The picture of malnutrition in Africa is quite depressing: 20–25 per cent of the
population’s nutrient intake falls below minimum dietary requirements, 25–30
per cent of children under five years of age are underweight, 33–45 per cent
suffer from vitamin A deficiency (VAD), while a further 30–50 per cent are
stunted. There is more than 25 per cent goitre prevalence among 6–11 year
olds, 13–20 per cent have low birth weights, and infant mortality rates stand at
an unacceptable 5.5–13.5 per cent (Kean et al., 1999). Even more alarming is
an 18 per cent rise in the number of malnourished children projected by 2020
(IFPRI, 2001).
Imbalanced diets lead to nutrient deficiencies. Efforts to combat micronutrient
deficiencies through biofortification of staple crops or by diet supplementation
with vitamins or minerals are relatively expensive and can target only a few
nutritional factors. Indigenous vegetables are rich in provitamin A and vitamin
C, several mineral micronutrients, other micronutrients and nutraceuticals
(Yang and Keding, 2009). Diversifying diets with indigenous vegetables is
a sustainable way to supply a range of nutrients to the body and combat
malnutrition and associated health problems, particularly for poor households.
The relative increased costs of crop diversification would be one-off and minor
in relation to the ongoing costs of supplementation through drug treatment or
through artificial food additives
