An exploration of value addition processes for indigenous root vegetables in Zimbabwe:Towards optmising indigenous root vegetable consumption for health and wellness sustenance.

Abstract

Value addition processes to enhance the consumption of Indigenous Root Vegetables (IRVs) for health and wellness remain under-researched in Zimbabwe, negatively impacting their overall consumption. The consumption of IRVs has been declining, affecting human health and wellness sustenance. Therefore, this study explored value addition processes for optimizing the consumption of IRVs for health and wellness sustenance in Zimbabwe. Specifically, the study sought to explore indigenous root vegetables that are consumed for health and wellness sustenance in Rusape; assess value addition processes for optimizing indigenous root vegetables consumption; evaluate challenges and opportunities for value addition processes of indigenous root vegetables and recommend value addition processes to optimize indigenous root vegetable consumption for health and wellness sustenance. A qualitative methodology and phenomenology research design guided the data collection process. Data was collected in Rusape rural from a sample of 25 participants, comprising farmers, consumers, nutritionists, and food processing experts. Non-probability theory comprising snowball sampling method was used to select participants. The study capitalised on semi-structured interviews to gain deep insights and observations were augmented by photography. Participants’ voices were audio recorded. Research permission was obtained from various stakeholders, and approvals were granted accordingly. Data was analysed thematically and presented through themes, verbatim quotes, and figures. Findings indicate that value addition processes are practiced at household level, primarily using traditional techniques, except for solar dryers. These processes include milling, fermentation, sun-drying, and solar drying. Findings revealed that value addition processes being used are not effective enough to meet the current dietary trends and optimize consumption. Very little attention has been given to the value addition of IRVs by food processing companies. Findings also support that general consumption is declining and that available value addition processes are not doing much to minimize the decline. Neglecting value addition by food processing companies limits market potential, consumer accessibility, and consumption, underscoring the need for intervention. These challenges hinder the achievement of Sustainable Development Goals (SDGs) two (2) of zero hunger and three (3) of health and well-being. One of the way forward is to capitalize on value addition processes to align with changes in consumer tastes and preferences. This study advocates for collaboration between small-scale farmers and food processing companies to drive innovation in the value addition of IRVs, thus increasing consumer appeal and overall consumption for health and wellness sustenance. Future studies should explore IRVs that still need profiling, as well as experimental research to validate medicinal claims learned through trial and error by past generations