13,446 Abibisika (Black Gold) Points

Rank: Unranked Newbie

Nutritional value and utilization of indigenous vegetables in Kenya
Lucy Mathenge
KENGO, Nairobi, Kenya

Introduction

Conservation and sustainable use of the genetic resources of indigenous food crops offer a tremendous tool for addressing the problem of food security – meaning both inadequate quality and quantity – at both national and household levels. The food base for the rural population, especially in the marginal and semi-arid areas, has become narrower, leaving communities more vulnerable to food shortages and nutrient-deficiency diseases. Wild and weedy species, commonly used as vegetables in the past, are disappearing as a result of changes in customs and land use. Local knowledge about the cultivation and management of these species is on the decline as well. At the same time, producers lack knowledge of more efficient, intensive production and management techniques. There is also a lack of knowledge about nutritive value and cooking methods that minimize nutrient leaching during food preparation.

To respond to concern about the lack of integration of indigenous food crops in the national food system, KENGO (Kenya Environment Non-Governmental Organization) has been working over the past several years to develop a network in Kenya to stimulate, encourage and facilitate research and information-sharing among scientists, farmers and the public at large. With other NGOs, KENGO has embarked on community campaigns to promote the use of indigenous vegetables, and hence their production, by carrying out research on nutritive value, agronomy and product development, in particular focusing on the role of vegetables in alleviating malnutrition among certain vulnerable groups in the community.

https://www.bioversityinternational.org/fileadmin/bioversity/publications/Web_version/500/ch10.htm #TopOfPage