{"id":7147,"date":"2026-07-22T09:27:18","date_gmt":"2026-07-22T07:27:18","guid":{"rendered":"https:\/\/cfaminternational.com\/?p=7147"},"modified":"2026-07-22T09:27:18","modified_gmt":"2026-07-22T07:27:18","slug":"beyond-flour-preserving-africas-harvest-and-nourishing-its-future","status":"publish","type":"post","link":"https:\/\/cfaminternational.com\/fr\/beyond-flour-preserving-africas-harvest-and-nourishing-its-future\/","title":{"rendered":"Beyond flour: Preserving Africa’s harvest and nourishing its future"},"content":{"rendered":"

By Prof LJ Grobler, Director, CFAM Technologies<\/strong><\/p>\n

Every year, Africa’s farmers perform an extraordinary task. Across the continent, millions of tonnes of maize, sorghum, millet, wheat, rice and legumes are harvested from the soil to feed a growing population. Yet despite these efforts, millions of Africans continue to face food insecurity and poor nutrition. The challenge is not simply producing enough grain. The challenge is preserving its value and ensuring that it reaches consumers in a safe, nutritious and affordable form.<\/p>\n

African agriculture is highly seasonal. During harvest periods there is often an abundance of grain, but maintaining its quality until the next harvest can be extremely difficult. Inadequate storage infrastructure exposes grain to moisture, insects, rodents and mould. Temperature fluctuations accelerate deterioration, and post-harvest losses remain a major challenge across the continent. Every year, valuable food produced through the hard work of farmers is downgraded, damaged or lost before it can fulfil its intended purpose.<\/p>\n

Even the grain that eventually reaches consumers often undergoes processing methods that reduce some of its natural nutritional value. Traditional snack manufacturing provides a good example. Most expanded snacks are produced from maize grits, which require milling processes that remove the bran and germ from the grain. The remaining starchy endosperm produces the light, crispy textures consumers enjoy, but refinement comes at a nutritional cost.<\/p>\n

The bran contains valuable dietary fibre, minerals and phytochemicals. The germ provides essential fatty acids, vitamins and important micronutrients. When these components are removed, some of the grain’s natural goodness is lost. Consumers still enjoy the snack, but they receive less of the nutrition originally present in the grain itself.<\/p>\n

For many years this trade-off between nutrition and product quality was accepted as unavoidable. If manufacturers wanted attractive textures and consumer appeal, refinement was considered necessary.<\/p>\n

Today, that reality is changing.<\/p>\n

“For too long we believed we had to choose between nutrition and consumer appeal. Modern twin screw extrusion is proving that we can deliver both.”\u00a0<\/strong>\u2013 Prof LJ Grobler<\/strong><\/p>\n

Twin screw extrusion is opening entirely new possibilities for Africa’s food industry. Unlike traditional approaches that depend heavily on refined ingredients, twin screw technology allows manufacturers to process whole grains and complex multi-grain formulations while maintaining the textures consumers expect and enjoy.<\/p>\n

The same technology used to manufacture snacks can also produce nutritious breakfast cereals, instant porridges and complete meal solutions using whole grains and legumes. Instead of removing the most valuable parts of the grain, we can preserve them. Instead of relying on a single ingredient, we can combine maize, sorghum, millet, oats, rice and legumes to create products with enhanced nutritional profiles.<\/p>\n

Rather than producing foods that simply satisfy hunger, we can produce foods that genuinely nourish people.<\/p>\n

The benefits of whole grains are increasingly recognised around the world. Whole grains retain all three parts of the grain kernel \u2013 the bran, germ and endosperm. They provide dietary fibre that supports digestive health and contributes to feelings of fullness. They contain naturally occurring vitamins and minerals, including B vitamins, iron, magnesium and zinc. They also provide plant compounds and antioxidants associated with improved long-term health outcomes.<\/p>\n

For children, whole grain foods can support healthy growth and development. For adults, they contribute to improved dietary quality and healthier lifestyles. For communities, they offer an opportunity to improve nutrition using foods that are both affordable and familiar.<\/p>\n

Multi-grain formulations further strengthen these benefits. Maize provides energy and familiarity. Sorghum and millet contribute valuable micronutrients and are well adapted to African growing conditions. Oats offer soluble fibre and support satiety. Legumes such as soybeans and cowpeas improve protein quality by complementing the amino acid profiles of cereals.<\/p>\n

Together, these ingredients create foods that are nutritionally stronger than the sum of their individual parts.<\/p>\n

