By: Loise Shiimi
Namibia’s fresh parsley demand is estimated at around N$1.3 million, with the country producing around 80% of its demand and importing the rest.
Emilie Abraham, Horticulture Manager at the Namibian Agronomic Board (NAB), told The Villager that the freshly consumed parsley in the country is produced locally, with 40 tons produced domestically and 18 tons imported.
“Many households do not typically use or consume parsley, however, it is a staple ingredient in many hotels and catering businesses, resulting in high demand,” Abraham explained.
She highlighted a general lack of knowledge regarding various herbs and vegetables among the general public.
“Many people remain hesitant to explore new ingredients, sticking to what they know. In some countries, people even use parsley in their tea due to its health benefits,” she remarked.
When asked whether Namibia processes or adds value to parsley, Abraham admitted that the country has not yet developed the capacity for value addition, saying this limitation hampers NAB’s ability to manage imported parsley effectively, as there are no local entities processing it.
“We can only monitor imports when we have local producers who can meet demand. Currently, we are not at that stage,” she said.
Furthermore, she mentioned that the NAB has recently hired an expert to train producers interested in adding value to their products. This initiative aims to enhance the value-added sector and teach producers how to create their own products, such as jam, soup, and spices.
Regarding commercial parsley farmers, Abraham indicated that Namibia has only four registered farmers. She explained that while many others cultivate parsley for personal use or in the catering business, “We cannot register those who are not selling at a commercial level.”
Abraham underscored that parsley is an easy crop to grow, requiring minimal manure and only three months to reach harvest. It also does not require a large amount of land.
In terms of marketing, she encouraged farmers to explore the parsley market, noting that many local stores source their parsley domestically.
“Farmers close to hotels or stores have excellent opportunities to sell their products and earn income. Parsley is not significantly affected by pests and diseases, making it a viable option,” she remarked.
For farmers seeking support from the NAB, she advised them to form cooperatives to receive training from parsley experts. Additionally, she urged farmers to register with the NAB to access essential assistance, particularly in terms of market linkage.
“Further support, such as training for adding value, will be delegated based on our ability to identify the number of parsley farmers in the country and the challenges they face,” she stated.
Despite low local consumption of parsley, Abraham pointed out that the 18 tons imported indicate existing demand. “None of the local farmers who have approached our office have reported an inability to sell their parsley, suggesting that the market is promising,” she mentioned.
Meanwhile, Anna Kanyemba, a herb farmer cultivating mint, cilantro, and parsley, explained her decision to grow herbs in the Oshana Region. She noted that while many farmers focus on fruit and vegetables, there is a considerable gap in herb cultivation.
“The advantage of growing herbs is that many stores prefer to source them locally due to their freshness, rather than importing from other countries, which can be time-consuming,” Kanyemba indicated.
Kanyemba also shared that she frequently receives orders from shop owners for parsley and other herbs, but sometimes struggles to meet the high demand. “I’ve never harvested my herbs without finding customers; stores often reach out to me,” she noted.
Adding on to the benefits of herb farming, she stated herbs can be grown year-round because of how soon they reach their harvesting periods.
