AJFNS Volume 2 No. 2 July 2002
This is a very important section of this journal. It is not necessarily peer reviewed for content, but it is checked for grammar, writing style, and thought and analytical process. Its main intent is to help inculcate a professional writing culture in the young professionals. Encourage students to send in some write-ups, no more than two pages, for this section. We are particularly interested in opinion pieces on some topics covered in the main body of the journal, or any other aspect of interest. I wish to thank Kenyan young professionals for setting the pace here. Clearly, though, the idea is to have as diverse coverage as possible. The young professionals in Kenya would like to hear the views of young professionals from other parts of the African continent, and indeed, from other parts of the world. Thank you. Merci boucoup! Editor-in-Chief
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Food:
Killing or Healing?
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Kenya's
Fresh Produce Exports Boom - Threats and The Role of Food Scientists
in keeping it Buoyant
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Role
of African Leafy Vegetables (ALVs) in Alleviating Food and Nutrition
Insecurity in Africa
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It is said: "People don't die, they kill themselves." Nowhere is this truer than in the consumption of food. Earlier this year, the world celebrated the World Health Day. The findings of research carried out by the WHO were shocking: close to 20% of all deaths is in one way or another related to food and the manner in which it is consumed. Conditions cited included obesity, cardiovascular disease, cancer and malnutrition. Though change is inevitable, the change in lifestyles and nature of foods consumed was held responsible. They are highly refined, rich in fats, full of additives and empty calories. Lifestyles, which are largely sedentary only exacerbated the problem.
Among those who live longest, diet has been found to be a major contributory factor. Take the Japanese: they consume large amounts fish, a variety of herbs and of course their world famous 'sake'! Closer home, our grandparents had varied diets that incorporated all the major food groups. Their food was bereft of additives and it was usually baked, roasted, boiled or fried in natural fats.
In the developed world, focus on food and its role in well being is shifting. Before, food was consumed for satiety and for provision of nutrients to facilitate metabolism. It is now thought that many more physiological and psychological benefits may be derived from foods. These foods are referred to as 'Functional' Foods. The benefits include reduction of risks from diseases such as osteoporosis, cancer and cardiovascular disease.
Consumers are becoming more and more health conscious, demanding more from their food. This has been facilitated by the increasing amounts of research devoted to therapeutic effects of food. The foods mentioned include fermented milk products, coconut milk, garlic and the African potato. The role of good nutrition in boosting body immunity is of even greater significance to HIV/ AIDS patients. This could enable them to live longer more meaningful lives. Research has shown that the humble African potato contains sterols and sterolins, the substances responsible for supposedly curing feline AIDS. They activate that part of the immune system responsible for killing bacteria and viruses. The potential this represents in containing the greatest threat to humanity, HIV /AIDS, is tremendous.
Africa
is a continent of vast capabilities and resources. We as food scientists
and nutritionists have a great task ahead of us: encouraging research
into and consumption of functional foods native to Africa. Interest in
the functionalities of food can only be sustained once people understand
what they are.
Horticulture has lately shown some growth than any other sector in the agricultural industry. It has become one of the top foreign exchange earners. Much of the growth has been skewed towards fresh fruits and vegetables production as opposed to flowers, which dominated the industry in the last two decades. This could be attributed to fact that fruits and vegetables are cheaper to produce and may not require specialized green house conditions synonymous with flower farming. The lower production costs have wooed small-scale growers to fruits and vegetables production. A good example is the wide spread growing of French beans in Central and Eastern provinces of Kenya. This could be instrumental in alleviation of poverty in the rural areas. Its is evident from a few recent visits by businessmen from neighboring countries, specifically seeking audience with Fresh Produce Exporters Association of Kenya (FPEAK) that we could be facing stiff competition soon.
Consumers in Europe, which provides the major market to our horticultural produce, are adamant about food quality and safety. The changes in policy are demanding food be safe, of higher quality and be produced in a sustainable and environment friendly way. Nowadays, however, being of suitable quality to meet entry requirements is no longer sufficient. The impact of food safety legislation and the pursuit of 'due diligence' have meant that the exporter must show that the fresh produce has been handled correctly throughout its life and is both safe and wholesome [1]. In addition, modes of production must be made transparent, safe and certified by introduction of quality labels [2]. The European Union (EU) regulatory authorities have also come up with clear guidelines on acceptable quality benchmarks. Although it may be hard to fulfill all their criteria, there is no choice, but to improve the quality if we have to benefit from their market.
