As South Africa hosts the G20 Meeting of Chief Agricultural Scientists this week, a groundbreaking research initiative is spotlighting Africa’s traditional crops in the fight against malnutrition. Key to the discussions is how agriculture, with a focus on indigenous crops, can play a role in ensuring that food is of better quality and is accessible to the broader society.
The Food and Microbiota in Africa (FAMA) project, launched in 2024 by the University of Pretoria, explores how indigenous foods impact gut health. Led by Dr Arlène Alpha, the project unites African and European scientists under the TSARA initiative, aiming to shape future food and farming policies which are key to eliminating increasing food insecurity, mostly on the African continent.
Food For Mzansi spoke to Thierry Caquet, vice president of international policy at France’s National Research Institute for Agriculture, Food and Environment (INRAE), about FAMA’s potential to influence nutrition strategies across the continent.
Patricia Tembo: What is the FAMA project?
Thierry Caquet: The Food and Microbiota (FAMA) project, which focuses on food and the human microbiota, began around two years ago. It involves the University of the Western Cape, the University of Venda, the Agricultural Research Council (ARC), and colleagues from Senegal and France.
The aim is to understand how local and indigenous foods affect the gut microbiota in humans, and how this, in turn, influences health. We now know that a significant part of our health is linked to the microbiota, the microorganisms living in our gut.
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How does the project go about exploring this connection between the gut and the food we consume?
We carry out fieldwork that involves sampling from participants to examine the link between what they eat, how the food is produced by farmers, their health status, and the condition of their microbiota. The goal is to form connections between all the elements and identify which foods promote a healthy microbiota and which may be harmful.
How is the FAMA project exploring the benefits of indigenous crops?
Indigenous crops are a key part of the project. For example, while travelling from Johannesburg to KwaZulu-Natal yesterday, we noticed many fast-food outlets. This kind of food is very different from indigenous food, and frankly, I doubt it’s good for your microbiota or your health.
The project is exploring what benefits can be gained from using indigenous foods and crops. A colleague from the University of Zululand mentioned that they’re working on breeding new indigenous crop varieties. So the idea is to build knowledge not just about the crops themselves, but also traditional cooking and processing methods. It’s not just the raw ingredients that matter, but how they’re prepared.
Which groups are likely to benefit from this research?
Part of the work involves identifying which groups benefit most, maybe children, or perhaps elderly people, depending on the product. We’re really trying to go into detail on how food, microbiota, and health interact. Ultimately, we hope to provide recommendations not only for those who are already ill but also to help prevent illness in the future.
How far along is the FAMA project at the moment?
As far as I know, it’s a two- to three-year project. We’re still in the process of gathering and analysing data with the expectation of completion in early 2026.
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