“Rural women in Nigeria generally lack the
resources to purchase high value food items (eggs, meat and milk), and instead gather indigenous vegetables, leaves and fruits from the wild to feed their families. Indigenous vegetables are often highly nutritious, containing key vitamins and minerals – including high levels of carotenoids (Vitamin A), flavonoids, and phenolics – that support human health. Despite their potential, research systems
have failed to prioritize indigenous vegetable species to improve food security, nutrition and income in farming communities. As a result, most of these indigenous vegetables remain uncultivated and their potential untapped.”
