An Analysis of the Vegetables Supply Chain in Swaziland

  •  Bongiwe Xaba    
  •  Micah Masuku    


The total consumption of fresh vegetables in Swaziland is estimated around 40,000 tonnes per year and this translate into 40 kg per capita consumption per year. Individuals who are not economically challenged consume above the annual per capita of 40 kg in contrast to a poor individuals living in rural areas, who consume less than the per capita vegetables. The study sought to describe the performance of vegetable vegetables supply chain in Swaziland. A descriptive research design was used in the study and data were collected using personal interviews from 100 randomly selected vegetable farmers. Data were analysed using market margins and marketing channel analysis to identify existing marketing channels used by vegetable farmers. The revealed marketing channels that producers used to obtain attractive prices and a higher share of the consumer price. The largest producer’s share was obtained through direct sale to consumers. Channels that included restaurants had high total gross margins and low producer’s share of the consumer price. The concern for issues on post-harvest and marketing should form an integral part of policy development and research programmes and also the public and private sectors should facilitate contractual arrangements for vegetables farmers. Commercialising vegetable production should not be overemphasised because it encourages farmers to be market oriented as opposed to production oriented. Farmers need to form cooperatives in order to assist in bargaining of prices within the vegetable supply chain.

This work is licensed under a Creative Commons Attribution 4.0 License.
  • ISSN(Print): 1927-050X
  • ISSN(Online): 1927-0518
  • Started: 2012
  • Frequency: semiannual

Journal Metrics

WJCI (2021): 0.340

Impact Factor 2021 (by WJCI): 0.434

h-index (December 2021): 30

i10-index (December 2021): 120

h5-index (December 2021): 11  

h5-median(December 2021): 15

( The data was calculated based on Google Scholar Citations. Click Here to Learn More. )