1 Overview: Food in Sub-Saharan Africa

Kapitel in diesem Buch

1. Frontmatter I
2. Contents V
3. Tables and Figures XI
4. Preface XV
5. 1 Overview: Food in Sub-Saharan Africa 1
6. PART 1 OVERVIEW
7. 2 Food as a Focus of National and Regional Policies in Contemporary Africa 11
8. 3 The Political Economy of Food Issues 25
9. 4 Agricultural Development Ideas in Historical Perspective 43
10. 5 Social Science Perspectives on Food in Africa 64
11. PART 2 ENVIRONMENTAL AND HUMAN BACKGROUND
12. 6 The African Environment 82
13. 7 Climate, Drought, and Famine in Africa 107
14. 8 Subsistence Strategies and Systems of Land Use in Africa 129
15. 9 Traditional Social Formations 136
16. 10 Agriculture, Food, and the Colonial Period 151
17. PART 3 FOOD PRODUCTION
18. 11 African Soils: Opportunities and Constraints 169
19. 12 Major Domesticated Food Crops 177
20. 13 Livestock in the Economies of Sub-Saharan Africa 207
21. 14 Undomesticated Animals and Plants 222
22. PART 4 POSTHARVEST TECHNOLOGY, DISTRIBUTION, AND NUTRITION
23. 15 Postharvest Considerations in the Food Chain 239
24. 16 Fuelwood 254
25. 17 Distribution of Resources and Products in Mossi Households 260
26. 18 Meeting Human Nutritional Needs 274
27. PART 5 WORKING TOWARD SOLUTIONS
28. 19 The Role of International Agricultural Research Centers in Africa 292
29. 20 Farming Systems Research and Extension: An Approach to Solving Food Problems in Africa 305
30. 21 Women Farmers and Food in Africa: Some Considerations and Suggested Solutions 332
31. 22 Prospects for Long-Term African Change: The Lagos Plan of Action Versus the Berg Report 349
32. References 364
33. Contributors 397
34. Index 401