Consumption of African Indigenous Vegetables is Low in Africa

The consumption of Africa Indigenous Vegetables has rapidly reduced despite the nutritional values that they contain.

This was revealed during a-one day stakeholders’ workshop convened by the World Vegetable Centre/AVRDC in collaboration with Jomo Kenyatta University of Agriculture and Technology (JKUAT) under the Amazing Amaranth Project .

The partnership seeks to enhance the use of amaranth germplasm and adopt high nutritional value as a breeding objective while forging strong partnerships with key value chain actors to enable small holder farmers  and consumers to reap the benefits.

Speaking to farmers from various parts of the country such as Kiambu and Vihiga, traders, seed processors, consumers and marketers and the media, Prof. Mary Abukutsa, who is the Principal Investigator for the JKUAT research team, made a strong case for the amaranth, noting the researchers are keen to “re-position AIVs and the amaranths for nutritional security, health and sustainable development.

According to Prof. Abukutsa, the inherent potential of the AIVs can be harnessed “to reduce incidence of diet related diseases, provide essential micro-nutrients and fibre, alleviation of malnutrition, and high anti-oxidant content. “The AIVs provide new income opportunities that could be the engine to drive economic growth,” Prof. Abukutsa stated.

Project Manager for the Amazing Amaranth Project, Dr. Roland Schafleitner, noted that it was exciting to have key stakeholders on one platform to share experiences and explore opportunities and constraints in the amaranth value chains.

Dr. Schafleitner, said the amaranth vegetables, besides being protein rich (over 16%), have balanced amino acid content, calcium, potassium, iron, vitamin A and C,   are easy to grow, are heat and drought tolerant and susceptible to few disease attack.

The organizers called on the use of the indigenous vegetable to increase their immunity.

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