In Africa, there is an urgent need to increase the yields of vegetables, fruits, legumes and nuts, as a way of improving the nutritional security, household incomes and the economies of many countries. Currently, almost 33% of the SSA population, close to 200 million people, is undernourished. In particular, the consumption of vegetables and fruits remains low, below the 400 grams per day threshold recommended by the World health Organization (WHO) and the Food and Agricultural Organization (FAO).
Moreover, micronutrient deficiency is widespread in many African people who have little access to protein sources such as meat and dairy products. Vegetables are a key source of micronutrients. In addition, many vegetables, fruits, legumes and nuts are important elements in the horticultural industry, which is becoming a major foreign exchange earner in African countries. In Kenya alone, the sector employs more than half of the active population, contributing about 21% of the country’s gross domestic product (GDP).