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Subsistence Food Production Practices: An Approach to Food Security and Good Health

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  • Sejabaledi A. Rankoana

    (Department of Sociology and Anthropology, University of Limpopo, Private Bag x 1106, Sovenga 0727, South Africa)

Abstract

Food security is a prerequisite for health. Availability and accessibility of food in rural areas is mainly achieved through subsistence production in which community members use local practices to produce and preserve food. Subsistence food production ensures self-sufficiency and reduction of poverty and hunger. The main emphasis with the present study is examining subsistence farming and collection of edible plant materials to fulfill dietary requirements, thereby ensuring food security and good health. Data collected from a purposive sample show that subsistence crops produced in the home-gardens and fields, and those collected from the wild, are sources of grain, vegetables and legumes. Sources of grain and legumes are produced in the home-gardens and fields, whereas vegetables sources are mostly collected in the wild and fewer in the home-gardens. These food sources have perceived health potential in child and maternal care of primary health care.

Suggested Citation

  • Sejabaledi A. Rankoana, 2017. "Subsistence Food Production Practices: An Approach to Food Security and Good Health," IJERPH, MDPI, vol. 14(10), pages 1-7, October.
    • Handle: RePEc:gam:jijerp:v:14:y:2017:i:10:p:1184-:d:114167
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    References listed on IDEAS

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    1. Baiphethi, Mompati N. & Jacobs, Peter T., 2009. "The contribution of subsistence farming to food security in South Africa," Agrekon, Agricultural Economics Association of South Africa (AEASA), vol. 48(4), pages 1-24, December.
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