By George George Idowu
Indigenous crop species, often dismissed as mere weeds, have untapped potential to tackle food security challenges, says Dr. Buhlebelive Mndzebele, a senior research technician from the Agricultural Research Council (ARC).
With a growing need to preserve the environment and reduce input costs, scientists like Mndzebele are exploring sustainable farming methods, such as intercropping with indigenous crops to enhance soil quality and boost agricultural yields.
Dr. Mndzebele’s research emphasizes the benefits of intercropping and optimal fertilization in improving crop yields and soil health, which are crucial for sustainable agriculture. The study aims to empower farmers, particularly in rural communities, to cultivate food locally and reduce reliance on government interventions for food security.
Based in Potchefstroom, North West, Dr. Mndzebele’s interest in this study was sparked by the challenges faced by rural communities in South Africa. Limited land, climate change, and low soil nutrients exacerbate food insecurity.
He observed that the increasing population needs not just food but nutritious food, prompting his exploration of indigenous vegetables like cowpea (Vigna unguiculata) and amaranth (Amaranthus). These crops are highly adaptable and require fewer resources for cultivation, making them ideal for nutrient-poor soils prevalent in South Africa.
“Phosphorus, nitrogen, and potassium are often scarce in our soils,” notes Mndzebele. However, crops like cowpea and amaranth thrive in such conditions with minimal fertilizer and water, challenging their standard classification as weeds.
Intercropping, a practice included in Mndzebele’s study, allows smallholder farmers to maximise limited land space by growing different crops in proximity. “Row intercropping helps cover as much ground as possible,” Mndzebele explains, adding that it minimises soil erosion and enhances nutrient availability. Legumes like cowpeas can harness atmospheric nitrogen, reducing the need for fertilisers and contributing to soil structure and nutrient content over time.
While acknowledging fertilizers’ benefits, Mndzebele points out their high costs and potential environmental harm. Fertilizer prices can fluctuate due to political instability and the costs of raw materials, impacting consumer food prices. Additionally, fertilizers can pollute water bodies and disrupt soil microbiomes.
Mndzebele advocates for viewing soil as a resource and adopting sustainable methods like intercropping to reduce fertiliser use. This approach may lower yields in the short term but ensures good soil quality for future generations.
He emphasises the importance of maintaining functional land to avoid soil fatigue, recommending a slower approach that prioritises soil health.
Dr. Mndzebele’s research underscores the significant role of indigenous crops and sustainable farming practices in improving food security and soil health.
By empowering farmers to adopt methods like intercropping, the study promotes a shift towards inclusive and sustainable agricultural policies that benefit rural communities and smallholder farmers.
As South Africa faces ongoing challenges with food and nutritional security, embracing these practices can lead to a more resilient and sustainable agricultural future.
