Cape Town has dished up more than just good food this week—it’s served a bold new vision for the future of African agriculture, innovation, and economic integration. The inaugural Africa Food Show, hosted at the Cape Town International Convention Centre, has brought together over 350 exhibitors from more than 25 countries and attracted more than 6,000 visitors, making it one of the most significant trade events in the continent’s burgeoning food and beverage industry.
From humble village harvests to high-tech processing solutions, the event is showcasing the full spectrum of African food potential—complete with gourmet flair and digital ambition. Food entrepreneurs, government agencies, agri-tech startups, investors, and curious consumers are rubbing shoulders, all driven by a shared hunger to reimagine Africa’s food ecosystem.
The show, which runs for three days, is not just about tantalizing taste buds—though there’s plenty of that too, from spicy West African suya to North African couscous and South African braai staples. At its core, the Africa Food Show is about tapping into a fast-growing industry projected to be worth over $1 trillion globally by 2030, with Africa playing a pivotal role.
One of the standout features of the show is the integration of technology and sustainability. A Rwandan firm demonstrated solar-powered cold storage units for rural farmers. A Kenyan startup unveiled a digital platform that links small-scale producers directly to export markets with just a smartphone. Meanwhile, a Nigerian agro-processor is using blockchain to track supply chains and improve transparency for international buyers.
Cape Town itself offers a fitting backdrop. With its mix of cosmopolitan energy and agricultural heritage, the city represents the kind of African hub that blends global standards with local authenticity. Officials from South Africa’s Department of Agriculture, Land Reform and Rural Development praised the event as a “game-changing initiative,” saying it positions South Africa as a leader in agri-export facilitation and food innovation.
But the show isn’t just for power players. Smallholder farmers, women-led cooperatives, and youth entrepreneurs are well-represented, with dedicated pavilions and mentoring sessions. A Zimbabwean company showcasing organic dried mango slices drew attention for its sleek packaging and export readiness, while a young Ethiopian duo promoting ancient grain-based energy bars attracted interest from European distributors.
A common theme throughout the event has been intra-African trade, especially in the context of the African Continental Free Trade Area (AfCFTA). Many exhibitors and government delegates emphasized the importance of reducing tariffs, improving infrastructure, and harmonizing food safety standards to boost trade across borders. “Why should we import biscuits from Belgium when Ghana and Kenya can produce better, cheaper, and more nutritious versions?” one Tanzanian delegate asked.
Beyond commerce, the cultural power of food was palpable. Cooking demonstrations, food storytelling booths, and culinary performances highlighted the deep roots and contemporary reinventions of African cuisines. For some attendees, the event offered a chance to rediscover regional dishes they hadn’t tasted since childhood. For others, it was an entry point into cross-cultural exchange, where jollof met injera and Moroccan tagine mingled with Mozambican peri-peri.
International players are taking note, too. Representatives from Asian and European food conglomerates were spotted engaging with African producers and discussing future partnerships. A French buyer said the event “opened my eyes to how vibrant and export-ready African producers are—especially in spices, organic goods, and plant-based products.”
While the mood was largely optimistic, panel discussions also addressed serious challenges. These included climate change, food insecurity, logistics bottlenecks, and financing gaps for SMEs. However, speakers emphasized that innovation, coupled with policy support and regional collaboration, could transform those challenges into opportunities.
As the event nears its close, one thing is clear: the Africa Food Show has done more than just bring people together over shared meals. It’s ignited conversations, built bridges across borders, and stirred fresh ambition in an industry long underappreciated on the global stage.
From the smoky sizzle of street vendors to the sterile hum of processing plants, Africa’s food story is diverse, dynamic, and—after this week in Cape Town—delightfully forward-looking.
