By Esther Ndanu Stress has health implications for chickens and can result in lower production levels and higher costs. Some of the most significant physiological symptoms of poultry stress include: One major way in which chickens are exposed to stress is during transportation. Transporting chickens from one location to another is often necessary but it […]
Minimizing chicken stress during transportation Read More »
By Kelvin Allan IN KENYA, SWEET potatoes have long been a dietary staple, cherished for their nutritional richness and versatility. However, beyond their traditional consumption, sweet potatoes present abundant business opportunities through value addition. Entrepreneurs in Kenya are increasingly recognizing the potential of sweet potato value-added products, tappinginto diverse markets and creating innovative offerings. In
Sweet Potato Value Addition Read More »
By Kelvin Allan SWEET POTATOES CAN be sold fresh, dried or in powder form. The first step in determining how and when to sell the products is conducting a market survey. This is carried out to analyze product pricing, quantities to produce, desired quality of the product, varieties required for the specific market, market segments,
Efficient ways to make the most out of sweet potato roots Read More »
“Cassava is one of the resilient staple crops that plays a vital role in ensuring food security and nutrition, while at the same time providing by-products for animal feed and bioenergy” By Elias Biwott AS CHALLENGES OF harsh climatic conditions characterized by erratic rainfall increase, farmers are gradually embracing farming of resilient and sustainable crops.
Cassava: A Beacon of Hope That Can Turn Catastrophic Read More »
By Pamela Otieno VEGETABLE PRESERVATION BLANCHING IS A process of scalding vegetables in boiling water or steam from boiling water for a short time, after which they are immersed in cold water to stop further cooking. Blanching inactivates enzymes which cause loss of flavour, colour and texture. To cool them off, rinse under cold running
Preserve Your Vegetables by Blanching Read More »
By Grace Kinyanjui Maize is targeted by several pests, which cause significant yield losses. The most damaging pests are the caterpillars (larvae) of Fall armyworm and other night-flying moths such as African armyworm, cutworms, and African maize stalk borer. Other important pests include spotted stem borers, maize beetles, earworms, leafhoppers (vectors of maize streak virus),
Principles of agroecological management of maize pests Read More »
Sylvia Kuria Growing up in Western Kenya, our daily meal was ugali, African green vegetables and fermented milk. For a long time as a child, I used to associate this meal with poverty and swore to do better when I have my own family. I imagined that foods such as rice, cabbage, margarine spread on
Bring Mrenda back to our plates Read More »
By Vincent Kipyegon Garlic is a high-value crop and herb from the onion family used both for medicinal purposes and to spice food. A piece of garlic is a white or purple head the size of an egg that is made up of small cloves. When used as a food ingredient, garlic, locally referred to
Garlic Farming: A Lucrative Agribusiness Venture with High Demand Read More »
By Charles Kimani Poultry farming is very popular across the country. This can be attributed to the low cost of production and the availability of a ready market. Despite that, like in any other business, poultry farmers face challenges throughout the year due to various factors the most common being diseases, especially during cold seasons.
By Sylvia Kuria In this issue we will be reflecting on the Agroecological principle of Human and Social Values. When we refer to this principle we are basically placing a strong emphasis on values such as dignity, inclusion, equity and general improved livelihoods. We will also be looking at the aspirations of those who produce
Who grows your food; Do you know them? Read More »
