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African Journal of Agriculture and Food Science (AJAFS)

All Issues

Volume 9, Issue 2

About the Journal

African Journal of Agriculture and Food Science (AJAFS) follows the food system from soil to table, publishing research across production, processing, safety, and nutrition. It provides a platform for integrated scholarship that strengthens food systems and livelihoods together, connecting agricultural science with food science in a holistic way.

Open Access

Free to view and download

DOI Assigned

On every published paper

Double-Blind

Peer reviewed

8–12 Weeks

Submission to publication

Journal Information

ISSN

2689-5331

DOI Prefix

10.52589/ajafs

Publication Frequency

Monthly

Publication Model

Online Publication

Access Model

Open Access

Peer Review

Double-Blind

Publisher

AB Journals

Language

English

License

CC BY 4.0

Publication Timeline

8–12 weeks

1
Initial Editorial Check
1–2 weeks
2
Peer Review
6–8 weeks
3
Editorial Decision
About 1 week
4
Publication
1–2 weeks

Article Processing Charge (APC)

$170.00 USD

Payment only after acceptance.

Discounts & Waivers

Available for eligible authors.

Quick Access Links

Submit Your Paper Publishing Process Author's Guidelines Track Article Status Pay APC

Copyrights

Authors retain copyright in their articles and have unrestricted rights to reuse, republish, archive, share, and distribute their work after publication.
All articles are published open access under the Creative Commons Attribution 4.0 International (CC BY 4.0) licence, which permits use, sharing, adaptation, distribution, and reproduction in any medium or format, including for commercial purposes, provided appropriate credit is given to the original author(s) and source.

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Copyrights

Authors retain copyright in their articles and have unrestricted rights to reuse, republish, archive, share, and distribute their work after publication.
All articles are published open access under the Creative Commons Attribution 4.0 International (CC BY 4.0) licence, which permits use, sharing, adaptation, distribution, and reproduction in any medium or format, including for commercial purposes, provided appropriate credit is given to the original author(s) and source.