African low- and middle-income countries (LMICs) need flexible and innovative technologies to address chronic problems such as food insecurity, poor crop yields, post-harvest loss, and malnutrition. Microbial and genetic biotechnologies now serve as major technologies for transforming food production, preservation, and quality nutrition in LMICs. Still, their use in African LMICs is presently hampered by infrastructural limitations, regulatory challenges, and socio-cultural opposition.

This report addresses the sustainability potential of microbial and genetic biotechnology to improve African LMICs' food security. It highlights the use of genetically modified (GM) crops with increased stress tolerance and nutritional content and microbial fermentation technology enhancing food preservation, safety, and functional properties. Drawing on Ugandan (bioengineered banana), Nigerian (Bt cowpea), and Kenyan (use of starter cultures in fermented foods) case studies, we examine how these biotechnologies are being adopted at the local level to enhance food production and reduce chemical input dependence.

The paper emphasises the need for stronger biosafety policy measures, strengthened local research and development facilities, and culture-sensitive public outreach to establish trust and long-term adoption. Additional investment in microbial genomics, synthetic biology, and open-access biotech platforms is also proposed as a step towards capacity building among African scientists and food producers.

In short, genetic and microbial biotechnologies hold immense promise for sustainable food innovation in African LMICs. Developing them for equitable use and deployment for equitable benefits can drive resilience, enhance food quality, and take the continent's overall vision for food sovereignty and sustainable development forward.