OPINION | Why UP researchers are making ice cream from cowpeas, and flat bread from millet
Researchers at the University of Pretoria are working on making new food products from underused African grains, like flat breads from sorghum and millet and ice cream made from cowpeas, writes What is climate-smart, gluten-free, water-wise, non-genetically modified and a nutritional powerhouse - but virtually non-existent in the daily diets of most South Africans?These grains have important health-promoting and nutritional benefits and are drought-tolerant and hardy into the bargain but seldom...
World Food Day, which took place on Monday, 16 October, focuses our attention on food and the bigger issues surrounding it - especially the importance of safeguarding food security at a time when the food sources we take for granted are under siege from a host of climate-induced factors. Sorghum food products, for instance, are not exempt from value-added tax in South Africa, whereas maize is.
Sorghum production has also declined, especially in the past 10 years, with South Africa shifting from being a net exporter of the crop to a net importer., based on a two-year study on the needs and challenges of the sorghum industry in South Africa. We at the University of Pretoria's department of consumer and food sciences are guided by the belief that underutilised African grains present us with unique opportunities for developing various new and exciting food products from these grains, and these products can be leveraged to place the grains in the spotlight.
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