A new report released Tuesday by the International Fund for Agricultural Development (IFAD) and Food for the Future, reveals that Africa’s top food basket producers are largely African, including Ethiopia, Kenya, and Tanzania.
In the report, the IFA said the top three producers of food products in Africa are all African: Ethiopia, Tanzania, and Ethiopia.
Ethiopia has the largest share of African food exports, at over half a billion pounds (500 million kilograms).
It has also emerged as the world’s third largest food exporter, after China and the United States.
The report highlights a lack of transparency in the African food market, and an ongoing conflict between governments and private sector companies over governance and governance issues in Africa.
In its report, IFAD called on the African governments to work towards greater transparency, and to better regulate the private sector in Africa’s food production and distribution system.
“Africa is one of the most significant and dynamic markets for food, but there is much more to be done to ensure that food products are safe and secure,” said IFA Executive Director Stephen Green.
“Governments should create a national food security strategy, and ensure that the food supply is available and accessible to all citizens.
That means making sure that private companies, suppliers, and farmers are not unfairly disadvantaged in the procurement and distribution of food.”
The report highlighted the need for increased transparency in how the African Food Security Strategy (AFSS) is being implemented.
It called on African governments and businesses to create a common platform for transparency and transparency measures to help ensure that all stakeholders are able to access and use the information needed to monitor the implementation of the AFSS.
IFA has launched a campaign called Food for Action to encourage governments and business to create an information infrastructure for the African market, which can be used by both governments and the private market to provide information to inform decisions about the food safety and security of food, such as quality, price, and quantity of supply.