Welfare and food security effects of commercializing African indigenous vegetables in Kenya

Krause, Henning; Faße, Anja; Grote, Ulrike

doi:10.1080/23311932.2019.1700031

Cited by 27 publications

(19 citation statements)

References 44 publications

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“…For the middle class this is of importance due to health issues concerning overweight and obesity, and for the poor in order to avoid malnutrition by improving access to protein, micronutrients, and vitamins. Hefferon (2015) suggests increased research and development of traditional crops such as sorghum, millet, and pigeon pea, whereas Krause et al (2019) suggest to increase the consumption of indigenous vegetables, e.g., in SSA. On the consumption side, the move away from livestock products is most essential to combat climate change and preserve the environment as it eases the growing competition for land and reduces greenhouse gas emissions (Willett et al, 2019).…”

Section: Research Needsmentioning

confidence: 99%

Food Security and the Dynamics of Wheat and Maize Value Chains in Africa and Asia

Grote¹,

Faße²,

Nguyen³

et al. 2021

Front. Sustain. Food Syst.

Self Cite

327

124

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There is an ongoing debate about how best to feed the growing world population in the long run and associated implications for research and development. Some call for a new Green Revolution to secure the supply of staple foods, whereas others emphasize the importance of diversifying and improving people's diets. We aim to contribute to this debate by reviewing the case of wheat and maize value chains and their contribution to food security in Africa and Asia. We first identify drivers transforming food systems. We then apply these to the cereal value chains and disentangle their effects on food security. We thereby add to the three strands in the literature around production, consumption, and food system transformation and point to different research needs and recommendations for the future. The review highlights: (1) Wheat and maize production will be increasingly impaired by ecological drivers such as land degradation, water scarcity and climate change. (2) There are promising innovations to increase and maintain productivity, but constraints in adopting these innovations have to be overcome (i.e., access to seeds, finance, and education/training). (3) The drivers affect all four dimensions of food security, but first and foremost they determine the availability and stability of maize and wheat. This indirectly also influences the economic and physical access of people to maize and wheat. (4) Research tends to focus on improving the productivity and sustainability of wheat and maize farming which is largely interlinked with the availability dimension of food security. (5) The stability and utilization dimension of food security merits continued yet increased support. First, to address climate change and implications for biotic and abiotic stresses. Second, to promote healthier diets and enable the equitable transformation of food systems.

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Section: Research Needsmentioning

confidence: 99%

Food Security and the Dynamics of Wheat and Maize Value Chains in Africa and Asia

Grote¹,

Faße²,

Nguyen³

et al. 2021

Front. Sustain. Food Syst.

Self Cite

327

124

View full text Add to dashboard Cite

show abstract

“…Many AIVs were reported to contain micronutrients in sufficient amounts that they can alone help to attain the daily recommended intakes [ 10 ]. For instance, Moringa leaves can help to attain 80% of vitamin A daily requirements [ 30 , 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…Indigenous vegetables are very nutritious and easy to find but are very perishable and available in seasons [ 10 , 11 , 38 ]. There is an imperative need to find a way of processing these vegetables increasing or maintaining their nutritional value, shelf life, and organoleptic properties [ 8 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, meeting nutritional requirements can help the family especially maternal and child health, protecting them from malnutrition, complications related to low diet, retarded growth, and mortality [ 27 , 32 , 60 ]. Although these vegetables are not a hundred percent to alleviate poverty, their contribution is significant; their contribution to micronutrient intake can play a big role in fighting hidden hunger in SSA [ 38 , 60 ].…”

Section: Resultsmentioning

confidence: 99%

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

Irakoze

Wafula²,

Owaga

2021

International Journal of Food Science

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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.

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“…Econ. Vol.23, pp.125-130, 2021］ pointed out that crop diversification tends to be effective in both generating income and improving dietary diversity of smallholders (Feliciano, 2019); however, few empirical studies have uniquely focused on the vegetable production (Thapa et al, 2018;Krause et al, 2019). Second, to give more insight into the plausible pathway through which vegetable production affects the quality of the diets of the households, the impact is further demonstrated by categorizing farmers in terms of their involvement in the market.…”

Section: Introductionmentioning

confidence: 99%

Vegetable Production and Its Impact on Smallholder Farmers’ Livelihoods：The Case of the Central Highlands of Madagascar

Ramahaimandimby

Sakurai

2021

JJAE

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Despite the increasing economic and nutritional importance of vegetables in Madagascar, empirical evidence remains largely scarce. The objective of this study is thus to examine the impact of vegetable production on smallholder farmers' welfare and nutrition in the central highlands of Madagascar. Using yearly cross-sectional data, results reveal a positive association between market-oriented vegetable production and household's welfare and dietary diversity, which indicates such vegetable production is income generating while allowing farmers to diversify their nutritional intake. However, no evidence is found for less market-oriented households. Policy recommendations should emphasize on commercial vegetable-related strategies, farmers' skills and market access.

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Welfare and food security effects of commercializing African indigenous vegetables in Kenya

Cited by 27 publications

References 44 publications

Food Security and the Dynamics of Wheat and Maize Value Chains in Africa and Asia

Food Security and the Dynamics of Wheat and Maize Value Chains in Africa and Asia

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

Vegetable Production and Its Impact on Smallholder Farmers’ Livelihoods：The Case of the Central Highlands of Madagascar

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