Uptake of technology and competitiveness of legume production
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Legumes are considered vital for achieving food and nutritional security for both poor producers and consumers. Despite their importance in human nutrition and role in sustainability of agriculture systems, grain legume yields are low and unstable across seasons and environments with declining per capita availability, there is an immediate need to address their production. As in other parts of SSA, legumes constitute a major part of the population's diet in Democratic Republic of Congo. Although there is evidence that DR Congo has adequate land for legume production, the yields and adoption of...
Legumes are considered vital for achieving food and nutritional security for both poor producers and consumers. Despite their importance in human nutrition and role in sustainability of agriculture systems, grain legume yields are low and unstable across seasons and environments with declining per capita availability, there is an immediate need to address their production. As in other parts of SSA, legumes constitute a major part of the population's diet in Democratic Republic of Congo. Although there is evidence that DR Congo has adequate land for legume production, the yields and adoption of new varieties of legume still remains low. The country has recorded an average yield of 0.2 to 0.5 ton ha-1 over the years compared to potential of 1.6-2.0 ton ha-1. This has necessitated various stakeholders such as CIAT to be at the forefront in the promotion of legume productivity in Eastern DR Congo through the N2Africa project, focusing on common beans and soya beans. However, the level of knowledge and degree of uptake of the technology disseminated by N2 Africa project.
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