Module 1: The African Food Industry: How It Works

You cannot operate effectively inside a system you do not understand. Whether you are launching a product, navigating formal retail, or competing with informal vendors, every business decision you make happens within a complex and rapidly changing global gastronomy market.

This module establishes the foundational map of the modern African and Caribbean food landscape. Led by food entrepreneur Miles Kubheka, the module guides you through the practical regional dynamics of major food hubs, the two-sided competitive pressures of the marketplace, and the structural transitions from informal trade to a formal enterprise.

You will learn how to locate your practice across distinct regional ecosystems, identify key food value chain leaks from raw material sourcing to distribution, navigate major modern trade channels, and decode informal sector signals to capture real market intelligence.