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Africa could unlock an additional $17 billion in gross domestic product, create up to 3.3 million jobs, and reduce its protein gap with the rest of the world by 25% by doubling its production of “blue foods.”
This is according to a new report by the World Economic Forum (WEF) in collaboration with Boston Consulting Group (BCG).
Blue foods, defined as fish, shellfish, crustaceans and aquatic plants, represent one of the continent’s most underdeveloped yet high-potential food sectors.
The report, Investing in Blue Foods: Innovation and Partnerships for Impact, argues that targeted investment, innovation and stronger partnerships could transform the sector into a driver of inclusive and sustainable economic growth.
Africa currently produces about 13.1 million tonnes of blue foods annually, but the industry faces deep structural challenges.
Up to one-third of production is lost after harvest, feed costs account for 70–80% of total production expenses, significantly higher than the global average, and disease outbreaks regularly wipe out entire harvests. Without intervention, the report warns, Africa risks falling further behind global peers.
By 2032, it may become the only continent where per capita consumption of blue foods declines, as production growth fails to keep pace with population growth.
“Africa has the resources, talent and demand to build a world-class blue foods sector,” said Tolu Oyekan, Managing Director and Partner at BCG and Head of BCG West Africa.
“But fragmented value chains and underinvestment continue to constrain growth. This report outlines a practical, investible roadmap to unlock productivity, scale and competitiveness through innovation and coordinated action across public and private sectors.”
The report identifies five key areas where innovation could deliver step-change improvements in productivity, sustainability and value creation:
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Inputs: Alternative feed solutions such as black soldier fly larvae and methane-fermented protein could reduce dependence on costly imports. In Ghana, initiatives are converting organic waste into protein-rich aquafeed and fertiliser, while improved hatcheries and oral vaccines in Egypt and Kenya are boosting yields and cutting disease losses.
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Production: AI-powered monitoring and precision feeding tools are helping smallholder farmers reduce waste and improve survival rates. Live diagnostics are being deployed in South Africa to prevent losses, while enhanced hatchery systems in Egypt and Bangladesh have increased fingerling survival by 30–50%.
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Processing: Affordable solar dryers in Uganda and AI-based grading systems in Morocco and Nigeria are improving product quality and shelf life, particularly benefiting women-led processing businesses.
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Supply Chains: Solar-powered cold rooms, such as Nigeria’s ColdHubs, and digital logistics control towers in East Africa are reducing spoilage and helping smallholders access higher-value markets.
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Circularity and Waste: Insect-based waste conversion in Ghana and smart gear recovery systems in West African coastal fisheries are creating new revenue streams while reducing pollution and resource loss.
The report also stresses the importance of policy alignment and partnerships, noting that progress will require coordinated action among governments, financiers, development partners and the private sector. In particular, it highlights the need for de-risking mechanisms that can attract long-term investment into the sector.
Tania Strauss, a member of the World Economic Forum’s Executive Committee, pointed to Ghana’s leadership in this space. “The launch of the Blue Food Innovation Hub in Ghana demonstrates the importance of multi-stakeholder and market-led action in food systems,” she said.
Drawing on lessons from countries such as Indonesia, China and New Zealand, the report shows that large-scale transformation is achievable when policy, finance and innovation ecosystems are aligned. It highlights the WEF’s Food Innovation Hubs Global Initiative as a key platform to accelerate progress.
“To realise the full potential of Africa’s blue food economy, we must treat it as core infrastructure, not a niche,” Oyekan said.
“That means embedding blue foods into national food strategies, investing in cold chains and rural logistics, and partnering with the private sector to scale what works.”
