The Forgotten Treasure of the Shea Fruit: Unlocking the Nutritional and Economic Potential of Shea Pulp
The fruit of the shea tree, scientifically known as Vitellaria paradoxa, has long been part of the natural diet of many communities across the savanna regions of West Africa. Although the shea nut is globally recognized for the butter extracted from it—an ingredient widely used in cosmetics, pharmaceuticals, and food industries—the fruit itself remains one of the most underutilized resources of the tree. Yet, the pulp surrounding the nut is both delicious and highly nutritious, and for generations it has provided seasonal nourishment for people across the Sahel and northern Ghana. The shea fruit resembles a large plum or a small avocado, with a soft, edible pulp covering the nut. This pulp has a distinctive sweet taste often described as slightly caramel-like, and its smooth texture is comparable to that of an avocado. In many rural communities, the fruit is commonly eaten fresh when it ripens during the shea harvesting season. Children and adults alike enjoy the fruit as a natural snack while collecting the nuts for processing into shea butter. Beyond its pleasant taste, the pulp of the shea fruit is exceptionally nutritious. Scientific studies have shown that it contains more than three times the amount of vitamin C found in oranges. This high vitamin content makes it a powerful natural antioxidant that supports the immune system and contributes to overall health. In addition to vitamin C, the pulp is rich in carbohydrates, providing an important source of energy for communities engaged in agricultural activities. It also contains proteins and essential minerals such as calcium and potassium, which play important roles in maintaining strong bones, supporting muscle function, and sustaining general well-being. The importance of the shea fruit becomes particularly evident during the early farming season, often referred to in many rural communities as the “hungry season.” This is the period when stored grains from the previous harvest begin to run low while farmers are preparing their land for planting. During this time, the shea fruit ripens and becomes a valuable natural source of nourishment. The sugars in the pulp provide quick energy for farmers carrying out the physically demanding work of clearing and preparing fields. Research conducted on dried samples of shea fruit pulp collected from countries such as Mali, Burkina Faso, northern Cameroon, and Uganda has confirmed the fruit’s nutritional value. Analytical studies measuring total soluble solids, protein content, and mineral composition reveal that the pulp is rich in sugars, proteins, calcium, and potassium. These nutrients are particularly valuable in savanna environments where food diversity may be limited during certain seasons of the year. Traditionally, the pulp is eaten fresh, but its potential extends far beyond this simple form of consumption. With appropriate processing and innovation, the pulp can be transformed into a wide range of food products. For instance, the pulp can be processed into fruit juice, producing a refreshing beverage that is rich in carbohydrates, vitamin C, and essential minerals. Such juice could serve both as a nutritious local drink and as a commercial product for broader markets. The pulp can also be used to produce jams and jellies. When processed into spreads, the fruit retains its natural sweetness while providing valuable nutrients. These products could potentially become popular local delicacies and even attract international consumers interested in natural and indigenous foods. Another promising possibility is the production of shea fruit wine. Through fermentation, the natural sugars present in the pulp can be converted into alcoholic beverages with unique regional flavors. In addition, the pulp can be processed into fruit leather, a dried fruit product similar to natural fruit snacks. Drying the pulp allows it to be preserved for longer periods, making it available even after the harvesting season has ended. Shea pulp can also be incorporated into baked goods such as cakes, muffins, and pastries. Its smooth texture and natural sweetness make it a suitable ingredient for baking, much like banana or apple puree. Similarly, dried pulp can be used to produce snacks and confectionery, offering nutritious alternatives to many highly processed foods. Even beyond human consumption, the pulp has additional uses. It can be used as a supplement in poultry feed, helping to reduce waste while contributing to sustainable livestock production. Studies examining indigenous knowledge of the shea tree also reveal interesting perspectives within savanna communities. In many cases, men tend to emphasize the taste and quality of the fruit pulp, while women often focus more on the butter yield of the nut. This difference reflects the traditional roles played in shea harvesting and processing, where women are primarily responsible for transforming the nuts into shea butter, an important source of income and cooking oil for households. Despite the growing international interest in shea butter production, the nutritional importance of the fruit pulp itself often receives little attention in development programs. Recognizing the value of the pulp could open new opportunities for food innovation, rural entrepreneurship, and improved nutrition across