Availability and consumption of fruits and vegetables in nine regions of Ethiopia with special emphasis to vitamin A deficiency

Abstract

Background: Vegetables and fruits are the main sources of a number of essential micronutrients, and therefore, information on availability and consumption of vegetables/fruits is vital in designing sustainable interventions to prevent micronutrient deficiencies, particularly that of vitamin A deficiency. Objective: The objective of the study was to assess availability and consumption of fruits and vegetables in Ethiopia. Methods: Employing, multistage cluster sampling approach, a sample of 2552 households in nine administrative regions were interviewed on availability and consumption practice of vegetables and fruits. Results: In aggregate, 41.5% and 75.5% of households did not produce/cultivate any of the common vegetables and fruits over the year preceding the survey, respectively. The proportion of households who did not produce/cultivate vegetables was high in Addis Ababa (99.7%), Afar (94.9%), Dire Dawa (94.2%) and Tigray (86.4%). The proportion of households who did not produce/cultivate fruits was highest in Addis Ababa (100%), followed in Dire Dawa (95.3%). Afar (92.9%), Tigray (92.2%), Harari (83.3%) and Oromiya (81.8%). In the overall, 38.1% and 36.5% of the children studied did not eat vegetable and fruit in the week-preceding the survey, respectively. Own production of fruits and vegetables was significantly better (p<0.05) in rural areas whereas their market availabilities was significantly better (p<0.05) in urban areas. Analysis of beta carotene contents indicated that kale and carrots contain high amounts (>4000 µg/100 gm), spinach, mango and papaya contain moderate amounts (500-800 µg/100 gm), while staple foods contain no or negligible amounts. Conclusions: Cultivation and consumption of vegetables and fruits is extremely sub-optimal in Ethiopia, calling for strengthened efforts to promote production and consumption of fruits and vegetables.