The Potential of Traditional Leafy Vegetables for Improving Food Security in Africa

Praxedis Dube*, Wim J.M. Heijman, Rico Ihle, Justus Ochieng

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


Feeding the quickly growing population in Africa remains a global challenge. As the demand for food increases, climate change, on the other hand, poses more challenges to agricultural productivity, implying that the provision of sufficient quantities and qualities of food is threatened. Traditional leafy vegetables (TLVs) in Africa are resilient to adverse weather conditions and are naturally rich in nutrients including vitamins A & C, iron, protein and other micronutrients. The objective of this chapter is to assess the potential of TLVs improving food security in Africa. TLVs represent a robust local source of food, their consumption is crucial in complementing Africa's diet with micronutrients. TLVs have therefore the potential to play a major role in improving food security and facilitating food sovereignty. Research on seeds, developing seed systems, coupled by preparing and processing methods to TLV products like cakes or flour is needed to increase their consumption, particularly among the young, elite and urban dwellers.
Original languageEnglish
Title of host publicationResearch Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
EditorsInformation Resources Management Association
PublisherIGI Global
ISBN (Electronic)9781799853558
ISBN (Print)9781799853541
Publication statusPublished - 2021


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