FONIO FACTS

Fonio is an ancient West African grain, one of the oldest cultivated cereals in the world. It is gluten-free, quick-cooking, and highly nutritious (rich in iron, amino acids, and fiber). Ghana, Mali, and Burkina Faso are major producers, and it is increasingly marketed as a superfood.

• Food & Beverage:

  • Gluten-free flour for baking bread, cakes, pasta.

  • Whole grain alternative to rice, couscous, or quinoa.

  • Breakfast cereals and porridges.

  • Health snacks and granola mixes.

• Nutraceuticals & Wellness:

  • Marketed as a diabetic-friendly grain due to low glycemic index.

  • Powdered fonio used in dietary supplements.

• Export Packs:

  • Whole grain retail bags (1–2 lbs pouches for Amazon/retail).

  • Flour for food processors

Emerging & Experimental Uses:

• Plant-based protein blends (added to pea protein shakes).

• Gluten-free beer brewing (craft breweries experimenting with fonio malt).

• Academic interest in climate-smart crops due to fonio’s drought resistance.

• Cultural food kits marketed to African diaspora for “heritage cooking.”

NAICS Codes:

• 311211 – Flour Milling.

• 311230 – Breakfast Cereal Manufacturing.

• 424510 – Grain and Field Bean Merchant Wholesalers.

Entrepreneurial Angle:

• Package fonio as a premium gluten-free grain alongside quinoa and teff.

• Position it in health-conscious segments (vegan, diabetic, African heritage diets).

• Export in bulk to U.S./EU health food processors and distributors.

• Tell the “ancient grain from Africa” story to capture niche buyers.

Market Strength & Forecast:

• The global ancient grains market is expected to surpass $10B by 2032, with fonio entering the conversation alongside quinoa and teff.

• Fonio is highlighted by Whole Foods and niche health stores as a “grain to watch.”