Agronomic and Nutritional Perspectives on Vegetable Crops in Africa

Vegetable production plays a crucial role in food security, nutrition, and livelihoods across Africa. Yet, it faces persistent challenges related to climate variability, water scarcity, soil degradation, and limited access to agricultural inputs. This review synthesizes current agronomic, nutritional, and socio‐economic perspectives on vegetable production systems in Africa, with a particular emphasis on sustainability and resilience. Key agronomic strategies, including improved irrigation practices, integrated nutrient management, and the use of biostimulants, are discussed as pathways to enhance productivity under resource‐constrained conditions. Agronomic practices are discussed in terms of their influence not only on crop productivity but also on nutritional composition, phytochemical accumulation, postharvest quality, and food safety, whereas the role of indigenous knowledge systems in supporting climate adaptation, soil health, biodiversity conservation, and low‐input farming practices is also considered. From a phytochemical and nutritional standpoint, African indigenous vegetables emerge as underutilized yet highly valuable crops, rich in vitamins, essential elements, and bioactive compounds with antioxidant and anti‐inflammatory properties. These attributes position vegetables not only as sources of nourishment but also as functional foods with the potential to address micronutrient deficiencies and reduce the burden of non‐communicable diseases. An integrated approach combining agronomic innovation, indigenous knowledge, and nutrition‐sensitive strategies is essential for transforming African vegetable systems toward sustainability, food security, and improved public health.