01/04/2026
CELEBRATING GHANA MONTH – CNC ADVOCATES FOR PATRONAGE OF MADE-IN-GHANA PRODUCTS
A strong call has been made for a renewed commitment to Ghanaian culture through everyday choices in food, clothing, and language. This appeal came from Mr. Emmanuel Ansu, Bono Regional Director of the Centre for National Culture (CNC), during activities marking Ghana Month in the Bono Region.
Addressing participants at a regional forum held in Odumase, Mr. Ansu emphasized that the preservation of Ghana’s identity depends largely on the extent to which citizens embrace locally produced goods and indigenous lifestyles. He stressed that traditional meals and Ghana-made clothing are not merely cultural symbols, but practical tools for sustaining national pride and unity.
He further highlighted the economic implications of these choices, explaining that increased demand for locally made products could significantly cut down on imports while creating job opportunities, particularly for young people. Such a shift, he noted, would help strengthen the country’s economic resilience.
The event, organised by the Bono Regional Office of the CNC in partnership with the Sunyani West Municipal Assembly, was held under the theme “Still Ghana” and brought together key stakeholders, including heads of departments, agencies, and Assembly Members.
Beyond food and fashion, attention was also drawn to the importance of language as a core element of cultural preservation. Mr. Ansu encouraged parents and guardians to actively pass on Ghanaian languages and dialects to younger generations to ensure continuity of cultural heritage.
Adding to the discussion, Mr. Douglas Lebra, the Sunyani West Municipal Director of Agriculture, underscored the link between local consumption and agricultural growth. He noted that choosing locally produced food items directly supports farmers, boosts production, and contributes to job creation across the value chain.
The forum also served as a showcase of Ghana’s rich cultural diversity. Attendees were treated to traditional performances by CNC personnel, while various departments presented an array of indigenous dishes, demonstrating both the variety and significance of local cuisine in Ghanaian society.
