In Kenya, where high levels of under-nutrition and overweight and obesity coexist, local foods have the potential to provide ready access to affordable, key micronutrients for healthy and balanced diets. Yet, lack of consumer awareness of the nutritional value of local biodiversity, poorly developed markets and value chains and negative perceptions associated with traditional foods are leading to the underutilization and disappearance of many nutritionally-relevant species as well as the shift to unhealthy eating habits. ACIAR is supporting research to revive interest in African Leafy Vegetables (ALVs) and to address demand and supply-side constraints linked to the marketing of these local crops. The project is building the capacity of entrepreneurial farmer groups to sustainably produce and respond to market demands for ALVs from institutional markets (such as local schools, clinics etc.). At the same time, preliminary nutrition education interventions are being undertaken in schools and communities in Busia County to increase the appreciation and use of local nutritious biodiversity to improve dietary diversity.

1. Linking farmers, indigenous vegetables and
schools in Western Kenya for improved nutrition
Wasike V.W.1, Manjella A.2, Buluma W.L.A.2, Borelli T.3 and Hunter D.3
• In Kenya, undernutrition, overweight and
obesity exist side by side
• African Leafy Vegetables (ALVs) have the
potential to provide ready access to affordable
key macro-nutrients (e.g. proteins,
carbohydrates, fats) and micro-nutrients (e.g.
vitamins, minerals and trace elements) for
healthy, balanced diets
• Poorly developed markets and value chains,
and negative perceptions associated with
traditional foods have led to the
disappearance of many nutrient-rich species
• A shift towards modern lifestyles has also led
to unhealthy eating habits that are contributing
to an increase in non-communicable diseases
Figure 1. The conceptual model that underpins the pilot study works simultaneously on developing and
improving capacity both on the supply and the demand-side of the ALV value chain.
Preliminary findings
Empower 30
farmer groups to
produce nutritious foods
using sustainable
agricultural practices
and build their capacity
to handle, process and
financially manage their
businesses
Link farmers to
3 schools to develop
institutional markets
(e.g. schools, clinics)
and supply chains for
nutrient-rich foods to
enhance nutrition,
livelihoods and
economic returns
Raise awareness
of indigenous crops, while
increasing appreciation
and use of local nutritious
biodiversity to improve
dietary diversity
Introduction Objectives and Methods
Author Affiliations
1KALRO, Nairobi, Kenya Email: Victor.Wasike@kalro.org
2SINGI Community Based Organization Busia
3Bioversity International
Lack of quality seed, poor agronomic practices, poor infrastructure, lack
of transport, limited information on nutritional quality, financial
limitations, complicated procurement processes, limited appreciation by
youth, limited processing and handling capacity, poor business capacity
Training on sustainable
agriculture practices to
increase production
Adapted Farmer
Business School model
developed and delivered
to 30 farmer groups in
2016
MoU between 1 farmer group
and 1 school for the sale of
ALVs grown on school land
Lack of reliable supplies, limited quantity and varying
quality, issues of food safety, limited information on
nutritional quality, limited appreciation by youth
Consultative
workshop
(2015)
Focus group
discussions
(2015)
Market
surveys
(2013)
Meetings with
school
administration
(2015)
Busia Traditional Food Fair
helps raise awareness
(2014 and 2015)
Traditional recipes
collected and published
promote the
consumption of
indigenous vegetables
1 school now serving
indigenous vegetables to 410
students
Photo: Available ALVs in Busia, Western Kenya. From top,
left to right: Jute mallow (Corchorus olitorius), Ethiopian kale
(Brassica carinata), African nightshade (Solanum nigrum) and
Spider plant (Cleome gynandra). Bioversity/T. Borelli
• Building the capacity of stakeholders in the ALV value chain segments (inputs, production, processing, marketing and consumption) is key to the sustainable upgrading of the value chain
• Strengthening links with and promoting institutional markets for ALVs can spur production to improve household incomes while improving dietary diversity in producers and consumers alike
• Raising awareness about the nutritional value of ALVs through food fairs, school-feeding programmes and community health units can assist in improving community nutritional outcomes
OPPORTUNITIES
Conclusions