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THE POTENTIAL OF TRADITIONAL GREEN LEAFY VEGETABLES

CULTIVATION TRIALS

INTRODUCTION

Traditional vegetables are a valuable source of nutrition in rural areas where exotic species
are not available, as they contribute substantially to protein, mineral and vitamin intake.
Many of Africa's traditional vegetables, particularly the green leafy vegetables, are weedy,
semi-cultivated species that have received very little attention in the way of research,
management and inputs. They are mostly managed, used and sold by women and in some
cases by children. However, domestication and cultivation of wild plants have become more
important, due to the ever-increasing demand for food production. Among those
domesticated, best known and widely used in Namibia are the leafy vegetables Cleome
gynandra, Amaranthus thunbergii and Hibiscus sabdariffa. All are considered traditional
leafy vegetables and are well known in the northern parts of Namibia. However, apart from
Hibiscus sabdariffa, which is cultivated mainly for its leaves in the Kavango region, most are
used only as catch crops during the rainy-season.

They are known under different local names, such as ekwaka (Oshiwambo), mboga
(Rukwangali), tepe (Silozi) for Amaranthus thunbergii; ombidi (Oshikwanyama), mpungu
(Rukwangali), shishungwa (Silozi) for Cleome gynandra; and mutete (Rukwangali), omutete
(Oshiwambo), mundambi (Silozi) for Hibiscus sabdariffa.

In this first of a series of three articles, we are going to look at the cultivation trials conducted
to investigate the viability of different green leafy vegetables. The next two articles will deal
with the processing potential and the different economic options. To test the viability of
cultivating and marketing such traditional green leafy vegetables, a programme called VIVA
(Vigorous Indigenous Vegetables from Africa) was set up through the IPTT (Indigenous Plant
Task Team), sponsored by the EU NASSP (National Agricultural Support Services
Programme) fund and the UPDP (Useful Plant Development Programme).

RESULTS AND RECOMMENDED PRACTICES

Photo captions

Amaranthus thunbergii under drip irrigation (1st harvest)


Amaranthus thunbergii after 3 harvests

Harvesting of leaves only


Harvesting after before

• For contract harvesting, only local processing on location is recommendable, as


transport by land courier is unreliable and the rainy season makes dry packaging
virtually impossible.

• The effect of treatment with compound fertilizer NPK 232 30 % {Is this the correct
format of writing? I suppose it must be something like NPK 2:3:2 (% of active
ingredient) Please advice on the correctness of this} on leaf yield per plant for both
Cleome gynandra and Amaranthus thunbergii showed that there are no significant
differences between medium applications of fertilizers (100 g/m²) plus manure (1
kg/m²) and high applications of fertilizers plus manure (200 g/m² plus 2 kg/m²), thus it
is more cost-effective to use medium concentrations.

• For Amaranthus thunbergii and Hibiscus sabdariffa, most plots were well
established, with a 75 % seed emergence. Cleome gynandra, however, has only 50 %
germination rates.

• Type of fertilizer used has little effect on vegetative growth (but might have on
nutrient content) at a 95 % probability level.

• Bow benches (trench cultivation with plastic sheets at 50 cm) give the best results, not
only in saving water but also in yield. This can be interpreted as the consequence of
nutrients saved from leaching becoming more available to the plants. The expected
total mean leaf harvest is 3,9 t/ha.

• Watering with floppy overhead sprinklers four times a week or twice a week gives
neither better nor worse results. This sprinkler system is not recommended for
Amaranthus thunbergii on a loamy soil.

• Transplanting under family drip irrigation is not advisable. The long and fast-
growing root of the three traditional leafy vegetables makes them vulnerable to
transplantation if not carefully handled.

• Of all the treatments analyzed – the spacing, variety and seeding methods – it is
the seeding method that has the most significant effect, followed by spacing and
only last by the variety.

• There is a decreasing benefit in a third or fourth harvest, as leaves become smaller and
harvest would be too labour intensive and uneconomical to continue.

