African Indigenous Vegetables Research Articles

Commercialization of African indigenous vegetables: evidence from Mashonaland East province, Zimbabwe

Commercialization of African indigenous vegetables: evidence from Mashonaland East province, Zimbabwe

Determinants of commercialization of African Indigenous Vegetables among smallholder farmers in Bungoma County, Kenya

Rising awareness of various lifestyle diseases and illnesses has led to an increased understanding of healthy eating habits, the increased demand for African Indigenous Vegetables (AIVs), and a strict healthier diet in Kenya. Apart from the awareness about the benefits of consuming the AIVs, their commercialization is still low due to how producers are less informed and not connected to market actors beyond their community. On the other hand, the literature on factors that influence commercialization is still limited. The purpose of this study is to sought to reduce that gap by determining the factors that influenced the commercialization of African Indigenous Vegetables (AIVs) among smallholder farmers in Bungoma County. In order to identify 384 respondents from whom data was collected, multistage sampling was used through personally administered questionnaires. The fractional regression model (FRM) was used to determine factors influencing the commercialization of AIVs in Bungoma County. The FRM results indicate that the eight explanatory variables included in the model significantly influenced the commercialization of AIVs among smallholder farmers. These variables are the gender of the farmer, land size, mode of payment, distance to the markets, AIV yields, AIV cost of production, duration to reach the market, and value addition. The researcher recommended that all gender should be engaged in the commercialization of AIVs and that the government to put in place policies and regulations that support the commercialization of AIVs, as they support other cash crops, which would equally enhance the quality and quantity improvement of AIVs that are distributed to various markets.

Impacts of selected Climate Smart Agricultural Practices on African Indigenous Vegetables in Kenyan drylands

Climate change has had significant impacts on the cultivation of African Indigenous Vegetables (AIVs) resulting in insufficient yields and food insecurity. African indigenous vegetables are important food crops used in combating malnutrition and food insecurity. The AIVs have the potential to provide nutrition and sustain smallholder farmers’ livelihoods. However, little is known about the impacts of Climate-Smart Agriculture Practices (CSAPs) on the yield levels in AIVs. This study was therefore conducted to evaluate the impacts of selected CSAPs on the yield levels in cowpeas (Vigna unguiculata. L) and black nightshade (Solanum nigrum. L) in Kenyan drylands. Six treatments consisting of organic manure, commercial organic fertilizers, irrigation, mulching, inorganic fertilizers and controls were used. Research plots measuring 3m by 3m were set out in a randomized complete block design and sowed with certified cowpeas seeds and well-established black nightshade seedlings. Treatments were applied at land preparation and at 7 days after crop germination. Data was collected on plant height at vegetative stage and the overall primary yield at crop maturity. Analysis of variance (ANOVA) was conducted on the quantitative data collected and analyzed using Genstat software. Post hoc analysis was carried out for significant means using Tukey’s Honest Significant Difference (HSD) test at p≤0.05. The results revealed significant differences in both the plant height and primary yield across all treatments (p≤0.05). The AIV yield levels were significantly influenced by the CSAPs products used. Plots treated with organic manure, mulching and commercial organic fertilizers had significantly higher yields. Control plots had the least amount of yields. Key words: ANOVA, Climate change, food security, malnutrition and soil degradation.

The hidden end of the value chain: potentials of integrating gender, households, and consumption into agrifood chain analysis

The aim of this perspective paper is to reinforce the analysis of gender relations in agrifood chain research and integrate the household and the work and consumption taking place there. In the value chain discourse, approaches that integrate households and consumption as an analytical dimension exist, but the last stage often remains hidden. To take a holistic view on value chains integrating the hidden end, we apply feminist economic perspectives and gender analysis to agrifood chains. This paper builds on our own research while integrating it with other scholars’ empirical work and the theoretical literature concerning gender and value chains. Drawing on empirical examples from both the Global North and South (e.g., on the meat, tomato, seafood, and African Indigenous Vegetables chains), we illustrate the importance of households and consumption to value chain analysis with three examples: Firstly, we demonstrate how commercialization in agrifood chains impacts consumption practices and the food-related care work of women; secondly, we discuss how market-oriented reforms to production in a globalized economy restrict control and access to food for producers; and thirdly, we illustrate that consumer appetite influences working conditions in food production and policies. The examples underscore the fact that households and consumption are not isolated components, but are embedded in a complex agrifood system. In the final part of the paper, we propose an agenda for making this hidden end of the value chain and its links to gender, the household, and consumption more visible.

