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Knowledge, Perception and Consumption of Indigenous Foods in Gauteng Region, South Africa

Author

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  • Hema Kesa

    (Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg 2092, South Africa
    Division of Human Nutrition, Department of Global Health, Faculty of Medicine and Health Science, Stellenbosch University, Cape Town 8000, South Africa)

  • Alex D. Tchuenchieu Kamgain

    (Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg 2092, South Africa
    Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies, Yaoundé 13033, Cameroon)

  • Mthokozisi Kwazi Zuma

    (Division of Human Nutrition, Department of Global Health, Faculty of Medicine and Health Science, Stellenbosch University, Cape Town 8000, South Africa
    Agricultural Research Council, Central Office, Smallholder Agricultural Development Unit, Pretoria 0002, South Africa)

  • Xikombiso Mbhenyane

    (Division of Human Nutrition, Department of Global Health, Faculty of Medicine and Health Science, Stellenbosch University, Cape Town 8000, South Africa)

Abstract

Urbanisation in South Africa has led to a nutritional transition from traditional diets (mainly based on indigenous foods) to a Western diet. Currently, the country is one of the most concerned about the prevalence of associated malnutrition and non-communicable diseases. One should, therefore, question the position of indigenous foods (IFs) in the population’s eating habits since their nutritional and health value is known. This study aimed to collect updated data on South Africans’ true awareness and consumption of indigenous foods, especially in the Gauteng region (the most urbanised province of the country). A quantitative cross-sectional research survey was conducted (n = 746). Among a list of 18 IFs, grain sorghum 32.4% (n = 242), marula 32% (n = 239), pearl millet 21.7% (n = 162), amadumbe 19.3% (n = 144) and cowpea 18.6% (n = 139) were the best known. However, the study noticed a maximum consumption of 19.3% (grain sorghum). Overall, this consumption was seasonal, and its level was significantly defined by race ( p < 0.05). Black people consume more IFs compared to coloured people, Indian people and white people. Participants mostly consumed these foods for nutritional and health reasons and pointed out the problem of availability. “Poor image” was rated the lowest by all races (black 5.8%, coloured 4.2%, Indian 7.0% and white 4.1%) regarding the reasons for no or low consumption of IFs. Whatever the race, the desire to increase IF consumption was positive. The promotion of their integration into South African diets should, therefore, be considered as an intervention strategy.

Suggested Citation

  • Hema Kesa & Alex D. Tchuenchieu Kamgain & Mthokozisi Kwazi Zuma & Xikombiso Mbhenyane, 2023. "Knowledge, Perception and Consumption of Indigenous Foods in Gauteng Region, South Africa," IJERPH, MDPI, vol. 20(20), pages 1-13, October.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:20:p:6961-:d:1265637
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    References listed on IDEAS

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    1. Racheal Akinola & Laura Maureen Pereira & Tafadzwanashe Mabhaudhi & Francia-Marié de Bruin & Loubie Rusch, 2020. "A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems," Sustainability, MDPI, vol. 12(8), pages 1-30, April.
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