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Posts Tagged: Kate Scow

Making the case for fruits and vegetables

Why do you love fruits and vegetables? Is it their bright colors? Their many shapes and varieties, the way they can makeover your plate with the seasons? The opportunity to taste local terroir in a very fresh bite of fruit or forkful of salad?

Is it more about the juiciness, crunchiness or succulence?

Or do you think more about nutrition? About vitamins, micronutrients and fiber, after decades of being encouraged to eat “5 A Day” to be healthy? Is it about that feeling of righteous virtue when you fill half your plate with fruits and vegetables — and know you're earning a gold star for eating right?

Basket of fresh fruits and vegetables, ready to wash and slice in Guinea, including mangoes, avocados and okra. (Horticulture Innovation Lab photo by Archie Jarman/UC Davis)

The importance of eating fruits and vegetables has been making headlines again recently, with studies refocusing on the concept of “nutrition security” in a changing climate and pushing for an emphasis on nutrient consumption. The EAT-Lancet commission — while mostly garnering headlines in the United States related to reduced meat consumption — also recommended a diet that would require almost every global region to increase its consumption of fruits and vegetables to meet healthy diet goals.

But there's another reason to love fruits and vegetables that might not be as obvious. Here's a 30-second video clip of what a young farmer in Uganda had to tell me about vegetables, when I had the chance to meet him last year:

“There's no quicker source of getting money in town,” Boaz Otieno explained, when discussing why he chose to farm instead of going to town to find a job. He also talked about the concept that he could grow vegetables like tomatoes on a smaller plot of land and earn as much for those tomatoes as a larger plot of corn or cassava.

"You might even grow (tomatoes) twice while the cassava is not yet harvested, so there's a lot of money in horticulture," he said.

Otieno is a farmer who was also working as a site coordinator for a research project led by Kate Scow in Uganda, which was supported by the Horticulture Innovation Lab, the USAID-funded research program that I work for at UC Davis. Elizabeth Mitcham, director of the Horticulture Innovation Lab and a UC Cooperative Extension specialist, often talks about the “double-duty impacts” of fruits and vegetables, as these crops can be a tool to achieve two major global goals: improving nutrition and reducing poverty.

And it's not just one farmer's opinion that horticultural crops can yield higher incomes. In a white paper about aligning the food system to meet fruit and vegetable dietary needs, the authors pointed out that data from Africa and Asia have shown farmer profits per hectare 3-14 times higher when growing vegetables versus growing rice. The paper also points out that USDA estimates fruits and vegetables account for 23 percent of production value in American agriculture, grown on less than 3 percent of the country's agricultural land. And here in California, fruits and vegetables are a $20 billion industry.

A "colorful harvest" at a market in Cambodia, including eggplant, ginger, bittermelon, leafy greens, herbs, mushrooms, peppers and more. (Horticulture Innovation Lab photo by Brenda Dawson/UC Davis)

Later this month, the Horticulture Innovation Lab will be hosting a conference in Washington, D.C., focused on making the case for fruits and vegetables with the theme, “Colorful Harvest: From Feeding to Nourishing a Growing World.” The conference will bring together decision makers, international development practitioners, and researchers from universities across the United States, Africa, Asia and Central America to discuss how horticultural innovations can advance global issues of food security, food waste, gender empowerment, youth employment, malnutrition, and poverty reduction.

While the conference speakers and participants will be diverse, we're also working to bring farmers' voices — like Otieno's — into the conference with video clips from our partners in Nepal, Honduras, Rwanda and elsewhere, to explain what exactly it is that makes them love fruits and vegetables.

More information:

Watch a short video clip on what Boaz Otieno likes best about vegetables: https://youtu.be/aEu9BgL9aH4
Watch a short video clip on what Boaz Otieno likes best about vegetables: https://youtu.be/aEu9BgL9aH4

Still from video with Boaz Otieno speaking outside at a farm. He is a farmer and site coordinator in Kabos, Uganda

Posted on Thursday, March 7, 2019 at 8:18 AM
Focus Area Tags: Food

More African vegetables on more plates

What will be the new food frontier? An article in the Wall Street Journal with the headline “Next Stop for Food Fanatics: Africa” predicts adventurous American palates may soon be craving sub-Saharan cuisines.

Nakati greens were served with lunch at a farmer field day in Uganda. (HortCRSP photo by Elana Peach-Fine)
Besides making me hungry, reading this article made me think of some of the African vegetables that I’ve recently started to learn about. Yes, just as there are "Asian vegetables," there is also a wide category of "African leafy vegetables."