Previously, the major quality concern was pesticide residues and phytosanitary (plant health), whereas now exports of edible parts of the plant have broadened the scope of hygienic requirement to include microbial quality. More so with the launch of ready to eat salads popularly referred to as "high care" products by a number of fresh produce exporters, these require minimal processing before consumption and hence better handling conditions.
Supermarket chains in Europe are the main importers of our fresh produce and may have additional requirements to the ones set buy regulatory authorities. They usually send their staff for on farm and pack house quality audits annually before they can accept any produce from an exporter. A quality assurance system has to be in place throughout the production process to ensure that they offer safe products to the consumer. Most of them have gone ahead and dictated to their supplier that they do expect the pack houses to be manned by qualified food scientists. This has created a new niche for food science graduates and has been a major source of employment in our depressed economy. Taken positively, these policies should create more jobs and bring added value to horticultural produce. Some universities, for instance Jomo Kenyatta University of Agriculture and Technology, have gone ahead and introduced post harvest handling of perishables and quality assurance units in both their undergraduate and postgraduate Courses to face the challenges offered by this emerging market.
The major fresh produce exporters may have the necessary resources to meet these quality standards in their farms and pack houses. However, out-growers and small packaging companies, which rely on them, are threatened. This is because the small-scale exporters have no control over the production process and record keeping required by the quality assurance systems does not exist. This sector does not have any form of cooperative movement, hence achieving uniformity in production and offering extension advisory services is a difficult task. Though export-based horticultural production has brought blessings to some rural farmers this trend could be reversed due to failure in meeting the stringent quality requirements.
The small players in the export market do not have the necessary infrastructure to assist farmers in meeting the stipulated requirements. On the other hand, the government has opted to stay clear of this industry. Probably, FPEAK, which has a stake, could come up with strategies to help the out-growers manage their produce throughout the production process. It would be sad to witness a tragedy comparable to that which befell the fresh fish exporters hitting the horticultural sector when the signs are clearly written all over. I feel it is an issue that requires concerted effort by all the key players to come up with a sustainable solution. The horticulturists and food scientists in this industry should act together in ensuring all stages in the production, harvesting and post harvest handling chain meet the internationally accepted standards. Drawing, implementing and monitoring of quality assurance procedures should involve all participants in the process.
REFERENCES
1. Natural
Resources Institute. Manual for Horticultural Export Quality Assurance,
Part 2. Chatham, UK: Natural Resources Institute, 1994.
2. Buntzel-Cano R, Schoeneberger H and T Schulze A new Agrarian Policy
in Germany and its Consequences for the South. Afric. J. Food. Nutr. Sci.
2002;1: 30-32
INTRODUCTION
African Leafy Vegetables (ALVs) have unique advantages within farming systems. They grow quickly and can be harvested within a short period of time. This makes them useful in nutrition intervention programs. During the rainy season when leafy vegetables are plentiful, some communities preserve them by drying for use in times of scarcity. This way the preserved vegetables contribute to household food security and are more easily marketed. The vegetables also offer variety in diet and in production systems, thus broadening the food base [1].
THE CURRENT STATUS OF ALVs IN THE FARMING SYSTEMS IN AFRICA
Agricultural development and cultivation in developing countries are primarily based on subsistence crops, edible wild plant species, and the cultivation or utilization of a wide diversity of food crops, whose total number of species is large [2]. However, dietary utilization of non-domesticated plants has received little attention and a dramatic narrowing of food base in many traditional societies has occurred. For example, of the thousands of edible wild and domesticated plants documented globally, as few as 150 enter world commerce [3]. Out of these 150 species, only 15 constitute main sources of human food energy [3]. The narrowing of domesticated species used as crops create a vulnerable position in which the crops could be destroyed by drought, diseases and /or pests, it is even worse at regional and country level.
In Botswana, for example, most of these species are only available locally during the rainy season. The rest grow wild. Cultivation of the vegetables is not common. However, Vigna unguiculata and Cucurbita spp. are known crops and hence cultivated [4]. In Botswana the process is that, ALVs that can grow in dry season are harvested during the growing rainy season-a type of crop rotation sequence. The behavior pattern suggests that the vegetables could be available throughout the year, as long the conditions are favorable [4]. This is important because the ability to synchronize crop's production and better still, increase productivity in the intervening periods before long rains, by planting crops that improve soil moisture and structure is strategic in food sufficiency. Given that not much in terms of inputs as in the way of fertilizers and pesticides are needed, this approach would certainly increase the overall production of food crops in the continent, if it were to be encouraged.
