Kienyeji vegetables now new goldmine

African Indigenous Vegetables (AIVs) have become an integral part of the Kenyan diet in the wake of the Covid-19 pandemic and killer diet-related diseases. Driven by the need to change their consumption patterns and to stem emerging health risks, Kenyans no longer see indigenous vegetables as weeds but high-profile commodities. 

Research has shown that diet-related diseases are a global cause for alarm. They result from not eating ‘healthy foods’ such as vegetables, fruits, nuts, and whole grains and or over consumption of ‘unhealthy’ processed foods.