324emdw Dsflr Essay

859 Words May 30th, 2012 4 Pages
AFRICAN LEAFY
VEGETABLES: A LOOK AT
PROMOTION EFFORTS IN
KENYA
By
Maryam Imbumi,
Kenya Resource Centre for Indigenous Knowledge
(KENRIK), National Museums of Kenya.
P.O. Box 40658, Nairobi, Kenya. Tel: +254 20
3741673. E-mail: mimbumi@kenrik.org
Survey of Economic Plants of Arid and Semi – Arid
Lands, SEPASAL

TRADITIONAL LEAFY VEGETABLES OF KENYA
INTRODUCTION
• Close to 1000 species Commonly used vegetables
1. Amaranthus dubius in Africa are used as
2. Amaranthus hybridus
3. Amaranthus lividus/blitum leafy vegetable but
4. Basella alba key constitute only
5. Cleome gynandra about 5%.
6. Corchorus olitorius and C. trilocularis • About 210 species
7. Crotalaria brevidens and C. ochroleuca recorded in Kenya
8.
…show more content…
• Traditional vegetables have been produced by small-scale farmers.
• Mainly by elderly women as part of their tradition • Many are picked from the wild

Processing Cleome
Processing Cleome gynandra sseedsin gynandra eeds in rural Kisii, ,Kenyaa rural Kisii Keny

Raising the profile of local vegetables in Kenya
• In the past, emphasis was on the more commercialized species such as cabbage. Sold mainly by men.
• Research focused on such crops
• Extension focused on such crops
• Local vegetables were for the poor, and ‘not so modernized’
• Local vegetables were ‘ophan’

Raising the profile of local vegetables in Kenya
• Local knowledge e.g. on preparation was getting lost
• Some species were getting threatened
(e.g Cratalaria ochroleuca and C. brevidens are no longer common in the wild). • Chronic diseases like diabetes, hypertension, were on the increase especially in cities

Role of Kenrik
• Kenrik has been documenting and promoting use of Indigenous foods since its inception in 1992
• Traditional vegetables have lately been of focus
• Kenrik has been partnering with Local and international organization– including
PROTA,

Related Documents