An Analysis of Factors Influencing African Indigenous Vegetable Farmers’ Bargaining Power: A Case Study from Zambia

Growing African Indigenous Vegetables (AIVs) is an innovative way to address poverty and malnutrition problems in Zambia. Farmers’ bargaining power plays an important role in increasing AIV production and farmers' income. Based on 300 responses from Zambian AIV farmers, we define AIV farmers’ bargaining power and analyze its benefits to farmers and the AIVs industry. We used the ordered logistic regression model (OLRM) to analyze the influences of several factors that contribute to farmers’ bargaining power. Three key results and innovations arose from the analysis of the data. First, we define farmers’ bargaining power through their self-reported bargaining power. Second, we find that the respondents’ bargaining power is significantly influenced by seven variables: age, gender, education, main trading partners, awareness of AIVs prices, and distance to the market from the farm. Last, farmers' bargaining power can be improved through education, especially women’s education level, strengthening farmers' organization construction, altering some of the farmers' trading methods, and developing infrastructure.

African indigenous vegetables, gender, and the political economy of commercialization in Kenya

This study investigates the increased commercialization of African indigenous vegetables (AIV)—former subsistence crops such as African nightshade, cowpea leaves and amaranth species grown mainly by women—from a feminist economics perspective. The study aims to answer the following research question: How does AIV commercialization affect the gendered division of labor, women’s participation in agricultural labor, their decision-making power, and their access to resources? We analyze commercialization’s effects on gender relations in labor and decision-making power and also highlight women’s agency. Based on a mixed method design and analyzing household-level panel data and qualitative focus groups from Kenya, we observe an economic empowerment of women that we relate to women’s individual and collective strategies as well as their retention of control over AIV selling and profits. Yet, while we see economic empowerment of women through commercialization—how they broaden their scope of action and are empowered by generating revenue—that does not contribute to a redistribution of labor or land rights, which are key for gender equality, instead it increases women’s labor burden.

Improving nutrition-sensitive value chains of African indigenous vegetables: current trends in postharvest management and processing

The value chains of African indigenous vegetables (AIVs) are highly constrained by high postharvest losses (up to 50%) along the chain, largely occasioned by poor postharvest management and a lack of optimized processing technologies. The technologies and practices are key technical aspects that can transform the capacity of the chain by enhancing the overall value generated from the system. AIVs have recently experienced an increase in demand due to their high nutritional value and the opportunity they present to enhance rural incomes, since they are predominantly produced by smallholder farmers in rural and peri-urban areas. This implies that they can positively contribute to increased availability and hence supply of nutritious food within local food systems. Furthermore, the fact that half of the economic value of AIVs is potentially lost due to inappropriate postharvest management and inadequate processing demonstrates the potential that related interventions and transformations could have in enhancing and preserving value along AIV value chains. Currently, the approaches applied to reduce food waste, preserve nutritional quality, and add value to AIVs are largely traditional in nature. They require upgrading and need to be aligned toward achieving a nutrition-sensitive value chain. By looking at these as value creation processes, this mini-review examines the current postharvest management practices, highlights relevant new and innovative technologies and related challenges, and suggests potential options to improve the benefits for AIV value chain actors and thus contribute to a sustainable transformation of nutrition-sensitive food systems.

