Potential role for wild vegetables in household food security: a preliminary case study in Kwazulu-Natal, South Africa

The value of wild edible vegetables in food security has not been given sufficient attention in South Africa. Consequently, there are no formal interventions that seek to encourage people to use traditional vegetables as sources of essential nutrients. Studies on the role of wild leafy vegetables in food security could provide important information for development of policies on careful exploitation of natural resources for human sustenance. The objective of this study was to provide a rapid assessment of general knowledge about wild leafy vegetables among subsistence farmers from Ezigeni, a rural location in South Africa, and to determine the availability of wild leafy vegetables from cropping fields during spring - before the cropping season started. A focus group discussion and transect walk were used to collect qualitative data on knowledge of traditional vegetables. Availability of wild leafy vegetables was quantified using one-square-meter plots, randomly located in a cropping field and in an area that has never been cultivated (veld). Results showed that knowledge of wild leafy vegetables among the participants was positively correlated with age. Education status improved knowledge of wild vegetables for middle-aged participants, but not for the youth (35 years or younger). Availability of wild edible leafy vegetables (plant numbers and yield) increased from August to October, but there was a significant difference between species. Data from a focus group discussion showed that wild leafy vegetable availability occurred early in spring, when traditional crops were less abundant. It is concluded that knowledge of wild leafy vegetables may be lost in the near future, unless efforts are made to educate younger generations about their importance. They could be used as an important source of nutrients during the pre-cropping season, before traditional crops are available for human consumption. It is recommended that agronomic investigations into cultivation of wild leafy vegetables that are adapted to rural areas where exotic leafy vegetables are not widely available be undertaken. Those studies could contribute significantly in government policies to improve food security in rural areas, and in the improvement of wild vegetable status, whose potential as sources of nutrition is currently undervalued. Keywords: availability, knowledge, wild leafy vegetables African Journal of Food, Agriculture, Nutrition and Development Vol. 6(1) 200

The nutritional quality of traditional and modified traditional foods in KwaZulu-Natal.

Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2009.The role of traditional foods in reducing hunger and malnutrition is not well documented in South Africa. The aim of this study was to investigate the distribution, popularity and nutritional value of traditional foods in KwaZulu-Natal through evaluation of recipes submitted for a traditional foods recipe competition. Traditional recipes are characterised by indigenous or local ingredients passed from one person to another over many generations, with little or no change in form. Modern recipes include those which use processed ingredients. Modified recipes include those which use processed ingredients. Modified recipes include a mixture of traditional and modern ingredients. The differences between the ingredients of traditional, modern and modified recipes were investigated to determine how modifying and modernising traditional foods changed their nutritional quality. Using competition entries from a traditional recipe competition from all 11 districts of KwaZulu-Natal, the nutritional value of 1200 recipes was analysed using published Food Composition Tables. The 10 most commonly submitted recipes were identified. The majority of recipes came from the more rural districts of KwaZulu-Natal. The largest number of recipes submitted were traditional (68% of entries) followed, respectively, by modified (24%) and modern (8 %) recipes. Adult females submitted more recipes than female youths, male youths and adult males. In general, modified foods had higher nutrient contents than traditional and modern foods. There was a negative correlation between food popularity and nutrient content suggesting that popular foods were not necessarily the most nutritious. It was concluded that the people of KwaZulu-Natal simultaneously use traditional, modified and modern recipes, but that there is a shift towards food modification through use of non-indigenous crops and modern ingredients. Further investigations into the relationship between food choice and the effect of modification on food quality attributes, including sensory and storage quality, are recommended