KZN agriculture MEC encourages growing of indigenous fruit, vegetables to combat food insecurity

A lack of interest in learning about indigenous foods, coupled with the absence of knowledge transfer regarding the harvesting, preparation, and preservation of these foods, has contributed to the decline in consumption of traditional foods.

This message formed part of Agriculture and Rural Development MEC Thembeni kaMadlopha-Mthethwa’s recent address on the KZN south coast, as part of a Heritage Month wrap-up visit.

Before her address, KaMadlopha-Mthethwa conducted an inspection of indigenous foods on exhibit, where a rich aroma of indigenous cuisine permeated the exhibition room, delighting guests and locals who were treated to a goat meat curry and sausages, amadumbe, fruit, and green leafy vegetables.

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The department has committed to creating a platform for empowering farmers with indigenous knowledge, where the production of indigenous foods is concerned.

KaMadlopha-Mthethwa encouraged the public to use indigenous crops, saying they are known to be more resilient to drought and other environmental challenges.

“They adapt and perform well in non-fertile soils and respond well to organic fertiliser,” she said.

“They require little to no chemicals, and what is fundamentally important is that their seeds can be preserved and replanted, which is essential in alleviating poverty and food insecurity.

“Indigenous foods are nutritionally superior to commercial crops, which necessitates the department’s stance to urge farmers to revert to the old ways of producing organic foods to enjoy their nutritional benefits,” said the MEC.

KaMadlopha-Mthethwa expressed her concern that despite an abundance of indigenous vegetables and fruit in the province, people continue to suffer from food and nutrition insecurity.

“The consumption of indigenous foods such as Jugo beans (Izindlubu), cowpeas, green leafy vegetables (Imbuya), and pumpkin leaves is declining. This decline has been attributed to several factors, including the westernisation of indigenous food diets, due to the perception that wild vegetables are low-income foods and are associated with poverty. This is merely a perception.

“We encourage you to use organic plants that aren’t mixed with anything. Research shows that when comparing nutrients between amadumbe (taro roots) and potatoes, amadumbe has 9% protein, while potatoes have 1.9%.

“Goat meat is the richest and healthiest of all livestock. And here, with goat meat, we have a system to support farmers so they can thrive with it and make it a business,” she said.

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