Category: Nutrition

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New vegetables for Africa

The World Vegetable Center has announced a grant of US$ 12 million from the Bill and Melinda Gates Foundation to produce new varieties of vegetable adapted to Africa and to boost the production of vegetable seed in the region. The release points out that vegetables represent a good route to better health, through better nutrition, and better incomes. It says that “African vegetable production continues to rely on old or imported European varieties which are often unsuited to the disease and climatic stresses encountered in Africa. The project will deliver 150 new vegetable varieties in cooperation with African seed companies.” My questions:

  • Will these new vegetable varieties be of the same old vegetables?
  • Will any of the “Lost Vegetables of Africa” be involved?
  • Will they be diverse enough to at least slow the evolution of pests and diseases?
  • Will the poorest farmers be able to afford seeds from commercial companies?
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Salute!

A study just published in Nature and reported in The Times here identified the particular class of the polyphenols found in red wine which confers the greatest health advantage, by suppressing production of a protein which narrows blood vessels. There’s been lots recently in the press about the supposed health benefits of moderate consumption of wine, in particular red wine, as part of the “Mediterranean diet.” Known as polymeric procyanidins, these polyphenols turn out to be present in particularly high concentrations in some wines from Sardinia and the Pyrenees. This is due to both the wine-making technique (the compounds are released from the seeds after a long period of fermentation) and variety (the Tannat grape from SW France is rich in these chemicals). The Cannonau wine from Nuoro (Sardinia) and the Madiran from Gers (France) have the highest levels of procyanidins, and it turns out that people from those areas are also of above-average longevity, especially the men.

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That other groundnut

This article in African News Dimension sings the praises of Bambara groundnut (Vigna subterranea), saying it could be grown and consumed a lot more in Malawi. Interestingly, one of the reasons why it is underutilized may be customs such as the one which says that only grandparents and widows are allowed to grow it.

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Selling African leafy vegetables

Not for the first time, a study suggests that indigenous and scientific knowledge can add value to each other. This one comes from South Africa’s Human Science Research Council (scroll down to p.14 of the pdf). It found that any interventions to assist small scale farmers in the study area — two districts in Limpopo — would have to be low-cost and based on locally available resources and technologies. One of these resources turns out to be local leafy vegetables. The survey found that almost all respondents consumed African leafy vegetables, and dried and stored their leaves for use during the dry winter. It suggested that the communities could generate significant income by marketing this produce more widely.