The Impact of Biodiversity and Bio-fortification on nutrition

The Impact of Biodiversity and Bio-fortification on nutrition and health for the majority of the poor through mainstreaming Omo Ohiokpehai Ph. D Lusike Wasilwa Ph. D CIAT-TSBF, Kenya/KARI. Regional workshop on Learning agrobiodiversity: options for universities in sub-Saharan Africa 21 -23 January, 2009, ICRAF House, Nairobi, Kenya

Outline • • • Background Now …. What? Markets/Food security Information dissemination Solutions proposed Genetic and Agronomic bio-fortification Implementing a Food Systems Strategy Why school feeding? Challenges and opportunities The case we argue

Background • 40% of infant and childhood death from malnutrition (NFNP, 2002) • 64% of the children and 30% of the women of reproductive age are affected by iron deficiency anaemia • 28% of the children and 54% of the women are affected by Vitamin A deficiency (UBOS, 2001) • HIV infected population who were 3. 6 million by 2005 are affected by food insecurity (UNICEF 2006)

Background • Malnutrition affects the immune system by decreasing CD 4 T - cells, and abnormal B- cell responses • The immune suppression caused by protein – energy malnutrition is similar in many ways to effects of HIV infection • Pre-existing malnutrition especially in resource poor areas compromises the immune system • Malnutrition increases the likelihood of opportunistic diseases and hastens the onset of full blown AIDS and death

Causes of Death, Globally

Most hungry and poor people live where water challenges pose a constraint to food production the semi-arid and arid tropics: 934 million malnourished people remaining Hunger Goal Indicator: Prevalence of undernourished in developing countries, percentage 2001/2002 (UNstat, 2005)

Distribution of zinc-deficient diets

Global Micronutrient Deficiencies > 3 billion people afflicted (Map from USAID)

NOW…. what? • Issues of policies… Kenya for example: recently mainstreamed biodiversity into the research and extension policies – July 2008 - Draft document Draft of National Food Security and Nutrition Policy. May 2007 until it is passed it is MAIZE no accompaniments which contributes the micronutrients

Markets/Food security • Infrastructure People – friendly regulations that effect health affecting food quality and prizes Accessibility and availability Bio-diverse foods should be made possible because variety of foods make nutritious foundation

Information dissemination • Appropriate Information is necessary • Information channels must be strengthened and coordinated • Coordination must be done by e. g. Kenya Ministry of Agriculture, Department of Agriculture Information Resource Center (AIRC) • Information must generated by the Assistant Director Crops, KARI

Progress monitoring • Indicative data to include +ve changes in: – Dietary intake (quantity and quality), affecting factors, needs, assets – Anthropometry, body composition analysis, BMI – Clinical data, including anemia – Living situation, disease status, Quality of life indicators affecting or affected by nutritional well-being – Food production to ensure continued adequacy of diet • These should be based on initial baseline data and subsequent data collected at 1 month intervals

CGIARs, Proposed solutions Private Universities Sector & NARS Higher productivity Research & Development Food security Employment Technology & Business Incubation Centre (TBIC) Training. HH&community level Community based school feeding programs Processing Increased incomes Reduction in poverty and malnutrition

Genetic and Agronomic bio-fortification of staple food crops in Africa: a strategy to increase Se, I, Zn, Vit A & Fe status of villagers Food Systems • Need to cover all nutrients deficient in a food system if we aspire to health outcomes • Difficult in view of the numbers of essential nutrients, and the interactions among them

Implementing a Food Systems Strategy • Increase the productivity of the main staple crops • introduce high iron, zinc, provit A varieties • Identify the nutritional problems in the population • Additional to the above: selenium, iodine, thiamine, calcium, folate, B 12… • On area spared from main staples, introduce balance: • New, but traditional crops, particularly legumes, carotenoids crops, vegetables, fruits, and others • Measure wellbeing, mental and physical capacity

Why school feeding? • Good nutrition and good health are important at the very early ages of life • Facilitate pupils to achieve adequate education and thus get to acquire technical skills. • Eradicate malnutrition at early ages which was linked to lower level of cognitive development and impaired ability, • Improved school attendance. • Improved educational attainment, work productivity among adults and increased earning potential.

Why school feeding? contd • Contribute to increased enrolment, reduced drop-out rates in schools • Improve the attention span and learning capacity of school kids by alleviating short term hunger and by contributing to the alleviation of micronutrient deficiency • Sensitize and build capacities of communities

Challenges and opportunities • Income generation vs. food security (farmers, markets, etc) • Consumer behavior – difficult to change • Multidisciplinary approach; (Health, nutrition and agriculture) • Different agro-ecological zones (climatic conditions, altitude, soils, preferred crops in different regions, pest management (IPM) • HIV/AIDS is complex not a single event (diff. effects) • Integrated awareness creation with partner intervention programs (UNICEF’s micronutrient supplementation, WFP food distribution centers, ICRAF/FAO school garden program, CIAT Legume program, Water Catchment initiatives) • To facilitate effective action we need to Build bridges between, public health specialists, nutritionists, food scientists and agriculturists

The case we argue • The world is overpopulated, ecologically • Modern food systems were evolved to cope with this • They are fine for energy but not for nutrients • AAs, VA, Zn, Se, I, B 1, B 2, B 12, folate, Ca, Fe • Our nutrition strategies are flawed – dominantly single factor thinking • A Food Systems approach is multifaceted • Need for roobost agro- forest- biodiversity