Strawberries Growing Become Popular in Kenya

Strawberry Farming has become increasingly popular in the recent past in Kenyan rural, urban and peri-urban areas. The fruit plant is a high value export crop which makes a multi-billion dollar business around the world. Strawberries are very juicy health-packed fruits which are eaten whole, in fruit salads, jam, milk shake and smoothie juice. Farming of strawberries in Central Kenya region has traditionally been for export to Europe.

However an equally lucrative market for the strawberry plant leaves which used to be thrown away is emerging as a produce in demand. The leaves are being bought by decorating and florist firms in the major towns around the country. According to a florist from Nairobi the demand for bouquets, which was formerly limited to offices, churches and events, is now expanding to individuals, with demand for flowers for home decorations growing in the recent past. This has caused the demand for the strawberry leaves, an important component of bouquets due to their beautiful shape and sweet scent. Strawberries’

Farming is therefore a perfect opportunity for the youth in Kenya for self employment and livelihood improvement. Strawberries are easy to grow, require little land and perform well in a wide range of temperatures ranging from mild to hot. Basic requirements for strawberry Farming include, water, animal manure or compost, garden tools, recommended pesticides and fungicides, packaging materials and Farming capital. The most popular strawberry varieties grown in Kenya are Chandler and pajero.

Other suitable varieties in Kenyaincludes Tioga selva,Douglas, Tristar, Domanil, Rabunda and Tribute. The crop grows well in warm to hot climate and does not tolerate freezing. Some main diseases affecting this crop include Fusarium Oxysponium, Botrytis and Fusarium Wilt. Avoid growing strawberry on land where crops susceptible to Verticillium wilt a viral disease controlled through crop rotation, were planted in the preceding season. Such crops are capsicums, okra, tomatoes, and eggplant/brinjals

Strawberries Farming starts with thorough land preparation in order to grow vigorous a crop. A bed raised to 20cm with a width of 1metre by any convenient length should be prepared, and well decomposed manure incorporated into the soil at a rate of one medium bucket per square metre. Then planting holes are made at a spacing of 30cm from row to row and 30cm from plant to plant. In strawberries Farming propagation is done using vegetative material namely splits of the strawberries crown.

 Planting is done after thorough watering of the bed and the roots should be covered but not too deep so as to avoid rotting of the stem.  Mulching is a recommended post planting management practice in strawberries Farming in order to conserve moisture, control weeds and keep strawberries clean. Irrigate daily in the afternoon during the first month after planting for good crop growth, then 2-3 times a week from the second month of Farming of growth onward 

De-blossoming/removal of strawberry flowers is recommended for the first 2 months of growth to avoid premature fruiting, which leads to stunting and poor development of the crop. Harvesting of strawberry fruits starts 2½months - 3months after planting. Thinning to2- 3 splits per crown should be done every 7 months to allow rejuvenation and increase strawberry yields.

Runners and old leaves are removed in strawberries Farming and the practice is named pruning or stripping.  Flowering is continuous with adequate watering and the lifespan of the crop is 3 years. 

During the production period foliar feeds may be applied to plants to boost growth. Practical training on Farming of strawberries and farm planning for best profit is provided to farmers by the Youth agro-environmental Initiative. Training on strawberry Farming is the first step for all serious visionary agribusinesses. Strawberry farming is an expanding industry in Kenya with a great potential for growth. Practical training on strawberry plant cultivation is available. Contact our agriculture professionals at yagrein@gmail.com. 

1. http://kariokor.olx.co.ke/strawberry-training-on-growing-strawberries-farm-planning-for-best-farm-profit-iid-466431013
2. http://yagrein.blogspot.com/p/what-are-youth-saying.html

Dried and Delicious

Written by Mary Ellen

 

Exquisitely prepared dried Shiitake in Japan.

Not everyone has an indoor grow room to produce plump, fresh shiitake mushrooms for the holidays (although you can come close with our TableTop Farms). If you grew your own on logs last summer and dehydrated the surplus, don’t forget that Shiitake (and other dried mushrooms) make great gifts, especially if you can provide the recipient with some easy cooking ideas!

 

First, not every delicious fresh mushroom makes an equally delicious dried mushroom, which is something to consider before you actually go through the work of drying them.  The essence of each species of mushroom in its dried form is often very different from the fresh. The first time I ate a dried Shiitake I recalled the taste of the pinch of pipe tobacco I snuck from my dad's Prince Albert canister as a kid. I couldn’t get past the different flavor; nothing like the garlicky, buttery flavor of fresh shiitake! However, several years ago Joe and I visited Japan during the height of fresh shiitake season and we were astounded to find ourselves eating various exquisite preparations of DRIED shiitake… and loving it!