Perhaps most importantly, they make use of crops already grown by African farmers.<\/p>\n

“Africa already grows the ingredients needed to nourish its people. Our opportunity lies in transforming those ingredients into foods that preserve their nutritional value and fit modern lifestyles.” <\/strong>\u2013 Prof LJ Grobler<\/strong><\/p>\n

Twin screw extrusion also offers significant food safety advantages. During extrusion, ingredients are exposed to high temperatures, intense pressures and severe mechanical energy over very short periods of time. These conditions effectively cook the product while substantially reducing microbial contamination.<\/p>\n

Importantly for Africa’s grain supply chains, the process also destroys traces of insect infestation that may be present in stored grain. Eggs and larvae that could otherwise develop during storage are eliminated during extrusion, resulting in cleaner and safer products.<\/p>\n

When these products are packaged in properly sealed, airtight packaging, shelf lives of up to eighteen months can be achieved, depending on the formulation and packaging system used.<\/p>\n

This fundamentally changes how we think about food preservation.<\/p>\n

Instead of attempting to store raw grain for extended periods while fighting insects and deterioration, seasonal harvests can be transformed shortly after harvest into shelf-stable, value-added foods that remain nutritious and safe throughout the year.<\/p>\n

The benefits extend throughout the food system. Farmers gain more reliable markets for their crops. Millers create higher-value products and stronger brands. Retailers receive products with extended shelf life. Consumers gain access to convenient and nutritious foods regardless of season. Societies reduce losses associated with post-harvest deterioration.<\/p>\n

Imagine an Africa where seasonal harvests are transformed into nutritious instant porridges for breakfast, wholesome cereals for school lunchboxes, and convenient multi-grain meals for dinner. Imagine school feeding programmes supplied with shelf-stable products rich in fibre and plant proteins. Imagine communities less vulnerable to seasonal shortages because harvests have been converted into foods that remain stable for many months.<\/p>\n

This is not an impossible dream.<\/p>\n

The technology already exists.<\/p>\n

It is already operating in Africa.<\/p>\n

CFAM’s twin screw extruders were developed in South Africa specifically to address African realities and have been installed across the continent to process foods and feeds under demanding local conditions. Built in Africa for Africa, they demonstrate that world-class innovation can emerge from the continent itself to solve African challenges.<\/p>\n

“The future of Africa’s food system will depend not only on how much grain we harvest, but on how wisely we preserve and utilise that harvest. Twin screw extrusion allows us to convert seasonal abundance into year-round nutrition.”\u00a0<\/strong>\u2013 Prof LJ Grobler<\/strong><\/p>\n

Africa’s future will not be secured by grain production alone. It will depend on our ability to preserve what we harvest, minimise losses and convert local crops into foods that improve lives.<\/p>\n

Whole grain and multi-grain extruded foods offer exactly that opportunity. They provide better nutrition for children during critical stages of development. They help families access affordable and convenient meals. They support healthier diets for growing urban populations while strengthening local agricultural value chains and creating new business opportunities for millers.<\/p>\n

Perhaps most importantly, they help ensure that the hard work of African farmers does not disappear in storage facilities lost to insects and deterioration, but instead reaches consumers as safe, nutritious food.<\/p>\n

The future of African milling lies beyond flour.<\/p>\n

It lies in preserving Africa’s harvest and transforming it into nourishment for generations to come.<\/p>\n

#BeyondFlour #CFAMTechnologies #WholeGrains #MultiGrainNutrition #TwinScrewExtrusion #FeedAfrica #FoodSecurity #PostHarvestLosses #AffordableNutrition #FutureOfMilling #FoodInnovation #MadeInAfrica #ValueAddition #TransformingAfrica #NutritionForAll #BuiltInAfricaForAfrica<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

By Prof LJ Grobler, Director, CFAM Technologies Every year, Africa’s farmers perform an extraordinary task. Across the continent, millions of tonnes of maize, sorghum, millet, wheat, rice and legumes are harvested from the soil to feed a growing population. Yet despite these efforts, millions of Africans continue to face food insecurity and poor nutrition. The […]<\/p>\n","protected":false},"author":3,"featured_media":7148,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[13],"tags":[],"class_list":["post-7147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nBeyond flour: Preserving Africa's harvest and nourishing its future - CFAM International<\/title>\n<meta name=\"description\" content=\"CFAM Technologies (Pty) Ltd developed from a research project in 1998 to an established Food Extruder technology company in Africa. 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