• There is no statistical difference at 95 % in yields of different varieties of Hibiscus


sabdariffa. The data does not elucidate why most farmers in the Kavango region
prefer the green variety. The reason behind this choice appears to be taste, as the green
variety proves less bitter than the red one.

photo captions

Green Hibiscus sabdariffa variety Hibiscus sabdariffa field in the Kavango


region
• For Hibiscus sabdariffa varieties it is recommended that all varieties should be
irrigated at low water application (0,4 litre 2 times per week per dripper) in water-
scarcity regions.
• Different growth mediums showed no significant difference at 95 % in Cleome
gynandra germination successes.
• The report showed that statistically there are no significant differences at 95 % in
viability between Genebank accessions (under NBRI conditions, cold room, etc) and
newly collected seeds of Cleome gynandra. This implies that the seeds are equally
viable irrespective of when they are collected. However, once past the six months
dormancy period after collection, there might be a difference in germination
successes. Any further studies in this direction should be supported.

Author: Patrick Hilger, Programme coordinator IPTT, IGLV-VIVA programme


hilgerp@iway.na (IGLV = Indigenous Green Leafy Vegetables)

Photographs: Patrick Hilger (As above)


Content Editor: Paul van der Merwe, Directorate of Agricultural Research and Training,
Ministry of Agriculture, Water and Forestry, Private Bag 13184,
Windhoek, Namibia
Language Editor: Pauline McGladdery/Maré, P.O. Box 557, Walvis Bay, Namibia
THE POTENTIAL OF TRADITIONAL GREEN LEAFY VEGETABLES
PROCESSING POTENTIAL

INTRODUCTION

Having viewed the results and potential of cultivating indigenous green leafy vegetables in
the previous Spotlight on Agriculture we will have a closer look at the nutrients and the
potential for processing and marketing. As mentioned in the previous article, traditional
vegetables are a valuable source of nutrition in rural areas where exotic species are not
available, and contribute substantially to protein, mineral and vitamin intake. They are known
under different local names, such as ekwaka (Oshiwambo), mboga (Rukwangali), tepe
(Silozi) for Amaranthus thunbergii; ombidi (Oshikwanyama), mpungu (Rukwangali),
shishungwa (Silozi) for Cleome gynandra; and mutete (Rukwangali), omutete (Oshiwambo),
mundambi (Silozi) for Hibiscus sabdariffa.

RESEARCH FINDINGS AND RECOMMENDATIONS

The main conclusion of the processing trials is that for a small-scale traditional leaf-
processing unit (or processing at household level), the two preservation methods (after proper
sorting, washing and blanching of leaves) to be recommended are:

• Deep-freezing, which appears to be the easiest and safest preservation method,


provided there is deep-freezing facility available;
• Drying, which appears to be the second best preservation method, provided it is
carried out hygienically and in the shade.
• Sterilization is not recommended for a small-scale processing unit, because of the
technical difficulty in obtaining a properly preserved product, and the risk associated
with the potential development of pathogens. Unsuitable containers and failed
sterilization (with microbiological development in the products) and inappropriate pH
(acidity) present potential hazards. To ensure an acceptable product with a sufficiently
long shelf-life, preservation by sterilization must be conducted skilfully with
appropriate equipment and quality control. Although this method of preservation is
not recommended for a small-scale and artisanal processing unit, because of the risk
of pathogen development in the products, canning on a larger scale (and less artisanal
level) could still be considered.

Photo captions

Sorting and cleaning of the leaves prior to the processing


Amaranthus thunbergii leaves ready to be processed
RESULTS AND RECOMMENDED PRACTICES

PANEL TESTING AND QUALITATIVE MARKETING RESEARCH

The ratings provided by the consumer panel test showed a strong preference for Amaranthus
thunbergii (ekwaka/mboga/tepe) as against Cleome gynandra (ombidi/mpungu/shishungwa)
and Hibiscus sabdariffa (omutete/mutete/mundambi).
Cooking time, too, increases from Amaranthus thunbergii (20 minutes) to Cleome gynandra
(35 minutes), and yet again to Hibiscus sabdariffa (50-60 minutes), thus reducing nutrient
content.

NUTRITIONAL ANALYSES

- Comparative Vitamin A contents of processed Cleome and Amaranthus samples

Vit. A (mg/100 g)
dry weight
1. Cleome frozen 15
2. Cleome sterilized 15
3. Cleome dried 4,3
4. Amaranthus frozen 10
5. Amaranthus 19
sterilized
6. Amaranthus dried 5,2

• For each processing method (freezing, sterilizing and drying), Cleome and
Amaranthus show a similar vitamin A content of 10-15 mg/100 g.
• For both species, drying reduces most of the vitamin A content (by a factor 2 to 3,5).
• Freezing and sterilizing seem to maintain a similar level of vitamin A, although the
results for Amaranthus show that freezing was more damaging to Vitamin A.

