Farmers’ Knowledge, Attitudes and Practices in the Production, Preservation and Utilization of African Leafy Vegetables in Western Kenya

Abstract

A large diversity of African Leafy Vegetables (ALV) are consumed in the western Kenya. These vegetables have been neglected leading to persistent high cases of malnutrition and micronutrient deficiencies. To boost the promotion of these vegetables, which has been ongoing by various organizations, a study was conducted with the objective of determining the farmers’ knowledge, attitudes and practices in the production, preservation and utilization of ALV in Kakamega and Vihiga Counties, Kenya. Twelve gender-disaggregated Focus Group Discussions were held. Visiting institutions, family and friends were the leading sources of knowledge. ‘How to grow ALV’ was the most favourite topic delivered. Nineteen different ALV species are consumed in Western Kenya. Vegetables for the market are harvested when there is no direct sunlight. Most vegetables are mixed when cooked. Duration and methods of cooking vary. Vegetables which have been domesticated for long are sold as much as they are home consumed, while the wild and those domesticated recently are not sold. Preservation for long periods was rare. Thirteen ALV are encouraged for specific individuals for health benefits. Twelve ALV are discouraged for specific individuals because of myths. The farmers have reasonable knowledge regarding ALV. Attitudes and practices are influenced by culture.