Tissue culture bananas growing business in Kenya

Bananas are widely grown in Kenya as a staple food and as an income generating activity by many local communities. Due to a widespread problem of viral diseases, in vitro or tissue culture bananas  propagation has been used by Kenyan researchers to produce disease free growing materials.These  plants are genetically uniform, superior, disease free and high yielding.This leads to increased economic benefits  per unit area of  land. Bananas grow well in a wide range of climate from sea level upto 1800m in humid conditions. Minimum rainfall of 1000mm per year is required especially at the flowering time. Irrigation is therefore essential in low rainfall growing areas. Bananas should be grown on well drained fertile soils, as they cannot withstand water logging. Thorough land preparation should be done during the dry season. Sowing should be carried out at the beginning of the long rains for rain fed crop in Kenya. Dig holes measuring 1M× 1M× 1M and separate the top and subsoils, then mix the top soil with 40kg [2medium buckets] of well rotted manure per planting hole, 200g DAP fertilizer, 15 grams / 3 teaspoonfuls of nematicide.

Fill the hole with the mixture up to 75cm.Plant the seedling 30cm deep into the mixture and firm up the soil. Recommended planting spacing is 3M× 3M for short varieties, 3M 4M for medium varieties and 4M× 4M for tall varieties. For irrigated crop apply 40 litres of water at planting time, then 20 litres 3 times weekly. Apply dry grass mulches for moisture retention and to increase soil organic matter. Ensure a clear space of 15cm from the base of the plant as a precaution against the bananas weevil. Intercropping with leguminous crops such as beans can be done. Sucker management is done by thinning to produce large bunches and increase yields. Thinning is done to leave one bearing stem, one half grown stem and one emerging sword sucker. Vigorously growing sword sucker facing the eastern side should be selected at any one given time. Destroy unwanted suckers using a knife.

Stems bearing heavy bunches of bananas should be supported to avoid breakages and this practice is referred to as staking. De-leafing should be done to remove old diseased leaves from the plant for good growth. The first harvest starts 15-18 months after planting. When the fruit is fully developed it is light green in colour and shiny in appearance. Harvest bunches with care to avoid bruising. For temporary storage keep bunches in a cool storage. When transporting to local markets wrap the bundles in grass or bananas leaves to avoid bruising. De-handing, de-clustering, washing using disinfectant, packaging and branding may be required for export market. Yields of 20-40 tons per year may be attained depending on management. The major pests include bananas weevil, thrips and nematodes. The major diseases in growing of bananas include panama disease and cigar end rot. Control pests and diseases of the plant using suitable measures.

Bananas for food and nutrition security in Kenya

Bananas are widely grown and consumed in Kenya and all over Africa, by people of all walks of life. Bananas benefits are several as they are delicious, nutritious and medicinal. They are among the most important staple foods in Kenya and entire East Africa. The crop is grown both for local and export market. When unripe this nutritious medicinal fruit , primarily contains starch which makes up 21% of the fruit .However, during the ripening process the starch is converted into sugars such as glucose, sucrose and fructose and  therefore a ripe fruit has 1% starch only. This food is rich in potassium making it ideal for prevention of stroke, arterial hypertension, and colon cancer. Nutritional components of cooking Bananas for every 100g edible portion include:-

NUTRIENT	AMOUNT	NUTRIENT	AMOUNT
Potassium	396mg	Vitamin B6	0.58mg
Phosphorous	20mg	Vitamin C	9mg
Magnesium	29mg	Vitamin B2	0.1mg
Calcium	6mg	Vitamin B1	0.045mg
Iron	0.31mg	Vitamin B3	0.74mg
Energy	92kcal	Vitamin E	0.27mg
Zinc	0.16mg	Vitamin A	8ug RE
Carbohydrates	21g	Foliate	19.1ug
Fiber	2.4g

High amounts of Vitamin B6 also known as pyridoxine helps in metabolism and absorption of fats and proteins, as well as making the red blood cells. Vitamin B6 deficiency is characterized by lesions on the lips, lesions on the corners of the mouth, inflammation of the tongue, and peripheral neuropathy. Generous amounts of Vitamin C which is an antioxidant are present helping the body in calcium metabolism, bone formation and blood vessel walls formation. Vitamin B1 which is in significant amounts is crucial for energy metabolism, supporting appetite and proper functioning of central nervous system.

 Likewise Vitamin B2 helps in energy metabolism, supports normal vision and skin health. Vitamin E is an antioxidant, protecting white and red blood cells membranes. Vitamin E is useful particularly in DNA synthesis and stimulation of the body's immune system. Bananas are very useful for management of diarrhea, stomach ulcers, digestive disorders, protein allergies, colitis and coronary heart disease. Bananas alkalize the blood and eliminate excess uric acid preventing arthritis and gout. Due to its content of soluble and insoluble fiber it’s a cholesterol and lipid lowering food. The sugars contained in bananas are absorbed by the body gradually, therefore preventing sharp rise in blood sugar level making it good for diabetes management. Bananas are also invaluable for strengthening the stomach lining.

