Eyzaguirre, Pablo B.

Grum, M.

Johns, T.

Maundu, P.

Morimoto, Y.

English

CGSpace (CGIAR)

  References:1) Maundu, P. and Morimoto, Y. 2008. Reconciling genetic resources and local knowledge conservation  and livelihoods enhancement in research and     development: Experiences of Bioversity International in Sub-Saharan Africa.Biodiversity, Journal of Life on Earth, Vol 9 nos. 1&2 2008 p. 56-60. 2) Johns, T. and B. R. Sthapit, Biocultural Diversity in the Sustainability of Developing Country Food Systems,” Food and Nutrition Bulletin 25 (2004): 143–155.3) Johns, T,  Smith, F.I and Eyzaguirre, P. 2006. Understanding the links between agriculture and health. Agrobiodiversty, Nutrition, and Health. IFPRI. Focus     13  brief 12 of 16 May 2006.4) Irungu, C., J.Mburu, P Maundu, M. Grum, and I Hoeschle-Zeledon. 2007: Marketing of African Leafy Vegetables in Nairobi and its Implications for On-farm Conserva-tion of Biodiversity. In Chadha, M.L., Kuo G., and Gowda C.L.L. (2007): Proceedings of the 1st International Conference on Indigenous Vegetables and Legumes: Pro-spectus for Fighting Poverty, Hunger and Malnutrition, Acta Horticulturae No. 752: 197-201 Introduction: Poverty, nutrition and health situation in Sub-Saharan Africa Micronutrient deficiencies, particularly those of vitamin A, iron and zinc are a major contributing factor to poor health in many rural and urban communities in Sub-Saharan Africa (SSA). Vitamin A deficiency, for example affects an estimated 42 percent of the population in the region (UN University, Food and Nutrition Bulletin, 28:1, 2007 and 26:4, 2005). A Global Progress Report by UNICEF and the Micronutrient Initiative (2004) estimated that the prevalence of iron deficiency anaemia among pre-school children was 60% and those suffering from Vitamin A deficiency at 70% in Kenya. This situation is compounded by: 1) Poverty: 46% of the population in SSA is living on less than a dollar a day – (World Resources 2005), 2) Low agricultural output which has been trailing behind population growth for most of the last three decades (FAO, 2002), 3) Disease – especially HIV/AIDS and Malaria 4) Increasing incidences of chronic nutrition diseases (obesity, diabetes, cardiovascular diseases, high blood pressure and cancer) as more and more people move to cities – where they depend more on the relatively cheaper high energy foods. UN-HABITAT projects the continent’s urban population to double by 2030 (UN-HABITAT report Nov 2008).  While some of the deficiencies are the result of inability to access adequate healthy food, this paper postulates that another significant contributing factor is people’s preference for a narrow range of often nutritionally-poor foods and intentional avoidance of certain locally available traditional foods. Bad choice of food is often associated with attitude and stigma for certain foods compounded by underdeveloped tastes for such foods and lost knowledge of their use. In all cases a major outcome is inadequate intake of micronutrients.Patrick Maundu1*, Mikkel Grum1, Yasuyuki Morimoto1, Pablo Eyzaguirre1 and Timothy Johns1.2 1. Bioversity International.  2. McGill University, School of Dietetics and Human Nutrition *Corresponding author (e-mails: p.maundu@cgiar.org, munyaomaundu@yahoo.com )Diet diversification through local foods: experiences from traditional vegetable promotion work in Kenya ConclusionAfrica’s micronutrient problems may be alleviated significantly through dietary approaches that advocate for diversification of diets and which maximize on the use of locally available foods and particularly fruit, vegetable and animal products. Phase I of this project engaged in vegetable research and promotion in Kenya and it was a typical case of how local foods can be turned into an enterprise, raising farmers incomes and improving dietary diversity in  urban and production areas. The current phase is using an EcoHealth approach and aims to establish the link among agrobiodiversity, dietary diversity and nutrition and health status. Oppotunities: Potential of under-utilized genetic resources in AfricaNearly 40,000 native African plant species are a source of local food and fodder, medicine, perfume, fibre, wood for building and so on. It is estimated that one out of every ten of these is used locally for food including snack.Kenya with a flora of about 7,000 has about 850 food plants and twice as many with medicinal use – and almost all are under-utilized, under-researched and under-developed. Although the majority of these are minor plants, with little chance of contributing significantly to food supply, a few have a high chance. African Leafy Vegetables and FruitsLeafy vegetables may form as much as 20% of local edible plant species in Sub Saharan Africa.The spider plant is important in East and Southern Africa. More than 10 African nightshades and as many amaranth species are used in SSA. These are among the most promising vegetables. Due to innovative cooking and selection processes by  farmers, specific vegetable varieties have been developed.  A high vegetasble diversity is associated with traditional farming systemsRural people in Kenya use an enormous number of local vegetables (210 species recorded) in the wild and cultivated land. The high diversity is associated with traditional farming and resource management systems as well as a rich indigenous knowledge e.g on preparation and health effects. Many of these systems have however been disrupted, leading to loss of agrobiodiversity and knowledge of their use as well as their resilience. These vegetables however have not received much attention in marketig and research. High diversity can be used to improve dietary diversity and to meet economic needs of the household.   