A recent webinar featuring Professor Riëtte de Kock of the University of Pretoria’s (UP) Department of Consumer and Food Sciences brought renewed attention to the potential of indigenous crops in strengthening sustainable food systems in Africa. This was the third session of the Africa-Europe Cluster of Research Excellence in Sustainable Food Systems’ (CoRE-SFS) 2025 webinar series, and was titled ‘Rooted in tradition, growing for the future: sustainable food systems through indigenous crops’. 

The webinar attracted nearly 200 participants from across Africa and Europe, and also featured a presentation from Prof Peter Baguma of Makerere University in Uganda; it was moderated by Dr Abena Boakye of the Kwame Nkrumah University of Science and Technology in Ghana.

CoRE-SFS is one of several research clusters established under a broader initiative led by the African Research Universities Alliance and the Guild of European Research-Intensive Universities. CoRE-SFS is focused on sustainable food systems and is co-led by UP and the University of Bologna. This cluster brings together 23 partner institutions from Africa and Europe to address persistent challenges such as food insecurity, malnutrition and environmental change. Through interdisciplinary research, capacity building and resource pooling, CoRE-SFS seeks to transform local and global food systems by integrating traditional agricultural practices with modern scientific innovations.

This webinar contributed to a series of dialogues that are designed to foster collaboration and practical research outcomes. With increased attention to indigenous crops, researchers and policymakers are urged to rethink agricultural investment priorities and consumer education strategies.

From sensory science to consumer acceptance

Prof De Kock presented on the role of sensory innovation in enhancing the appeal of indigenous crops. Drawing on research in sensory science and consumer studies, she highlighted the importance of making traditional foods not just nutritionally adequate but also appealing to contemporary consumers.

“Food neophobia – the reluctance to eat unfamiliar foods – is a real barrier,” she explained. “But by optimising sensory properties such as taste, aroma and texture, we can increase the acceptance of these foods, particularly among younger and urban populations.”

Using examples like cowpea and sorghum-based products, Prof De Kock showed how traditional crops could be repositioned through modern food science to meet changing dietary preferences while maintaining cultural relevance.

Understanding public attitudes toward indigenous foods

Prof Baguma explored the socio-cultural and policy dimensions of indigenous food systems in Uganda. His presentation focused on the historical importance of indigenous and traditional food crops, and outlined the threats they face, including land conversion, inadequate policy support and declining intergenerational knowledge transmission.

He noted that attitudes towards indigenous foods are generally positive among rural populations, particularly in lower-income and female-headed households. These foods are often seen as nutritious, affordable and culturally significant. However, some perceive them as “food for the poor” or outdated, reflecting lingering biases that can hinder broader uptake.

“Efforts to revitalise indigenous food systems must address marketing, education and policy,” Prof Baguma said. “There’s a critical need for community nurseries, value chain development and national policies that prioritise these crops as a foundation for food security.”

Building a sustainable food future through indigenous knowledge

The discussion reinforced the broader importance of indigenous crops in climate-resilient agriculture. These species are often better adapted to local environmental conditions, and possess valuable traits such as drought resistance and high nutritional density.

Recent research supports this view. According to Kanter et al. (2023), local and traditional food systems play an essential role in addressing both undernutrition and climate change. Moreover, studies like the one by Owusu-Kwarteng et al. (2024) emphasise the contribution of indigenous and traditional foods to dietary diversity and food sovereignty in African contexts.

Dr Boakye highlighted the interdisciplinary and applied nature of this work. 

“These conversations are not just academic; they directly inform how we approach food and nutrition security, livelihoods and environmental sustainability.”

The next CoRE-SFS webinar will continue to explore themes at the intersection of tradition, innovation and sustainability. For those committed to transforming food systems in Africa and beyond, the role of indigenous crops is increasingly clear: they are not relics of the past but vital assets for the future.