From traditional food to functional food? Evaluation of malvaceae species as novel food crops

Diversification of local food production can streamline supply chains, and ultimately increase food security. Research often focuses on improving existing crops by selection and by agro-technology rather than searching for novel crops. Plants that are traditionally eaten are interesting candidates for adaptation to commercialised agriculture. In this research, two Malvaceae species were explored as potential food crops, as the literature suggests Malvaceae exhibits valuable nutritional merits. This work examined Malva nicaeensis and Lavatera cretica, referred to as “Khubeza” (or “Hubeza”) as a generic term. The plants were experimentally cultivated in two different locations, their leaves were collected, and nutritive values compared. Khubeza leaves exhibited similar or better nutritive value to that of spinach, used here as a reference product. Thus, we conclude that “Khubeza” has potential to enhance food security, expand economic implementation, and to overall diversify agriculture, making it more resilient in the face of projected changes.