Indigenizing food science

“Traditional Indigenous Territories encompass up to 22 percent of the world’s land surface and they coincide with areas that hold 80 percent of the planet’s biodiversity”
      – The World Bank, The Role of Indigenous Peoples in Biodiversity Conservation, 2008

Our programs in West Africa aim to blend Indigenous knowledge with modern food science technology to foster sustainable food systems.

Senegal

Graduate student Edwin Allan discusses the process of making Bonbon Bouye with Senegalese farmers

In Senegal, our researchers collaborate with rural communities to develop environmentally sustainable food products that honor local traditions, generate revenue, and improve nutrition. This project empowers community members through training in value-added product development and marketing, fostering entrepreneurship, and particularly supporting women. 

America's Tribal Lands

Nigeria

Visiting a cacao plantation in Ondo State, Nigeria. From left to right: Dr. Helen Agu, Nnamdi Azikiwe University; Chidimma Ifeh, Montana State University; cacao plantation owner.

In another project bridging Nigeria and Montana, we explore the sustainable value chain of cocoa from bean to bar. This study delves into the challenges and interests of smallholder cocoa farmers in Ondo, Nigeria, and chocolatiers in Montana, USA. Through interviews with farmers and chocolatiers, we uncover the intricate dynamics of cocoa farming, including seasonal timing, planting practices, fermentation processes, and the importance of cocoa to local communities. The study also highlights the challenges faced by chocolatiers, such as financial constraints and equipment reliability, and underscores the potential for innovation and market adaptation. By integrating Indigenous wisdom with modern practices, our research aims to enhance the sustainability of the cocoa industry and support the livelihoods of those involved.