So far a collection of about 190 different indigenous vegetables has been assembled at the Uganda Christian University in Mukono. This has been done in a participatory manner with local communities who shared information about the landraces they are growing and gave their views on challenges and opportunities in indigenous vegetable production.
The consortium developed, mainstreamed and commercialised products (jam, juices, marmalade and dried products) and processes for extending the stable shelf life of AIFVs without degrading their nutritive value, taste and presentational characteristics. This will lead to increased commercialization of the AIFVs in the economy leading to enhanced nutrition, food and income security.
The project created a facility to leverage investment by private food processing firms and start-ups in the processing and marketing of these products.
This post was originally published at PAEPARD and has been republished with permission.