Can African Indigenous Vegetables Contribute to Nutrition Security in Kenya?
Nancy Munyiva Laibuni1, Turoop Losenge2, Susanne Neubert1, Wolfgang Bokelmann1
1Humboldt-Universität zu Berlin, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Sciences (ADTI), Germany
Kenya is classified as a food deficit country, close to one of each three Kenyans (14.5 million) suffers from chronic food insecurity and poor nutrition. In addition, about 30 percent of the children country wide are stunted, 13 percent moderately wasted, while 7 percent are moderately underweight. Approximately 20 percent of the population does not attain the minimum dietary requirements to sustain a healthy and productive life according to the National Bureau of Statistics. African indigenous vegetables (AIVs) contain a lot of beneficial micro-nutrients, which are critical for achieving nutrition security. The study seeks to assess the household preferences regarding vegetable consumption. A mixed method approach was used to analyse a panel data-set that covered 706 households in four counties in Kenya. The data was collected between 2014 and 2016.
Keywords: African indigenous vegetable, food security, nutrition security
Contact Address: Nancy Munyiva Laibuni, Humboldt-Universität zu Berlin, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Sciences (ADTI), Berlin, Germany, e-mail: nmunyivagmail.com