Historically, agricultural projects have been largely unsuccessful in improving the rural food environment by increasing access to and utilization of foods (Burchi et al., 2011). Agricultural projects targeting food availability and consumption have primarily focused on increasing the yields of a select few energy-rich commodity crops and raising income from the sale of these crops to improve food and nutrition outcomes. This has resulted in several crops being over-researched and over-produced (for example, rice, wheat and maize) at the cost of more nutritious food species, including fruit, vegetables and legumes, which are generally under-researched and insufficiently available.