THRIVE ISSUE 5 DECEMBER 2024 20 By Dr Hema Kesa, Director, Food Evolution Research Laboratory & Kagiso Mosue, Marketing Manager, STH Unlocking the Power of Indigenous Foods While South Africa maintains national food security, research shows us that food insecurity persists at the household level, with not all households having access to sufficient food. Proposals to address this include promoting the consumption of indigenous foods. However, urbanization as exemplified in the Gauteng region has sparked a nutrition transition, characterized by increased consumption of Western diets, resulting in rising rates of malnutrition and non-communicable diseases. Yet, studies indicate that like other countries across the continent, South Africa possesses a broad diversity of indigenous food crops, which includes grains, leafy vegetables, and wild fruit types. A 2013 report published by the Department of Agriculture, Forestry and Fisheries, highlights that the production of these crops is on a small scale, within rural farming and is for subsistence purposes. The report underscores the decline of indigenous crop production and consumption; as well as the fact that there is limited and undocumented information owing to the minimal (or lack of) research that has been conducted. FERL, recently published the findings of a research study titled: Availability and accessibility of Indigenous foods in Gauteng region, South Africa. The study was a collaboration with research associates from the Agricultural Research Council of South Africa, University of Stellenbosch and the Cameroon-based Institute of Medical Research and Medicinal Plant Studies. The study revealed that a significant portion of Gauteng residents lacked knowledge about where to acquire indigenous grain crops. The study highlights a clear need for greater awareness of the nutritional value of Indigenous foods and the development of policies to enhance their accessibility and affordability, particularly in urban areas like Gauteng. The good news is that initiatives aimed at tackling these challenges are beginning to show promising results. When you hear the words, Indigenous Foods, in the Africa context, what comes to mind? Can you name one or two food crops or dishes that are part of your daily diet or evoke a sense of nostalgia from your childhood? Is it the pearl millet or grain sorghum millet that comes to mind? Or you may be more familiar with the leafy vegetable options such as thepe? Does the earthy taste of amadumbe, a root vegetable, ring any bells? Well, if none of these food crops are familiar, one can take consolation in the marula fruit, a key ingredient in one of South Africa’s most famous beverage exports! The question is, how well do we know our indigenous foods? And more importantly, how accessible, and available are they for us to enjoy today?
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