The Vegetables for All project in Tanzania aims to improve income and nutrition among 4,000 small scale farmers as well as access to nutritious vegetables among base-of-the pyramid consumers in Arusha, Kilimanjaro, Tanga and Manyara regions. The project is implemented by the Amsterdam Initiative against Malnutrition consortium. This public private partnership counts with the support from the Dutch Government and involves Rijk Zwaan, GAIN, Wageningen CDI, ICCO Cooperation, Rabobank Foundation.
The Vegetable for All project in Tanzania is part of an overall AIM (Amsterdam Initiative against Malnutrition) program, which counts with FDOV support for the period from 2014-2018. The project aims to increase dietary diversity and micronutrient intake through increased consumption of fresh and dried vegetables by Base of the Pyramid consumers. This is done by strengthening sustainable vegetable value chains to increase availability and improving affordability of selected vegetable commodities.In Tanzania activities will be concentrated in the regions of Kilimanjaro, Arusha, Tanga and Manyara, directly involving 4,000 local farmer households. These households are considered as part of the BoP consumers targeted by the project. The drying part of project will be in the Manyara region, where the impact will be strongest with regard to stimulating year-round access to vegetables through drying.By initiating activities that stimulate both production and availability as well as consumption, the workstream intends to create a push and pull dynamic that benefits actors across the whole value chain. After the lifetime of the workstream activities, the objective is that this will have resulted in a self-sustaining value chain that supplies vegetables in the intervention areas all year round. The key activity components or result foci of the project may be summarized as follows:- Commercially organized growing of improved vegetables by local farmers- Financial Services available to local small farmers and chain actors- Adequate methods for lowering production costs, increasing financial transparency, reducing post-harvest losses and lengthening seasonal availability for selected vegetables- Commercially organized drying of vegetables by local farmers (Tanzania and Kenya)- BoP consumers reached and aware on the need for dietary diversity and the role of fresh and dried vegetables therein.Coalition of Dutch and local partnersThe project is implemented by a coalition of Dutch and local partners, headed by Rijk Zwaan. The company is responsible for overall coordination as well as for training on vegetable production. GAIN supports project management through their representation in the Netherlands, while they also contribute to the components on drying vegetables, post-harvest losses and social behaviour change (nutrition). WUR-CDI experts contribute to drying vegetables and are responsible for the overall M&E design and implementation in close coordination with experts from ICCO-Cooperation. The latter contribute to the M&E mechanism and are responsible for the base and end-line surveys. The Rabobank Foundation is involved in training of farmers to become eligible for external financing, while AVRDC provides support for drying vegetables. Last but not least TAHA, the Tanzanian Horticulture Association, has the lead of project implementation at national level.All together 4,000 small scale farmers will receive numerous trainings in Partner with us tailor-made support to improve production, post-harvest handling, marketing and consumption of nutritious vegetables, with support from abovementioned specialized partners. In addition base-of-the-pyramid consumers in the project regions will have greater access to vegetables as well as information on their nutritional value and how it can improve the quality of their diet.
A 2014 study revealed that in general vegetable cultivation in Northern Tanzania is profitable in spite of low yields. The reason for this is low costs of inputs and labor. Use of hybrid cultivars in vegetable production is limited. Low amounts of fertilizer and cheap, but less effective, pesticides and frequency of applying are present in vegetable production. One may conclude that there is ample space for improving the vegetable production on field level. Farmers’ knowledge on Good Agricultural Practices is limited and needs to be enhanced.Remarkable was also that farmers have almost no knowledge on costs and income of a crop. Results of the interviews indicated this where farmers could recollect costs and labor requirement per standard activity and possible frequencies of activities but could not recall totals per season. Besides they had trouble in recalling yield and income of sweet pepper and tomato. This may be caused by the fact that those crops have more than one harvest. It was concluded that vegetables are mostly grown when climatic conditions are optimal. In spite of irrigation possibilities most farmers have limited access to water to cover the complete water need of a crop.