Smallholder producers in Africa may potentially benefit from agroecological and innovative approaches in food systems in terms of higher productivity, income, and also nutrition. However, consumption of processed exotic foods in these countries is still often limited to population strata of higher socio-economic status and also potentially contributing to diet-associated health problems. Hence there is the need for shifting attention towards the production, processing and consumption of affordable, healthy, and high-quality indigenous local foods in order attain nutrition and food security. These indigenous crops have provided local communities with nourishment for thousands of years and they are not only typically highly nutritious, but also provide much-needed diversity in peoples’ diets. There is need to close the knowledge and information gap as increasing global attention is turned towards mobilizing local biodiversity for food nutrition and health. Transformation of hitherto underutilized and under studied food value chains into market oriented ventures has the potential of ensuring their competitiveness, and providing job opportunities and improving the livelihoods of women and youth.
Willis Owino