 

Almost all mushrooms can be dried, but some are coveted in the dried form. Here is a respectable list:

 

Shiitake (Japanese forest mushroom, Chinese black mushroom, etc)

Woodears

King Bolete (cepes, porcini)

Netted Stinkhorn

Black Trumpet

 

If you have a mushroom to add to this list, please weigh in!

 

 

Give a gift of dried mushrooms this holiday season.

Here are some guidelines to follow if you are giving dried mushrooms as a gift:  

1.      Make sure the mushrooms are brittle dry. Sometimes they soften if not stored in an airtight container and are prone to molding. A plastic freezer bag or canning jar with a properly tightened canning lid will do the trick. If they are soft when you divvy them up for gifts, put them back in the dehydrator for an hour before re-packing.

2.      The “general directions for use” label might read: These mushrooms, grown with great labor of love, can be stored for months at room temperature as long as the storage container remains tightly closed.  For really long term storage, store in your freezer. To use: pour boiling water over the mushrooms in a bowl and let soak for 20 minutes. Strain the liquid and save as a broth.  Chop and sauté the mushrooms themselves (discarding the stem) and use as you would fresh mushrooms. 

 

Here are two very different recipes using dried shiitake (or the dried mushroom of your choice)

 

 

Simple Shiitake Sauce

 

This simple sauce might just knock your Christmas stockings right off!
 

This highly flavored sauce takes advantage of both the reconstituted shiitake and the resulting flavorful soaking liquid. Use it to sauce meats, fish, tofu or assertive vegetables such as cabbage or bok choy. Of course it’s also delicious on pasta.

 

1 c dried shiitake

1 c boiling water

¼ c chopped onion

1 clove garlic

½ tsp each sugar, soy sauce, salt

1 T flour

¼ c grated asiago or parmesan, optional

 

Pour boiling water over the dried mushrooms, soak for 20-30 min.  Meanwhile, sauté aromatics in 1 T butter. Add seasonings. Drain and strain the soak water from the mushrooms, saving the liquid. Slice the mushrooms, discarding the stem.  Add to the sauté pan and sprinkle with the flour, sautéing the whole bit for a few minutes. Slowly add the cream and soak water, cooking until the sauce reaches the consistency you like. Add cheese if desired.

 

 

 

Easy Spring Rolls with Shiitake

 

Refreshing spring rolls with dried Shiitake.

 

The body and soul often need a break from rich holiday food and festivities. These rolls are bright, crunchy, clean and can be so appreciated. If you’ve never made a spring roll do not hesitate to try this. The technique is useful and can be adapted to any fresh filling.

 

10-15 dried shiitake

10 or more round dried rice paper sheets

2 oz dried cellophane noodles

½ lb fresh bean sprouts

1 small cucumber, cut into match sticks

1 carrot, grated

4 T chopped peanuts

½ c chopped cilantro

 

Pour boiling water over the shiitake in a bowl and let sit for 20 minutes or more. Drain away the liquid (keeping for another use), squeeze the shiitake and blot with toweling to absorb the extra moisture. Thinly slice the shiitake, discarding the stem.

 

Pour boiling water over the cellophane noodles and let sit for 10 min. Drain and rinse with cold water.

 

Assemble all the vegetables, noodles and peanuts; have all the little bowls set in a line for easy filling.

 

Fill a cake pan with warm water and dip the rice sheets, one at a time, into the water  (make sure they are covered with water) to soften; 30-90 seconds. Lift out with tongs and set out flat on a dish towel.  Soften additional sheets as you work filling them.

 

Filling the sheets:

 

In the center of the softened rice sheet, layer the fillings (about 1/2 - 3/4 cup total) in a cigar shape in the center of the paper. Roll up the bottom, tuck in the sides and continue to roll to make a translucent, plump eggroll shape.  Cut in half and provide a dipping sauce.

 

Pineapple Dipping Sauce:

 

1 T rice wine vinegar

Juice from 1 lemon

Dab of chili oil or chili paste, or a red chili deseeded and thinly sliced

1 garlic clove, minced

4 oz crushed pineapple, canned with juice

 

Mix it all together and divide into beautiful little bowls or saucers for dipping.

Growing Groundnuts in Kenya (arachis hypogaea)

The scientific name for groundnuts plant is arachis hypogaea while the local name is njugu Karanga. Groundnuts originated in South America. They are now grown from seed in most tropical, Subtropical and temperate countries between 40 N and 40 S latitudes, particularly in Africa, North America, South America and Asia. The seeds are rich in oil 38-50%, protein 25%, calcium, magnesium, phosphorus, potassium and vitamins. They are reported to have medicinal value particularly in the treatment of diarrhea and haemophilia. Most of the world groundnuts are processed into oil used for cooking. The cake that comes out of oil press is ground into flour and used in many human foods as its rich in protein. The seeds are eaten raw, as roasted snack, used in confectionary, used in soups and made into sauces to accompany meat and starchy dishes. In Africa the plant is grown by small scale farmers both for cash and subsistence.