Results for Protein and Vitamin C content


By S. Rügheimer, Section Head: Microbiology & Food Chemistry

Test Moisture Protein Weight % Ash Weight % Vitamin C


Identification Weight % (wet) (wet) mg/100 g (wet)
1. Cleome gynandra 79 7,1 4,2 2,9
2. Amaranthus thunbergii 85 3,4 2,4 60

Test Calcium mg/100 Iron mg/100 g Phosphorus as P


Identification g (wet) (wet) mg/100 g (wet)
1. Cleome gynandra 361 6,3 182
2. Amaranthus thunbergii 500 7,8 75

Results for processed leaves


Test Moisture Protein Weight % Ash Weight % Vitamin C mg/100 Vitamin C
Identification Weight % (wet) (wet) g (wet) mg/100 g (dry)
1. Cleome, frozen, 200 g 88 3,8 2,3 1,1 9,1
2. Cleome, sterilized 88 4,3 2,6 2,6 21,6
3. Cleome, dried 7,4 31 18 7,7 8,31
4. Amaranthus, frozen, 200 g 86 3,2 2,2 4,3 20,71
5. Amaranthus, sterilized, 330 g 88 3,0 1,9 3,4 28,33
6. Amaranthus, dried, 200 g 3,0 23 16 9,7 10

Test Calcium mg/100 Iron mg/100 g Phosphorus as P


Identification g (wet) (wet) mg/100 g (wet)
1. Cleome, frozen, 200 g 161 4,0 90
2. Cleome, sterilized 219 4,7 102
3. Cleome, dried 1127 39 767
4. Amaranthus, frozen, 200 g 444 6,2 70
5. Amaranthus, sterilized, 330 g 390 4,9 62
6. Amaranthus, dried, 200 g 2826 49 506

What does this stands for, a date or a number?


• No significant difference (within the error margins) in the protein and ash content (at 3
percent of wet weight);
• An expected decrease in the Vitamin C content, this decrease being larger in the dried
samples than in the sterilized and frozen samples;
• Relatively low decrease or insignificant variation in the calcium, iron and phosphorus
contents.

The economic options on and evaluation of these traditional green leafy vegetables will
follow in the next Spotlight on Agriculture issue.

Author: Patrick Hilger, Programme coordinator IPTT, *IGLV-VIVA programme


hilgerp@iway.na & Pierre du Plessis (CRIAA contracted for the
processing trials)

Photographs: Patrick Hilger (As above)


Content Editor: Paul van der Merwe, Directorate of Agricultural Research and Training,
Ministry of Agriculture, Water and Forestry, Private Bag 13184,
Windhoek, Namibia
Language Editor: Pauline McGladdery/Maré, P.O. Box 557, Walvis Bay, Namibia

(*IGLV = Indigenous Green Leafy Vegetables)


THE POTENTIAL OF TRADITIONAL GREEN LEAFY VEGETABLES
ECONOMIC OPTIONS

INTRODUCTION

Many of Africa's traditional vegetables, particularly the green leafy vegetables, are weedy,
semi-cultivated species that have received very little attention in the way of research,
management and inputs. Having reviewed the cultivation and processing trials in the previous
two issues of Spotlight on Agriculture, we will now discuss the economic value of these
traditional leafy vegetables.

As a reminder, the leafy vegetables mentioned in the previous two issues are known under
different local names, such as ekwaka (Oshiwambo), mboga (Rukwangali), tepe (Silozi) for
Amaranthus thunbergii; ombidi (Oshikwanyama), mpungu (Rukwangali), shishungwa
(Silozi) for Cleome gynandra; and mutete (Rukwangali), omutete (Oshiwambo), mundambi
(Silozi) for Hibiscus sabdariffa.

To test the viability of cultivating and marketing such traditional green leafy vegetables, a
programme called VIVA (Vigorous Indigenous Vegetables from Africa) was set up through
the IPTT (Indigenous Plant Task Team), sponsored by the EU NASSP fund (National
Agricultural Support Services Programme) and the UPDP (Useful Plant Development
Programme).

