Nutrition

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Horticulture Innovation Lab research focuses on nutrient-dense fruits and vegetables, with a focus on understanding whether and how nutrition-sensitive agricultural interventions affect household nutrition. Improving dietary diversity by increasing access to fruits and vegetables is an important goal for the program.

Information Products

Aligning the Food System to Meet Dietary Needs: Fruits and Vegetables

White paper, 2017 Aligning the Food System for Fruits and Vegetables

Success story: From vine to flour, bridging gaps in sweet potato value chain

Fact sheet, Program materials

fact sheet - How horticultural crops can improve nutrition

Horticulture + Nutrition: How horticultural crops can improve nutrition

Fact sheet, Program materials

Chimney solar dryer: Gender and nutrition technology profile

Fact sheet

First slide: Sweet potato leaves for family nutrition

Sweet potato leaves for family nutrition: Overview of research

Presentation

Preventing micronutrient deficiencies using African indigenous vegetables in Kenya and Zambia

Journal article

Situación nutricional y de seguridad alimentaria de la población étnica lenca (Intibucá, Honduras)

Journal article

Quantity assessment of polyphenols, glycoalkaloids and saponins in Solanum scabrum berries of different genetic sources and maturity

Journal article

Identification of polyphenols, glycoalkaloids and saponins in Solanum scabrum

Journal article

How roselle can combat food insecurity in Sub-Saharan Africa

Poster

Projects

Enhancing productivity, post-harvest management, and market access of African indigenous vegetables in Kenya

Led by Mumina Shibia, Kenya Agricultural and Livestock Research Organization (KALRO)

A project focused on improving the livelihoods of small-scale producer farmers through increasing productivity, reducing postharvest losses, and enhancing market access to African indigenous vegetables (AIVs).

Kenya

Enhancing the production and consumption of AIVs to improve diets in Ghana and Mali

Enhancing the production and consumption of African indigenous fruits and vegetables (AIFV) to improve diets in Ghana and Mali

Led by Gloria Essilfie, University of Ghana

With emphasis on the promotion of youth-led enterprises, this project raises consumer awareness of the nutritional benefits of African indigenous fruits and vegetables (AIFVs), while increasing incomes for all actors along the value chain.

Ghana, Mali

Promoting of food and nutrition security through indigenous fruits and vegetables in Ghana and Mali

Promoting food and nutrition security in the West African sub-region through indigenous, neglected and underutilized fruits and vegetables

Led by Dr. Freda E. Asem, University of Ghana

Providing a deeper understanding of the significant role African indigenous fruit and vegetable (AIFVs) have in global food and nutrition security, this project investigates how actors along the value chain can increase income through enhanced production and consumption of and AIFVs in Ghana and Mali.

Ghana, Mali

Engaging youths in the production of indigenous vegetables and fruits in Nigeria

Increasing youth participation in the production of indigenous vegetables and fruits leveraging locally available resources

Led by Atanda Oladejo, Obafemi Awolowo University

This research aims to increase employment opportunities in the horticulture sector through youth engagement with efficient soil management practices and digital tools to enhance African indigenous fruit and vegetable (AIFV) production.

Nigeria

Small-scale producers in tomato greenhouse.

Determining the trade-offs between short and long horticulture value chains in Kenya

Led by Willis Owino, Jomo Kenyatta University of Agriculture and Technology

A project focused on the impacts of long and short horticultural value chains on nutrition and economic outcomes, and the utilization of information communication technologies (ICTs) within these value chains, to determine the interventions and innovations required to achieve specific outcomes and avoid harmful unintended scaling outcomes.

Kenya

Women harvesting leafy vegetables in a farm field.

Improving nutrition with African indigenous vegetables in Kenya and Zambia

Led by James Simon, Rutgers, the State University of New Jersey

This project's research will support and strengthen African indigenous vegetable industries using a market-first, science-driven approach that connects stakeholders along the value chain.

Kenya, Zambia

Man and woman hold basket of leafy green vegetables in front of pond with floating garden in Bangladesh

Examining nutrition impacts of horticultural innovations in Bangladesh

As a collaborator with the Nutrition Innovation Lab at Tufts University, this research team is implementing three horticultural technologies and analyzing the impacts of these interventions on household nutrition and dietary diversity.

Bangladesh

Two women hold various orange bread loafs and cakes.

Strengthening the value chain for orange and purple sweet potatoes in Ghana

Led by Eunice Bonsi, Tuskegee University

In Ghana, the prevalence of vitamin A deficiency is high among children and pregnant women — and contributes to one in three of child deaths between the ages of 6 to 59 months. Sweet pota

Ghana

Increasing nutrients in traditional diets with orange-fleshed sweet potatoes in Ghana

Led by Eunice Bonsi, Tuskegee University

Leading forms of malnutrition in developing countries are iron deficiency anemia and vitamin A deficiency, linked to lack of consumption of dark green leafy and orange vegetables.

Ghana

Articles

(left to right) International Development leaders from U.S. agencies including USAID, USDA, NIFA, and Feed the Future Innovation Labs based at UC Davis: ILMRR Director Michael Carter; U.S. Representative Ami Bera, M.D.; USAID Chief Scientist Rob Bertram; Director of the Center for International Programs at the National Institute of Food and Agriculture (NIFA), U.S. Department of Agriculture (USDA) Otto Gonzalez; Horticulture Innovation Lab Director Erin McGuire; and the Innovation Lab for Genomics to Improv

UC Davis Advances Global Food Security Innovation Through Landmark Summit

The University of California, Davis (UC Davis) College of Agricultural and Environmental Sciences (CA&ES) demonstrated its global leadership by convening distinguished international leaders for its inaugural Global Food Systems Research Day on October 24, 2024.

Community horticulture field of a women group at Quisef. Photo credit Jude Dokbila Kolog

Transforming Guinea-Bissau's Horticulture Sector

A transformative project is underway in Guinea-Bissau, to strengthen the horticulture sector and diversify the country's economy, which has long been reliant on cashew production. This initiative aims to enhance local communities' livelihoods by introducing innovative agricultural practices and technologies.

Fresh tomatoes, properly kept in a cold storage facility

Local research and innovative technologies improving incomes and livelihoods for horticulture farmers in Uganda

Learn about the challenges Uganda's small-scale producers face, and the coordinated efforts being initiated by government agencies, private sector entities, and development partners, to help overcome them.

Four individuals of sustainable farming initiative leaders at Jomo Kenyatta University Of Agriculture and Technology campus

A Call to Action and for Collaborative Co-Creation

Alliance of Bioversity International and CIAT publishes "A Systems Approach for More Effective and Inclusive Agricultural Innovation for Sustainable Transformation," a five-part blog series produced as part of a collaborative effort led by Feed the Future Innovation Lab for Horticulture.

close up on young leaves of sweet potato plant

How to cook sweet potato leaves, with thanks from Ethiopia

Did you know the leaves of the sweet potato plant are also a tasty, nutritious food? In Ethiopia, where sweet potatoes can be a staple crop, a UC Davis student recently helped farmers reconsider their sweet potato crop in a new culinary light. Watch this video...