A fine powder made from maize, commonly used in the preparation of baked goods, and is an essential ingredient in many recipes.

Maize porridge is a staple breakfast food in many African households, especially when fortified for additional nutrients.

Wheat is another vital crop and is one of the main cereal grains used globally. While wheat cultivation in Africa is limited compared to maize, countries like South Africa, Egypt, and Morocco produce high-quality wheat. Wheat is used primarily for:

Flour Production: It is milled into flour for baking bread, cakes, biscuits, and pastries.

Pasta Production: Wheat is the primary ingredient in pasta, one of the world's most consumed food products.

Soya beans are a rich source of protein, making them an essential crop for both human consumption and animal feed. They are increasingly becoming a key ingredient in plant-based food products due to their nutritional content, especially in vegetarian and vegan diets. Soya beans are used in the following products:

• Soy Milk
• Tofu
• Soy Protein
• Animal Feed

Sugar beans (also known as kidney beans) are another important legume grown across Africa. These beans are rich in protein, fiber, and other essential nutrients. They are commonly used in:

• Soups and Stews
• Salads and Side Dishes
• Canned Beans for international markets

Sorghum is an ancient cereal grain that is highly adaptable and thrives in regions with hot, dry climates, making it an important crop in Africa. It is used for a variety of purposes, including:

• Flour Production: Sorghum flour is used for baking and making porridge.
• Beer Brewing: In some African countries, sorghum is used to brew traditional beers.
• Animal Feed: Sorghum is often fed to livestock as a cost-effective and nutritious grain.

Lentils are a highly nutritious legume that provides an excellent source of protein, especially in vegetarian and vegan diets. Lentils are commonly consumed in:

• Soups.
• Salads
• stews.
• Vegetarian and Vegan Dishes