Indigenous Crops Poised to Transform South Africa’s Farming and Boost Rural Incomes

Yesterday, Mr Mooketsa Ramasodi, Director-General of the National Department of Agriculture, received the Roots and Recipes cookbook from Dr Lewis Hove, Acting FAO Representative in South Africa. The handover comes at a key moment for farmers, as the department has approved the inclusion of indigenous crops and medicinal plants in the official list of declared agricultural products. This sector is estimated to generate around R12 billion per year, offering new opportunities for small-scale and commercial farmers.

The Roots and Recipes cookbook showcases indigenous crops such as morogo, amadumbe, marula, and baobab, highlighting their nutritional value and versatility in local diets. It also shares practical insights into cultivation, harvesting, and traditional preparation methods. By promoting these crops, farmers can diversify production, tap into growing markets for healthy and sustainable foods, and increase income from both local and export sales.

Policy changes now allow indigenous crops to enter formal markets more easily, providing legal recognition and support for farmers who have relied on these plants for generations. This recognition also encourages research, innovation, and investment, making it easier for farmers to scale production and adopt best practices. Rural communities stand to benefit directly through improved livelihoods and increased market access.

Dr Hove emphasized the practical benefits: “Indigenous crops are resilient, require fewer inputs, and can strengthen local food security. Farmers can use traditional knowledge to grow crops that meet modern demand.” The collaboration between the FAO and the Department of Agriculture aims to ensure farmers receive training, market information, and technical support to make the most of this growing sector.

With the formal recognition of indigenous crops, South African farmers now have a clear path to diversify production, increase profitability, and contribute to sustainable food systems. The Roots and Recipes initiative provides both inspiration and guidance, showing that traditional foods can be a powerful driver of rural economic growth and national food security.