Diversifying diets: using indigenous vegetables to improve profitability, nutrition and health in Africa

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