• Africa averages 65 grams of protein per person daily, versus 91 grams globally.
• WEF says doubling fish production could reduce the continent’s protein deficit by 25%.
• Structural constraints, including feed costs and poor cold chains, limit sector growth.

Africa faces a structural protein gap that fish production could help narrow. Average daily protein intake on the continent stands at 65 grams per person, compared with 91 grams globally, according to the Food and Agriculture Organization (FAO). The annual deficit is estimated at 13.6 million tons. In a report published January 19, 2026, titled Investing in Blue Foods: Innovation and Partnerships for Impact, the World Economic Forum (WEF) argues that scaling up fisheries and aquaculture could play a decisive role in closing that gap.

Doubling Output to Reduce the Deficit

Africa’s total fish production is currently estimated at 13.1 million tons per year. Doubling that to 26.2 million tons would generate about 3.3 million additional tons of protein for the continent’s food systems, the report says. According to the WEF, such an increase would cut Africa’s overall protein deficit by around 25%.

“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,” the organization notes, highlighting the sector’s nutritional potential.

Fish is also widely regarded as one of the most affordable sources of animal protein on the continent. A 2017 OECD analysis of food prices in West Africa found that dairy products, fats and oils were consistently the most expensive items, while fish, cereals, fruits and vegetables were among the least costly.

Structural Constraints Hold Back Growth

Despite its potential, the sector faces persistent structural challenges. Pressure on wild fish stocks — driven by pollution of inland waters, overfishing, illegal, unreported and unregulated fishing, and climate change — limits expansion through capture fisheries. Aquaculture presents a more sustainable alternative but remains underdeveloped.

FAO data show Africa’s aquaculture production reached 2.3 million tons in 2023. Nearly 66% of that total came from Egypt, while Nigeria, the continent’s second-largest producer, accounted for just 11%. The disparity underscores the limited development of aquaculture across much of Africa.

According to the WEF, access to inputs is a major constraint. High feed costs push aquaculture production expenses 10% to 20% above the global average. Limited access to quality feed and healthy fingerlings reduces productivity and competitiveness. Feed alone represents 70% to 80% of total production costs in Africa, compared with about 60% globally. The higher costs stem from heavy reliance on imported conventional fish feed, often made from soybean meal and fishmeal, due to weak local production capacity.

Infrastructure gaps also weigh on the sector. The WEF estimates that Africa loses one-third of its “blue foods” output before it reaches consumers. Weak cold chains, along with limited transport and processing capacity, drive spoilage and waste.

Disease management is another challenge. Globally, aquaculture diseases cost about $6 billion annually. In Africa, limited diagnostic capacity and weak biosecurity systems make the impact more severe.

Unlocking Value Through Processing

Beyond increasing production, the WEF highlights processing improvements as another lever to boost protein supply without adding pressure on fish stocks.

Up to 50% of processed fish is currently lost, the report says. Yet heads, bones and skins — often discarded — are among the most nutrient-rich parts. Converting them into fishmeal, functional foods or nutritional ingredients could significantly expand protein availability without increasing harvest levels.

For Africa, the report concludes, investing in fisheries and aquaculture is not only a food security strategy but also a structural response to a widening nutritional gap.

Stéphanas Assocle