Does intervention in African indigenous vegetables value chain improve production and welfare outcomes? Evidence from western Kenya

African Indigenous Vegetables (AIVs) are increasingly recognized as essential for sustainable dietary diversification in the predominantly cereal-based staple diets. The AIVs also provide employment opportunities and generate income for the rural populations. Many initiatives by researchers and development agencies have promoted the AIVs value chains in Kenya. However, little evidence exists on impact of the initiatives on farm households. Several studies have examined impact of agricultural interventions based on observational data. The findings from such studies are likely to be influenced by unobserved attributes, resulting in a biased estimation of causal relationships between interventions and impacts. We conducted a clusterrandomized controlled trial to estimate the unbiased impacts of a multifaceted intervention that focused on production, consumption nutrition behavior change communication, and linking farmers to markets in selected AIV value chains (cowpea, spider plant, amaranth, nightshade, and slender leaf) in western Kenya. Using two waves of household panel data (2018 and 2021), we evaluated the impacts of the intervention on land area allocation to AIVs, total leaf production, AIVs income, and household dietary diversity Score (HDDS). The empirical estimation using descriptive statistics and analysis of covariance revealed that households that were exposed to the intervention significantly increased land area under AIVs by 38% (p < 0.01) and total leaf production by 46% (p < 0.05). At end line, the spider plant had the highest percentage increase (60%) in land area compared to the control group. However, there is no evidence of whether or not the intervention had an impact on AIVs income and HDDS. The study concludes that the hypothesis that the intervention was to have significant impact on AIV production, nutrition security and income had mixed results. We recommend that similar interventions include components to integrate the capacity of households to adapt to risks such as the COVID-19 pandemic and climate change. Further cost-benefit analysis is required for informed resource allocation. Designing and implementing policies that promote household access to input and output markets are likely to improve the performance of the AIV value chains and contribute to income and nutrition.

An evaluation of nutrition, culinary, and production interventions using African indigenous vegetables on nutrition security among smallholder farmers in Western Kenya.

Nutrition security continues to worsen in sub-Saharan Africa. Current research is limited on how seasonality may influence the impact of nutrition, culinary, and production interventions on food security, diet quality, and consumption of African Indigenous Vegetables (AIV); a culturally accepted source of micro-and-macronutrients that are easily produced due to their adaptation to the local environment. The objective of this study was to evaluate the programmatic impact of AIV interventions on nutrition security among smallholder farmers. In a randomized control trial, five target counties in Western Kenya were randomly assigned to one of four treatments: (1) control; (2) production intervention (PI); (3) nutrition and culinary intervention (NCI); and (4) NCI and PI (NCI/PI). After the counties were randomly assigned to a treatment, 503 smallholder farmers (18-65 years) were selected from participatory farmer groups. The PI consisted of five agricultural production modules delivered between 2016 and 2019. The NCI was delivered twice: (1) household nutrition education (2017) and (2) community culinary training (2019). The NCI/PI included communities receiving both interventions at these time periods. Baseline and endline surveys were administered to all participants once in October 2016 (harvest season) and to all available participants (n = 250) once in June to July 2019 (dry season), respectively. The impact evaluation was analyzed by Household Hunger Scale (HHS), Women's Dietary Diversity Score (WDDS), AIV consumption frequency, and AIV market availability. Statistical tests included descriptive statistics (means and frequencies), paired t-test, McNemar's test, Wilcoxon Signed-Rank test, ANOVA test with Tukey post hoc, and χ2 test. Open-ended questions were aggregated, and responses were selected based on relevancy and thoroughness of the response to provide context to the quantitative data. A value of p < 0.05 was used to denote statistical significance. There was an overall decrease in WDDS, HHS, and consumption frequency between baseline and endline attributed to seasonal differences. Despite this, post-intervention, households that received NCI/PI had a higher WDDS relative to the control: WDDS 5.1 ± 1.8 vs. 4.2 ± 1.5, p = 0.035. In addition, between baseline and endline, there was an overall increase in the percentage of respondents that reported an adequate supply of key AIVs, particularly for households that received PI. Furthermore, seasonal effects caused a reported shift in the primary location for purchasing AIVs from the village to the town market. There was no reported difference in HHS. While "diet awareness" significantly influenced diet quality among the NCI treatment group, "production" was reported to have the greatest influence on diet quality among all intervention groups. The findings revealed that coupled nutrition, culinary, and production interventions could create a protective effect against seasonal fluctuations in the availability and affordability of AIV as evidenced by a higher WDDs. These findings suggest that future programming and policy should focus on promoting the availability, accessibility, acceptability, and affordability of improved agronomic practices and germplasm for both smallholder farmers with particular emphasis on AIV varieties that contain high levels of micro-and macronutrients, improved agronomic characteristics (e.g., delayed flowering, multiple harvests, higher yields, and disease resistance), and are aligned with the communities' cultural preferences. In addition, agricultural training and extension services should incorporate nutrition and culinary interventions that emphasize the importance of farmers prioritizing harvests for their household consumption.

