The Kwame Nkrumah University of Science and Technology (KNUST), Kumasi has proudly hosted the 2024 Food Festival on Friday the 16th February, 2024 at the Royal Parade Ground of the University. The celebration was marked by a convergence of academia and industry under the theme "Innovations and Technological Advancements in Traditional Foods; The Role of Academia and Industry." This esteemed event showcased a diverse display of activities including poetry and dance performances, engaging musical chairs, traditional choreography exhibitions, and spirited cooking competitions.
Speaking at the event, the Ashanti Regional Head of the Food and Drugs Authority (FDA), Mr. John Laryea Odai–Tettey, said the FDA is mandated by the Public Health Act of 2012, Act 851, to regulate the manufacture, importation, distribution, and sale of Food, Drugs, Cosmetics, Medical Devices and Household Chemical Substances. In this light, it is the responsibility of the FDA to ensure that food service establishments (FSEs) comply with laws and good hygiene practices. He reminded those in the food business of their responsibility to prioritise hygienic practices to ensure food safety and to protect patrons of their services in the interest of public health. Mr. Odai-Tettey further encouraged patrons, especially those in the food value chain to desist from practices that will expose consumers to food-related diseases. He mentioned that the FDA and National Board for Small Scale Industries (NBSSI) had made a collaborative effort through the Progressive Licensing Scheme (PLS) to facilitate the licensing of Cottage, Micro, Small, and Medium Scale Industry businesses. Therefore, those in processing, preparation, packaging, distribution, delivery, storage, and sale of food, intended for human consumption are to take advantage of their services. He added that subsequent registration of their products would require that the operations and facilities of food processing plants ultimately conform to current codes of Good Manufacturing Practices (GMPs), to promote a safe food processing environment. He was quick to rebut the assertion that their operations destroy businesses and stated that their goal is to protect citizens and not to collapse indigenous businesses while executing their mandate.
The representative of the Vice-Chancellor, Professor Charles O. Marfo, the Provost of the College of Humanities and Social Sciences, noted that the annual event which showcases local foods to the University community is laudable. He commended the organisers for making it part of the calendar of events at the University. He also commended the University Management and stakeholders of KNUST for promoting the cultivation, preparation, processing, and marketing of indigenous food through its activities. Professor Marfo further stated that the importance of food to humans cannot be overemphasised, especially local foods, therefore, he encouraged consumers to go the extra mile to know the ingredients used in preparing local meals as well as how to prepare them.
In her keynote address, the Chief Executive Officer (CEO) of Impact Food Hub, Dr. (Mrs.) Mavis Owureku-Asare, stated that food is not merely for sustenance but reflects our culture, heritage, and identity. Traditional foods, she observed, are deeply rooted in history, passed down through generations, and cherished for their unique flavours and nutritional benefits. Dr. (Mrs.) Owureku-Asare continued that in today’s rapidly changing world, the landscape of food consumption is evolving at an unprecedented pace. As societies become more interconnected and diverse, so do our culinary preferences and dietary habits. However, countries have found ways of projecting their traditional foods onto a global stage, earning them millions of dollars per annum. For example, pizza created by Italians, and noodles by Chinese have all become global foods. According to the Guest of Honour, innovation in Ghanaian traditional foods is essential as it allows us to preserve and celebrate our cultural heritage while adapting to modern tastes and lifestyles. She added that by infusing traditional recipes with contemporary techniques and ingredients, we can revitalise our dishes and introduce them to new audiences.
The CEO of Impact Hub also revealed that Ghanaian cuisine is rich in history, flavour, and cultural significance. Traditional dishes have been cherished for generations, embodying the spirit of our nation, and connecting our roots. She noted that the array of dishes at the Food Festival is a testament to the diversity of our foods. She thus encouraged Ghanaians to be innovative about finding the best ways to propel our culinary heritage for the future. On innovation, she said innovation in traditional foods plays a role in addressing global challenges such as food security, sustainability, and health. With the world’s population expected to reach nearly ten (10) billion by 2050, the demand for nutritious, affordable, and environmentally sustainable food options is expected to be greater than ever before. Therefore, by harnessing the power of technology, we can develop innovative solutions to enhance crop yields, reduce food waste, and create healthier alternatives to processed foods, she added. Dr. (Mrs.) Mavis Owureku-Asare lauded Ghanaian universities, especially KNUST and research institutions for playing a crucial role in exploring new methods of food production, processing, and preservation. According to her, through interdisciplinary collaboration, scientists, nutritionists, and food technologists should work together to develop innovative solutions that address key challenges facing our food system, such as food security, malnutrition, and environmental sustainability issues.