Africa Feeds the World, But Can’t Afford to Feed Itself Well

Across Africa, lush farmlands, rich soil, and year-round growing seasons supply fresh produce to Europe, Asia, and beyond. From Kenyan avocados to Ghanaian pineapples, African food products line supermarket shelves worldwide. Yet, in the very places where this food is grown, large portions of the local population cannot afford to eat it.

Photo Source: Reuters

Fresh, healthy food is fast becoming a luxury for the poor. In rural and urban areas alike, a bag of imported instant noodles is cheaper than locally grown vegetables or freshly baked bread. Fruits are often sold at premium prices, targeted at export or the urban middle class. For the working poor, processed snacks, sugary drinks, and low-nutrient staples are all they can consistently afford.

Photo Source: Foreign Policy

This growing dependence on ultra-processed food brings long-term dangers. Studies show rising cases of obesity, hypertension, and diabetes even in low-income communities once known for lean diets. Malnutrition no longer means only undernourishment — it now includes the overconsumption of nutrient-poor, calorie-rich foods. For a continent still battling high child mortality and weak health systems, this shift in diet could quietly undermine decades of progress.

Fixing this problem requires more than urging people to “eat better.” Governments must regulate food prices, subsidise healthy local produce, and protect small farmers from being muscled out of markets by import-dependent chains. Schools can play a role too — by integrating local fruits and vegetables into feeding programs. Africa should not just feed the world. It should nourish its own people first.