Distribution, transportation, and coordination in African indigenous vegetables value chains: A scoping review

Malnutrition continues to be a major problem with negative implications on economic and human development in many parts of the world, including in Sub-Saharan Africa (SSA). Strengthening promising underutilized crops that are nutrient dense, climate resilient, and locally adaptable is an instrumental approach to enhancing dietary diversity. Due to their nutritional and economic benefits, African Indigenous Vegetables (AIVs) have the potential to contribute to livelihoods and address challenges of food and nutrition insecurity. Despite their importance but due to their perishability, AIVs tend to suffer from high post-harvest losses (PHLs). Effective distribution systems along the value chain have the potential to reduce PHLs for AIVs. We therefore conducted a scoping review on transport systems and coordination in AIVs value chains in SSA. The objectives of this review were to summarize and analyze the focus of research in AIVs transport, to analyze the extent to which the literature synthesizes interactions of sub-components of the chains, and to identify knowledge gaps in AIVs transport literature. Based on the research foci, we categorize the reviewed articles into seven themes. Our analyses indicate that distance to agricultural market is a fundamental aspect of AIVs transportation, as it interacts with transport costs, market participation, produce quality, and profit efficiency. Results show that collective action is instrumental in the coordination of AIVs transportation and that it contributes to cost reduction. Following light exploration of determinants of choice of means of transport, we recommend further research in this area for improvement of transportation in AIVs value chains.

Effect of Lactic Acid Fermentation on Phytochemical Content, Antioxidant Capacity, Sensory Acceptability and Microbial Safety of African Black Nightshade and African Spider Plant Vegetables

Traditional preparation of African indigenous vegetables (AIVs) such as African black nightshade (Solanum nigrum) and African spiderplant (Cleome gynandra) involves either boiling and discarding the first water or lengthy boiling. Fermentation is considered a better alternative processing technique due to the enhanced retention of phytochemical contents and sensory properties. However, little is known about the impact of lactic acid fermentation on the phytochemical content, antioxidant capacity, sensory acceptability and microbial safety of the African black nightshade and African spiderplant. This study aimed to ferment AIVs using combined starter cultures (Lactobacillus fermentum and Lactococcus lactis) and further determine their effect on the phytochemical content (phenolic compounds and flavonoids), antioxidant capacity, sensory acceptability and microbial safety of the vegetables. There was a marked increase in phenol and flavonoid contents in all fermented vegetables (p &lt; 0.05). The highest phenol content was 228.8 mg/g GAE (gallic acid equivalent) in the starter-culture-inoculated African black nightshade, while flavonoid content was 10.6 mg/g QE (quercetin equivalent) in the same. Starter-culture-inoculated AIVs presented significantly higher antioxidant capacity with a 60–80% radical scavenging activity compared to levels in uninoculated batches (p &lt; 0.05). Fermented vegetables were more liked than the boiled vegetables and were microbiologically safe. In conclusion, lactic fermentation of AIVs increased phytochemical contents (phenolic compounds and flavonoids), maintained antioxidant capacity and improved product safety and sensory acceptability. Therefore, fermentation and consumption of the African indigenous vegetables are to be encouraged.

