How African Indigenous Vegetables production in Uganda revealed empowered women but struggles in the private sector

The CABI Blog

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African Indigenous Vegetables (AIVs) are a good source of essential vitamins and minerals including micro-nutrients, supplementary protein, fibre, and calories. However, despite their nutritional value, these vegetables have not been a high priority in food programmes. As a result, adequate resources have historically not been allocated to promote their production and consumption. This compounds the issue of hidden hunger – a lack of vitamins and minerals that often has no visible signs – in Africa.

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