Hello FSN members,
Thank you very much for the interesting contributions made so far. There are about three themes emerging hitherto. First, is that some indigenous methods of food preparation have disappeared mainly because of urbanization (Gill, and Robert). I certainly agree on this point because the more a society becomes urbanized, the more they are exposed to fast foods and the less likely they will continue to eat indigenous food. Constraints include high fuel cost which creates as disincentive for some people but could be reduced for example by shredding leaves (Gill). Secondly, members agree that indigenous foods will remain important as long as they are adapted to a changing environment characterized by dynamic tastes and preferences. Therefore, the main issue is how to add value (Robert and Ahmad) through appropriate technologies. Third, KV Peter indicates that most of the food is prepared by "mama and grandmother" and so they represent an important source of information related to food preparation. But how do we ensure that their knowledge is passed on to future generations? Finally, a very important issue highlighted by Robert is the need to exploit branding opportunities in export markets. Tell us more about your local foods. I really appreciate your comments and hope to recieve more suggestions from you!
Regards,
Edward
Dr. Edward Mutandwa