How Indigenous Vegetables Are Changing Kenya's Food Systems

From
The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT)
Published on
27.06.25
Impact Area
Environmental health & biodiversity

Kenya, like many African countries, has historically relied on a mix of indigenous and introduced crops to feed its population. However, over the past few decades, there has been a steady decline in the cultivation and consumption of indigenous vegetables due to the rise of imported crops and changing dietary preferences. However, a resurgence of interest in traditional food systems has shone a spotlight on indigenous vegetables, which are coming to play a transformative role in reshaping Kenya’s food systems.

The decline and resurgence of indigenous vegetables

The marginalization of indigenous vegetables in Kenya began during the colonial era and intensified in the post-independence period. Colonial authorities introduced and prioritized high-yield, commercially viable crops like maize and wheat, which were favored in research, subsidies, and policy frameworks, while traditional vegetables were relegated to subsistence farming and local use. This trend continued after independence as Kenya’s development agenda focused on modernizing agriculture. Urbanization and exposure to Western diets further shifted consumer preferences.

However, this downward trend began to reverse in the early 2000s due to a convergence of socioeconomic and environmental pressures. The sharp rise in food prices, increasing rates of malnutrition, and growing concerns over pesticide-laden produce led activists and researchers to revisit the nutritional and ecological benefits of indigenous crops.

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