Received:
2025-02-11 | Accepted:
2025-05-23 | Published:
2025-09-30
Title
Indigenous knowledge for sustainable agriculture development: banana ripening methodologies from South Africa
Abstract
In South Africa, where bananas are produced commercially, small-scale farmers have traditionally used various Indigenous technologies to speed up the ripening process of the fruit. This vital Indigenous knowledge system greatly enhances food security, entrepreneurship, and sustainable livelihoods. However, the documentation of these processes is scarce in the scientific literature, risking their extinction. This study adopts a qualitative case study approach, using purposive and snowball sampling techniques to profile the technologies from key knowledge holders in Limpopo and Mpumalanga Provinces. The findings highlight the diverse and effective nature of these traditional practices, which utilise natural materials such as ashes, cow dung, chicken manure, local chambers, maize byproducts, and Indigenous leaves like Musudzungwane or Mugwiti. The motivation to sustain these Indigenous techniques includes their availability, accessibility, cost-effectiveness, and eco-friendliness. This research contributes to a broader understanding of Indigenous agricultural practices and emphasises the importance of continued documentation and integration of traditional knowledge within modern frameworks. Developing educational programmes aimed at transferring Indigenous knowledge to younger generations could help preserve and sustain this vital cultural heritage and improve the livelihoods of small-scale farmers.
Keywords
African Indigenous knowledge, agri-entrepreneurship, banana ripening, food security, rural development
JEL classifications
Q13
URI
http://jssidoi.org/ird/article/211
DOI
Pages
137-147
Funding
The research leading to these results has received funding from the University of Venda Research Publication Committee, South Africa
This is an open access issue and all published articles are licensed under a
Creative Commons Attribution 4.0 International License
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