Isolation and Identification of Autochthonous Lactic Acid Bacteria from Commonly Consumed African Indigenous Leafy Vegetables in Kenya

African indigenous leafy vegetables (AILVs) are plants that have been part of the food systems in Sub-Saharan Africa (SSA) for a long time and their leaves, young shoots, flowers, fruits and seeds, stems, tubers, and roots are consumed. These vegetables are high in vitamins, minerals, protein, and secondary metabolites that promote health. This study aimed at isolating, characterizing, and identifying dominant lactic acid bacteria (LAB) from naturally fermenting commonly consumed AILV in Kenya. A total of 57 LAB strains were isolated and identified based on phenotypic and 16S rRNA gene analyses from three AILVs (23 nightshade leaves, 19 cowpeas leaves, and 15 vegetable amaranth). The highest microbial counts were recorded between 48 h and 96 h of fermentation in all AILVs ranging from approximately log 8 to log 9 CFU/mL with an average pH of 3.7. Fermentation of AILVs was dominated by twenty eight Lactobacillus spp. [Lactiplantibacillus plantarum (22), Limosilactobacillus fermentum (3), Lactiplantibacillus pentosus (2) and Lactiplantibacillus casei (1)], eleven Weissella spp. (Weissella cibaria (8), W. confusa (2), and W. muntiaci) six Leuconostoc spp. [Leuconostoc mesenteroides (3), Leuc. citreum (2) and Leuc. lactis (1)], six Pediococcus pentosaceus, four Enterococcus spp. [Enterococcus mundtii (2), E. faecalis (1) and E. durans (1)] and, finally, two Lactococcus garvieae. These bacteria strains are commonly used in food fermentation as starter cultures and as potential probiotics.

Social Capital in Relation to Market Participation of Smallholder African Indigenous Vegetable Farmers in Vihiga County, Kenya

Marketing is a social as well as a management process that facilitates exchange of products and information among the actors. Improved livelihoods among smallholder farmers depends on sustainable access to markets. In Kenya, Vihiga County, various development practitioners have promoted the production of African Indigenous Vegetables (AIVs). However, AIVs marketing has been given little attention. The farmers, therefore, have not taken advantage of the full potential of the gains of AIVs marketing to improve their livelihoods. Small holder farmers experience low market participation due to their non-competitiveness in the promising AIVs market. This could be associated with the low social capital among the farmers. Social capital serves as complementary mediator which supports marketing capability consequently enhancing performances This study sought to assess the role of social capital in relation to farmers’ participation in the AIVs market. This was done through a household survey with AIVs farmers in January 2021. A total of 167 farmers were interviewed in in Vihiga County. Purposive sampling was done to target AIVs farmers. The study results indicate that though there were more female (63%) farmers in the study site there was a significant difference (P=.002) between the sex of the AIVs farmers interviewed in the two study sub counties. The study results also show that, majority of the farmers (76%) did not meet the demand for AIVs needed in the market. Despite the deficit in the demand for AIVs, most farmers had not taken advantage of the available market by producing more AIVs during peak season. A likert scale analysis of the farmer’s social capital reveal that there was a strong (3.5) bonding social capital among the farmers however, the bridging social capital was lower (3.0). This indicates a weak social network among the farmers to the outside world which can greatly hinder their participation in the high end AIVs markets. The study concluded that, there is demand for AIVs, however, the farmers have not positioned themselves to tap the available market opportunities. There is need for capacity building of farmers on the importance of building their social network for improved participation in the AIVs market.

Market outlet choices for African Indigenous Vegetables (AIVs): a socio-economic analysis of farmers in Zambia

Agricultural research institutes in Sub-Sahara Africa have focused on establishing farmer groups that facilitate the commercial production and marketing of African Indigenous Vegetables (AIVs) to address food and nutritional security. With the freedom of selecting the choices of market outlets, we explored the factors such as farmers’ characteristics, farm attributes, selling preferences, social relations, and other primary reasons that influence farmers' decision to choose a particular outlet to sell AIVs. A purposive random survey was conducted among the AIV farmers to understand the preferred market outlets for AIVs in Zambia. The results of the multinomial logit model indicate that male respondents are more likely to choose intermediary options to sell AIVs, particularly brokers and wholesalers. The rainfed farmers and those who receive primary income from farming activities are less likely to choose retailers and wholesalers to market their AIVs. Similarly, those who expect instant payment for their produce indicate that they are less likely to prefer retailers and brokers. Farmers who belong to the farmer's group exhibited a positive coefficient, meaning that they are more likely to choose intermediary options to sell their AIVs compared with the farmer-to-consumer direct sales option. However, good price, a positive momentum of AIVs price in the past, and processing activities were found to be insignificant determinants for market outlet choices when compared with farmer-to-consumer direct outlet option. Our findings could help to better cognize AIVs marketing channels and develop the intervention for new farmers to make an informed decision as to how best to market their AIVs.

