Status, diversity and potential of indigenous and minor vegetables of North-Western Himalayan region

Abstract

Indigenous (Traditional) vegetables are the species that are important for the economic, nutrition, health and social sustainability of local communities of that particular area but are yet to attain global recognition. About 20% of population in developing countries suffers from iodine deficiency. Subclinical vitamin A deficiency affects about 25% of children and more than 40% of women are anaemic. More over due to climate change, the indigenous vegetables may play an important role in future. The strategy to combat this problem is to diversify the diet and increase the intake of vegetables and fruits. Indigenous or traditional vegetables of a particular area show very substantive biodiversity, are adapted to specific marginal soil and climatic conditions, and often can be grown with minimal external inputs. Including the production systems of a particular area with traditional vegetables will not only increase the heterogeneity but will also subsequently lead to better resilience to abiotic and biotic stresses. This will help in increasing the socio-economic status of rural, poor smallholders with limited land resources and agronomic inputs. However, they have remained underutilized due to lack of awareness and popularization techniques for utilization.