Chartered Institute of Agriculture tables plans to reduce food insecurity in Ghana

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The Chartered Institute of Agriculture, Ghana (CIAGH) has put forward what it believes are strategic plans that can help Ghana reduce food insecurity.

This plan, signed by the registrar of the institute, Kennedy Ashiagbor, comes at a time when the world is facing food shortage as result of a disruption of the food supply chain due to the ongoing Russia-Ukraine war. Ghana in particular is bearing the brunt of the situation, reflected in the increasing prices of food on the market.

According to the institute, achieving food security requires that the aggregate availability of physical supplies of food is sufficient.

It also means that households have adequate access to those food supplies through their own production, through the market or through other sources, and that the utilization of those food supplies is appropriate to meet the specific dietary needs of individuals.  

The institute explains Food Availability, Food accessibility, Food utilization and Food stability are the key indicators of food security. To achieve these, the institute has thus proposed the following to reduce food insecurity in the country:

  • Modernizing agriculture by improving productivity, mechanization, irrigation, and water management.
  • Maintaining national strategic stocks such as food storage, distribution, and improved nutrition.
  • Preventing and managing of emergencies and expanding national strategic stocks through effective early warning systems.
  • Enhancing peoples’ knowledge of the importance of optimum nutrition by improving advocacy on nutrition education and food fortification.
  • Reducing post-harvest losses and improving storage and distribution systems through capacity building of relevant stakeholders. This includes proper methods for harvesting, primary processing, grading, storing, and ensuring good linkages between producers and markets.
  • Ensuring food production systems (macro and micronutrients and food fortification) as an essential aspect of food processing.
  • Reducing risks resulting from natural disasters and disease/pests outbreaks and ensuring adequate food stocks availability.


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