A review of the role of the Cucurbitaceae family in food security in West Africa

Background: Food and nutritional security are main development goals in several countries of Africa. In West Africa, the use of African indigenous vegetables caters for the food and nutritional needs of a high proportion of the people, most particularly amongst the poor and rural dwellers. The family Cucurbitaceae is one of the most important and widely grown vegetables in the tropical and subtropical climates.Aim and objective: This review discusses the culinary relevance of several species of Cucurbitaceae and their roles in food security in West Africa.Methods: A literature search was conducted on electronic databases such as Google Books, Google Scholar, Scopus and Web of Science.Discussions: Certain genera such as Telfairia, Cucurbita and Citrullus and other Egusi species are commonly cultivated in different parts of West Africa including Nigeria for their fruits, seeds and leaves because of their crucial nutrient compositions and palatability in local diets. These species and other species of Cucurbitaceae are used as traditional vegetables or African indigenous vegetables and are either sourced from the wild or cultivated in several African countries. Some of these species have played roles beyond food security but have also been crucial tools for nutritional security, especially within the low-income group and rural communities.Conclusions: Several communities in West Africa use almost all parts of the plant (leaves, fruit, seed, flowers) of some species of this family as food or in food preparations. Their use could also lead to innovative pathways towards reducing diseases associated with malnutrition especially those related to protein deficiency.

The Role of Indigenous Vegetables to Improve Food and Nutrition Security: Experiences From the Project HORTINLEA in Kenya (2014–2018)

Many warning signs indicate that the food security goals formulated in 2015 will not be achieved. This situation is particularly true for the African continent. After substantial progress up to 2015, the situation has hardly improved or has worsened in many respects. In addition to the rapid population growth, the increasingly frequent long dry periods or sometimes erratic rainfall have contributed to this. In addition, current production systems have dysfunctional side effects due to increasing yield optimization and specialization. Thus, besides the associated resource degradation, it also leads to a monotonous food supply and the emergence of vitamin and mineral deficiencies (hidden hunger). A meaningful way to diversify the food supply is to cultivate and market previously underutilized species. However, they are characterized by not being known and traded globally and usually having only local importance. Accordingly, they have been widely ignored in research. Increasingly, however, there is a growing realization worldwide that these plants can make an essential contribution to food and nutrition security, especially for poorer segments of the population. Moreover, they are adapted to local conditions and are often produced with less resource input. This article aims to show how these species can be better utilized to provide nutritious food through sustainable production, using the example of African indigenous vegetables. In doing so, the impact of emerging social and ecological changes in Kenya will be considered. This source is an interdisciplinary collaborative research project, Horticultural Innovation and Learning for Improved Nutrition and Livelihood in East Africa (HORTINLEA), which was carried out in Kenya from 2014 to 2018. Many different disciplines were involved in the German-African cooperation project. The results will be brought together in this article with the help of a food-sensitive value chain approach, and the experiences gained from this project will be reflected.

Barriers and Facilitators in Preparation and Consumption of African Indigenous Vegetables: A Qualitative Exploration From Kenya

