Mutual accountability
Closer cooperation among the government and partners in Tanzania’s vegetable research and development value chain will ultimately benefit both consumers and communities.
Story: Henry H.A. Mvungi | June 21, 2021
Photos: Njumali Kwuyo
In the genebank (right to left): Maria Mtui (MOA marketing), Jeremiah Sigalla (WorldVeg research assistant), Ndeshi Munishi (TARI_TENGERU), Matondo Kifungo (DDP), and Beatrice Banzi (Horticulture).
In July 2020 the government of the United Republic of Tanzania through the Ministry of Agriculture (MoA) and the World Vegetable Center (WorldVeg) signed a Memorandum of Understanding (MoU) for scientific and technical cooperation in vegetable research and development.
One of the key agreements in the MoU was for Tanzania and WorldVeg to collaborate on the development of annual workplans as well as mutual monitoring of performance.
A team of four senior officers from the ministry came to WorldVeg in Arusha from 7-10 June 2021 to work with WorldVeg staff on the 2021 and 2022 annual workplans, which will be submitted to the government. The ministry team also visited area communities in which WorldVeg is implementing projects.
The collaboration was a unique opportunity for the two parties, as it was the first time such an activity has been undertaken.
Overall, the government was highly impressed and inspired by the quality of scientific research and extensive community development efforts of WorldVeg. The WorldVeg staff appreciated the opportunity to learn more about the government’s vision and approach for agriculture development, including coordination and recognition of the contributions made by partners such as WorldVeg.
Going forward, collaborative work will focus on the following areas:
i. Improving genebank standards for the collection, characterization and conservation of vegetable germplasm.
ii. Providing short- and long-term training programs for students, policy-makers, private sector stakeholders, researchers and extension personnel.
iii. Promoting traditional African vegetables, herbs, and spices for nutrition and commercialization.
iv. Breeding new climate-resilient vegetable varieties to increase productivity.
v. Developing joint project proposals to mobilize funding and resources.
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From left: Gabriel Rugalema (WorldVeg Regional Director), Ndeshi Munishi (TARI TENGERU), Simon Boniface (WorldVeg Entomologist and Laboratory Manager), Fekadu Dinsa (WorldVeg Vegetable Breeder), Beatrice Banzi (Horticulture), Matondo Kifungo (DDP).
Inviolate Mosha (WorldVeg) explains the nutritional benefits of vegetables cooked in porridge, soup, and cakes.
The team examines herbs in the WorldVeg experimental fields.
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