shea-producing regions. One of the advocates calling attention to the untapped potential of the shea fruit is Chef Abiro. According to him, the shea fruit is one of the most underappreciated ingredients in Northern Ghanaian cuisine. While the shea nut has achieved global fame because of the butter extracted from it, the fruit itself remains largely overlooked in modern culinary practice. Chef Abiro believes that with creativity and innovation, the shea fruit could become a key ingredient in new indigenous dishes that celebrate the culinary heritage of northern Ghana. Chef Abiro, born Abiro Wisdom Seidu Napaana on May 23, 1998, in Zuarungu in the Upper East Region of Ghana, is a renowned chef, restaurateur, culinary advocate, television personality, and writer. Raised in Bawku, he developed a passion for cooking from an early age in a household that encouraged gender equality in domestic responsibilities. This environment allowed him to participate in cooking activities and gradually refine his culinary skills. His formal education in the culinary field began at Bolgatanga Senior High School, where he studied Home Economics. He later pursued a diploma in
Fuel Shortages Hit Service Stations as Technical Glitch Disrupts Petroleum Supply Chain
Several Oil Marketing Companies (OMCs) in Ghana are grappling with fuel shortages at their service stations, citing operational challenges at the ports. Both state-owned GOIL PLC and private operator Star Oil Ghana have linked the disruptions to a technical outage of the Integrated Customs Management System (ICUMS), a critical digital platform used to process tax payments and facilitate the lifting of petroleum products from depots. In separate statements, the companies reported that the ICUMS outage, which began on Thursday, has thrown the national petroleum supply chain into disarray. GOIL PLC announced that the technical difficulties have prevented the company from lifting products for distribution, causing some of its stations across the country to experience temporary shortages. Edward Abambire Bawa, Group Chief Executive Officer and Managing Director of GOIL, expressed regret over the inconvenience and assured customers that management is working with relevant authorities to restore normal fuel supply as soon as possible. Star Oil Ghana echoed similar concerns, emphasizing that the shortages are not a result of hoarding in anticipation of a price hike. The company explained that the problem was exacerbated by a public holiday on Friday, which delayed planned petroleum lifting operations for Saturday. “Unfortunately, the GRA ICUMS system was down throughout the day, preventing all OMCs from processing the necessary documentation to load products,” Star Oil stated. As of Monday, March 9, 2026, the technical challenges persist, affecting the entire downstream petroleum industry. Star Oil noted that its service stations, which typically sell high volumes relative to tank capacity, have been particularly affected by the disruption. The company assured customers that it is monitoring the situation closely and will resume restocking as soon as the system is restored. Source: Apexnewsgh.com
Ghanaian Man Pleads Guilty in $100 Million U.S. Online Fraud Scheme
In a dramatic courtroom moment in New York, 40-year-old Ghanaian national Derrick Van Yeboah admitted to his role in a sweeping online fraud operation that stole over $100 million from victims in the United States. The guilty plea, entered before Judge Arun Subramanian at the U.S. District Court for the Southern District of New York, marks a significant development in the fight against international cybercrime. The Federal Bureau of Investigation (FBI) announced Van Yeboah’s plea on Friday, March 6, revealing the extent of his involvement in a sophisticated network that orchestrated romance scams and business email compromise attacks. The announcement was made by Jay Clayton, the U.S. Attorney for the Southern District of New York, who underscored the devastating impact on victims, many of whom were elderly men and women searching for companionship online. “Derrick Van Yeboah pled guilty today to a massive criminal scheme targeting elderly men and women in online romance scams,” Clayton stated. “Many New Yorkers search for companionship online, and no one deserves to have their vulnerability met with fraud and theft. Van Yeboah cruelly exploited those vulnerabilities for over $10 million in illicit profit.” According to court documents, Van Yeboah was part of a Ghana-based criminal organisation that preyed on individuals and companies across the United States. Victims were lured into fake romantic relationships online, with conspirators using fictitious identities to gain trust before persuading targets to send money or help launder illicit funds. The group also deceived businesses through business email compromise, tricking them into transferring funds to accounts controlled by the network. Authorities say the criminal enterprise stole and laundered more than $100 million, with much of the proceeds ending up in West Africa. Van Yeboah himself was responsible for over $10 million in losses, personally carrying out several romance scams by impersonating fake partners during online communications. Under U.S. law, conspiracy to commit wire fraud carries a maximum penalty of 20 years in prison. Van Yeboah has agreed to pay restitution and forfeiture totaling $10,149,429.17. His sentencing is scheduled for June 3, 2026. Jay Clayton praised the efforts of the FBI and acknowledged the support of authorities in Ghana and the U.S. Department of Justice’s Office of International Affairs in bringing the case to justice. As the legal process moves forward, the case stands as a stark warning against the dangers of online scams and the international reach of cybercriminal networks. Source: Apexnewsgh.com
