Increasing production of indigenous African leafy vegetables in Kenya

Increasing production of indigenous African leafy vegetables in Kenya

Magenta buds of leafy amaranth plants.
Amaranth is one of several African leafy vegetables that this project team focuses on.
Project Description

This project enhances the potential for production, utilization and marketing of African leafy vegetables in Eastern Africa. Many indigenous African leafy vegetables contain higher levels of nutrients than commonly grown "exotic" species like Swiss chard, kale and cabbage. Important species consumed include spider plant (Cleome gynandra), African nightshades (Solanum scabrum/S. villosum/S. americanum/S. tarderomotum) and amaranths (Amaranthus blitum/A. dubius/A. hybrdus /A. spinosus). These vegetables are popular in cultural diets and have potential for increased production and use in areas where traditionally grown.

Project goals are to establish a base of information and experience for greater production and use of indigenous vegetables that in the long-term will provide a source of food that improves nutrition, health and economic security for Africans, especially those afflicted with HIV/AIDs and women farmers. Project activities include imparting knowledge on appropriate germplasm, establishing or improving local seed banks, providing quality seeds for production, transferring improved production techniques to stakeholders, organizing self-help groups and analyzing markets. Participatory approaches are critical in achieving project goals and targeting disadvantaged groups.

Project Deliverables (all PDF)

Map Location

0.5142775, 35.2697802