Agriculture of Africa
inAfricainEconomy
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Written by
David N. McMaster,
Kwamina Busumafi DicksonAll
Fact-checked by
The Editors of Encyclopaedia Britannica
Last Updated: •Article History
Agriculture is by far the single most important economic activity in Africa. It provides employment for about two-thirds of the continent’s working population and for each country contributes an average of 30 to 60 percent of gross domestic product and about 30 percent of the value of exports. Nonetheless, arable land and land under permanent crops occupy only about 6 percent of Africa’s total land area.
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Except for countries with sizable populations of European descent—such as South Africa, Zimbabwe, and Kenya—agriculture has been largely confined to subsistence farming and has been considerably dependent on the inefficient system of shifting cultivation, in which land is temporarily cultivated with simple implements until its fertility decreases and then abandoned for a time to allow the soil to regenerate. In addition, over most of Africa arable land generally has been allocated through a complex system of communal tenure and ownership rather than through individually acquired title, and peasant farmers have had rights to use relatively small and scattered holdings. This system of land ownership has tended to keep the intensity of agricultural production low and has inhibited the rate at which capital has been mobilized for modernizing production. A number of countries have made efforts to raise productive levels by selecting better varieties of seeds and planting materials, using tractors and other mechanized equipment, or increasing the use of mineral fertilizers and insecticides. Such measures, however, have been relatively limited, and they have raised concerns about their part in accelerating soil erosion and desertification. In areas of cash crop production, land has become private rather than community property, and cultivation is intensive.
The persistence of relatively low-productivity agricultural systems over large parts of the continent also stems from a lack of integration between crop production and animal husbandry. Traditionally, sedentary cultivators like the Hausa in Nigeria and the Kikuyu in Kenya live apart from their nomadic herdsmen neighbours (the Fulani and Maasai, respectively), with the result that over large areas of the continent farmers do not have access to animals for draft power or to manure for fertilizer. The incidence of such insect pests as the tsetse fly also discourages mixed farming in many areas.
The need to sharply increase food production to meet the demands of a rapidly growing population, however, has remained paramount. Intense research at such centres as the International Institute of Tropical Agriculture in Ibadan, Nigeria, has been directed at developing high-performing varieties of crops and designing more appropriate cropping systems. One product of such research is a genetically improved strain of corn (maize). Corn is not in itself a balanced food, being deficient in some amino acids, but a scientific breakthrough in the mid-1960s resulted in an increase of the amino acids lysine and tryptophan in certain new varieties of corn called opaque, or high-lysine, strains. These varieties initially produced low yields, were more prone to disease and vermin, and had a soft texture that was not desirable. Breeding programs, however, corrected these defects, and the new strains began to improve the nutritional value of diets in Africa (which consist mainly of corn preparations).
Principal crops
Cereals and grains
Africa produces all the principal grains—corn, wheat, and rice—in that order of importance. Corn has the widest distribution, being grown in virtually all ecological zones. Highest yields per acre are recorded in Egypt and on the Indian Ocean islands of Réunion and Mauritius, areas where production is under irrigation. Millet and sorghum are also produced but principally in the savanna regions of the continent. Rice production and consumption have become increasingly important and are closely associated with areas of rapid urbanization. The most important rice-producing countries are Egypt, Guinea, Senegal, Mali, Sierra Leone, Liberia, Côte d’Ivoire, Nigeria, Tanzania, and Madagascar. Wheat production was once restricted to South Africa, the countries of North Africa, and the highland zones of Ethiopia and Kenya, but new varieties have extended cultivation (under irrigation) to countries in the savanna region such as Nigeria.
Legumes and fodder
Fodder crops are not widely grown except in subtropical areas of North Africa and the highland zones of East and Southern Africa, where pure stands of alfalfa (lucerne) are raised. Berseem (a type of clover used for forage) is also grown in Egypt and Sudan under irrigation. Protein-rich legumes are produced widely, usually sown together with other crops. They include velvet beans, cowpeas, soybeans, and lablab (hyacinth beans). In North Africa broad beans and vetches are also produced. Peanuts (groundnuts) are grown widely in western Africa, both for domestic consumption and for export.
Tubers and root crops
Cultivation of the hardy cassava has expanded tremendously, particularly in western and central Africa; it has displaced the cultivation of yams in many areas and has ceased to be regarded as just famine reserve. Potatoes are cultivated in the higher elevations of such countries as Ethiopia, Kenya, and Madagascar, as well as in areas of Mediterranean climates in North and South Africa. Sweet potatoes have a more tropical and subtropical distribution, while the plantain is grown extensively in the tropical forest zones.
