BY MFANUFIKILE KHATHWANE
MALKERNS – What started as a simple vegetable-growing programme is now putting money into the pockets of emaSwati farmers, with some earning up to E2 000 every month from selling vegetables produced through skills acquired under a Taiwan-supported initiative.
Second Secretary Sofia Jeng of the Taiwan Embassy said farmers trained through the Taiwan Africa Vegetable Initiative (TAVI) have transformed vegetable production into a source of income while also contributing to improved nutrition and food security across the country.
Jeng was speaking on June 8,2026 during the TAVI II Short-Term Agricultural Workshop on Genetic Diversity, Crop Improvement and Food Security held at Mphophoma in Malkerns.
She said six years after the programme was introduced in Eswatini, its impact was visible in communities where trained farmers were supplying fresh vegetables to local markets and generating sustainable incomes.
“The programme has empowered farmers with practical skills and knowledge that are helping them improve their livelihoods while contributing to national food security,” she said.
Jeng explained that TAVI was established to address challenges such as malnutrition, declining plant biodiversity and the effects of climate change on food production. Through the initiative, farmers, teachers and community members have received training in climate-smart and organic farming methods.
She said the programme has also established school, community and household gardens while distributing seed kits and water tanks to support year-round vegetable production.
Beyond improving household nutrition, Jeng noted that the initiative has created economic opportunities for farmers who are now able to supply vegetables to local markets and earn a regular income.
The programme has further strengthened Eswatini’s agricultural sector through the upgrading of the National Plant Genetic Resources Centre at Malkerns Research Station, which conserves traditional African vegetable seeds and plant varieties for future generations.
Jeng added that TAVI has expanded its reach into the hospitality and private sectors, where chefs and food industry players are being trained to incorporate indigenous vegetables into modern menus, creating new market opportunities for farmers.
She encouraged participants to use the knowledge gained from the workshop to promote agricultural innovation, preserve genetic diversity and strengthen food security in their communities.
The Taiwan-funded initiative is implemented by the World Vegetable Center and continues to support efforts aimed at building resilient food systems while creating sustainable livelihood opportunities for emaSwati farmers.
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(Courtesy Pic)
