- Kireger said there is untapped potential of the vegetables
- The vegetables are primarily cultivated by smallholder female farmers
Image: Alice Waithera
Scientists are seeking to increase productivity, improve post-harvest management and expand market access for African indigenous vegetables.
Kenya Agricultural and Livestock Research Organization Director General Eliud Kireger said AIVs not only form an integral part of the country’s cultural heritage and also provide nutritional benefits.
“However, despite their significance, they have often been overlooked in favour of more commercially popular crops,” he said.
He spoke on Friday during the launch of a four-year project on enhancing productivity, post-harvest management and market access of AIVs at Kalro headquarters.
Kireger said there is untapped potential of the vegetables.
“This initiative is not just about improving yields or increasing profits. It is also about empowering our farmers, especially women and youth. In addition to revitalising rural communities and promoting food security and nutrition for all Kenyans,” he said.
Challenges such as inadequate access to quality seeds and inputs, poor post-harvest handling techniques and limited market linkages, hinder the full realisation of the vegetables' potential.
“By harnessing the inherent resilience and adaptability of AIVs, we can build a more resilient and diversified agricultural system that is better equipped to withstand the challenges of climate change and other external shocks,” he said.
AIVs have been prioritised under the Bottom-up Economic Transformation Agenda for food and nutrition security, income generation and this has been reflected in the Kalro Strategic Plan (2023-2027).
They are also a priority value chain in the County Integrated Development Plans for both Kisii and Kakamega counties, where Kalro's Credo programme will be piloted.
“It is also an important value chain for the women and youth farmers,” he said.
Deputy Director General Crops Felister Makini said the vegetables have for far too long remained in the back banner.
“Yet their potential for enhancing food and nutrition security, promoting sustainable diets, climate resilience, conservation of biodiversity and bolstering livelihoods is immense,” she said.
Makini said the project is not just about research and development, but also seeks to embrace cultural heritage, promote nutrition and empower farmers.
“It represents a commitment to collaboration, innovation and sustainable growth in the agricultural sector,” she said.
The project has been funded by Usaid through the Feed the Future Innovation Lab for Horticulture.
It will be implemented in Kakamega and Kisii counties by Kalro in partnership with the University of Nairobi and North Carolina State University.
Data from Kalro shows that AIVs are primarily cultivated by smallholder female farmers, particularly in urban areas where commercialisation efforts are increasing.
There are more than 210 species of AIVs.
“Post-harvest losses, estimated at 40-50 per cent, primarily result from sub-standard storage practices, exacerbating food insecurity, particularly among women farmers and urban population,” Makini said.
She said efforts to develop improved cultivars, enhance production knowledge and implement effective post-harvest management technologies are crucial to unlocking the nutritional and economic benefits of AIVs.
“This will help to mitigate malnutrition and poverty,” Makini said.