African Indigenous Vegetables: An overview of the cultivated species.

Until the beginning of the 20th century, people in Africa depended to a significant extent on food which had its origins in Africa. A diverse range of originally wild African species was domesticated a long time ago and included rootcrops, cereals, legumes and many different vegetables. Popular food crops from outside the region were introduced into Africa and these exotic crops soon started to dominate the traditional crops. This trend was enforced with the arrival of European settlers and has resulted in most African vegetables becoming minor crops. However, most exotic crops are not successful in either dry or very humid regions and do not do well in the warmer parts of Africa; in these regions indigenous African crops are still important and indigenous vegetables are much in demand because many people no longer have enough money to buy the more expensive exotic crops. Consequently there is now a reversal in the trend away from exotics and towards traditional vegetables. This has generated a call for information, especially from students who wish to focus on such crops, and from extension staff who are under pressure from farmers to advise them. African Indigenous Vegetables, an Overview of the Cultivated Species describes over 100 African vegetable species and covers the 25 most common crops in detail. Where possible, information is provided on the origin of the species and on some botanical aspects. The main emphasis is on their agronomy, providing as much detail as is currently known about these crops. It is to be hoped that this book will contribute towards knowledge of African vegetables and their further advancement.