“Urbanization and globalization have sparked a taste for processed and foreign foods, let’s go back to our local foods,” Prof Adongo task TaTU hospitality students and Ghanaians at large

The Head of Department, Ecotourism and Hospitality Management at the University for Development Studies, (UDS), Professor Raymond Adongo has observed that urbanization and globalization have sparked among Ghanaians, a growing taste for processed foods which are often foreign or imported.

According to him consuming these foreign processed foods and fixated drinks come with its attendant health implications.

Speaking at a culinary exhibition in Tamale, Prof Adongo referenced recent KFC promotion, which almost caused a stampede at some of their outlets and urged Ghanaians to go back to their local foods and drinks saying; “these local r indigenous foods are not second class – they contain nutrition and health and exhibit the Ghanaian cultural identity.”

The exhibition organized by the Department of Hospitality and Tourism Management, Tamale Technical University (TaTU), was the 18th of its kind, held annually for the students to showcase their potentials through culinary and other creative arts and skills. It also create a platform for them to network and learn from experiences of other hands in similar ecosystem.

This year’s exhibition, themed; “Culinary Capital: innovating with Ghana’s local foods for health, Wealth and Tourism,” was shifted outside the TaTU environment to the Jubilee Park in Tamale, thus affording opportunities for the larger community of residents to be a part of the event.

According to Prof Adongo, people don’t just eat because they are hungry, but they are concerned about what they eat and how it affects their bodies, especially with the ascendency of non-communicable diseases.

He however said there has been a renaissance of consumption of local foods, because of their nutritional and health benefits.

“Food isn’t only a dietary requirement, but as medicine for the body. Food goes beyond hunger. It is culture, health, business and a major aspect of tourism.” he stated.

“Food is big business and people should consider investing in it as a career option. Culinary tourism contributed 1.2 trillion dollars to the global economy,” the academic added.

Prof Adongo suggested that in order to be in competition, local culinary curators should be innovative and take food and safety hygiene seriously, alongside branding or packaging and go for the required food certification from the relevant regulatory bodies.

Local Food curators and entrepreneurs should also process and attractively package season foods and fruits into juices and serve them in our restaurants alongside promoting food bazaars and exhibitions to encourage more consumption.

Chief Executive Officer, By Faith Catering services, Mrs. Matilda Zenabu Pipio, who was the special guest of honour and an alumus of TaTU, lamented over the lack of promotion and commercialization of food with origins from Northern Ghana.

According to her, although Ghana is rich with culinary traditions, yet, foods of the north remain the least celebrated and least commercialized. Mrs. Pipio said northern Ghana foods have not been showcased boldly enough and challenged the students to take up the idea of going after their passion and adding creativity to it.

Tamale Metro Chief Executive, Alhaji Abukari Takoro in a message read for him said the theme for the exhibition speaks to the country’s development agenda, saying Tamale, through stakeholders’ involvement could be branded as the culinary capital to attract tourists, investors and innovators, thereby creating wealth and employment for the youth.

He commended the students for showcasing Ghana’s potentials for the future especially within the hospitality space. Alhaji Takoro urged them to be bold, innovative and proud of their heritage, while commended TaTU authorities for the foresight, promising that the Assembly will support such efforts and initiatives.

Earlier in his welcoming address, the Dean, Faculty of Applied Sciences and Technology at TaTU, Professor Abukari Abdul Aziz Danaa said the country is richly endowed with indigenous foods and culinary skills, which presents greater opportunities for its people to move beyond consumption to exploring how science, technology, creativity and entrepreneurship can be transferred into value for better health, wealth and employment.

He said the faculty will continue to apply knowledge and offer practical innovative skills impartation to students to adequately prepare them for the job market.

Story By: Nelson Adanuti Nyadror |www.diamondfmonline.com |Ghana.