Food Security and Nutrition in Africa: Rural Madagascar

Beschreibung

This book explores various aspects of food security and nutrition in the context of rural Madagascar, a country struggling with poverty and malnutrition. Several deficiencies of micronutrients, such as calcium and vitamin A, are detected mainly due to their diet which is heavily biased towards rice. To achieve sustainable development, especially SDGs 2, significant shifts in diet are recommended globally so that food systems can provide healthy food to the ever-growing population in a sustainable manner. However, the situation varies depending on the local context. In Madagascar, the typical diet is rice accompanied by a small side dish. Should we recommend that they refrain from consuming meat as developed countries do?

This book starts with the country profile and then delves into the impact of agricultural production on nutrition. It includes several studies regarding the impacts of increasing rice yields, markets, seasonality, agricultural production diversity, and production of animal-source food on nutrition. It further discusses the role of home production during the COVID-19 pandemic and the effects of climate change on nutrition. It also investigates consumer behavior that influences dietary choices, such as preferences regarding rice attributes, risk preferences, and time preferences. Most studies have used a series of interview surveys of lowland rice farmers. The book provides insights into the challenges faced by rural Malagasy farmers in achieving food and nutrition security, in terms of both quality and quantity. It also offers implications for policymakers, development partners, and farmers in other developing countries.

This book explores various aspects of food security and nutrition in the context of rural Madagascar, a country struggling with poverty and malnutrition. Several deficiencies of micronutrients, such as calcium and vitamin A, are detected mainly due to their diet which is heavily biased towards rice. To achieve sustainable development, especially SDGs 2, significant shifts in diet are recommended globally so that food systems can provide healthy food to the ever-growing population in a sustainable manner. However, the situation varies depending on the local context. In Madagascar, the typical diet is rice accompanied by a small side dish. Should we recommend that they refrain from consuming meat as developed countries do?

This book starts with the country profile and then delves into the impact of agricultural production on nutrition. It includes several studies regarding the impacts of increasing rice yields, markets, seasonality, agricultural production diversity, and production of animal-source food on nutrition. It further discusses the role of home production during the COVID-19 pandemic and the effects of climate change on nutrition. It also investigates consumer behavior that influences dietary choices, such as preferences regarding rice attributes, risk preferences, and time preferences. Most studies have used a series of interview surveys of lowland rice farmers. The book provides insights into the challenges faced by rural Malagasy farmers in achieving food and nutrition security, in terms of both quality and quantity. It also offers implications for policymakers, development partners, and farmers in other developing countries.

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Sakiko Shiratori

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Agricultural production Consumer behavior Rice production and consumption Agriculture to nutrition Food environment Seasonality and food Diet pattern Food selection Nutrition in Africa Seasonal energy deficiency Food purchase ability SDG 2 SDG 1 Sustainable Development Goals Nutrition-sensitive agriculture

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