Sustainable food systems for Africa

Abstract

Two conceptual models of the progression of small scale farmers in sustainable agriculture and of the characteristics of production, equity, natural resource management and sustainability are presented and their implications are discussed.\xa0\xa0The models inform an analysis of two development programmes, and they are linked to long term comparative organic farming systems research trials, which have been running for four years in South Africa’s Southern Cape, comparing organic and conventional farming systems, crop rotation and mono-cropping, biological and chemical pest and disease control and water use efficiency in cabbage, sweet potato and cowpea crops. In Africa the high cost and limited availability of agricultural inputs make agro-ecological approaches attractive, as they are practically possible (with low levels of external inputs) and improve carbon sequestration, dietary diversity and food quality. The challenges for viable organic farming systems are thus seen to include: improving soil fertility (especially acidity and available soil P), controlling pests and diseases and convincing consumers of the quality of organic products. Benefits include: reduced dependency on externally-purchased agricultural inputs, lower soil acidity, higher soil water retention, sequestration of soil carbon, improved soil microbiology, better agro-biodiversity and elimination of poisons from the food chain. Support for small scale farmers will require technical and training support, market linkages and quality management.