Accra: Indigenous leafy vegetables in Ghana are local varieties of edible plants, which have nutritional and cultural significance. Many of them such as Amaranthus (Aleefu), Roselle (Hibiscus, Sule), and Corchorus (Ayoyo, Ademe) are found to contain various groups of phytochemicals, which are generally rich in carbohydrates, protein, and fiber. These vegetables serve as dietary supplements and have higher nutritional values needed by humans to support optimal health, facilitate healthy stress response, healthy aging, and reduce oxidative damage from free radicals among others.
According to Ghana News Agency, researchers at the Plant Genetic Resources Research Institute (PGRRI) in collaboration with the Crops Research Institute (CRI), both under the Council for Scientific and Industrial Research (CSIR), have been studying the conditions for the cultivation and promotion of indigenous leafy vegetables like Amaranth, Corchorus, and Roselle. Dr. Daniel Ashie Kotey, Director of CSIR-PGRRI, noted that the focus has often been on exotic vegetables, which has led to the undervaluation of indigenous varieties that are well-suited to Ghana's agricultural landscape.
The researchers emphasized that these local vegetables possess beneficial genes that confer resistance to pests and diseases, reducing the need for chemical sprays. Additionally, these vegetables mature quickly, with a harvest time of about three months. Dr. Kotey highlighted the importance of these characteristics in combating climate change and promoting food and nutrition security in Ghana.
The Seed for Resilience Project, initiated in 2020, aims to expand the cultivation of indigenous leafy vegetables and Bambara groundnut germplasm to improve resilience to climate change. The project promotes the cultivation of Amaranthus, Corchorus, and Roselle, which are well-suited to poor soils and harsh weather conditions while requiring minimal inputs. Dr. Patricia Pinamang Acheampong, a Principal Research Scientist at CSIR-CRI, explained that these vegetables have adapted to their environment, acquiring characteristics that enable them to withstand drought.
Dr. Acheampong stressed the need for vegetable farmers to adopt the cultivation of indigenous leafy vegetables as a strategy to mitigate the effects of climate change. She pointed out that these vegetables are highly adaptable to environmental changes and offer significant nutrient security for the population. The Seeds for Resilience Project has made seeds of these vegetables available at research centers for farmers, with efforts also underway to address post-harvest losses to ensure year-round availability.
Dr. Lawrence Misa Aboagye, the immediate past Director of PGRRI, mentioned the need to improve farming techniques by moving away from the broadcasting method to a more efficient sowing approach per square meter. This would enhance productivity and reduce seed wastage. The project has also trained farmers in harvesting techniques to ensure multiple yields from a single planting.