Ibrahim Mahama Converts Private Jet into Free Emergency Air Ambulance for Ghanaians
Ghanaian businessman Ibrahim Mahama has taken a bold step in philanthropy, announcing that his former private jet will now operate as a free emergency air ambulance for Ghanaians facing urgent medical crises. “Any Ghanaian with a medical emergency who needs to be flown out for treatment can use the jet free of charge. I have dedicated it to the nation to support both local and international medical emergencies involving Ghanaians,” Mahama shared, highlighting his commitment to supporting critical healthcare needs. The newly repurposed jet is set to provide rapid transport for patients requiring specialized treatment, whether within Ghana or abroad. Health officials and community observers have applauded the initiative, pointing out that it could be a game-changer for patients in life-threatening situations, particularly those living in remote or underserved regions where timely access to advanced care can be a challenge. This act of generosity adds to Ibrahim Mahama’s growing legacy of championing projects aimed at improving the welfare and health outcomes of Ghanaians. As the air ambulance prepares for its first missions, many see it as a beacon of hope for families facing medical emergencies across the country. Source: Apexnewsgh.com
Ashanti Regional Fire Command Reports Slight Drop in Fire Outbreaks as New Safety Initiative Launched
Between January and February this year, the Ashanti Regional Fire Command recorded 208 fire outbreaks, a slight reduction from the 237 incidents reported during the same period in 2025. The update was shared by ACFO1 Peter Tetteh, Regional Commander of the Ghana National Fire Service, at the launch of an inter-market fire safety quiz in Kumasi on Tuesday, March 3. Commander Tetteh explained to journalists that the first quarter of the year typically marks the peak season for fire incidents, especially in the region’s bustling markets. While the dip in reported cases offers a small measure of relief, he cautioned that the risk of market fires remains high and called for continued vigilance. The newly launched inter-market quiz aims to arm traders with practical knowledge on fire prevention and emergency response. “Market fires cause a lot of devastation. The aim is to get traders involved in fire prevention so that they can own the market, understand what causes fires, and prevent them,” Tetteh noted, expressing satisfaction with the enthusiastic response from participants. He also issued a stern warning to traders handling combustible and explosive materials, urging them to relocate these goods outside market premises to safeguard the public from potential disasters. Supporting the initiative, Chairman Ernest Afayam, Managing Director of Kejetia Market, stressed the importance of fire safety education given the market’s structure and history of fire outbreaks. He recalled a recent incident swiftly contained by fire officers, as well as the 2023 blaze ignited by hazardous chemicals, which led to displacement and losses for many traders. Chairman Afayam praised the fire safety quiz as a proactive measure, stating, “It is a positive programme. The arrangement is a form of creating awareness and prevention as far as fire safety is concerned. I believe it is something worth embarking on.” With fire risks still looming, the region’s fire authorities and market leaders are working hand-in-hand to reduce hazards and safeguard livelihoods through education and collective action. Source: Apexnewsgh.com
MTN Group’s Ebenezer Asante Challenges African Graduates To Become Digital Innovators And Change-Makers For The Continent’s Growth
Mr. Ebenezer Asante, Senior Vice President of MTN Group, called for stronger alliances between academia, government, and industry to foster a generation of African innovators prepared to shape the continent’s technological future. He made this address at the 2025 graduation ceremony of Accra Technical University (ATU), themed “Emerging Technologies: How Prepared is the ATU Graduate?” During his speech, Mr. Asante urged young African graduates to take the initiative in shaping the continent’s technological destiny by becoming creators and innovators rather than mere consumers of digital technology. He stated, “The curious, tech-savvy graduate of the 21st century will not only use technology but will also shape it with foresight and a sense of shared human purpose.” Referring to the World Intellectual Property Organization (WIPO) 2023 Report, Mr. Asante noted that Africa’s share of global technology patent filings has decreased from 4.4% a decade ago to 3.2% in 2023, despite the continent accounting for over 18% of the world’s population. This statistic highlights the urgent need for improved collaboration among universities, private sector players, investors, and policymakers to boost research, invention, and the industrial application