Local vegetables are good sources of micronutrients, pro-vitamin A, vitamin C, folate, iron, calcium and fibre.These resources are also locally available, affordable and local knowledge and expertise among local communities exist. Phase I (2004-2006): Promoting research and consumption of African vegetables – the case of Kenya Through IDRC support, a team of research and development organizations in Kenya, led by Bioversity International undertook to improve reserach consumption and marketing of local vegetables. The aim was to enhance incomes of rural and peri-urban farmers, preserve the vegetable biodiversity and to enhance the nutrition and health status of consumers. To achieve this, the project had to improve seed systems, build capacity of farmers to grow local vegetables, document recipes and disseminate them. Among the key activities were linking farmers with supermarkets and grocery stores and conducting promotional and awareness campaigns.Street campaigns in Nairobi, 2004.Public awareness material showing high nutrient content of local vegetables.Fruit vegetables constitute the  second most important class of vegetables. The horny cucum-ber and African eggplants are examples.  Why local food resources?1) Source of income2) Locally adapted3) Source of good nutrition4) Source of breeding material5) Potential for new crops, foods and food products6) Social and cultural value7) Conservation of plant genetic resources and    associated traditional knowledge of use8) Dietary diversity     1) Kenya.2) Benin.3) South Africa.In Kenya, Kitui District, in South Africa, North West Province and in Benin,  Mono and Couffo regions are slected as the project sites.In Kenya, Kitui district is located in the Eastern Province. The areas is generally dry (450-1000mm annual rainfall) and has varied topography (690m -1600m). It is occupied by the Kamba people who grow crops and also keep livestocks (photos below).Agrobiodiversity→ Dietary Diversity →Enhanced nutrition and health status● Cultivated biodiversity● Wild or spontaneous biodiversity →Increased livelihood opportunities Phase II (2008-2010): An initiative to find the link between agrobiodiversity, dietary diversity and nutrition status/health A project to investigate answers to these questions was initiated in early 2008. Using an ecohealth approach, the project aims to demonstrate the importance of agrobiodiversity in ensuring dietary diversity and improved nutritional status at the household level.Conceptional Framework of the Second Phase What changes are we looking at?1) Agricultural biodiversity at household / village level. 2) Health of the local ecosystem e.g Level of land degradation3) Biodiversity4) Knowledge distribution5) Dietary patterns at household and target populations8) Health and nutrition status ( Vit A status, Iron status (in de-wormed population), Morbidity as recorded in local clinics and General health status as determined by anthropometric mea-surements7) Marketing: Availability of local foods in markets8) Socio-economic status: Incomes at household/ group level9) Access to and availability of agrobiodiversity10) Behavioral changes e.g. restaurants, schools, hospitals serving local food and initiatives by farmers to protect environment/ conserve agrobiodiversityThough introduced mainly for other purposes, crops such as cassava, sweet potato, pumpkin, and cocoyam (taro) leaves are now leading sources of vegetables. MethodologyComparative research using a rural community (ecosystem) and an urban community.1) Baseline research (socio-economic status, rural-urban linkages, environment health/ biodiversity, diets, nutrition and health status)2) Controlled intervention/ mitigation and monitoring of outcomes/changes 3) Evaluating outcomes of interventions and drawing policy and other recommendationsStudy Area: 3 countries in SSA The team built capacity of farmers to grow and market the vegetables in city markets. Simultaneously it conducted promotional campaigns and created awareness about the value of the foods.ResultsIn 2006, three years after the launch of the campaign, significant increase in production, marketing and consumption of local vegetables was recorded in the city of Nairobi and surrounding regions. Attitudes changed, consumption increased as demand increased, markets improved and seed systems were improved. Weekly gross value in Kenya shillings was about 1 million US Dollars (6,910,571 Kenya Shillings: 2006) up by 100% from 2001. 53% of sellers sited increased demand as the reason for coming into the business (Source: Irungu et al 2007).Gaps noticed in phase IDespite the huge success, a few questions however remained unanswered: What evidence is there to show that agrobiodiversity affected dietary diversity and health or nutrition status? What can be done for agrobiodiversity to contribute more to health and nutrition status in poor rural and urban populations?A seasonal river (rain season).  A homestead in Kitui.  The highland parts have a humid climate.  A dry river bed.  Drawing water from a sand well.  Ox-drawn ploughs are a common way of turning the soil. Hilly part of the project site.  The people in Kitui. Taking height measurements of children under 5 years and anthropometric mea-surements of their mothers.24-hour recall and 7-day food frequency interviews.Harmonizing the method of interviewing. A baobab tree. 

Diet diversification through local foods: experiences from traditional vegetable promotion work in Kenya

https://cgspace.cgiar.org/bitstream/10568/67525/1/Maundu_dietdiversificationthrough.pdf

Diet diversification through local foods: experiences from traditional vegetable promotion work in Kenya

Abstract

Similar works

Full text

Available Versions

CGSpace (CGIAR)