Abstract:
South Africa boasts a rich diversity of indigenous food crops with significant health-promoting properties, rooted in its cultural heritage. Historically, these crops have played a pivotal role in meeting nutritional needs and ensuring food security across the continent. However, modern dietary trends and the widespread commercialization of processed foods have led to a decline in the consumption of indigenous foods. This shift, amidst persistent malnutrition and poverty, highlights the urgency of understanding the consumption patterns and knowledge surrounding indigenous crops, particularly in regions like Gauteng Province. A study involving 746 participants from Gauteng revealed that while crops like sorghum, Amadumbe, and Marula remain culturally significant, their consumption is hindered by limited accessibility. Positive perceptions toward these foods, coupled with motivations for health and nutrition, suggest a willingness to embrace them if they were more readily available.
Integrating indigenous crops into South Africa's mainstream food systems offers a pathway to enhance biodiversity, support small-scale farmers, and reduce dependence on resource-intensive agricultural practices. This approach could also address rising non-communicable diseases (NCDs) linked to unhealthy diets, with long-term benefits for both public health and economic growth. Achieving this vision requires a multi-sectoral effort involving civil society, health professionals, academics, and government. Additionally, fostering the value of indigenous foods promotes cultural preservation and empowers local communities. Establishing sustainable infrastructure and policies is essential for realizing the goal of a "long and healthy life for all South Africans," creating a more inclusive and resilient food system.
