A significant void in the scientific knowledge of the foods consumed in Africa and the rest of the world has been revealed by a groundbreaking new study from the Periodic Table of Food Initiative published in Nature Food.
Vanguard gathered that 40 experts from all over the world participated in a global participatory process to compile the list. It is a rainbow of foods selected for their nutritional value, cultural significance, diversity, and potential for innovation in response to climate change. The PTFI list stands out in especially for how comprehensive it is. Of the foods mentioned, fruits make up 30 percent, vegetables make up 25 percent, nuts and seeds make up 8 percent, land animal products make up 8 percent, and aquatic animal products make up 7 percent. Some come from bacterial and fungal species, and one is lichen-derived.
Of the foods that are widely grown and consumed, 476 are thought to be global in nature, whereas the remaining foods are significant only in certain regions and come from the Americas, Asia, Africa, the Pacific, or Europe.