Have you heard of these?

  • Nakati (Solanum macrocarpon, S. aethiopicum) Also called African eggplant, some types of nakati are eaten for their leafy greens, while others are eaten for their fruit (which can look like a tomato or eggplant).
  • Cowpea leaves (Vigna unguiculata) This plant produces black-eyed peas, but the greens of the plant can also be eaten as a vegetable.
  • Bbuga (Amaranthus Gracecizans) You might know this plant by its common American name: pigweed.
  • Doodo (Amaranthus Dubius) Like bbuga, this type of amaranth is eaten for its leaves in many parts of Africa. In North and South America, varieties of amaranth are usually used as a grain.
  • Jjobyo (Gynandropsis Gynandra, Cleome gynandra) Also called spider plant.

Many of these indigenous vegetables are rich in micronutrients such as iron, vitamin A and vitamin B. When it comes to alleviating malnutrition in developing countries of eastern Africa, indigenous vegetables offer workable solutions because they are not only nutritious, but also familiar to the region’s eaters and farmers.

Many varieties of amaranth are grown in Kenya. (HortCRSP photo by Stephen Weller)
But research into these vegetables has often not been a priority, even among international development professionals. Markets for these vegetables are also largely undeveloped because they are widely considered subsistence crops, often grown in small garden plots by women for their own families. But growing these crops commercially can mean increased income for smallholder farmers and improved nutrition for consumers who crave traditional foods.

Recently U.S. researchers have been working with indigenous crops like these in east African countries — with funding and support from the Horticulture Collaborative Research Support Program (Horticulture CRSP), led by Beth Mitcham at UC Davis with funding from USAID. In Kenya, Tanzania and Zambia, Stephen Weller of Purdue University is leading a Horticulture CRSP research project on production practices, seed resources, postharvest handling, marketing and nutrition of varieties of amaranth, spider plant and African nightshade.

In Uganda, Kate Scow of UC Davis is partnering with local groups to try out a new model of extension while increasing production of indigenous greens, such as nakati, bbuga and jjobyo.

Take a look at this short video for a little more background:

Just as bok choy, an Asian vegetable, has become familiar to many American households, perhaps one day you’ll find nakati or another African leafy vegetable on your plate.

In the meantime, researchers with Horticulture CRSP are working to get more African leafy vegetables into the research agendas, fields, markets and plates of our counterparts in eastern Africa.


Read more abut Horticulture CRSP and its projects around the world at http://hortcrsp.ucdavis.edu.

Posted on Tuesday, May 29, 2012 at 8:41 AM

Dried tomatoes are a healthful stocking stuffer

Russell Ranch Dried Tomatoes are available at the UC Davis bookstore.
Adding to a growing list of campus-produced products, Russell Ranch has introduced a new UC Davis product -- Russell Ranch Dried Tomatoes.

Russell Ranch Dried Tomatoes are grown at UC Davis' Russell Ranch Sustainable Agriculture Facility, a 300-acre farm west of campus. The organically grown tomatoes are part of a century-long study of agricultural sustainability at the ranch that compares the long-term effects of different ways of farming.

Research at Russell Ranch focuses on soil and water quality, nutrient cycling, pests and profitability.

“We developed this product to help meet a campus desire for more locally grown food. We also wanted to share with those on and off campus what’s happening at Russell Ranch. It is unique for a research farm of this size to be entirely dedicated to a century-long study of agricultural sustainability, and it is the only one of its kind in Mediterranean ecosystems,” said Kate Scow, director of Russell Ranch, which is a program of the Agricultural Sustainability Institute at UC Davis.

After years of selling tomatoes off campus, Russell Ranch staff began working with UC Davis Dining Services as it sought more sources of locally grown food in order to reduce the carbon footprint of food served on campus.  For the past two years, freshly harvested Russell Ranch tomatoes have been used in the Russell Ranch Roasted Tomato Sauce that accompanies a variety of dishes - from pizza to polenta and ratatouille - served on campus.

This year, Russell Ranch staff developed a new limited-quantity product that can be enjoyed on and off campus.

Russell Ranch Dried Tomatoes are also available at the Memorial Union Coffeehouse, the UC Davis Medical Center and for purchase through the UC Davis Bookstore.

$4 for a 2.75 oz. bag
$12 for a 9.75 oz. bag

Posted on Monday, December 12, 2011 at 8:58 AM
  • Author: Eve Hightower
Tags: dried tomatoes (1), Kate Scow (3)
 
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