Africa has tools to transform food systems, say experts

As climate change continues to intensify across Africa, degrading soils and threatening food security, experts say the continent already possesses many of the solutions needed to transform its food systems.

They say the challenge now lies in scaling those solutions to reach more farmers and consumers.

This was the central message during a side event held alongside the Second Kalro Scientific Conference and Innovation Expo in Nairobi, where researchers, development organisations, policymakers and private sector actors gathered to discuss pathways towards sustainable food production, trade and consumption.

Held under the theme “Accelerating Sustainable Production, Market Trade and Consumption,” the event was hosted by The Alliance of Bioversity International and CIAT (The Alliance).

In a pre-recorded address, Wanjiru Kamau-Rutenberg managing director for Africa at The Alliance, stressed that Africa’s food security future depends on strong partnerships capable of moving proven innovations from research institutions to farmers’ fields and ultimately to consumers’ tables.

“Africa already has the innovation, talent and partnerships needed to transform its food systems,” she said, adding, “What we need now is to scale what works and accelerate adoption.”

Her remarks come at a time when African food systems are under increasing pressure from rising temperatures, erratic rainfall patterns, declining soil fertility and rapid population growth.

Throughout the discussions, participants repeatedly emphasised that no single institution can address these challenges alone.

The long-standing collaboration between Kalro and The Alliance was highlighted as an example of how partnerships can drive meaningful change. The collaboration has contributed to advances in crop breeding, soil health management, climate-smart agriculture, digital innovations and market development.

The event also coincided with the 30th anniversary of the Pan-Africa Bean Research Alliance (PABRA), a programme that has played a significant role in improving bean productivity, nutrition and farmer incomes across the continent.

One of the innovations attracting attention is a new generation of bean varieties developed to respond to changing climate conditions and evolving consumer preferences.

Researchers said many traditional bean varieties take longer to mature and cook, making them less suitable for today's production and consumption needs.

Scientists are now developing bean varieties that mature within 65 to 75 days, produce higher yields, withstand climate-related stresses and require significantly less cooking time.

According to researchers, some of these improved varieties can yield up to two tonnes per hectare while providing farmers with better market opportunities.

Among the varieties showcased was Waithera, a small-seeded, high-yielding bean variety that cooks faster, offers improved nutritional value and performs well under climate stress.

The variety is also being incorporated into innovative ready-to-eat bean products targeting urban consumers looking for convenient and nutritious food options.

According to Kalro, Kenya currently produces about 650,000 tonnes of beans annually against a national consumption demand of about 750,000 tonnes. As a result, the country imports between 150,000 and 250,000 tonnes each year to bridge the deficit.

“These new varieties are intended to help close that gap. Currently, the average seed-to-harvest ratio is about 1:10. However, for farmers to achieve food security and profitability, this ratio should increase to at least 1:30, while some areas are already achieving ratios as high as 1:60,” said David Karanja, Researcher in Bean Seed Systems at Kalro.

“Beans are one of Africa’s most important food security crops, grown on about 8.5 million hectares across the continent and widely consumed alongside staple foods such as maize, rice and githeri,” said Dr Jean Claude Rubyogo, Director of PABRA.

He explained that changing climatic conditions and shifting consumer preferences have made older bean varieties less suitable, prompting researchers to develop improved varieties that mature faster, cook more quickly and deliver higher yields.

Using genetic resources conserved in seed banks, scientists have developed climate-resilient bean varieties that mature within 65 to 75 days instead of the traditional 90 days, resist pests and diseases, and can be cooked in about one hour compared to the three hours required by some older varieties.

“These beans are tastier, easier to digest, highly marketable and more profitable for farmers, creating strong incentives for adoption,” he said.

Beyond providing food and income, beans are increasingly being recognised for their contribution to regenerative agriculture. As legumes, they naturally fix nitrogen in the soil, reducing the need for synthetic fertilisers while improving soil fertility.

According to soil scientists at the forum, integrating legumes into farming systems through crop rotation and intercropping can improve soil structure, enhance biodiversity and contribute to long-term soil restoration.

“Healthy soils are the foundation of food production. Degraded soils threaten productivity and resilience, making soil restoration an urgent priority for farmers and policymakers alike,” said Boaz Waswa, a Soil Scientist.

While much attention in agriculture focuses on production, nutrition experts cautioned against overlooking the role of consumers in transforming food systems.

Senior Scientist Christine Chege said food systems transformation cannot be achieved through improved production alone.

“Consumers must also be aware of the foods available to them, understand their nutritional value and know how to prepare them in ways that preserve nutrients,” she said.

Chege emphasised the importance of dietary diversity, encouraging consumers to complement nutritious staples such as beans with fruits, vegetables and other nutrient-rich foods to achieve balanced and healthy diets.

As Africa seeks to build more resilient, inclusive and sustainable food systems, experts agree that stronger partnerships, innovative technologies and informed consumers will all play a critical role in driving transformation across the continent.