Climate water and soil requirements

The crop grows well in warm tropics and subtropics below 1500 M above sea level. Optimum daily growing temperatures requirements are 30º C and growth stops at 15º C. The plant does not tolerate frost and cooler temperatures delay flowering and seed formation. Water requirements are 500 to 600 mm well distributed throughout the growing season for good growth. However the crop is drought resistant and can survive severe lack of water but yields are reduced. Pods grow underground crumbly free draining soils are required. But the plants also grow well in heavier clay soils. Harvesting in wet condition should be avoided, to prevent development of aflatoxin, a severe poison produced by Aspergillusspp of fungus, which releases chemicals dangerous to human health. The fungus causes both seeds and seedlings to rot. The infected seedlings are covered with black fungal spores. PH requirements range from 5.5 to 6.5.

Crop propagation

Plough the land and harrow to a good tilth. Prepare ridges which are 80cm apart with flattish tops. Seeds for sowing should be stored in their pods to be shelled a few days before planting. The seeds are planted in two rows on top of the ridge. Select clean well filled seeds for planting. Sowing seeds to a depth of 5-8 cm at a seed rate of 40-50 kg per ha is recommended depending on the seed size.

Groundnuts have two main types namely:-

1. Bunch type e.g. Red Valentia maturing within 90 – 100 days
2.  Runner type e.g. Homa Bay maturing in 120-150days

Varieties and Yields

The present growers yield in Kenyais 450-700kg/ha can be doubled though

Improvement of husbandry practices.

Variety	Mean  Kernel yield Kg/ha
Red Valencia	1500
manipinta	2450
Makulu Red	2750
Bukene	1530
Asyria Mwitunde	1300
Texas peanut	1360
Severe 116 ( white)	1250
Atika	900
Homa Bay	770

Groundnuts compete poorly with weeds particularly during the early stages of growth. Earthing up should be done at the time of weeding to encourage pegging which refers the penetration of young nuts into the soil. Hand weeding is recommended after initiation of pegging to prevent disturbance to the growing nuts or damaging the flowers. Clean weeding should take place up to 6 weeks after which only hand weeding should be done.

Calcium is critically required during the pod formation stage and lack of it results in empty pods. Generally nitrogen fertilizers are not required as the plant is leguminous and fixes Nitrogen. In acidic soils lime can be applied to raise the ph and supply calcium. Moisture stress at flowering or pod formation stages reduces yields and therefore supplementary irrigation may be required for increased production and high quality seed. Rock phosphate at the rate of 200kg/ha is recommended in heavily eroded soils.

Maturity period is 90-130 days depending on the variety. Mature nuts should be firm and dry as well as brown on the outside. At maturity the inside of the pods is grey with a rattling sound when shaken. Dig up nuts with care to avoid breaking off and remaining in the ground. Dry for a period of 2-3 days, then remove the nuts from the plants and dry them on mats for 7-10 days, to a moisture content of 10%.Shelling should be done by hand followed by sorting to remove the  broken, dirty, damaged nuts which lower the quality and consequent selling price. Storage should be done in clean dry conditions to avoid growth of asperngillus  spp of fungi which relesases afflatoxin chemicals deadly to human health particularly the liver. Seed meant for planting the following year should not be shelled until a few days before planting.The major pests and disease challenging groundnut growing are shown below:-

  

Pest or disease	Stage attacked	Type of damage	Control measures
White grubs	All stages	Roots, pods, young nuts	Well decomposed manure
Termites	All stages	Roots, stem base, pods	Early planting, field hygiene, timely harvesting.
millipedes	seedling & plant	Pods, flowers	Cover exposed pods, close soil cracks
Aphids	Early growing stages	Vector of rosette virus	Early planting, conserve natural enemies e.g. ladybirds.
Damping off disease		Rotting of stems Seedling, petioles	Certified seed, crop rotation
Leaf spot	leaves	Brown ring spots Shedding leaves	Crop rotation, field hygiene
Rust	All aerial parts except flowers	Leaves, stems	Remove volunteer groundnut plants, crop rotation
Aspergillus crown rot	All growth stages	Wilting  of the plant	Rapid drying of nuts to 10% M.C
Bacterial wilt	All stages	Plant wilting	Rotation with cereals
Groundnut rosette Virus	All growth stages	Yellowing, mottling, stunting	Early planting, control of vector-Aphids

Growing cabbages in Kenya for wealth and employment creation (Brassica oleraceae)

Cabbage is one of the most popular vegetables grown for cooking and use in salads in Kenya. The plant’s scientific name is Brassica oleraceae and it’s propagated from seed. The seed is widely available in seed stores across Kenya. This vegetable is grown under rain fed or  irrigated conditions. Cabbage is mainly used for cooking, in vegetable salad and as plant matter for livestock feed.The major market outlet is the local fresh market in rural and urban areas. 

