PROGRESS OF FOOD PRODUCTION AND FOOD PROCESSING BIOTECHNOLOGY IN AFRICA: A SYSTEMATIC REVIEW
DOI:
https://doi.org/10.22159/ijags.2023.v11i6.48667Keywords:
Biotechnology, Food production, Food processing, Constraints, Trend and statusAbstract
The increase in human population worldwide has become a major threat to food security and nutrition. Food production and processing sector particularly the agriculture and food processing are asked to satisfy two apparently contradictory needs, to become more productive, and at the same time, more sustainable. Biotechnology is one of the sectors with significant contribution in modernizing agriculture, food security, and nutrition. Africa including Ethiopia has started research in agricultural-food processing biotechnology a few decades ago. However, research and public awareness on biotechnology is inadequate. This review appraises the agriculture/food production and food processing biotechnology progress in developing societies particularly in Africa so as to understand the roles which agricultural and food processing biotechnology could play therein. The paper concludes with the recommendation that individual countries need to identify their specific national priorities and preferences in food production and harness the growing body of science and innovations in genetic engineering and food processing to address specific issues.
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