Changing knowledge and perceptions of African indigenous vegetables: the role of community-based nutritional outreach

Kansiime, Monica K.; Ochieng, Justus; Kessy, Radegunda; Karanja, Daniel; Romney, D.L.; Afari‐Sefa, Victor

doi:10.1080/09614524.2018.1449814

Cited by 27 publications

(26 citation statements)

References 13 publications

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“…Six studies revealed the differences in the main use of ALV across regions. In Tanzania, ALVs are valued for their nutritional and medicinal properties [81]. In South Africa, ALVs serve many purposes; for example, one study reported that Amaranthus was mainly used as a leaf vegetable, livestock feed, and snuff [82].…”

Section: Consumption Of African Leafy Vegetablesmentioning

confidence: 99%

African Leafy Vegetables for Improved Human Nutrition and Food System Resilience in Southern Africa: A Scoping Review

et al. 2021

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The economic potential of African leafy vegetables (ALVs) remains obscured by a poorly developed value chain. This scoping review assembled and examined scattered knowledge generated on ALVs across southern Africa, focusing on production, processing, marketing, and consumption. Two electronic databases (Scopus and Web of Science) were screened, and a total of 71 relevant studies were included and evaluated. The review provides a state of the art on knowledge related to utilisation of ALVs across the entire value chain. The findings show that functional properties are of prime importance in the production and consumption of ALVs. However, the lack of improved germplasm and a non-existent seed supply system are significant production bottlenecks. Pests and diseases affecting the productivity of ALVs remain mostly unexplored. Sun-drying and boiling were the most reported post-harvest processing methods, suggesting that traditional processing methods are still prominent. Many studies also confirmed the predominance of informal markets in the trading of ALVs as they fail to penetrate formal markets because of poor product positioning and exclusion from produce demand and supply forecasts. The inception of cultivar development, mechanised processing methods, and market linkages will enhance the profitability of ALVs in the region. This review enhances the gaining of insight into the state of different value chain components will assist in upscaling production, value addition of products, and enhance marketing efficiency. There is a great opportunity for basic and applied research into ALVs.

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Section: Consumption Of African Leafy Vegetablesmentioning

confidence: 99%

African Leafy Vegetables for Improved Human Nutrition and Food System Resilience in Southern Africa: A Scoping Review

et al. 2021

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“…However, despite these perceived benefits of indigenous foods, their use within Africa has not been widely studied [ 16 ]. Relatively few are economically utilized [ 11 ], most notably due to factors including cultural values, human perceptions, and lack of consumer awareness about their benefits [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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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“…Today, however, leafy greens indigenous to the African continent are relatively underutilized and undervalued in diets and food systems, particularly among urban consumers across Africa and around the world (Faber et al, 2010;Cloete and Idsardi, 2013;Gido et al, 2017). This is often attributed to a lack of awareness surrounding the benefits of consuming these nutritious vegetables (Kansiime et al, 2018); the belief that consumption of these traditional vegetables is inferior or for the poor (Cloete and Idsardi, 2013;Ronoh et al, 2018); poor post-harvest storage, handling, distribution, marketing practices, along with a lack of access to seeds of leafy vegetables (Muhanji et al, 2011;Croft et al, 2016).…”

Section: African Leafy Greensmentioning

confidence: 99%

Contributions of African Crops to American Culture and Beyond: The Slave Trade and Other Journeys of Resilient Peoples and Crops

Sousa

Raizada

2020

Front. Sustain. Food Syst.

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There is a general unawareness of food crops indigenous to the African continent that have contributed to Western culture. This under-appreciation is particularly relevant in the current context of societal movements to end historic racism and value the contributions of peoples of African origin and African skin colors. Lack of awareness of the contributions of Africa's crops has negative practical consequences, including inadequate investments in preserving and maximizing the use of crop diversity to facilitate breeding. This paper provides an overview and analysis of African crops that have made significant contributions to the United States and globally, and/or hold potential in the twenty-first century. The paper specifically discusses watermelon, coffee, kola, rooibos, oil palm, shea, cowpea/black eyed pea, leafy greens, okra, yam, sorghum, pearl millet, finger millet, teff, and fonio. The review focuses on the intersection of these crops with racialized peoples, with a particular focus on African-Americans starting with slavery. The analysis includes the sites of domestication of African crops, their historical migration out of Africa, their sociocultural contributions to cuisines and products around the world, their uses today, and the indigenous knowledge associated with traditional cultivation and landrace selection. The untapped potential of local genetic resources and indigenous agronomic strategies are also described. The review demonstrates that African crops played an important role in the development of American cuisine, beverages and household products. Many of these crops are nutritious, high value and stress tolerant. The paper concludes that African crops hold significant promise in improving the resiliency of global food production systems, to mitigate climate change and alleviate food insecurity and rural poverty, especially in dry regions of the world. It is hoped that this review contributes to teaching the next generation of agriculturalists, food scientists and international development professionals about the valuable contributions of Africa's resilient crops and peoples.

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Changing knowledge and perceptions of African indigenous vegetables: the role of community-based nutritional outreach

Cited by 27 publications

References 13 publications

African Leafy Vegetables for Improved Human Nutrition and Food System Resilience in Southern Africa: A Scoping Review

African Leafy Vegetables for Improved Human Nutrition and Food System Resilience in Southern Africa: A Scoping Review

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

Contributions of African Crops to American Culture and Beyond: The Slave Trade and Other Journeys of Resilient Peoples and Crops

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