A local initiative to diversify diets and improve farm incomes
In Butembo, in North Kivu province, an agronomy student at the Catholic University of Graben (UCG) is carrying out a groundbreaking experiment on the cultivation of Swiss chard, a leafy vegetable native to temperate regions. Usually grown in Kenya, Swiss chard is proving to adapt surprisingly well to the region’s climate. With a texture and taste similar to local pumpkin leaves (Vishusha or Mususa), it is already winning over its first testers.
A crop with promising yields
According to the young researcher, Swiss chard offers higher yields than many vegetables currently grown locally, making it a crop with strong economic potential. It could help improve food security and diversify sources of income for farmers and urban households in Butembo.
Toward a new direction for local agriculture
This experiment is part of a broader effort to encourage agroecological innovation within the university environment. Through this initiative, UCG is confirming its role as a laboratory of ideas for sustainable rural development in North Kivu, by promoting crops that are adapted, profitable, and nutritious.
The Editorial Team
