ABSTRACT

The need to increase poultry production in southern Africa to meet the increasing protein

requirement of the growing population is becoming a great concern. The quality of poultry

meat and eggs produced in terms of taste, texture, flavour and leanness are of importance

to consumers. Crossbreeding indigenous with exotic strains of chickens is one of the main

factors that can improve food and nutrition security in southern Africa. In this article, ways

in which the quality and quantity of poultry meat and eggs can be improved for sustainable

food and nutrition security in southern Africa, with emphasis on crossbreeding as a

prospective food security (protein) stability technique are discussed. This article is based

on critical analysis of the literature and discusses and evaluates various crossbreeding

methods of chickens that have been carried out in African countries. Comparative studies

on the implementation, failures and successes of crossbreeding of chickens in African

countries, such as Egypt, Botswana, Malawi and South Africa among others are reviewed.

Crossbreeding, combined with selection, information dissemination, improved management

and technology, is recommended for the geometric increase in poultry meat and egg

production in southern Africa to improve food and nutrition security.