**2. Agrobiodiversity of traditional African vegetables**

### **2.1 Terminologies and definition of African traditional vegetables**

Traditional African Vegetables (TAVs) have been in the spotlight in recent years in academic papers for agricultural biodiversity, nutritional and dietary diversity and society livelihood at large. Many other names have also been assigned to refer to these species in different contexts of studies including Indigenous African Vegetables (IAV); African Indigenous Vegetables (AIV) Traditional Leafy Vegetables (TLV); African Leafy Vegetables (ALV); Traditional African Leafy Vegetables (TALV or TLV), orphan and neglected or underutilized vegetables and all are subject to contested meanings [9–11]. In the context of this review, traditional vegetables follow the FAO definition [12], and refers to all categories of plants whose leaves, fruits or

*Perspective Chapter: Traditional African Vegetables Agrobiodiversity – Livelihood Utilization… DOI: http://dx.doi.org/10.5772/intechopen.109070*

roots are acceptable and used as vegetables by urban and rural communities through custom, habit and tradition. It also refers to the review by Towns and Hackleton [13] who proposed the name Traditional African Vegetables (TAVs) and defined them as plant species that are indigenous or naturalized to Africa, well adapted to or selected for local conditions, and whose plant parts are used as a vegetable, and, preparation, and consumption is deeply embedded in local cuisine, culture, folklore, and language.

#### **2.2 Typology and diversity of African traditional vegetables**

Towns and Hackleton [13] reported that, 207 species out of 275 TAVs generalized as Traditional Vegetables are grown in Africa [14]. In their review, [13] most academic papers as a result it renders it difficult to focus on options and possibilities to manage, use, conserve, cultivate, market and disseminate knowledge specific to particular TAV species since different species will require distinct strategy from the other. Therefore, the need to establish a well-documented typology for TAVs based on botany, uses, useful parts, mode of cultivation and management practices of a particular species with respect to the context in which they are utilized is vital.

#### **2.3 An overview of traditional vegetables of utilization in Tanzania**

Traditional vegetables are important sources of nutrition which have potential to sustainably address malnutrition, a growing problem in sub-Saharan Africa [14, 15]. The TAVs hold excellent potential to improve nutrition and increase the dietary diversity of rural households however their consumption is limited by negative perceptions and lack of awareness on nutritional benefits [14]. In their study, Lotter et al. [15] and Afari-Sefa, et al. [16] found that, traditional vegetables have been known among Tanzanians for a long time, and utilization is affected by the difference in socioeconomic background, food and eating habits of one community to another. The same author noted that TAVs have been initially preferred for their taste, medicinal properties, availability and access while in recent years increased awareness of their nutritional value is the main focus. In Africa and Tanzania in particular, most of the traditional vegetables are used as folk medicine due to their nutritional properties and medicinal value [17]. Despite this fact, most of these have not been satisfactorily studied to substantiate their medicinal properties besides studies on diversity and conservation [17]. The medicinal value of these indigenous vegetables is an important element in the African traditional health systems. In some of African countries, it has been estimated that over 80% of the population consult traditional healers using indigenous plant species [18]. This shows high demand for these vegetable species that necessitates their deeper studies on their use and conservation. Bottlenecks in the production of TAVs are among many others, poor quality and availability of seeds, lack of market information and high postharvest losses which discourage farmers [19, 20]. Furthermore, Afari-Sefa et al. [16] noted that, the low adoption of indigenous vegetables is the inability of formal and centralized seed systems to meet their complex and diverse seed requirements.
