Superficial value addition may not transform indigenous food systems

ADDING value to indigenous foods has, for decades, focused on general processes like adding salt, adding sugar, sun drying, boiling and processing food into liquid. 

However, these processes have remained too superficial to lead to any meaningful industrial transformation that can change lives. It appears modern science and formal education have failed to substantially add more value to indigenous food beyond processes that were invented by African forefathers.

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