As Africa entered the 1990s, the Executive Secretary of the
United Nations Economic Commission on Africa declared the continent
incapable of feeding at least one-fifth of its peoples. Africa is
the only region in the world where per capita food production is
actually declining. Even with imports, the average African gets
only enough nourishment to meet 85 percent of the minimum daily
calorie requirement. This book analyzes the contemporary food
crisis in Africa from an historical perspective, using two West
African case studies.
From the perspective of food production and entitlement, the
volume traces the economic history of Guinea-Bissau and Cape Verde
beginning with the slave trade, through the colonial and
postcolonial periods to democratization and structural adjustment.
Using the theory and methodology of political economy, the study
argues that the way in which African societies have been integrated
into the world market diverted resources from food production,
exacerbated exploitation, thus affecting entitlement to the food
produced. Conditions for national food dependency and the
degradation of the environment ensued.
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