Examining energy and nutrient production across the different agroecological zones in rural Ethiopia using statistical methods

Abstract

Poor‐quality diets are of huge concern in areas where consumption is dominated by locally sourced foods that provide inadequate nutrients. In agroecologically diverse countries like Ethiopia, food production is also likely to vary spatially. Yet, little is known about how nutrient production varies by agroecology. Our study looked at the adequacy of essential nutrients from local production in the midland, highland, and upper highland agroecological zones (AEZs). Data were collected at the village level from the kebele agriculture office and at the farm and household levels through surveys in rural districts of the South Wollo zone, Ethiopia. Household data were acquired from 478 households, and crop samples were collected from 120 plots during the 2020 production year. Annual crop and livestock production across the three AEZs was converted into energy and nutrient supply using locally developed crops' energy and nutrient composition data. The total produced energy (kcal) met significant proportions of per capita energy demand in the highland and upper highland, while the supply had a 50% energy deficit in the midland. Shortfalls in per capita vitamin A supply decreased across the agroecological gradient from midland (46%) to upper highland (31%). The estimated shortfall in folate supply was significantly higher in the upper highlands (63%) and negligible in the highlands (2%). The risk of deficient iron and zinc supply was relatively low across all AEZs (<10%), but the deficiency risk of calcium was unacceptably high. Agroecology determines the choice of crop produced and, in this way, affects the available supply of energy and nutrients. Therefore, agroecological variations should be a key consideration when designing food system interventions dedicated to improving diets.

Inadequate intake of energy and nutrients: A comparative cross‐sectional study between sport and nonsport science university students of southern Ethiopia

“…Even if the problem of inadequate intake of vitamin C was also important with that of iron, there was no significant difference between the students from the sport science and nonsport science departments (Table 4 ). Moreover, as the production of iron‐rich plant‐source food is higher, the intake of dietary iron is high in Ethiopia despite the bioavailability being much lower (Guja et al., 2023 ), which is one of the main problems for the high burden of iron deficiency anemia unless the consumption of bioavailable animal source food consumption is improved (Central Statistical Agency (CSA), 2017 ).…”