{"id":1662,"date":"2022-02-28T01:17:17","date_gmt":"2022-02-28T01:17:17","guid":{"rendered":"https:\/\/appsaf.apieproject.com\/news\/?p=1662"},"modified":"2022-02-28T01:17:19","modified_gmt":"2022-02-28T01:17:19","slug":"kenyas-push-to-promote-traditional-food-is-good-for-nutrition-and-cultural-heritage","status":"publish","type":"post","link":"https:\/\/appsaf.apieproject.com\/news\/2022\/02\/28\/kenyas-push-to-promote-traditional-food-is-good-for-nutrition-and-cultural-heritage\/","title":{"rendered":"Kenya\u2019s push to promote traditional food is good for nutrition and cultural heritage"},"content":{"rendered":"<p>Unhealthy \u2018junk\u2019 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.<\/p>\n<p>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\u2019s health. And lastly, it would deny producers and marketers of traditional foods (who are mainly women) opportunities to make money.<\/p>\n<p>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\u00a0<a href=\"https:\/\/cgspace.cgiar.org\/handle\/10568\/104087\">nutrition research<\/a>\u00a0on the value in local foods.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A few years ago, traditional vegetables and local foods in Kenya were largely perceived as foods of the poor and of the past. Local markets were dominated by three exotic vegetables: cabbage, kale (locally known as sukuma wiki) and Swiss chard (spinach).<\/p>\n","protected":false},"author":12963,"featured_media":1659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,2,36],"tags":[7,30,38],"class_list":{"0":"post-1662","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culture","8":"category-featured","9":"category-lifestyle","10":"tag-apie-project","11":"tag-culture","12":"tag-lifestyle"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kenya\u2019s push to promote traditional food is good for nutrition and cultural heritage - APIE NEWS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/appsaf.apieproject.com\/news\/2022\/02\/28\/kenyas-push-to-promote-traditional-food-is-good-for-nutrition-and-cultural-heritage\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kenya\u2019s push to promote traditional food is good for nutrition and cultural heritage - APIE NEWS\" \/>\n<meta property=\"og:description\" content=\"A few years ago, traditional vegetables and local foods in Kenya were largely perceived as foods of the poor and of the past. 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