How to introduce alternative foods to Kenyans

It is unfathomable that Kenya, a country blessed with the capacity to grow many crops, is plunged into chaos and starvation over a shortage of maize. The maize shortage indicates government shortcomings in guaranteeing food security in a country that relies heavily on rain-fed agriculture. It also highlights the folly of overreliance on a single crop at the expense of other nutritious and climate-resilient staple options such as millet, sorghum, and cassava. These and other crops are drought-resilient and offer reliable food options to sustain livelihoods even during low rainfall seasons. Moreover, foods such as sorghum are more nutritious and contain significantly higher proteins and fibres than maize.

THROUGHOUT YEAR

Along with efforts to improve food security, changing dietary behaviour will ensure that alternatives are available not only during periods of scarcity but also throughout the year. Unfortunately, changing dietary behaviour is a challenging endeavour, persistently frustrated by food neophobia – the fear or unwillingness to try new foods. Overcoming this requires strategic interventions in policy, education and awareness, and value addition to shift consumers from deeply entrenched cultural practices and consumption habits. Policies that enhance farming, marketing, manufacturing and consumption of alternatives are vital for success. Unless farmers have the support and access to markets, they will not invest in the alternatives. Policy support throughout the food supply chain through strategic investments, and structured markets will encourage farmers to grow other staples. However, even the best policies will not enhance uptake if consumers are not willing to consume the food. Education and awareness can significantly bridge this gap in consumer acceptance. Older generations - who also make buying decisions - present the greatest obstacle. Their palates are accustomed to certain foods, and they are the least willing to experiment. Children are more flexible and easier to influence.

TO CHILDREN

Moments such as weaning offer an opportunity for parents, nutritionists, and healthcare professionals to introduce new foods to children. Such interventions, coupled with a national curriculum that educates children on sustainable, healthier diets, can ensure that future generations access and consume broader food options. For adults, messaging and awareness on the nutritional value and benefits of alternative staples such as disease management, improving digestive health and eliminating gluten intolerance can help shape their perceptions and boost willingness to experiment. Even if the benefits do not convince them to shift their preferences, they would ultimately be more inclined to introduce the foods to their children. The third intervention revolves around manufacturing and value addition for alternative staples. Even the most well-meaning amongst us, depending on our tastes and preferences, will sooner die of starvation than experiment with other foods. It says little of the food itself, and more about the lack of innovation.

BUSINESS CASE

The private sector can play a critical role in introducing tastier alternatives. Innovation makes an excellent business case for differentiation and product portfolio diversification while creating value for consumers. However, it can be a risky venture should consumer acceptance fail. The government and development sector players in food security, can offer policy and incentives to de-risk such innovation. This would enable manufacturers to research, develop, and pilot products on consumers, and ultimately pave the way for agricultural practices that support food security in changing climates.

Kathambi Kaaria is a sustainability strategist.

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