Journal of Agricultural & Food Information, 11:36–50, 2010 Copyright © Taylor & Francis Group, LLC ISSN: 1049-6505 print / 1540-4722 online DOI: 10.1080/10496500903466745 Traditional Food Crops and Their Role in Food and Nutritional Security in Kenya JANE MUTHONI 1 and D. O. NYAMONGO 2 1 Kenya Agricultural Research Institute (KARI), National Potato Research Centre, Tigoni, Kenya 2 Kenya Agricultural Research Institute (KARI), National Genebank of Kenya, Muguga, Kenya In Kenya, traditional food crops play an important role in food and nutritional security, especially in the dry parts of Kenya. This study set out to document the most important traditional food crops in Kenya and highlight their production levels, production ecologies, as well as their nutritional value. The findings reveal that the rel- ative importance of traditional food crops differs from one area to another and, while some are produced for subsistence use; others, like sweet potatoes, are grown for commercial purposes. Despite their potential contribution to food and nutritional security, production of traditional food crops is far below that of maize (the main sta- ple food in Kenya). The authors recommend rigorous promotion to increase their production and consumption, since traditional food crops are grown in the arid and semi-arid parts of the country where maize does not perform as well. KEYTERMS crops, food security, Kenya, nutrition, traditional foods INTRODUCTION A traditional crop is an indigenous species native to a specific region or one that was introduced a long time ago and, due to long use, has naturalized and become part of the culture of a community (Maundu, 1997). Most traditional food crops such as cassava, sweet potatoes, sorghum, millets, pigeon peas, Received 23 October 2009; accepted 30 October 2009. Address correspondence to Jane Muthoni, Kenya Agricultural Research Institute (KARI), National Potato Research Centre, Tigoni, Kenya. E-mail: jayney480@yahoo.com 36