Maize meal is an essential staple food in many countries across Sub-Saharan Africa. With a rapidly growing population and increasing demand for food security, the growth and investment opportunities of maize in Sub-Saharan Africa becomes palpable. This article explores the potential of the maize meal industry in Sub-Saharan Africa and highlights some of the key factors that contribute to its growth and investment potential.

Maize is the most widely grown crop in Sub-Saharan Africa, proving why is it considered to be a basic food in many households in Southern and Eastern Africa. . According to a report by the International Maize and Wheat Improvement Center (CIMMYT), maize is expected to be the fastest-growing food crop in Africa over the next decade, allowing us to see why the demand is expected to continue in line with population growth and rising food insecurity

Factors contributing towards the growth and investment opportunities of the maize meal industry

1) Increased growth and investment opportunities in agriculture by both governments and the private sector

One of the key factors contributing to the growth of the maize meal industry in Sub-Saharan Africa is the increasing investment in agriculture by both governments and the private sector. Governments across the region have been investing in irrigation schemes, seed and fertilizer subsidies, and agricultural extension services to support maize farmers. This investment has led to an increase in maize production, which has in turn increased the availability of maize meal in the region.

There are significant investment opportunities in the maize meal industry in Sub-Saharan Africa. The industry is currently dominated by small-scale and informal producers, many of whom operate without modern equipment or technology. This presents an opportunity for investment in modernizing the industry, from seed production to milling and distribution. Investment in infrastructure, such as roads and storage facilities, is also needed to improve the efficiency and reliability of the supply chain.

2) Increasing urbanisation in African cities:

Another key contributing factor to the growth of the maize meal industry is the increasing urbanisation of the region. As more people move to cities, the demand for convenient and affordable food options, such as maize meal, is notably increasing. Additionally, there is growing demand for processed maize products, such as maize flour and maize grits, which can be used to make a variety of food products, including bread, porridge, and various snacks. with more people to sustain, the local maize supply will feel pressure to meet the demand. This welcomes an opportunity to increase the yield of maize crops.

3) Opportunities of investment value chain of maize meal in Africa:

Investors can also explore opportunities in the value chain of maize meal production. For example, investing in the production of high-quality maize seed or in the development of improved farming practices could lead to increased maize yields and improved quality of maize meal being supplied to consumers. Investing in the processing and distribution of maize meal products, such as maize flour or fortified maize meal, could also be a lucrative opportunity.

Sub-Saharan African maize-based foods:

Due to maize forming part of the staple diet of many Sub-Saharan people, it is used in a wide variety of traditional dishes. Listed below are a few examples off traditional cultural food which requires maize and are found in the region:

• Ugali: This is a popular dish in East and Southern Africa, made from maize flour and water. It has a texture similar to polenta and is often eaten with a stew or sauce.
• Fufu: This is a starchy, dough-like food made from boiled and mashed cassava or yams, mixed with maize flour. It is a staple in West and Central Africa and is usually eaten with a soup or stew.
• Pap: This is a porridge made from maize meal, water, and sometimes milk. It is a common breakfast food in Southern Africa and is sometimes served with butter and sugar.
• Banku: This is a Ghanaian dish made from fermented maize and cassava dough. It has a sour taste and is often eaten with soup or stew.
• Nshima: This is a thick, dough-like dish made from maize meal and water. It is a staple in Zambia and Malawi and is often served with a side of vegetables or meat.
• Kenkey: This is a steamed dumpling made from fermented maize dough. It is a popular food in Ghana and is often eaten with soup or stew.
• Sadza: This is a thick porridge made from maize meal, water, and sometimes milk. It is a staple in Zimbabwe and is often eaten with a side of vegetables or meat.

Each region has its unique take on how to cook maize and include it in their meals whether as the main feature or as a side. However, all these dishes and countries have one common thread, that being that maize is incorporated in multiple ways to bulk up meals.

 

 

In conclusion, the maize meal industry is not predicted to hit a lull, and rather presents significant growth and investment opportunities. The increasing demand for maize meal due to population increase, the investment in agriculture by both governments and the private sector, and the growing urbanisation of the region  all contribute to this growth. Investors are encouraged to explore opportunities in modernising the industry, improving its  efficiency and reliability in terms of supply chain, and investing in different stages of the value chain of maize meal production. With the right investments and policies, the maize meal industry in Sub-Saharan Africa can contribute to increased food security and economic growth in the region.

 

Source:

Growth and Investment Opportunities of Maize Meal in Sub-Saharan Africa: https://www.euromonitor.com/article/growth-and-investment-opportunities-of-maize-meal-in-sub-saharan-africa

International Maize and Wheat Improvement Center (CIMMYT) : https://www.cimmyt.org/