of technology on the continent. “If we are serious about using technology to address Africa’s complex developmental challenges, we must become part of the technology supply chain and the global ecosystem of invention,” he asserted. Drawing inspiration from futurists Alvin Toffler and Professor Akosua Ampofo, Mr. Asante highlighted that Africa’s competitiveness in the digital age will rely on its youth’s ability to keep learning, unlearning, and relearning. He explained that the most successful graduates will be those who combine technical skills with creativity, empathy, and teamwork, traits that foster innovation in the 21st century. He encouraged the ATU graduates to embrace a growth mindset, emphasizing that their success will rely more on their psychological and behavioural flexibility than on their academic qualifications. “Do not fear the unknown. Be clear about what you possess that can make a difference and keep applying yourself until you achieve a breakthrough,” he advised. “Stubborn perseverance is what the world is waiting for from you.” Mr. Asante also emphasized how technology can tackle Africa’s real-world challenges across various sectors, including sanitation, healthcare, agriculture, education, and energy. He highlighted the inspiring work of The Buz Stop Boys, a youth-led initiative addressing urban sanitation in Ghana, as an example of how civic-minded innovation can make a difference. He challenged graduates to use their technical training to develop IoT-enabled waste management systems, smart data-driven city solutions, and even robotics or drone technologies to optimize waste collection and improve urban hygiene. Reflecting on the changing nature of employment, Asante noted that technology has enabled young people to work globally without relocating. He encouraged graduates to seize opportunities in freelancing, digital entrepreneurship, and hybrid work, leveraging platforms powered by AI, cloud computing, and digital payment systems such as Mobile Money (MoMo). In closing, Mr. Asante called on the graduates to actively contribute to advancing Ghana’s national digitalization agenda and the African Union’s Agenda 2063, both of which envision an integrated and prosperous Africa driven by innovation, inclusivity, and sustainability. Source: Apexnewsgh.com
Ghanaian Banks Achieve Record Profits in 2025 Amid Improved Cost Controls
In a remarkable turnaround for Ghana’s financial sector, banks across the country closed 2025 with record-breaking profits, demonstrating resilience and operational discipline despite a turbulent economic backdrop. The latest Banking Sector Developments Report from the Bank of Ghana revealed that the industry’s total profit soared to GH¢15.0 billion in 2025, a dramatic leap from GH¢10.4 billion the previous year. This 43.5 per cent year-on-year growth not only outperformed the 26.2 per cent rise seen in 2024 but also signaled the sector’s growing strength and adaptability. Profit before tax (PBT) followed suit, climbing by 38.4 per cent in December 2025, compared to 24.4 per cent the year prior. The surge underscored the sector’s enhanced operational efficiency and ability to navigate shifting income dynamics. While the industry’s main revenue streams, net interest income and fees, continued to expand, their growth rates softened relative to 2024. Net interest income rose by 16.4 per cent in 2025, down from 18.0 per cent in 2024, as lower lending rates and muted returns on money market instruments tempered the pace. Fees and commissions grew by 9.5 per cent, a marked slowdown from the 25.8 per cent jump a year earlier. Yet, the moderation in income was more than offset by tighter cost management throughout the sector. Operating expenses in December 2025 increased by 14.0 per cent, a notable slowdown from 22.0 per cent in 2024, thanks to disciplined controls on staff and non-staff costs alike. Even more striking was the steep drop in loan loss provisions and impairment charges, which contracted by 57.1 per cent, compared to an 11.7 per cent decline the previous year, signaling healthier assets and lower credit risk. These achievements were reflected in improved profitability metrics: Return on Assets (ROA) climbed to 5.7 per cent in December 2025 from 5.0 per cent a year earlier, while Return on Equity (ROE) remained strong at 30.8 per cent. The latest data paints a picture of a banking sector consolidating its gains, leveraging prudent cost controls, better asset quality, and consistent earnings to strengthen Ghana’s financial system, even as external challenges persist. Source: Apexnewsgh.com
Finance Minister Outlines Bold Reforms to Boost Cocoa Farmers and Local Industry
