The Department of Food Science Technology on the Nyankpala campus of the University for Development Studies, in partnership with the University of Lincoln (UOL) organized a competition on how to produce bread for commercial purposes using the Fonio grain at the UDS Guest House on the Tamale Campus.

The exhibition of the final results was preceded by a seminar to educate the public on the purpose of the project, as well as the significance of Fonio by some stakeholders in the Agriculture and Food Processing sectors.

The Fonio Project is an initiative taken to identify new ways of improving healthy eating and alternatives to wheat and other gluten produce. The project seeks to identify ways through which Fonio can be incorporated into diets to reduce the intake of gluten and other potentially harmful substances in food items.

Fonio is an African Heritage grain, mostly referred to as the ancient grain which is mostly consumed in the Western Part of Africa. The grain is considered as one of the most delicious in the grain family and most importantly, it is gluten free, which is why it is now sort after by many.

The event was chaired by a representative of the Vice-Chancellor, Prof. Seidu Al-hassan, Professor Nafiu Amidu of the Department of Clinical Chemistry under the School of Allied Health Sciences, Professor.

The CEO and Co-Founder of Amaati Company Limited, Mrs. Salma Abdulai, stated that the revival of Fonio in the Northern Region was to ensure that the Fonio value chain was properly developed as well as to provide the necessary support for the farmers and to encourage Fonio production and patronage. She said Fonio is grown organic only in the Savannah zone, and supports climate action and food security. She added that her company works with local farmers, especially women, to provide them with the needed support to reduce poverty and hunger, whiles promoting household nutrition.

The UDS Lead for the project, who doubles as the Dean of Students of the Graduate School of UDS, Professor Francis Amagloh, intimated that as part of the project, funds were allocated for a challenge to be held with regards to producing the ideal Fonio bread recipe. The challenge was advertised five months prior to the exhibition for fifty students. However, upon interviews, sixteen students were selected for the grand challenge. The students were further divided into four teams; The Royals, Elites, Yummy Bites and Oven Chefs.

Prof Amagloh added that the challenge and project was driven by the experience gathered from the Sweet Potato Bread in 2012, and the UDS mandate of community outreach. He added that, aside from exposing the students to new experiences and knowledge through the challenge, the project seeks to provide an alternative to feeding, reduce the importation of wheat while increasing the demand for Fonio, engage micro and macro consumers as well as promote economic growth of the producers and farmers and the country at large and reduce the impact of global crisis similar to what the Russian and Ukrainian war had caused. He also told UDS TV in an exclusive interview, that the project and many others are meant to project the University, and to let the country and those outside know what it is capable of.

A representative of the UK partners, Professor of Sustainable Agri-Food Systems, Louise Manning, who joined the seminar through zoom, applauded the team and the participants for the work they did. She also stated that key amongst the components of the project was to promote climate action and ensure food security, socioeconomic growth, and affordability. Prof Manning intimated that the project also focuses on how the universities play a role, developing market opportunities as well as informing ways of improving pedagogy.

In the course of the seminar, participants exhibited their Fonio bread products for tasting and assessment. The tasting was than by the audience present at the seminar as well as professional bakers who served as judges. The exhibition was to examine the various recipes used by the participants, and also to select the best to be improved upon for the market. At the end of the exhibition, The Royals emerged first, winning a cash prize of Ghc5,500.00, Oven Chefs took the second place with a cash prize of Ghc4,500.00 and then third place, Yummy Bites, with a cash prize of Ghc3,000.00.

The event had in attendance other stakeholders in agriculture and agribusiness, the Regional Director of Food and Drugs Authority, the Regional Director of the Ghana Standard Authority, CEO of B.Diet, amongst others.

Story by:
Salma Abdul Rashid (University Relations)