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Indigenous Caterers Association of
Ghana inaugurated
Accra, June 18, Ghanadot/GNA - The Indigenous Caterers
Association of Ghana (ICAG), a novelty body to promote
Ghanaian indigenous foods and its safe consumption, was
inaugurated in Accra on Wednesday.
The Association with a membership of over 5,000 countrywide
would mobilise the caterers to equip them with skills in
hospitality management for the promotion of domestic tourism
and address their concerns.
Mrs. Edith Addo, President of the Association, expressed
concern that although 85 per cent of the population depended
on services provided by indigenous caterers, the industry
received low attention by government and stakeholders.
She said the industry which also remained an important
employer of the youth, had also been neglected in terms of
capacity building, adding that training by educational
institutions often targeted hoteliers and restaurants and
not food vendors.
Mrs. Addo said it was in the wake of these challenges that
the Association was established to save the industry from
losing to their continental counterparts.
The Association, she noted, would therefore work at flushing
out all caterers whose activities had brought the industry
into disrepute in order to attain a new image.
"We also seek to support the development agenda of the
nation by ensuring that our members pay taxes and contribute
their quota to national development,” she added.
The ICAG President called for support from corporate bodies
to provide training to its members for quality service
delivery and appealed to all food vendors to join the
Association.
Ms. Oboshie Sai-Cofie, Minister of Tourism and Diasporan
Relations, commended the caterers for coming together to
promote their work, which was crucial, not only for the
tourism industry, but health and national orientation as
well.
She pledged support to the Association and asked them to
apply for Micro-Finance and Small Loans Centre (MASLOC) to
access loans to expand their businesses.
Ms Stella Apenteng, President of the Ghana Tourism
Federation (GHATOFF), called on the caterers to adopt new
techniques in cooking that would make indigenous food
appealing to the public, while maintaining the local taste.
She advised the members to remain committed to the
Association and co-operate with their Executives.
GNA
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