Analysis of Household Demand for Underutilized Indigenous Vegetables

Ayanwale, Adeolu B.; Amusan, C. A.; Adeyemo, Victoria Adeyemi; Oyedele, D. J.

doi:10.1080/19315260.2015.1103350

Cited by 13 publications

(16 citation statements)

References 13 publications

(13 reference statements)

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“…Traditional food is differentiated from indigenous foods by traditionally having been eaten within the last few centuries, whereas indigenous foods are not defined by a set time period [ 31 ]. According to Ayanwale [ 32 ], indigenous food is defined as foods originating in a specific bio-region in conjunction with foods that were introduced into the country and are now recognised as indigenous due to their being integrated into the local food culture. Mbhenyane [ 16 ] refers to indigenous foods as non-commodities (something for which value is not recognized) that form part of a large portfolio of genetic, agroeconomic, economic, social, and cultural factors.…”

Section: Situating the Review In The Existing Literaturementioning

confidence: 99%

“…Another misconception, which is perhaps the most frequent comment often made about ITFCs, is that they produce inferior yields [ 37 ] compared to conventional crops. Ayanwale et al [ 32 ] further explains this point that ITFCs are underutilized largely due to the low production by smallholder farmers.…”

Section: Situating the Review In The Existing Literaturementioning

confidence: 99%

“…On the other hand, ITFCs are being partly maintained because of their social-cultural significance, their easy usage, and their importance for the subsistence of local communities [ 32 ] particularly in terms of food and nutrition security and income generation [ 39 ]. ITFCs would therefore occupy a niche within the local ecology and markets in the community if better utilized.…”

Section: Situating the Review In The Existing Literaturementioning

confidence: 99%

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A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems

et al. 2020

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Indigenous and traditional foods crops (ITFCs) have multiple uses within society, and most notably have an important role to play in the attempt to diversify the food in order to enhance food and nutrition security. However, research suggests that the benefits and value of indigenous foods within the South African and the African context have not been fully understood and synthesized. Their potential value to the African food system could be enhanced if their benefits were explored more comprehensively. This synthesis presents a literature review relating to underutilized indigenous crop species and foods in Africa. It organizes the findings into four main contributions, nutritional, environmental, economic, and social-cultural, in line with key themes of a sustainable food system framework. It also goes on to unpack the benefits and challenges associated with ITFCs under these themes. A major obstacle is that people are not valuing indigenous foods and the potential benefit that can be derived from using them is thus neglected. Furthermore, knowledge is being lost from one generation to the next, with potentially dire implications for long-term sustainable food security. The results show the need to recognize and enable indigenous foods as a key resource in ensuring healthy food systems in the African continent.

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Section: Situating the Review In The Existing Literaturementioning

confidence: 99%

Section: Situating the Review In The Existing Literaturementioning

confidence: 99%

Section: Situating the Review In The Existing Literaturementioning

confidence: 99%

See 1 more Smart Citation

A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems

et al. 2020

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“…A similar report was given in a study conducted in part of Kenya, where mothers reported that their young ones consume very low amounts of amaranth and other traditional vegetables in their diet [ 30 ]. Another study also reports that the rural elderly were more likely to accept and consume amaranth and other indigenous vegetables due to their experience in AIV preparation, cooking, consumption, and other uses [ 31 , 32 ]. Even though most people consume amaranth frequently, not for its nutritional attributes but because it is cheap and available or because of circumstance related to poverty, there has been notable change in cooking from the traditional methods.…”

Section: Resultsmentioning

confidence: 99%

Exploring the Status of Preference, Utilization Practices, and Challenges to Consumption of Amaranth in Kenya and Tanzania

