Exploring banana production in Africa for food security and economic growth—A short review


  • Owolade Samuel Olufemi National Horticultural Research Institute, P.M.B. 5432, Jericho Reservation Area, Ibadan, Nigeria; obfem@yahoo.com
Ariticle ID: 125
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banana; production; food security; Africa; European market


Food insecurity is a critical global issue, but it is far more visible and challenging to address in Africa. Millions of Africans suffer from hunger and malnutrition. Food security programs are an essential part of human survival, and for that to happen, food that is nutritious and safe must be readily available to people. A society that will be well fed requires not only a strong policy framework but also institutional reforms that promote production and make agriculture more attractive to young people. In this context, sustainable production of banana crops could play a critical role in Africa’s food security and advance economic growth. Bananas have an important position in human nutrition all over the world; they are a staple fruit consumed by many. A banana is a storehouse for minerals, vitamins, and carbohydrates and is regarded as a reserve of energy. It has a great prospect for foreign earnings through exports. The continuous growth in Africa’s population, with its attendant increase in food demands, calls for a radical transformation in its agricultural production system. There are land and human capital resources that could be engaged. The estimated cultivable land mass in Africa for banana production is estimated to be around 50 million hectares, with over 60% of its population below the age of 25. Africa could achieve a decent society that is free from the burden of hunger and attain economic prosperity by leveraging on massive banana production for local needs and exports. Bananas have enormous potential as a recipe for food security and economic prosperity if well harnessed.


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How to Cite

Olufemi, O. S. (2024). Exploring banana production in Africa for food security and economic growth—A short review. Food Nutrition Chemistry, 2(1), 125. https://doi.org/10.18686/fnc.v2i1.125



Review Article