Future prospects for indigenous fermented foods from the tropics

Fermented foods are of significant importance in the daily diet of people around the globe. These group of foods are vital in the tropical regions of the world, where traditional food processes are in the forefront due to its cultural importance, ease, affordability, and the variety it brings to food. These foods also provide the much-needed nutrition and health benefits to its consumers as well as serve as a source of income for households in tropical countries. The prospects for these foods are indeed promising, but much more needs to be done to the value chain. These include the adoption of more technological approaches in processing, packaging, marketing, and distribution of these products. Efforts along these aforementioned lines should thus be prioritized in addition to more promotional work targeted at increasing consumer knowledge, simulating public interest, and changing the notion that indigenous fermented food products are a “poor man’s food.” Changing this existing status quo would go a long way in increasing the consumption of the beneficial products, contributing to food security, livelihoods, and economy of the regions where these products are made.