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Feeding West Africa: An Agenda for Regional Trade

Jean-Christophe Maur's picture
Also available in: Français
At the heart of African economies is agriculture. Staple foods, including livestock and meat, cereals, pulses, roots and tubers represent the main source of calories in Sub-Saharan Africa. In West Africa, home of nearly 300 million people, agriculture employs 60% of the labor force. However, despite great potential, the region is increasingly dependent on food imports to meet its consumption needs; food imports have more than tripled in the past 10 years.