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Local Innovations Using Traditional Vegetables to Improve Soil Quality
AFRICAN FARMERS AGRICULTURAL EXTENSION AGRICULTURAL EXTENSION SERVICES AGRICULTURAL INFORMATION AGRICULTURAL INPUTS AGRICULTURE BIODIVERSITY CABBAGES CARROTS CASH CROPS COFFEE COMMERCIAL VALUE COMMODITIES CROP CROP PRODUCTION CROP ROTATION CROPS CULTIVATION FARMER FARMERS FARMING FARMING SYSTEMS FERTILIZER FOOD SECURITY GENETIC DIVERSITY GENETIC RESOURCES GREEN BEANS HARVESTING HERBICIDES INDIGENOUS KNOWLEDGE INTENSIVE FARMING INTERNATIONAL PLANT GENETIC RESOURCES INSTITUTE LIVESTOCK NATIONAL AGRICULTURAL RESEARCH NGOS NUTRIENTS NUTRITION ORANGES ORGANIC MATTER PESTICIDE PESTICIDES PINEAPPLES PLANT GENETIC RESOURCES PLANTATIONS PLANTING POOR RURAL HOUSEHOLDS PRODUCE ROOTS SCIENCES SOIL IMPROVEMENT SOIL QUALITY SOILS SUB-SAHARAN AFRICA TOMATOES VEGETABLE CROPS VEGETABLES YIELDS
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World Bank, Washington, DC
Africa
2012-08-13T13:02:31Z | 2012-08-13T13:02:31Z | 2005-04
Prior to the 1970s, parish farmers predominantly produced traditional vegetable crops for home consumption. At that time local farmers did not produce exotic vegetables, such as cabbages, carrots, lettuce, etc. which were produced on plantations and mainly consumed by the European and Asian populations, or exported. The vegetables that the rural African population produced for consumption as local foodstuff were considered traditional vegetables.
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