ATTITUDE AND CONSUMPTION PATTERNS OF SUN-DRIED VEGETABLES AMONG HOUSEHOLDS IN TESO SOUTH SUB-COUNTY, KENYA

Abstract

Low intake of vegetable is common during the dry season due to scarcity and increased prices. Consuming sun-dried vegetables during such periods helps bridge the seasonal gaps and reduce the risk of micronutrient deficiencies. Sun-drying of vegetables was promoted by the Education and Training for Sustainable Agriculture and Nutrition in East Africa (EaTSANE) project as a means to close the nutritional gap among smallholder farming households in Teso South Sub-County, Busia County, Kenya in 2019. As a follow-up to the EaTSANE project activities, this study sought to assess the attitude and consumption patterns of sun-dried vegetables among households in Teso South Sub-County. The specific objectives of the study were to: determine the socio-economic and demographic characteristics of the households; assess the attitude towards sun-dried vegetables; assess the consumption patterns of sun-dried vegetables; and determine factors influencing consumption of sun-dried vegetables among households. Data was collected using a semi structured questionnaire and focus group discussion (FGD) guide. The study involved women who participated in the EaTSANE project’s trials of improved practices (TIPs) that involved sun-drying of vegetables (TIPs participants) and those from villages in close proximity to the TIPs villages but did not take part in the TIPs activities (non-TIPs participants). Data was analysed using the Statistical Package for Social Sciences (IBM Version 25). Data from the FGD guide was analyzed thematically. Overall, 49 Tips and 50 non-TIPs participants took part in the study. The mean ages for TIPs and non-TIPs participants were 36.82±11.56 and 34.94±10.94 years respectively. Majority (52.9% n=55) of the participants did not complete primary education. Both groups recorded a positive attitude towards sun-dried vegetables, with mean attitude scores of 14.02 ± 2.04 (95% CI = 8-16) for the TIPs participants and 9.38 ± 3.25 (95%CI = 4-16) for non-TIPs participants. The most preferred sun-dried vegetables were cowpea leaves, jute mallow, amaranth, sun hemp and black nightshade. Only the TIPs participants (79.6%, n=39) consumed sun-dried vegetables and consumption was mostly on a monthly basis (17.3%). Factors that influenced consumption of sun-dried vegetables included awareness of the sun-drying practice [X2 (4) = 35.233, p = .009], confidence in preparing a meal using sun-dried vegetables [X2 (4, N=99) = 26.964, p = .001], ease of preparing sun-dried vegetables (p = 0.006), color [X2 (4, N=99) = 19.3, p = .001], and taste [X2 (4, N=99) = 25.4, p = .000].There is need to create more awareness on the sun-drying technique to increase consumption and close seasonal gaps associated with vegetable scarcity