significant and benefit of African indigenous food products.
• Food safety practices.

• How to become self-employed through production and marketing of African food products. This is expected to be executed through organizing periodical workshops, seminars and trainings among the members.

#2 .      Training of Trainers (ToT):

Having built the capacity of the members, they are expected to take the information to the society at large, hence the need to be adequately trained on how to effectively disseminate the information to the general public. Here the training will involve the development of good and effective communication skills both oral and written.

#3.       Eat-Well2Feel-Good Campaign.

This campaign is aimed at enlightening the general public on the need and how develops a Healthy Eating Habit (HEH), good kitchen practice (GKP) as well as Ideal & hygienic food environment. This will be done by organizing seminars for the Masses, Periodic Publications, Internet and Social Medias, Radio and Television as well as organized street awareness.

#4.       Operation Feed the Minds That Feed the Masses (Fm-D-Fm):

This project is targeted at local food vendors, handlers and marketers of raw food as well as the individuals that are indirectly or directly involved in food distributions to the general public. It is aimed at creating awareness on the danger of food poisoning, food toxin and food borne illness - how it can be prevented through Good Manufacturing Practices (GMP), Good Distribution Practices (GDP) and Good Agricultural Practices (GAP).

#5.       Love food and Hate waste campaign (Lf-Hw)

This is targeted at minimizing food lost and waste from the farm to the fork through public awareness on the effective harvest technique, strengthening food supply chain and improving the local means of food preservation.

#6.       Project FP⁴:

This involves the processing, preservation, packaging and promotion of African indigenous food products. Afrifood Initiative will be involved in food product development which is divided into:

v     Fabrication of Low cost food      processing machineries.

v     Modification/Improvement of existing indigenous food products.

v     Development of entirely new products.

#6.       Intensive Research

In partnership with research and academic institute, Afrifood initiative shall embark on intensive research to discover high quality African food products and to also develop a health-friendly recipe.

#7.       Consultancy/Training Services

The initiative shall render consultancy service to any interested food companies as well as organizing trainings to individuals and member of staff in food industry.

#8.       Academic Empowerment Programme (AEP)

            Knowing very well that the bulk of the members of the initiative are students, the initiative shall put up measures to enhance the academic performance of her members. Such measures shall be tutorials, group readings, seminars and workshop on academic excellence.

6.0 SOURCE OF FUNDS

v  Individual members’ contribution

v  Levis and dues

v  Returns on sales of publications.

v  Partners of the initiative (NGO, Government Agencies and parastatals, research academic institute, food companies, Private institutes etc).