Optimum temperature for cabbage growing are 16-20ºC. At temperatures above 25ºC head formation is reduced. The vegetable has high water requirement during growth period with 500mm rainfall considered optimal. Cabbage can grow in altitude ranging from 800 to over 2,000 metres. Soils should be well drained, high in organic matter, with high water holding capacity with optimum ph of 6-6.5.Cabbage varieties grown depend on market requirements and taste. Sugar loaf, Gloria F1 hybrid and Copenhagen market are considered as sweet tasting varieties. Classification according to the market:-

1. Processing: Large heads, firm white varieties like drumheads
2. Urban centres: medium to small heads e.g.  Copenhagen market, golden acre, Sugar loaf and Gloria F1 hybrid.
3. Rural areas: Normally plant medium to large heads e.g. drumheads, Copenhagen market, sugarloaf, golden acre, Gloria F1 hybrid. 
4. Kitchen gardens: Grow varieties with long harvest period e.g. sugar loaf and Copenhagen market. 

There are many cabbage varieties in Kenya but the most popular are Gloria F1 hybrid, Copenhagenmarket and golden acre. The growing of these vegetables should be started by raising seedlings on nursery beds. Plant seeds in raised or sunken beds for wet and hot areas respectively. The dimensions should be 1 meter wide and any desired length. Soil should be well prepared to a fine tilth before planting , then seeds drilled into the nursery bed as cabbage seeds are small.The seed rate is 300gm/ha. Healthy vigorous seedlings should be transplanted when they are 10-12cm high, about 4-6 weeks old. Soils low in organic matter requires 20 tons/ha of manure or 1-2 handfuls of manure per planting hole should be applied. D.A.P fertilizer is recommended @ 200kg/ha at planting. In acidic soils dolomitic limestone should be applied @ 500-1000kg/ha.In acid soils D.A.P fertilizer should be avoided and instead triple superphosphate, double superphosphate or compound N.P.K fertilizer should be used.

The plant should be topdressed with a nitrogen fertilizer at a rate of 100kg/ha when seedlings are established and a second topdressing at a rate of 200kg/ha when the leaves start folding. Have the soil tested for nutrient status where possible before planting. The field should be kept free of weeds during the vegetable’s growing season and mulching conserves moisture. Harvesting starts 1.5-4months after transplanting and lasts 4-6 weeks. The vegetable is ready when heads are firm.3-4 wrapper leaves should be left to cover the head and keep it fresh. Avoid bruising the head as it encourages rotting. 

Depending on variety, soil nutrient status, water availability and environmental conditions the vegetable yields range from 40-100tons/ha.Grade and pack cabbage vegetable heads in crates, arrange with stem end facing the outer wall of the crates for transportation. This will avoid bruising the vegetables head. Cabbage heads can store for sometime at 0ºC and 95% relative humidity. Varieties with good storability grow hard compact heads e.g. Copenhagenmarket cabbage variety. 

 Our Products and Services 
We offer the following products and services at affordable fees.

1. Agribusiness plans preparation
2. Agribusiness information e-manuals

AGRIBUSINESS PLANS PREPARATION

An Agribusiness Plan is the road-map to success in any farming business. An Agribusiness Plan preparation is therefore crucial for success of any farming business. This is the document which will support your agribusiness to grow, seek funding from financial institutions and/or donors, and monitor performance over a period of time for continuous improvement. Agribusiness plan is a management tool which will help you to avoid expensive mistakes in your farming business. FAILURE TO PLAN IS PLANNING TO FAIL. MAKE SURE YOU PREPARE AN AGRIBUSINESS PLAN BEFORE STARTING YOUR FARMING BUSINESS.The second important milestone is to get the right technical information.
 

AGRIBUSINESS INFORMATION E-MANUALS

a)       Watermelon farming e-manual 

b)       Dairy Farming e-manual

c)       Passion fruit farming e-manual

d)      Strawberry farming e-manual

g)      Tomatoes farming e-manual

h)      Capsicum farming e-manual

i)       Greenhouse farming e-manual

j)       Oyster mushroom Farming e-manual

k)      Tissue culture Bananas farming e-manual

l)       Upland arrowroot, Cassava, Sweet potatoes and yams e-manual

m)    Poultry Broilers, layers and improved indigenous/ Kienyeji e-manual

n)    Value addition and Agro-processing e-manual:The e-manual contains Manufacture of Fruit juices, yogurt, Fruit Jam, Small scale ice-cream making ,Tomato sauce processing, bread baking & cakes baking, cake decoration, vegetable solar drying,  Banana crisps and flour processing, cassava fermenting and flour processing, Soya milk and peanut butter processing.    

Email yagrein@gmail.com for more information