The Department of Crop Science under the School of Agriculture at the University of Cape Coast has showcased a variety of food products made from taro as part of efforts to promote the cultivation and consumption of the crop in Ghana.
The exhibition, held at the Sasakawa Centre on the university campus, formed part of UCC’s Taro Product Innovation Event and featured a wide range of taro-based products, including porridge, snacks, beverages, cookies, bread and flour.
According to the Department, taro remains an underutilized crop in many Ghanaian households despite its rich nutritional value and potential to enhance food security, improve nutrition and create income-generating opportunities.
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Speaking to ATL FM’s Time with School of Agriculture host, Kofi Konadu, on the sidelines of the event, Senior Lecturer at the Department of Crop Science, Dr. Kodwo Kusi Amoah, highlighted the nutritional and economic importance of taro.
He explained that the crop can be processed into a variety of food products, making it a practical alternative for households and food processors. Dr. Amoah emphasized that increased awareness and utilization of taro could help diversify Ghana’s food systems while creating new opportunities for agribusiness development.
He further announced that the Department will hold a practical training workshop on Saturday, June 13, 2026, to equip participants with skills in taro processing and food preparation. The workshop will take place at Laboratory 7 of the School of Biological Sciences and will demonstrate various methods of transforming taro into value-added food products.
The event was organized by the Departments of Crop Science and Agri-Food Systems and Technology of the School of Agriculture, UCC, with support from the Food and Agriculture Organization of the United Nations and the International Treaty on Plant Genetic Resources for Food and Agriculture Benefit-Sharing Fund.
SOURCE: Kofi Konadu
