Investing in Blue Foods 2026

Food security and nutrition Blue foods provide the global population with about 15%7 of their total animal protein supply, as well as essential micronutrients such as omega-3 fatty acids, vitamin B12, calcium and iron. They are typically around 30% cheaper than other protein sources,8 making them more accessible for low-income consumers. In Africa, they supply about 18%9 of total animal protein intake, rising to more than 50% in some countries, such as Sierra Leone (52.6%).10 Livelihoods Globally, blue food systems employ about 60 million11 people and support the livelihoods of about 800 million people,12 many of whom work in small-scale fisheries, aquaculture, processing and trade. These jobs sustain rural and coastal communities where few alternatives exist. In Africa, the sector supports 12.3 million jobs13 – more than one-third of Ghana’s population. Women represent roughly 60%14 of post-harvest workers, especially in processing and trade, highlighting the sector’s role in gender-inclusive employment. Economic contribution Blue foods are a major economic driver for developing countries, contributing $45 billion15 in net exports – more than any other agricultural commodity. Global production has a first-sale value of about $500 billion16 and represents a $1.5 trillion17 investment opportunity by 2050. The sector drives demand for and investment in the production of aquaculture feed, such as fishmeal or soy-based feed. It also supports cold- chain logistics, vessel repair and market services. In Africa, it generates about $24 billion in GDP ,18 exceeding the GDP of several African economies including Benin. As aquaculture and wild fisheries expand, blue foods are becoming integral to food strategies, public health programmes and rural development. Sustainability Blue foods produce over 80%19 fewer greenhouse gas (GHG) emissions than than other protein sources and require less freshwater and land usage. In Africa, blue foods strengthen dietary resilience where adverse climatic events such as sporadic rainfall and drought can reduce crop yields by up to 30%.20 Blue foods’ diversity makes food systems more stable, as each different aquatic species responds uniquely to these climate factors. When sustainably managed, blue foods also provide ecological benefits, such as carbon sequestration through shellfish reefs and mangrove aquaculture. 1.2 Globally and in Africa, blue foods offer powerful benefits Blue foods are a major economic driver for developing countries, contributing $45 billion in net exports – more than any other agricultural commodity. 1.3 Closing Africa’s protein gap through blue foods Doubling annual blue food production in Africa to 26 million tonnes (Mt) by 2050 could close Africa’s protein supply gap with the rest of the world, unlock an estimated $17 billion in GDP and provide up to 3.3 million new jobs. This section explores the impacts of such a transformation of Africa’s blue food ambition in greater detail. Improved nutrition at scale Africa’s average daily supply of protein per person is 65 grammes, compared to the global average of 91 grammes, according to FAO data (see Figure 2).21 To close this gap entirely would require taking Africa’s current annual supply of all proteins from 33.9 Mt up to 47.5 Mt – an increase of around 40% or an additional 13.6 Mt of protein supply each year. Blue foods offer a vital means of helping to close this protein gap. Every 100g of blue foods production supplies around 25g of protein. So doubling blue foods production in Africa – from the current 13.1 Mt to 26.2 Mt – would add ~3.3 Mt of protein supply to Africa’s food systems. This in turn would reduce the continent’s 13.6 Mt protein gap with the rest of the world by around 25%.22 Blue foods play a complementary role within Africa’s broader protein landscape. Blue foods provide quality protein, while delivering a richer profile of essential micronutrients such as omega-3s, selenium, iodine and vitamins A, B12 and D. Integrating blue foods into Africa’s agricultural agenda will accelerate progress towards food security, climate resilience and inclusive rural development, ensuring that smallholders, women and youth benefit from this vital sector. Alice Ruhweza, President, AGRA Investing in Blue Foods: Innovation and Partnerships for Impact 7