Children and Wild Foods in the Context of Deforestation in Rural Malawi

H Maseko,D Pullanikkatil,J Nagoli,Charlie M Shackleton

doi:10.1007/s10745-017-9956-8

H Maseko, D Pullanikkatil + Show 2 more

Open Access

https://doi.org/10.1007/s10745-017-9956-8

Copy DOI

Abstract

There is growing recognition of the contribution of wild foods to local diets, nutrition, and culture. Yet disaggregation of understanding of wild food use by gender and age is limited. We used a mixed methods approach to determine the types, frequencies, and perceptions of wild foods used and sold by children in four villages in southern Malawi that have different levels of deforestation. Household and individual dietary diversity scores are low at all sites. All households consume one or more wild foods. Across the four sites, children listed 119 wild foods, with a wider variety at the least deforested sites than the most deforested ones. Older children can name more wild foods than younger ones. More children from poor households sell wild foods than from well-off households. Several reasons were provided for the consumption or avoidance of wild foods (most commonly taste, contribution to health, limited alternatives, hunger, availability, local taboos).

Highlights

Wild foods are components of diets and local economies the world over, from rural Africa (Ncube et al 2016) to urban USA (McLain et al 2014)
The consumption and dominance of cereal-based diets were common during both food secure (FS) periods (Mar – Apr) and food insecure (FI) periods (Dec – Feb)
Data from the food diaries showed that common African Leafy Vegetables (ALVs) consumed by children across the four villages included leaves from pumpkins, green beans, and lentils and wild species such as Amaranthus, Bidens or Cleome

Summary

Introduction

Wild foods are components of diets and local economies the world over, from rural Africa (Ncube et al 2016) to urban USA (McLain et al 2014). With over 7000 edible plant species and a similar number of edible animal species, the contribution of wild foods to peoples’ diets should not be underestimated (Bharucha and Pretty 2010). In many regions wild foods contribute significantly to household food security, dietary diversity, and nutritional wellbeing (Kajembe et al 2000) because they add diversity to the mostly starch-based, staple diets of households throughout the world (Uusiku et al 2010; Powell et al 2011; Ncube et al 2016).

Results

Discussion

Conclusion