Mongolia's Women Farmers Lead a Nutritional Revolution for Healthier Generations

In a country where traditional diets have long revolved around a limited selection of root vegetables and meat, a quiet revolution is unfolding. Female farmers like Zina Zaya and her daughter Naranchimeg are paving the way for a more diverse and nutritious future in Mongolia, a nation grappling with alarming health statistics, including the highest rates of liver and stomach cancer in the world and a staggering prevalence of anemia among children under five. Zaya, now 76, recalls a childhood where cabbage, carrots, and potatoes were the only vegetables present in her diet—mainly during her factory lunches. Yet, a climate of change is slowly taking root in Mongolia, as small-scale vegetable farms begin to flourish, spurred on by organizations dedicated to improving agricultural practices and nutrition. Zaya and Naranchimeg's greenhouse, brimming with vibrant tomatoes, cucumbers, and even broccoli, stands as a testament to this emerging agricultural movement. The stark contrast between the past and present underscores a significant shift in the Mongolian diet. For centuries, the harsh climate and nomadic lifestyle limited agricultural diversity, with a diet heavily reliant on beef, flour, and salt. This lack of variety has had dire consequences for public health, with 44% of deaths in Mongolia attributed to cardiovascular diseases linked to poor eating habits, alongside alarmingly high cancer rates. Enter the Mongolian Women Farmers Association, led by Byatshandaa Jargal, whose mission has been to empower women through agricultural training. Jargal, who witnessed the socio-economic fallout of the 1990s economic collapse, realized that teaching women to cultivate their own vegetable gardens could help restore dignity and provide sustenance for struggling families. Through partnerships with organizations like the Swiss Agency for Development and Cooperation, the association has successfully equipped women with the knowledge and tools to grow a variety of vegetables, even in the face of Myanmar's challenging climate. Naranchimeg's journey into vegetable farming began after a life-altering accident in 2006 left her unable to work. Seeking a way to support her family, she bravely ventured into the world of gardening. “Before the training, I only knew about carrots, potatoes, and cabbages,” she admits. Now, she grows a range of vegetables that not only nourish her family but also serve as a means of income, selling two-thirds of her produce to local neighbors. However, spreading awareness of the benefits of a varied diet remains a challenge. Many locals are still unfamiliar with vegetables like celery or sweet potatoes, limiting their potential impact on nutrition. “It’s a shame,” Naranchimeg laments. “They’re missing out on many nutrients.” Family dynamics regarding vegetable consumption also reveal a generational shift. Atarjargal, another participant in the initiative, shares that her grandchildren eagerly devour vegetable-based dishes, unlike her husband, who remains steadfast in his preference for traditional meat stews. This generational divide highlights a growing acceptance of vegetables among the younger population. The movement is not just limited to individual farmers but extends into community initiatives. Nurseries and schools are also getting involved, teaching children about gardening and the importance of nutrition. A nursery on the outskirts of Ulaanbaatar has incorporated vegetable-growing into its curriculum, ensuring that the next generation not only consumes but also appreciates the value of vegetables in their diet. The director of the nursery, Khud Erdenechimeg, emphasizes that for many children, school meals might be their only opportunity to eat vegetables. As Mongolia faces the dual challenges of a health crisis linked to dietary habits and the effects of climate change on traditional livelihoods, initiatives led by women like Zaya and Naranchimeg are more vital than ever. They are not only cultivating crops but also nurturing a new cultural attitude towards food that could lead to healthier, happier generations. With continued support, education, and community involvement, the hope is that Mongolia will gradually embrace a more varied and nutritious diet, shifting away from the historical confines of cabbage and potatoes.