Intercropping of ALVs with field crops like maize, cassava and sugar cane has multiple uses. One immediate advantage is in the area of food security. The ever-changing climatic situation globally has left Africa, in particular, very vulnerable to the vagaries of weather. The unpredictable nature that has increasingly characterized the atmospheric behavior worldwide has tended to be detrimental to introduced crops (Exotic plants). For Africa, this is bad news. Most of Africa's main food crops are of exotic origin, and despite heavy investment in terms of capital and human resources that go into producing them, any interference with the "normal expected weather" usually renders these efforts useless. We cannot afford these kinds of uncertainties. Indigenous crops are better placed to withstand drastic changes in natural systems like weather. A farmer who practices intercropping of adaptable crops like ALVs would insure himself/herself in case of total or partial failure of the main crop(s).
A survey was carried out recently in Kenya, to determine the factors, which have led to the decline in production and utilization of the indigenous vegetables. The survey also assessed gender variables in the crops' sustainable management and estimated the contribution the vegetables make to household budgets, nutrition and culture. It was realized that large -scale production of ALVs is held back by lack of promotion and markets. However, in places like Kisii and Kilifi there has been an increase in the cultivation of ALVs. This positive change has been attributed to the high cost of vegetable substitutes. What this means is that indigenous vegetables are affordable by majority of ordinary people, since they require minimum input to produce [5].
THE VIABILITY OF ALVs IN COMBATING FOOD AND NUTRITION INSECURITY IN AFRICA: Trends and Prospects
The production and utilization of ALVs can make a much-needed contribution to better nutrition and income in many African countries. The use and conservation of ALVs have been neglected over the last 20 years and there is a serious threat that many species will drop out of use in some areas if no appropriate countermeasures are taken [5]. The neglect of ALVs coupled with the increasing prices of food due to shortages portends uncertain future for most African countries. As I write this paper, the Southern part of Africa is faced by a serious food shortage that threatens lives of millions of people, due to poor crop- maize- harvest experienced last year.
ALVs (African Leafy Vegetables) have been receiving increasing attention in Kenya from agriculturists and ecologists interested in sustainable production systems because they grow on soils of limited fertility; are relatively drought tolerant; provide good ground cover; and are usually cultivated without pesticides or fertilizers. Further, economically, ALVs are often considered a poor man's crops that need promotion to change consumer attitude. Besides being important sources of vitamin A and iron. Regular intakes of these vegetables can provide the recommended daily amounts of vitamin C and calcium. ALVs are also excellent sources of vitamin A and iron. Regular intakes of these vegetables can provide the recommended daily amounts of vitamin A and iron for children under five years of age.
CONCLUSION
ALVs (African Leafy Vegetables) are part of the enormous resource-base of flora and fauna, whose abundance has not done much to alleviate the intensity of misery and agony that define the African continent. They are hardy crops and just as most indigenous crops found in Africa, they can be very useful especially in times of famine/drought. These are two situations quite common in Africa. However, the success of these efforts hinge on the commitment to prioritize ALVs in our crop development programs, which at the moment, heavily favor the so-called " high value crops". Clearly, the approach has not been very successful, hence the present food and nutrition crisis in the continent.
REFERENCES
1. Okigbo NN
Neglected Plants of Horticultural and Nutritional Importance In: Traditional
Farming Systems of Tropical Africa, Acta Hort. 1977;53:131-150.
2. Martin FW (ed) Fruit Vegetables. In: Handbook of Tropical Food Crops CRC
press, Boca and Raton Florida. 1984.
3. Tanaka T Tanaka's Cyclopedia of Edible Plants of the World. Revised and
edited by Sasuke Nakao, First Edition Keigaku, and Tokyo. 1976.
4. Chweya JA and PB Eyazanguirre (eds.) The Biodiversity of Traditional Leafy
Vegetables. International Plant Genetic Resources Institute Rome, Italy. 1999;15:51-58.
5. Ingrid UL Network Vegetable in Africa-its Contribution to Conservation
and use of Traditional Vegetables In: Traditional African Vegetables: Proceedings
of IPGRI. International Workshop on Genetic Resources of Traditional Vegetables
in Africa. Conservation and use 29-31 August 1995, ICRAF HQ., Nairobi, Kenya.
1995; 259
Research
Associate, Rural Outreach Program, P.O. Box 29086, Nairobi - Kenya. email:
kmshiundu@yahoo.co.uk