African Leafy Vegetables for Improved Human Nutrition and Food System Resilience in Southern Africa: A Scoping Review

Abstract

The economic potential of African leafy vegetables (ALVs) remains obscured by a poorly developed value chain. This scoping review assembled and examined scattered knowledge generated on ALVs across southern Africa, focusing on production, processing, marketing, and consumption. Two electronic databases (Scopus and Web of Science) were screened, and a total of 71 relevant studies were included and evaluated. The review provides a state of the art on knowledge related to utilisation of ALVs across the entire value chain. The findings show that functional properties are of prime importance in the production and consumption of ALVs. However, the lack of improved germplasm and a non-existent seed supply system are significant production bottlenecks. Pests and diseases affecting the productivity of ALVs remain mostly unexplored. Sun-drying and boiling were the most reported post-harvest processing methods, suggesting that traditional processing methods are still prominent. Many studies also confirmed the predominance of informal markets in the trading of ALVs as they fail to penetrate formal markets because of poor product positioning and exclusion from produce demand and supply forecasts. The inception of cultivar development, mechanised processing methods, and market linkages will enhance the profitability of ALVs in the region. This review enhances the gaining of insight into the state of different value chain components will assist in upscaling production, value addition of products, and enhance marketing efficiency. There is a great opportunity for basic and applied research into ALVs.

Revitalizing indigenous ways of maintaining food security in a changing climate: review of the evidence base from Africa

“…Depending on the food type being processed, these techniques include boiling and drying of vegetables and grains (Masarirambi et al , 2010; Ibnouf, 2012); sun-drying, frying, boiling and roasting of insects (Niassy et al , 2016); and fermentation of milk, fruits and vegetables (Oguntoyinb et al , 2016; Agyei et al , 2020). The processing of vegetables through a combination of boiling and sun-drying is a prevalent practice reported in Swaziland (Masarirambi et al , 2010), South Africa (Masekoameng and Molotja, 2019), Sudan (Ibnouf, 2012), Kenya (Ayua et al , 2016; Gogo et al , 2016), Tanzania (Weinberger and Swai, 2006), Benin (Madode et al , 2011) and in most African countries (Shayanowako et al , 2021). The methods used for processing of wild fruit trees are also widely documented.…”

“…For example, encroachment of human settlements and cultivated lands into woodlands and forests can lead to extermination of wild fruits. However, Shayanowako et al (2021) revealed that traditional food processing methods are still prominent in many African societies. The fears about the erosion of IK-based foods are likely to be addressed by the increasing consciousness of the health benefits that are associated with indigenous foods.…”

“…Within this view, the knowledge and experiences of indigenous communities in food security systems deserves some attention. The growing inclination to learn from the ways of indigenous people can be attributed to worsening climate change impacts on food security (Chivinge et al , 2015; Makondo and Thomas, 2018) and the acknowledgement of the critical role of indigenous knowledge (IK) in the food system (Mubaiwa et al , 2017; Krause et al , 2019a; Shayanowako et al , 2021).…”

“…tamarid (Tamarindus indica), kei-apple (Dovyalis caffra), Mimusops zeyheriMithofer and Waibel, 2003;Wynberg et al, 2003;Maranz et al, 2004;Nyanga et al, 2008;Jamnadass et al, 2011;van der Stege et al, 2011;Ibnouf, 2012;Stadlmayr et al, 2013; Hiwilepovan Hal et al, 2014;Kiptot et al, 2014;Ayua et al, 2016;Oguntoyinb et al, 2016;Bvenura and Sivakumar, 2017;Ngadze et al, 2017;Achaglinkame et al, 2019;Avakoudjo et al, 2020;Chawafambira et al, 2020;Meinhold and Darr, 2020; al., 2020a Edible insects largely dominated by the orders Lepidoptera, Orthoptera and Coleoptera Illgner and Nel, 2000; Twine et al, 2003; Dzerefos and Witkowski, 2014; Kelemu et al, 2015; Niassy et al, 2016; Netshifhefhe et al, 2018; Sere et al, 2018; Coley et al, 2020 Vegetables traditional leafy vegetables include wild and domesticated speciesShayanowako et al, 2021;Mwadzingeni et al, 2021;Mncwango et al, 2020;Aderibigbe et al, 2020;Maroyi, 2020;Krause et al, 2019aKrause et al, , 2019bMungofa et al, 2018;Bvenura and Sivakumar, 2017;Gogo et al, 2016;Mayekiso et al, 2017;Ayua et al, 2016;Oguntoyinb et al, 2016;Chipungahelo, 2015;Maroyi, 2013;Ibnouf, 2012;Mooketsi and Gestring, 2011;Masarirambi et al, 2010;Vorster Ineke et al, 2007;…”

Considering Ecosystem Services in Food System Resilience

“…The literature on food systems resilience has generally concentrated on the responses of food systems to climate change [ 7 , 8 , 9 , 10 ]; natural hazards [ 11 , 12 ]; socioeconomic crises, e.g., due to the COVID-19 pandemic [ 13 , 14 , 15 , 16 , 17 , 18 ]; and implications for interventions to build resilience [ 19 , 20 , 21 , 22 ]. There is a growing number of studies on food system resilience in rural and marginalized communities and neglected territories that focus on the role of natural resources [ 23 , 24 , 25 ]. Most of the studies on food systems resilience have focused on the measurement or assessment of livelihood, community resilience [ 26 , 27 , 28 , 29 , 30 , 31 ], determinants of livelihood resilience [ 20 , 32 , 33 ], and the linkages between sustainable agricultural practices and resilience [ 33 , 34 , 35 ].…”