Food security

Food security (48)

Papers preferred under this subtheme would be those discussing research outputs, innovations or transformative actions that inform opportunities and challenges in attaining the zero hunger goal targets of the United Nations Sustainable Development Goal no. 2. These include Increasing Agricultural Productivity and Incomes, Sustainable Animal and Crop Production Systems; Sustainable Utilization of Genetic Diversity, Safe and Nutritious Foods; Malnutrition Interventions; Food Science and Technology; Agricultural Economics and Agribusiness.

Key among government strategies to promote efficient and participatory water management in Kenya is through empowering local communities to manage water resources through Water Resource Users’ Associations (WRUAs) which is a collective action initiative.

The increasing use of different sizes of agricultural machines have led to amplified levels of soil compaction. Knowledge on the dynamics of different soil properties as a result of wheel traffic is crucial for formulation and adoption of proper soil and water conservation methods for improved crop production with increasing population.

Cassava is grown mostly for its tubers while the leaves are considered a byproduct. Cassava leaves constitute a very significant source of dietary protein, minerals and vitamins.  However, they contain antinutrients and cyanide, notably the linamarin, which pose the risk of intoxication to the consumers when the leaves are not processed properly.

In Sub Sahara Africa, food contamination continues to wreak havoc. In this region, ready-to-eat foods are majorly sold by street food vendors where hygiene becomes a major challenge given the inadequate supply of portable water. Large numbers of unlicensed vendors operating their businesses in hard to reach areas, mostly after-work hours, thwart the efforts by the public health inspectors to ensure safe food for the public.

Ready–To-Eat (RTE) meat products are consumed in the same state as it is sold without further preparation to ensure safety to the consumer. These foods normally include ingredients that may or may not be cooked and some are regarded as potentially hazardous therefore can support proliferation of food pathogens and should be kept at certain temperatures to reduce the growth of pathogens that may be present in the food.

This study aims to examine the effect of the one-acre model on maize productivity in Kimilili Sub-County, Kenya. One acre fund is a non-governmental organization operating in western Kenya offering comprehensive credit-in-kind bundle of seeds, fertilizer, training and market facilitation.

Green leafy vegetables’ self-provisioning is an informal means of vegetables production with the major part of it used for own-consumption. In Kenya, self-provisioning is taking place in both urban and peri-urban areas. However, the motives of engaging in this practice, and of the choice of commodities to focus in, are not clear. Existing studies have provided mixed reasons for engaging in self-provisioning such as; economic hardships, improving household food security, source of employment, cultural reasons or leisure/hobby.

Declining farm size as a result of continuing land fragmentation as population increases is a major policy concern in Sub-Saharan Africa in general and Kenya in particular. The government efforts to address land fragmentation in Kenya have been hampered by lack of adequate and reliable research-based information to guide policy formulation on land management and its impact on food security. 

Cape gooseberry, Physalis peruviana, is a nutritionally important underutilized fruit with great therapeutic potential attributed to its rich macro and micronutrient content. It is laden with anti-inflammatory phytochemicals that contribute to its medicinal value as an antidiabetic, anticancer, and anti-hypertensive agent. P. peruviana is promoted for inclusion in human diets for a disease-free healthy life and general well-being.

Chia seed (Salvia hispanica) has been known for over 5,500 years and was used as a food for the Mayas and Aztec tribes. It is now fast gaining popularity worldwide due to the health benefits associated with it at a time where there is an increasing desire to change to healthier lifestyles. This is due to the increasing incidences of non-communicable diseases.

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