By Chuks Oyema-Aziken
Food policy experts have called for increased investment in indigenous foods to tackle malnutrition, build climate resilience and reduce Nigeria’s food import dependence.
The call was made at the World Food Day 2026 Food Policy Dialogue and African Traditional Food Fair, organised by the Global Initiative for Food Security and Ecosystem Preservation (GIFSEP) on October 16 at the FCT Exhibition Pavilion, Abuja, under the theme, “Rediscovering Our Heritage, Nourishing Our Future.”
Keynote speaker, Dr Olumide Ojo, said Nigeria could improve nutrition and food security by combining traditional food knowledge with scientific research and modern innovation.
Ojo advocated greater consumption of indigenous foods, including millet, sorghum, fonio, cowpeas and traditional vegetables, to improve dietary diversity and address malnutrition.
He stressed that traditional foods should meet modern nutritional and safety standards while remaining affordable, accessible and attractive to consumers.
Ojo said indigenous crops could help farmers withstand climate change, urging the conservation of local varieties, improved seeds and diversified farming systems.
He called for better financing, packaging, branding and market access to make indigenous foods commercially competitive and reduce dependence on imported products.
He also urged governments to create markets through public procurement, invest in food processing and expand opportunities for women and young people in agricultural value chains.
GIFSEP Executive Director, Dr Michael Terungwa David, said Africa’s food challenge involved not only production but also control of food systems, financing and the distribution of economic benefits.
David attributed Africa’s food import dependence to historical agricultural policies, economic choices, population growth, inadequate infrastructure and changing diets, calling for stronger local food systems.
He said Nigeria spent ₦7.65 trillion importing food and beverages in 2025, urging greater investment in indigenous crops and domestic production to reduce pressure on foreign exchange.
David highlighted the nutritional, environmental and economic benefits of traditional foods, warning that their decline could threaten cultural heritage and traditional agricultural knowledge.
He called for increased funding for smallholder farmers, stronger research and extension services, better storage and rural roads, and policies that protect indigenous seeds and create markets for local produce.
The speakers urged government, researchers, investors, businesses, farmers and consumers to promote indigenous foods as a pathway to better nutrition, climate resilience, job creation and sustainable food security.
