Unhealthy ‘junk’ food was gaining popularity, especially among younger people. This trend was worrying because Kenyan communities risked losing their healthy traditional foods and the cultural heritage associated with them, including language, knowledge, skills and practices.
This carried the risk of serious consequences. First, it would narrow dietary diversity. Second, it would increase the dependence on market food, which consequently increases household spending on food. Third, it would have a negative impact on people’s health. And lastly, it would deny producers and marketers of traditional foods (who are mainly women) opportunities to make money.
To address the growing bias against traditional Kenyan foods, local and international institutions, including research organisations, government ministries, non-governmental and community based organisations, and universities rolled out nutrition research on the value in local foods.
This was done in three phases. The first phase, 1995 to 1999, prioritised 24 vegetables out of a total of 210 in Kenya for detailed research and promotion. Prioritisation was based on preference by local communities, marketability and health benefits.