Comparison of different gross margins for cultivation on ¼ ha.


Selling price for fresh At N$7 /kg At N$8 /kg At N$12 /kg (including
cleaned leaves processing)
Gross margins (N$) Gross margins (N$) Gross margins (N$)
Rain fed 888 1862 2988
Irrigated (electric) 628 1603 2728
Irrigated (solar) 278 1253 2378
Urban area -235 741 < 600*
· Including water consumption for washing and sorting.

These margins are for one income cycle of approximately two months. The rain-fed
cultivation would be limited to two cycles, while the drip irrigation could expect as many as
three cycles (cold weather would reduce production beyond this period). Furthermore, a four-
day drought might cause failure of a crop cultivated under rain-fed conditions only.

In accordance with the prior findings of the final Marketing and Processing report, as well
as the cultivation trials, Amaranthus thunbergii seems to be the favourite candidate for
making a profitable venture for an SME.

Processing/preservation trials should be conducted close to the cultivation and harvesting


areas, to minimize the problems of quality deterioration during handling, packaging and
transport.

Cleaned and processed traditional vegetables have good consumer acceptance and can attain
margins much higher (up to double) than those sold on the informal markets.

Simple processing methods, such as blanching and deep-freezing, will give the best margins
and keep most of the texture, appearance, organoleptic characteristics and nutrients, and
these will last for at least three to four months.

However, neither Hibiscus sabdariffa, (which is the easiest to cultivate) nor Cleome
gynandra (which is still preferred as an additive to an Amaranthus thunbergii processed mix)
will be neglected in any forthcoming programme. The scenario below will be applicable to all
three indigenous/traditional leafy vegetables.

The following viable options are possible for traditional green leafy vegetables:
Option 1: See the TGLV (Traditional Green Leafy Vegetables) as a catch crop only, and base
the processing on this supply;
Option 2: See TGLV as a crop to cultivate under rain-fed conditions;
Option 3: See TGLV as a crop to cultivate under drip irrigation.

GENERAL RECOMMENDATIONS

Potential strengths and weaknesses of TGLV as a “catch crop”


(Potential) strengths (Potential) weaknesses·
Sole input would be the payment for · Limited quality control
delivery at approximately N$20/4 · Limited control of assured quantity to be
kg/day/adult. expected per cycle (risk of over- and under-
supply)
· Additional work to select, clean and trim
during processing
· Limited durability (need for deep-freezing
and/or advanced processing, blanching, etc,
in order to be able to supply all year round
and secure a higher price).

Potential strengths and weaknesses of TGLV cultivated as a rain-fed crop


(Potential) strengths (Potential) weaknesses
Lower inputs and highest gross margin per · Vulnerable to drought spell, which might
cycle cause complete crop failure
· Limited to 3 months

Potential strengths and weaknesses of TGLV cultivated under drip irrigation (electr.
pump)
(Potential) strengths (Potential) weaknesses
· Good gross margins per cycle · Higher start-up capital needed
· Can produce for 6 months · Existing power supply required
· More trained labour needed
Potential strengths and weaknesses of TGLV cultivated under drip irrigation (solar pump)
(Potential) strengths (Potential) weaknesses
· Good gross margins per cycle · Very high start-up capital
· Can produce for 6 months · More trained labour needed
· No need for power supply
· Running costs lower than for above

Potential strengths and weaknesses of TGLV cultivated under drip irrigation (urban area)
(Potential) strengths (Potential) weaknesses
· Can produce for 6 months · Low gross margins
· Close to the market · High water costs
· More trained labour needed
· High town council fees for setting up
business

Author: Patrick Hilger, Programme coordinator IPTT, IGLV-VIVA programme


hilgerp@iway.na, (IGLV = Indigenous Green Leafy Vegetables)

Photographs: Patrick Hilger (As above)


Content Editor: Paul van der Merwe, Directorate of Agricultural Research and Training,
Ministry of Agriculture, Water and Forestry, Private Bag 13184,
Windhoek, Namibia
Language Editor: Pauline McGladdery/Maré, P.O. Box 557, Walvis Bay, Namibia

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