Rapid Spread of Settlements Endangers the Future of Historical Touristic Spice Farming in Zanzibar
Journal Title: Current Investigations in Agriculture and Current Research - Year 2019, Vol 6, Issue 3
Abstract
Spice farming is one of the traditional practices which have been widely practiced in Zanzibar for centuries now. The extensively practiced spice production and trading in Zanzibar has made it be also known as ‘‘Spice Islands’’. The agricultural sector has a significant potential to the economy and livelihoods of people in many African countries [1]. The sector contributes 27% to Zanzibar’s GDP and accounts for over 50% of foreign exchange earnings and employs 60% of the labour force in Zanzibar (ARIF, 2011). Spice farming is one of the most important crops in the agricultural sector in Zanzibar. Besides the agricultural sector, the spice sub-sector contributes to the development of the tourism sector which is the leading economic sector in the Zanzibar economy through spice tours. Spices are vegetable products which are mostly used to enhance the food tastes, they are increasingly becoming important in our daily lives. Spices are mainly meant for flavouring, colouring, seasoning, preserving and imparting aroma in foods. Many spice crops are used in households’ traditional cooking, healthcare, or other applications. Spices can be used to flavour bread, butter, meat, soups, and vegetables as well as make medicines and perfumes as appears in many countries around the world [2]. More than fifty spice plants have been reported to serve the global trade role and they are traded locally in many areas in the world [3]. Spices are usually grown inform of trees, shrubs, perennials, annuals, wild and cultivated [4]. Spice plants provide seeds and fruits, leaves and stems, flowers and buds, roots and rhizomes, bark and resins that can all be commercialized in various forms: sold fresh, frozen, dried, whole or ground, distilled into oils or solvent extracted into oleoresins [3,5].
Authors and Affiliations
Avit A Chami
Keywords
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- EP ID EP597117
- DOI 10.32474/CIACR.2019.06.000238
- Views 72
- Downloads 0
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