Sokoine University of Agriculture

Availability, accessibility and household handling Practices of traditional leafy vegetables: a case of Lindi region

Show simple item record Saria, B. M 2021-06-26T05:38:43Z 2021-06-26T05:38:43Z 2020
dc.description Masters thesis en_US
dc.description.abstract In Sub-Saharan Africa Tanzania inclusive, most of the diet consumed is cereal based which contains low micronutrients and phytochemicals; vitamins, beta-carotene as well as carotenoids which are found more in Traditional Leafy Vegetables (TLVs). Micronutrients deficiency is a major health problem in developing country including Tanzania due to poor dietary diversity among other causes. The study aims to explore the availability, accessibility and household handling practices of TLVs. The study employed a crosssectional qualitative-explorative study design which mainly involved KII, FGDs and market survey. A stratified multistage sampling approach was used in selecting respondents. Data were analyzed by using NVivo 12, qualitative data analysis software (QDAS). Result obtained showed that most of the participants for both KII and FGDs ranged between of 20-30 years of age. TLVs were mentioned to be mostly available during rainy season and became more scarcity during dry season which lead to high price and low diversification of TLVs. There are few participants who locally process TLVs like cowpea leaves and jute mallow (linyororo) and obtain the end product as dried cowpea leaves and Jute mallow (linyororo). Different preparation and cooking methods were mentioned which include; boiling and prolonged cooking while covering the vegetables. Climatic change, use of local seed and lack of market information mentioned to be the factors affecting the availability and accessibility of TLVs. Therefore, the study revealed that TLVs are available and they are highly accessible during the rainy season but became less available during dry season which lead to the increasing in the scarcity and price as well as insufficiency knowledge on preparation and cooking methods of TLVs. There is a need to integrate preparation and cooking practices with agriculture interventions to equip rural household farmers with the knowledge on how to prepare food without losing important nutrients like vitamins which are easily lost. en_US
dc.language.iso en en_US
dc.publisher Sokoine University of Agriculture en_US
dc.subject Traditional leafy vegetables en_US
dc.subject Lindi en_US
dc.subject Household handling en_US
dc.title Availability, accessibility and household handling Practices of traditional leafy vegetables: a case of Lindi region en_US
dc.type Thesis en_US

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