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A SPECIAL EDITION

A N I N S I G H T I N T O F O O D S Y T E M S O F T H E F U T U R E

Words by KE N N E TH

M I D D LE TO N

Photos Prepared by KE N N E TH M I D D LE TO N

The Future of Food in Botswana is in Processing.

The COVID-19 pandemic and subsequent national lockdowns are stirring serious havoc for economies worldwide. By disrupting international and regional supply chains; and threatening food security for countries that have been over reliant on other countries for such supplies. Botswana as a landlocked semi-arid country is an example of this for its major reliance on food supplies from neighboring South Africa. In the past few months Batswana have been rudely awakened to the pitfalls and disadvantages of this very situation. However, there is a silver lining to this predicament as there is a shift in gear and focus towards in-country food processing. Whilst South African brands currently enjoy almost all of the processed food markets in it’s neighboring countries.The current COVID-19 pandemic has brought light to the dangers of over reliance.

There is a recognizable push by people in these countries to create locally processed foods. Given that competing on price with the mighty South African brands in the processed food market will be difficult. Batswana for example are becoming more conscious of the fact that they need to support local products. This is evidenced by the birth of several campaigns to encourage Batswana to buy locally produced products.

We have seen the rise of hashtags such as #PushaBW and also the creation of Facebook groups dedicated towards the promotion of locally produced products. I t is becoming clearer that individuals in or looking to go into food processing must be supported in our efforts to increase food security. Food processing in it’s simplest definition is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.

There are three main categories of food processing: Primary food processing; Secondary food processing; and Tertiary food processing. Primary food processing is necessary to make most foods edible, and Secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting over-nutrition and obesity, containing too much sugar and salt, too little fibre, and otherwise being unhealthy. However many people are willing to trade off on this for the longevity of preserved foods. There are also ways to make healthy Tertiary processed food items.

The focus of this article will be in exploring Secondary food processing as being a big opportunity for Botswana. There are plenty of locally available foods which could be used to create unique products from. The process of coming up with an idea for food processing would begin with a raw food I tem and then imagining what different food items could be made from said raw food. Either as an ingredient, as a preservation or turned into another form. For me it very exciting to think of the products that could be made from just locally available food items such as Moretlwa (Bush Berries), Mowana (Baobab Fruit), Morojwa, Motsentsela, Moreteloga, Ditloo, Mopane etc.

Mowana or Baobab Fruit is widely known to be very healthy and is also considered a superfood. I t is for example, rich in fibre and many important minerals and vitamins such as vitamin C and B6, Calcium, I ron, Niacin, Magnesium and Potassium. I t also has anti-oxidant properties.

So by exploring the value chain of such a wonderful locally available superfood one can only imagine the food products could be made. Baobab I ce Cream? Baobab I nfused sauces or jams? Baobab with Chocolate? Or infused into a drink somehow?

Another Example is the Mopane Worms which are nutritionally high in protein and very low in fat content. What processes can be applied to Mopane Worms to create commercially viable products? Crushed and powdered for Mopane Worm Flour? Protein Bars? Added to sorghum or other porridge powders for increased protein content?

Some Batswana have already noticed this gap in the market have moved to fill it. Examples include Maungo Craft who make preserves in the form of jams, marmalades and sauces most of which are infused with the locally inspired flavor of Morula fruit. Another example is Senn Foods with their corned beef range. More examples include, Just Ginger with their ginger drinks; Setso Foods with their canned Serobe (Tripe); and Native Foods with their Lerotse (Sour Melon) Preserves and Mosukujane (Mint) I ce Tea, to mention but a few.

Even with these local companies doing a very good job in the processed food market. There are still many more opportunities in this sector and Batswana are coming for their share of the local processed food market. I for one can’t wait to see all the wonderful processed food ideas Batswana will bring to fruition. I will only hope that they spare no expense on research and development whilst also creating high quality, commercially viable products for us to enjoy.

There is joy is food security and we can all be a part of it, from the heap of compost that you can share with your neighbour to grow some vegetables or you use to grow legume seeds which you supply to a small number of your relatives over the holidays or the awesome cuisine of Mongongo oil roasted meat mixed with Motsaudi Nuts served with Lebelebele. But all the joy can only come if we move swiftly towards self-reliance in secondary food processing.

About the writer:

Kenneth Middleton is the Founder of Yommy and Chief Administrator of Foodies Botswana Facebook group

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