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 as kitunguu saumu, has a powerful and delicious aroma.
Garlic farming is a lucrative agribusiness activity that requires careful attention to detail, certified seed cloves, fertile soil, and water supply to produce the right quality and size of garlic bulb.
Health benefits of garlic
1. Boosts the immune system; It strengthens the immune system’s defense against bacterial, and viral infections. It is an effective prescription for the treatment of the flu and common cold.
2. Promotes cardiovascular health; improves blood circulation and decreases blood pressure.
3. Rich in antioxidant elements that inhibits growth cancer tumor.
4. Helps reduce the cholesterol levels in the body.
Garlic varieties
There are 2 broad categories of garlic in Africa,
1.Soft neck
2. Hard neck
Soft neck category is commonly grown in Kenya; varieties that fall within the category are the Africa giant, Arusha giant, and Rwanda giant. They come in a variety of colors, from white to purple.
Growing regions
Garlic thrives in areas with low humidity, low sunshine, moderate rainfall, and consistent temperatures throughout the year. In Kenya, the following regions are suitable for growing garlic: Nyeri, Murang’a, Kiambu, Kirinyaga, Machakos, Embu, Meru, Laikipia, Nakuru, Narok, Kajiado, and Bomet.
Ecological conditions
Garlic flourishes in a moderate climate with temperatures between 24°C and 30°C, low to moderate rainfall, and an altitude between 500 and 2000 meters above sea level. The crop grows best in well-drained, fertile loam or black cotton soil that is rich in organic matter and has a pH between 5.5 and 6.8. Soil testing is recommended to ensure high production of garlic bulbs and to eradicate soil-borne diseases.
Seed propagation
Garlic is planted by sowing garlic seed cloves directly into the soil. The cloves can be propagated from existing garlic or buying the garlic cloves. It is however highly advisable to purchase certified garlic seed cloves from the local agrovet stores as they are resistant to pest and diseases.
Field preparation and planting
Garlic planting is simple and straight forward.
1. Plough an open land twice, harrow it to break hard pans to achieve fine tilt and level surface.
2. Broadcast and mix the soil with manure few days to planting.
3. Create 25 cm ditches, each ditch should be separated by 15 cm from each plant and 30 cm between rows. One garlic clove should be planted with its root end down and its tip facing up. Cover the clove with a shallow layer of soil.
4. The garlic germinates after 7-10 days, watering is key at this stage, add mulch if necessary.
Manure and fertilizers application
Compost or animal dung should be spread over the ground prior to planting. organic manure has nitrogen that is used during the early stages of growth. After 4 weeks, apply organic foliar fertilizers to the plants on a 10-day interval. They supply the phosphate and potassium necessary for the growth of leaves and development of bulbs.
Irrigation, mulching and weeding
Weeds should be removed frequently by hand or hoe to remove competition for nutrients, light and water. Irrigation ensures the garlic plant receives adequate water for bulb development; drip irrigation is best suited for garlic. Mulching the plants with dry leaves or grass prevents moisture loss on the soil and prevents formation of weed.
Pests and diseases
Garlic is a pest repellent crop that produces strong pungent smell that deters pests and diseases.
The common pests affecting garlic include red ants, thrips and aphids. The diseases include leaf rust, white rot, downy mildew and powdery mildew.
Frequent weeding, regular field scouting and proper field sanitation practice deters attack from pests and diseases. There is a wide variety of organic pesticides and fungicides to apply to garlic crops in case of advanced pest infestation.
Harvesting and post harvesting
Garlic is ready to harvest after about 4 months, the leaves turn brown. Harvesting is done by digging the garlic plant and gently detaching the garlic bulb from the plant. The garlic is then cured in warm, dry place for 1 month. It is then graded and transported to market. Well cured Garlic has a shelf life of up to 6 months.
Marketing opportunities
The prices of garlic vary depending on season and grading, ranging from ksh150-ksh250 per kilogram. A piece of garlic head goes for between ksh10 and ksh50.
The market demand of garlic in Kenya is high given that most of the garlic in the market is imported from China. With a starting capital of ksh75,000 on a ¼ acre farm one can produce between 1.2-1.5 tonnes of garlic fetching around ksh120,000-ksh150,000. Garlic farming, if done well, is a lucrative agribusiness venture with big returns.