After President John Dramani Mahama’s State of the Nation Address, Finance Minister Dr. Cassiel Ato Forson stepped into the spotlight, eager to address the future of Ghana’s cocoa sector. Meeting with journalists, Dr. Forson spoke candidly about the government’s renewed commitment to uplifting cocoa farmers and transforming the local cocoa industry through a suite of targeted reforms. The minister acknowledged the comparisons often drawn between Ghana and neighbouring Ivory Coast, where cocoa producer prices are reportedly higher. Dr. Forson explained, however, that the government’s approach is rooted in sustainability. Rather than opting for quick fixes that might destabilise the sector, the government is prioritising measures that will deliver better and long-lasting returns for Ghanaian farmers. Central to these reforms is a drive to increase local participation in cocoa processing and to revive homegrown buying companies that have faded or collapsed in recent years. Dr. Forson named the Cocoa Processing Company (CPC) and Produce Buying Company (PBC) as examples of key institutions poised for revitalisation. By strengthening these entities and encouraging more Ghanaian businesses to process cocoa domestically, the government hopes to add significant value, reduce dependence on raw bean exports, and generate more jobs along the supply chain. Dr. Forson emphasised that these changes would not only boost export revenues but also provide a buffer for farmers against the unpredictable swings of global commodity prices. With greater competition from strengthened local buying companies, farmers could also see improved services and more competitive pricing. The minister was optimistic about the broader impact, predicting a ripple effect of increased economic activity in rural cocoa-growing communities, higher incomes, and more employment opportunities, especially for young people. Over time, he said, these reforms would help stabilise the sector and position Ghana as a formidable player in the global chocolate and cocoa processing market. Closing his remarks, Dr. Forson reaffirmed the government’s resolve to collaborate with stakeholders, assuring farmers that their welfare remains at the heart of Ghana’s economic agenda. Source: Apexnewsgh.com
Kinkaafa and Waakye: The Rich History, Nutritional Power, and Cultural Significance of Ghana’s Beloved Rice and Beans
The Story of Sorghum & Beans, locally known as Waakye – Ki La Tea! Born from innovation during times of scarcity, Ki La Tea is a testament to resilience and creativity. When food was limited, the wise women of the community combined sorghum seeds and baobab seeds to create a simple, nourishing meal. Later, they added beans—discovering a delicious, filling, and nutrient-packed dish. What began as a humble experiment to feed families during hard times eventually became one of Ghana’s most beloved and enduring culinary traditions, celebrated across generations and regions. Ghanaian cuisine is a reflection of the country’s diversity, with each dish carrying the weight of history, culture, and communal life. Kinkaafa and Waakye, known in Hausa communities as the local name for rice and beans, have played a central role in nourishing people while also symbolizing resourcefulness and adaptation. These dishes are more than mere sustenance; they represent ingenuity, the blending of traditions, and the ability of communities to create rich flavors and wholesome nutrition from modest ingredients. The origins of rice and beans in Ghana, and West Africa generally, stretch back centuries. Rice cultivation in West Africa has existed for over three thousand years, primarily in the inland delta regions of the Niger and Senegal rivers. Trade and migration brought rice across vast distances, allowing it to adapt to different ecological zones, including the savannahs of northern Ghana. The Hausa people, who are primarily concentrated in northern Ghana and across the Sahel, were instrumental in spreading rice cultivation techniques and integrating rice into local diets. Beans, often referred to as cowpeas or black-eyed peas, are indigenous to Africa and have been cultivated for thousands of years, providing a reliable source of protein and essential nutrients. The combination of rice and beans became increasingly popular because it created a meal that was both filling and nutritionally balanced. Waakye, as it is now widely recognized in southern Ghana, carries the influence of the Hausa people, who migrated south during pre-colonial and colonial times as traders and merchants. Bringing with them their culinary traditions, they introduced beans and rice as staples to the southern regions. Over time, these dishes were adapted and enriched with local flavors, giving rise to Waakye as a street food phenomenon as well as a cherished home-cooked meal. Today, Waakye serves as a culinary bridge between northern and southern Ghana, connecting communities through shared taste and heritage. Kinkaafa and Waakye are deceptively simple in their ingredients—rice and beans—but the preparation and accompaniments reveal the depth of culinary artistry across Ghana. In northern Ghana, Kinkaafa is often boiled and steamed, sometimes enhanced with small amounts of oil or salt, and served alongside beans stewed with spices such as ginger, garlic, onions, and hot peppers. The resulting dish offers a pleasing combination of textures, as fluffy rice complements the firm, earthy beans. In southern Ghana, Waakye is prepared with a distinctive method. Dried beans are cooked with dried sorghum leaves, which release a reddish-brown color and impart a subtle smoky flavor. Once the beans reach tenderness, rice is added to the pot, absorbing both the color and essence of the beans. Waakye is traditionally served with an array of accompaniments, including shito, boiled eggs, spaghetti, fried plantains, or fish, transforming it into a complete and satisfying meal. The nutritional value of Kinkaafa and Waakye is remarkable. When rice and beans are combined, they create a complete protein, containing all the essential amino acids