Local Innovations Using Traditional Vegetables to Improve Soil Quality
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World Bank, Washington, DC
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Prior to the 1970s, parish farmers
predominantly produced traditional vegetable crops for home
consumption. At that time local farmers did not produce
exotic vegetables, such as cabbages, carrots, lettuce, etc.
which were produced on plantations and mainly consumed by
the European and Asian populations, or exported. The
vegetables that the rural African population produced for
consumption as local foodstuff were considered traditional vegetables.
Palabras clave
AFRICAN FARMERS, AGRICULTURAL EXTENSION, AGRICULTURAL EXTENSION SERVICES, AGRICULTURAL INFORMATION, AGRICULTURAL INPUTS, AGRICULTURE, BIODIVERSITY, CABBAGES, CARROTS, CASH CROPS, COFFEE, COMMERCIAL VALUE, COMMODITIES, CROP, CROP PRODUCTION, CROP ROTATION, CROPS, CULTIVATION, FARMER, FARMERS, FARMING, FARMING SYSTEMS, FERTILIZER, FOOD SECURITY, GENETIC DIVERSITY, GENETIC RESOURCES, GREEN BEANS, HARVESTING, HERBICIDES, INDIGENOUS KNOWLEDGE, INTENSIVE FARMING, INTERNATIONAL PLANT GENETIC RESOURCES INSTITUTE, LIVESTOCK, NATIONAL AGRICULTURAL RESEARCH, NGOS, NUTRIENTS, NUTRITION, ORANGES, ORGANIC MATTER, PESTICIDE, PESTICIDES, PINEAPPLES, PLANT GENETIC RESOURCES, PLANTATIONS, PLANTING, POOR RURAL HOUSEHOLDS, PRODUCE, ROOTS, SCIENCES, SOIL IMPROVEMENT, SOIL QUALITY, SOILS, SUB-SAHARAN AFRICA, TOMATOES, VEGETABLE CROPS, VEGETABLES, YIELDS