The grant-winning project by Dr. Miriam K. Charimbu, titled "Exploring the potential of Togotia, a forgotten African leafy vegetable for nutritional security and climate adaptation in Kenya," is a promising initiative that aims to address the pressing issues of nutritional security and climate adaptation in Kenya. The project is funded by Innovate UK KTN Award 2022, with a total grant of £32,319.57, and is set to run for six months
To achieve its objectives, the project will establish demonstration plots for Togotia cultivation at Egerton University and local farmers' fields. The team will also conduct stakeholder workshops with local farmers, seed and food companies, and local government to gather information on the nutritional value of Togotia and explore its commercial potential. The project will culminate in a result-sharing workshop where the team will present their findings to a broader network.
One of the project's main goals is to determine the nutritional value of Togotia and assess its potential for addressing the issue of malnutrition in Kenya. The project is also geared towards promoting climate adaptation by exploring the resilience of Togotia to changing climatic conditions, thus providing a sustainable food source for the Kenyan population.
Additionally, the project will explore the commercial potential of Togotia by coming up with a business case that will encourage its adoption by local farmers and seed companies. Finally, the team will produce peer-reviewed publications that will disseminate their findings to the wider scientific community.
This means that Dr. Charimbu's project represents a significant step toward addressing the issues of nutritional security and climate adaptation in Kenya. By exploring the potential of Togotia, a forgotten African leafy vegetable, the project promises to contribute to the country's food security while promoting sustainable agricultural practices. The project's findings and outcomes are eagerly anticipated by stakeholders and are expected to inform policy decisions and future research on this important subject. The next phase of the project is to enhance production of Togotia by scaling up the best cropping systems, develop seed processing protocols, value addition of derived food products and develop recipes for local cuisine.
