Poor Awareness Threaten Survival of Local Snacks — Food Enthusiast Warns
By: Solomon Nartey Tetteh
Food Enthusiast Emmanuel Agyare Adjei has raised concerns that many traditional Ghanaian snacks are slowly fading out because younger generations simply do not know them. Speaking on the Business Breakfast on Zed FM, Mr. Adjei said poor awareness, weak branding, and a lack of intentional cultural transmission are putting local delicacies at risk.
He identified poor branding and packaging as another major barrier. He contrasted the situation with foreign snacks, which are often attractively packaged and given catchy names that appeal to young consumers.
“Since I was a child, “aweyesu” has always been sold raw but should be put in a rubber bag, and that’s it. But compare that to biscuits sold in traffic packaged neatly, easy to hold, easy to store. A child will naturally choose the biscuit,” he explained.
He noted that snacks like “aweyesu” are less convenient because once opened, they cannot be resealed or stored easily, stating that this makes them less appealing to modern consumers who are used to portable, well-branded treats.
Mr. Adjei also pointed to the role of parents and guardians, noting that many adults who grew up enjoying local snacks are failing to pass that tradition on to their children.
“If a child grows up in a home where pizza is always bought, they will develop an emotional bond with pizza. But if you intentionally introduce them to “Aweyesu” at home, maybe prepare it on weekends they grow up with those memories,” he explained.
The food enthusiast described his passion for “aweyesu” as rooted not just in taste but in heritage.
“I don’t want it to vanish. I enjoyed it as a child, and I want it to still exist when I’m old and my grandchildren are enjoying it too. That is how we pass down taste from one generation to the next,” he said.
Mr. Adjei urged families, local food producers, and cultural advocates to take deliberate steps to revive and package these foods in modern, attractive ways that resonate with younger consumers.
According to him, preserving local snacks is not only about food but about safeguarding cultural identity for future generations.
