 Tainan,
Taiwan
November 21, 2008
Source:
The
World Vegetable Center Newsletter
African eggplant is a traditional
indigenous crop grown across sub-Saharan Africa. More locally
adapted than its distant relative, the tomato, it is hardier and
easier to grow and has the added benefit of producing a harvest
every week for seven months or longer, creating a reliable
income for farmers. Improved lines selected and promoted by
AVRDC — The World Vegetable Center are highly sought after in
local markets. Using the Center’s improved management system,
farmers can earn up to twice as much compared to growing
tomatoes, turning an almost forgotten indigenous crop into a
major source of income.
The oval-shaped African eggplant fruit can be eaten raw or
cooked. It is a traditional ingredient in many African dishes
and grows naturally in the savannas and humid forests of East
and Central Africa and the Sahel.
For years “garden eggs” (as they are commonly known in Tanzania)
were literally just that—a backyard crop ignored as a potential
income earner because of low-quality varieties. They were
perceived as food for the poor and were subject to competition
from exotic crops like tomatoes. Although maize and vegetable
crops like beans or peppers are popular, African eggplant has
unrivalled features that make it competitive: It’s hardy and
produces regularly throughout the growing season, reducing risks
for poor farmers.
Selection work conducted at the Center identified several lines
as having good market potential: Tengeru White and the
premiumpriced, sweet-tasting DB3, AB2, and RW14.
Promoted widely during the Center’s training courses for farmers
and technicians in Tanzania, Malawi, and Uganda, the improved
lines have out-yielded most traditional bitter-tasting lines.
Demand from urban consumers has created a new market for DB3 and
AB2.
The Center has developed an entire integrated management package
for African eggplant to assist farmers
and address their questions about spacing, fertilization,
watering, cultivation and more. |
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