ZAI- PITS Technology for sustainable agriculture and Food security in Kenya

Zai-Pit technology is a sustainable agriculture and food security technology which is widely practiced in sahel west Africa, a densely populated semiarid region bordering the Sahara desert. Zai pit technology has been the missing link in the Kenyans endeavors to achieve sustainable agriculture and food security for all. 

Zai Pit Sustainable agriculture technology has been used to grow bananas, sorghum, maize and millets successfully, particularly in the drier parts of the republic of Kenya. Zai pit is a low cost sustainable agriculture and food security technology which can be applied by farmers of all walks of life including the youth in agriculture and it involves harvesting and conservation of rain runoff and soil fertility restoration.

Lack of adequate water is a constant problem in farming due to seasonality of rains and frequent droughts caused by climate change. This leads to total crop failures or harvests that are too low to break-even. Irrigation for sustainable agriculture and food security is expensive and out of reach for most of the small holder farmers in rural Kenya. 

Many farmers did not realize that it is possible to double or triple their crop yields through rainwater harvesting using Zai Pit technology. However farmers now have a reason to smile in appreciation of Zai pit technology which has been introduced in low rainfall areas by NALEP SIDA Project, a partnership project between the government of Kenya through the ministry of Agriculture Kenya and Swedish International Development Cooperation Agency. This is a national agriculture and livestock extension programme implemented by agriculture extension officers and the relevant agriculture value chain stakeholders. 

The Zai pit technology ensures soil water retention allowing crops to grow to maturity after the rain ceases without additional water.Make Pits measuring approximately 60 cm deep x 60 cm diameter as follows digging the holes at alternate positions behind each other to allow adequate catchments area for sufficient run off to be produced :-

• Dig a pit 60 cm in diameter placing the topsoil (about the first 20cm depth) on the uphill side.

• Scoop out the subsoil to a depth of 60 cm and place the soil on the downhill side.

• Reshape this hole to resemble a semi circular bund to enable better water storage.

• Mix one medium size bucket of well decomposed manure with the top soil and return to the pit .Refill the pit leaving space at the top to collect and store runoff water.

• Sow one Banana sucker or 5-12 seeds of maize, sorghum or millet in the hole depending on the crop type, variety and climate. Seeds planted in pairs must be thinned to single plants later.
More-http://yagrein.blogspot.com/p/what-are-youth-saying.html

Banana value addition: A business Opportunity for Rural Youth

Bananas are a major source of food and income for small farmers in East African Highlands and their ripe fruit is popular in many parts of the world. They can be made into a wide range of products for value addition and increased income. The ripe fruit can be used to make beer and wine in East Africa, puree which is important as infant food; while plantain flour can be mixed with wheat flour at a ratio of 1:1 for use in baking. The fibers can be processed into ropes, sacks, table mats, and handbags. The peels can be processed to make paper, while the pseudo stem has great value as organic matter and can be chopped and left in the field to improve soil fertility. Here below are recipes you can use to start a business. This is a great opportunity for you!

 

Banana milk shake

Requirements:

1 1/2 cup milk
2 sliced bananas. 

2 teaspoons honey
1/2 teaspoon vanilla extract

 

Procedure:

Combine all ingredients in an electric blender; blend until smooth then serve. The milk shake is ideal for serving in a hotel or at home.

Banana jam

Requirements

• 1kg (or 6 medium sized) peeled and sliced fruits
• 5tablespoons lemon juice
• 750g caster sugar
• 1/2cup water

Procedure

• Bring to boil bananas & lemon juice, simmer until soft stirring occasionally
•  Add sugar in small amounts stirring until dissolved
•  Bring to boil skimming any froth from top
• Cook rapidly on a high heat for 45 minutes to 1hour stirring occasionally until setting point is reached.
• To check readiness, Place 1 teaspoon of jam onto a cold plate, once cooled push with a finger; if jam wrinkles setting point has been reached.
•  Pour the jam into hot sterilized jars and seal
•  Cool the jam
•  Label and market

 Banana chips Requirements:

2 kg. Unripe Cavendish variety 
1 cups sugar
5 cups water
1Litre cooking oil for deep frying
2 teaspoon citric acid

Procedure:

Peel the bananas and slice thinly (about 1 mm).

Mix the citric acid in two cups of water, Soak bananas in the citric acid to prevent darkening, and drain.

Mix the sugar and hot water (ratio 1:3) until sugar is fully dissolved.

Mix the slices in sugar syrup for five minutes, and then dry in the sun for 2 days

Fry the sliced bananas in oil until golden brown. Lift from oil.Cool in a tray lined with grease absorbent   paper.

Pack in polyethylene bags ready for sale.