This document, published by the Food and Agriculture Organization (FAO), provides a comprehensive overview of forgotten and underutilized food crops in Africa. It highlights their nutritional benefits, ecological resilience, and potential for improving food security. The compendium details 100 forgotten foods, including their botanical classification, agronomic requirements, traditional uses, and value-added processing opportunities. The document underscores the need for increased research, investment, and policy support to integrate these foods into mainstream agricultural and nutrition strategies. By promoting biodiversity and dietary diversity, forgotten foods can contribute to healthier diets and more sustainable food systems across Africa.
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