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Rural Turkana Food Environment: Consumers’  Perspectives Irene  Induli, Marisa Nowicki, Francis Odhiambo Oduor, Céline Termote

The study was conducted in two sub counties of Turkana County: Loima and Turkana South sub counties. H ousehold food sources were assessed. Data was collected in 18  households  across 10  community health units (CHUs) that were randomly sampled for the main intervention study on farm, markets and diet  diversity. In-depth interviews were used to collect the data.

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Markets and shops Own farm production Collecting from the wild Barter trade- exchanging with other community members Food aid donations Gifts from family and friends

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T he  most common source of food mentioned 32 times in the discussions on household and community's main source of food.

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All study participants were involved in agricultural production. 3 practised crop farming, 4 animal farming, and 11 practised both crop and animal farming.  A  total of 18 plant and animal species were mentioned.  S orghum  and cowpeas  are  the most planted  crops,  while goat and sheep are the most domesticated  animals.

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Residents acquired food from walking vendors and those selling on trucks within their villages. Truck vendors were preferred because they sold food at relatively lower prices than markets.

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boiled maize
samosa
roast meat
roasted meat vegeta bles
meat
sour milk
chip githerügali
bean
rice
chapatti tea—two
pilau
mandaAoughnut

Apart from foods cooked and consumed at home, the respondents also utilise foods that have been prepared out of their homes. All  interviewed households consume ready to eat  food

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Wild food consumption was  common  among all participants, though most mentioned the consumption to be among other community members and not themselves.  Fruits, vegetables and tubers. and tubers.

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N on conventional food sources like the wild and barter trade seem to be common among the rural Turkana residents; and should therefore be considered during assessments of local food environments. To  fully utilize wild edible foods, nutrition interventions should include the component of nutrition education to enlighten community members on what food items are available, their nutrition value, and how to prepare them.

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Deutsche Gesellschaft
Internationale
Zusammenarbeit (GIZ) GmbH

Federal Ministry
for Economic Cooperation
and Development

CGIAR
RESEARCH
PROGRAM ON
Agriculture for
and Health
Led by IFPRI

zef
Center for
Development Research
University of Bonn

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YOUR QUESTIONS  AND COMMENTS ARE  WELCOME.

Rural Turkana Food Environment: Consumers' Perspectives Irene Induli, Marisa Nowicki, Francis Odhiambo Oduor, Céline Termote

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