Nyonje

Yang

Kejo³

et al. 2022

Journal of Nutrition and Metabolism

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African leafy vegetables such as amaranth have been utilized since time immemorial both as food and as medicine. These vegetables grew naturally in most rural environments, but currently most of them are cultivated both for home consumption and for sale. The aim of this study was to identify the most preferred amaranth species and cooking and utilization practices, as well as the beliefs and attitudes that encourage or discourage use of this vegetable. The study was carried out in seven counties of Kenya and in three regions in Tanzania. Twenty Focus Group Discussions (FGDs) with members of the community and twenty Key Informant Interviews (KIIs) with agricultural and nutrition officers were conducted in the study areas to obtain information on preferred varieties, sources of amaranth vegetables, common cooking methods, alternative uses, beliefs and taboos surrounding amaranth consumption, and the challenges experienced in production and consumption. The findings of the study showed that amaranth is one of the most commonly consumed indigenous vegetables in Kenya and Tanzania. The preference for varieties and cooking habits differs depending on the community and individuals. Amaranthus dubius and Amaranthus blitum were most common in Kenya, while Amaranthus dubius and Amaranthus hypochondriacus were most common in Tanzania. Most people consumed these vegetables because they were affordable and available or because of circumstance of lacking other foods. Regarding cooking, final taste was mostly considered rather than nutritional attribute. Several alternative uses of amaranth such as uses as medicine and livestock feed were also reported, as well as some beliefs and taboos surrounding the vegetable. Training on nutritional attributes and promotion of food preparation practices that ensure maximum nutrient benefits from amaranth is needed at the community level to realize the nutritional importance of the vegetables. Hands-on training and demonstrations were the most preferred modes of passing information.

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“…This finding is consistent with that of Gido et al [73], who reported a significant increase in the frequency of IV consumption with the advancement of the respondent's age. Knowledge on how to prepare medicinal and nutritional benefits are likely to be higher in older people compared with the youth, leading to more vegetable consumption in the former [74]. Moreover, the IVs are also perceived to be more natural and organic.…”

Section: Consumption Frequency Based On Agementioning

confidence: 99%

Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana

Atuna

Djah²,

Achaglinkame

et al. 2022

J. Ethn. Food

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Indigenous vegetables (IVs) are rich sources of essential nutrients, particularly vitamins and minerals, and other non-nutritive phytochemicals. IVs play a critical role in the food culture of the Ghanaian people. Despite their importance, they have over the years been mostly associated with the resource-poor. In this study, the types of IVs, preparation preferences, frequency of consumption and some perceived benefits ascribed by some Ghanaian consumers (n = 1393) were investigated in a cross-sectional survey. Descriptive analysis and a chi-square test of independence were conducted to summarise and determine the relationship between gender, age and consumption frequency of the IVs. The study identified okra (Abelmoschus esculentus), cocoyam (Xanthosoma sagittifolium) leaves, jute mallow (Corchorus olitorius) and garden egg (Solanum melongena) as the popular IVs consumed by respondents. Among these, about 13.3% of women and 15.3% of men indicated they consume okra. Eight per cent of the women respondents and 6.7% of the men consumed jute mallow. Almost 57% of the respondents said the IVs were used to prepare stew and soup. More than a third (39%) of the respondents indicated that they consumed the IVs either daily or more than once a week. Women respondents’ frequency of IVs consumption was significantly different [X2 (4, n = 1393) = 30.11, p = 0.000] from the men. The frequency of consumption of IVs for the elderly was significantly higher [X2 (12, n = 1393) = 30.53, p = 0.002] as compared to the younger respondents. The main perceived benefits of IVs were nutrition- and health-related. The major barriers to the consumption of IVs were cost, non-availability, palatability and cultural. The IVs were largely wet-cooked and consumed as stews or sauces and soups. These findings form good bases for further empirical studies on the nutritional and other health-benefiting attributes of the specific IVs found in this study for sustainable promotion and utilisation in Ghana.

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Analysis of Household Demand for Underutilized Indigenous Vegetables

Cited by 13 publications

References 13 publications

A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems

A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems

Exploring the Status of Preference, Utilization Practices, and Challenges to Consumption of Amaranth in Kenya and Tanzania

Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana

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