La producción de grano de África en los últimos años tiene las siguientes características: a. La tasa de autosuficiencia es degradante gradualmente y la escasez de granos se está volviendo más intensa. Aunque muchos países han hecho grandes esfuerzos en el desarrollo de la producción de granos desde la independencia, en general, El incremento de granos no ha podido mantener el aumento de la demanda. La tasa de autosuficiencia de grano ha disminuido de 97% de principios de la década de 1960 a 70% de mediados de la década de 1980. La importación de granos ha aumentado en seis veces. b. La producción de granos toma una posición destacada en la industria agrícola y de plantación. Principalmente, for the countries with a lower economic level, its grain production takes a more prominent position. do. Low and unstable production level. Most part of grain production is done by small farmers and their technology is backward. d. The crops have a large variety and coarse food grain takes a large proportion (about 70% or above of total grain throughput). Wheat and paddy take a smaller proportion. Teff, yam, taro, cattail millet, ragi millet, edible banana are all grown in Africa; farmers use corn and cassava as staple food. Corn has a long plantation history and a large plantation area. It is mostly concentrated in southern Africa. South Africa, Zimbabwe, Malawi are main producing countries. High lands in east Africa, Egypt and Morocco in north Africa and Ghana, Guinea, Benin in west Africa also have a large plantation area. Sorghum and millets are traditional food crops. The middle streams of Niger River and the Nile are two major sorghum producing areas. Millets are widely spread. Nigeria, Chad, Niger River are major producing countries. Wheat and barley are mainly spread in coastal countries of Mediterranean and south Africa. Paddy is concentrated in few countries like Egypt and Madagascar. In recent years, the coast of Guinea Gulf, the middle stream of Niger River, eastern area of Congo Basin have seen plenty plantation of paddy. Cassava is one of the traditional food crops; it is the staple food of tropical African villagers; it is almost spread across the whole continent, especially between N16° and S16° tropical area.