Malnutrition and food security continue to be major concerns in sub-Saharan Africa (SSA). In Western Kenya, it is estimated that the double burden of malnutrition impacts 19% of adults and 13–17% of households. One potential solution to help address the concern is increased consumption of nutrient-dense African Indigenous Vegetables (AIVs). The objectives of this study were to: (i) document current methods used for preparation and consumption of AIVs; (ii) identify barriers and facilitators of AIVs consumption and preparation; and (iii) identify a package of interventions to increase the consumption of AIVs to promote healthy diets. This study used qualitative data collected from 145 individual farmers (78 female and 67 male) in 14 focus group discussions (FGDs) using a semi-structured survey instrument. Most farmers reported that they prepared AIVs using the traditional method of boiling and/or pan-cooking with oil, tomato, and onion. However, there were large discrepancies between reported cooking times, with some as little as 1–5 min and others as long as 2 h. This is of importance as longer cooking times may decrease the overall nutritional quality of the final dish. In addition, there were seasonal differences in the reported barriers and facilitators relative to the preparation and consumption of AIVs implying that the barriers are situational and could be modified through context-specific interventions delivered seasonally to help mitigate such barriers. Key barriers were lack of availability and limited affordability, due to an increase cost, of AIVs during the dry season, poor taste and monotonous diets, and perceived negative health outcomes (e.g., ulcers, skin rashes). Key facilitators included availability and affordability during peak-season and particularly when self-produced, ease of preparation, and beneficial health attributes (e.g., build blood, contains vitamins and minerals). To promote healthy diets within at risk-populations in Western Kenya, the findings suggest several interventions to promote the preparation and consumption of AIVs. These include improved household production to subsequently improve affordability and availability of AIVs, improved cooking methods and recipes that excite the family members to consume these dishes with AIVs, and the promotion of the beneficial heath attributes of AIVs while actively dispelling any perceived negative health consequences of their consumption.

Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa.

Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However, Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition, and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that they are season-linked and considered as “food for poor” despite their high nutritional contents. The utilization of African indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering, immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and income. These benefits have a positive impact on the implementation of the second sustainable development goals and African Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in combating maternal and child malnutrition in Sub-Sahara Africa.

Impact of COVID-19 pandemic on African indigenous vegetables value chain in Kenya

BackgroundAfrican indigenous vegetables are important for food security and nutrition, and income of the poor farm households. In the era of COVID-19, they are critical for boosting people’s immunity. Unfortunately, both production of and trade in these vegetables is likely to be severely affected by the pandemic.MethodsThis study examined potential effects of COVID-19 pandemic on production and trade of African indigenous vegetables using a cross-sectional survey of 244 farmers and 246 traders from different regions in Kenya.ResultsCOVID-19 has a negative impact on production and trading of AIVs in Kenya. Findings indicate that 75% of the farmers are experiencing declining production due to reduced access to input, farm labour and output market. Secondly, about 98% of the traders have recorded a drop in sales volumes due to containment measures implemented by the government and personal safety precautions. In particular, farmers’ production and traders’ sales volumes declined by 39 and 65%, respectively, during the first phase of the pandemic.ConclusionThe findings indicate that the sub-sector requires targeted interventions which may include input support, careful reopening and control of the open-air markets, reduced taxation and facilitated access to urban markets.

Awareness and Contribution of African Indigenous Leafy Vegetables to Household Wellbeing: A Case of Smallholder Farmers in Kisii County, Kenya

This study investigated the contribution of African Indigenous Leafy Vegetables (AILVs) to the welfare of smallholder farmers in Kisii County. AILVs have recently been attracting research attention not only in terms of their inherent nutrition quality and healing properties but also for their economic potential that is brought about by increased consumer demand of these vegetables. Despite having multiple benefits and positive promise towards contributing to household food dietary quality and income, utilization of African indigenous Leafy Vegetables (AILVs) by farming households is still low as indicated by a constant deficit in supply. Based on the claimed benefits in the face of low volumes in terms of utilization, this study sought to examine the socioeconomic characteristics of AILVs smallholders and factors that influence production of these vegetables in Bomachoge Borabu Sub-County, Kisii County Kenya. A Multistage sampling method was used to obtain a sample of 150 AILV farmers. Questionnaires were used to collect the data. Descriptive statistics were used to characterize the socio-economic characteristics while Tobit model was utilized in analyzing the factors that influence production of AILVs. The Tobit regression results indicated that age, gender, education, value awareness, occupation and household income significantly influenced AILV production. The study concluded that engagement in AILVs utilization brings along unmatched benefits. The study recommends a long term campaign majorly targeting the young and the non-growing communities in creation of value awareness to improve on the utilization of the vegetables. The study also recommends a similar study in regions of the Country that record low levels of utilization.