required by the human body. This makes the meal an excellent source of plant-based protein, particularly important in regions where access to animal protein may be limited. Beans provide substantial protein for growth, tissue repair, and immune function, while rice complements the amino acid profile to form a high-quality, nutritious dish. Rice is rich in complex carbohydrates, which release glucose gradually, providing sustained energy for students, workers, and athletes. Beans are also high in dietary fiber, which promotes healthy digestion, regulates blood sugar, and reduces the risk of heart disease. Together, they create a meal that is both filling and healthful. Micronutrients from beans, including iron, magnesium, potassium, and folate, support overall wellness, while rice contributes essential B-vitamins, such as niacin and thiamine, crucial for metabolism and nervous system function. Traditionally prepared Kinkaafa and Waakye are low in saturated fat, making them a heart-healthy choice. Their combination of protein, carbohydrates, fiber, and vitamins explains why these dishes have remained staples across generations, feeding families affordably and nutritiously. Kinkaafa and Waakye are deeply embedded in Ghanaian culture. They are not only everyday meals but also symbols of community, hospitality, and celebration. Sharing these dishes is a reflection of togetherness and social cohesion. At family gatherings, festivals, or communal events, Kinkaafa and Waakye are often prepared in large quantities to feed groups, reinforcing the importance of generosity and unity. In the streets of Accra, Kumasi, Bolgatanga, and other urban centers, Waakye has emerged as a signature street food, providing affordable nourishment while supporting the livelihoods of small-scale vendors. For many families, these meals are accessible, filling, and inclusive, bringing together people of all socio-economic backgrounds in a shared culinary experience. The cultural significance of Kinkaafa and Waakye also lies in their role as markers of heritage and identity. The dishes represent a fusion of northern and southern Ghanaian culinary traditions, blending the Hausa techniques of rice cultivation and preparation with southern preferences for spicy condiments, spaghetti, and fried plantains. Eating Kinkaafa and Waakye is an act of cultural continuity, connecting people to their history and shared practices. These dishes also hold spiritual and ritualistic value. During Islamic holidays such as Eid al-Fitr, Hausa communities prepare Kinkaafa with beans and spices to nourish families and celebrate communal prosperity. During Christian festive seasons, funerals, and other significant life events, Waakye is often served as a staple meal, highlighting its role as a unifying, comforting, and celebratory food. As culinary practices evolve, Kinkaafa and Waakye have undergone modern adaptations while retaining their traditional essence. Contemporary cooks experiment with different
Databank Research Projects Relative Stability for Cedi in 2026
The analysts at Databank Research gathered around their screens, scrutinizing the prospects for Ghana’s currency in the year ahead. Their 2026 Economic Outlook painted a cautiously optimistic picture: the cedi, they projected, would remain relatively stable, ending the year at around GH¢12.85 to the US dollar with a modest depreciation of 7.20 per cent, provided no major shocks rattled the system. Their forecast was underpinned by a careful analysis of expected demand pressures, including the needs of bulk importers, looming energy payments, and upcoming Eurobond obligations. But it was also anchored in hope, a conservative estimate of monthly inflows of about GH¢750 million from GOLDBOD, coupled with reforms in the small-scale mining sector. These gold-backed inflows, the team believed, would give the Bank of Ghana extra firepower to manage expectations and smooth out volatility in the foreign exchange market. Yet, the story didn’t end with Ghana’s internal dynamics. The outlook was buoyed by continued support from international partners such as the International Monetary Fund and the World Bank, which Databank saw as crucial for maintaining external confidence. As the analysts dug deeper, they noticed a subtle but significant shift on the global stage. Some central banks, led by China, were gradually reducing their reliance on the US dollar, turning instead to gold. The report highlighted ongoing debates about reclassifying gold from a Tier 1 asset to a High-Quality Liquid Asset (HQLA), a move that could allow gold to serve as collateral in global financing transactions. While such deliberations, especially within the BRICS bloc, remained tentative due to concerns about volatility and trust, the potential implications were profound. A structural shift in reserve management could reduce the dollar’s dominance and indirectly improve the cedi’s stability by bolstering Ghana’s gold reserves. For now, though, Databank’s researchers were measured in their optimism. Excluding this low-probability scenario, they maintained a neutral-to-positive stance, noting that tighter regulations and healthy reserves should be enough to withstand moderate pressures. As 2026 approached, the cedi’s story seemed to be one of resilience, shaped by both domestic reforms and winds of change in the global financial system. Source: Apexnewsgh.com