Multi-storey Vegetable Garden technology in Kenya

Multi-storey vegetable garden technology in Kenya is a low input low labor farming activity. This involves establishing a garden container such as a large polythene sheeting or cereal bag. The practice is suitable in areas where land and labor are limited particularly in urban and peri-urban areas. The garden can be placed strategically on verandahs, flower beds or at the balcony of storey building.
Requirements: Multi-storey vegetable garden technology in Kenya

1.      Plot area 2ft x 2ft

2.      4 poles 2M long each

3.      1½ M black polythene gauge 1000

4.      4 litre empty hollow tin ( gallon)

5.      7 wheelbarrows manure

6.      7 wheel barrows top soil

7.      1 wheel barrow ballast

Procedure for Multi-storey vegetable garden technology in Kenya

1.      Measure an area 2ft x 2ft square and dig one foot deep if the garden is to be established on the ground.

2.      Place the hollow tin at the centre of the area.

3.      Secure 4 poles at the corners of the square area. Insert the polythene tube around the four poles.

4.      Fill the hollow tin with ballast and cover the tin.

5.      Mix manure and top soil thoroughly and then put the mixture between the hollow tin and the polythene paper.

6.      Gradually fill in the soil/ manure mixture avoiding interfering with the tin. Water the soil moderately.

7.      Lift up the tin without moving from centre position and refill with ballast.

8.      Repeat filling in topsoil/ manure mixture, watering of the soil moderately, lifting up the tin and refilling with ballast until the polythene tube is full. Leave it overnight to set

9.      Make holes spaced at ½ ft by ½ft diagonally –About 9 rows each with 16 holes will be made. Scoop the soil at the holes and plant the seedling, firming the soil around each plant. Water  at least twice a week.

NB: Multi-storey vegetable garden technology in Kenya uses any other bag for example 90kg, 50kg may be used in which case amount of the soil manure and ballast reduces. Benefits use of Multi-storey vegetable garden technology in Kenya.
Multi-storey vegetable garden technology in Kenya is a low input activity
Enables fresh vegetable supply throughout the year.
Contributes to dietary diversification.
Inexpensive to establish and can be a source of income.
Multi-storey vegetable garden technology in Kenya requires little water

Growing Maize in zai pits in Kenya: New technology for arid and semi-arid areas

Maize is the most important staple and food security crop in Kenya. Zai pit technology is a water harvesting technology, suitable for areas with unpredictable rains and subsequent crop failure.

ZAI PITS DIMENSIONS AND LAY OUT: While growing Maize in Zai pits in Kenya, dig circular or square holes 30cm (1ft) deep. A square hole measuring 75 x 75 x 30 (cm) will accommodates nine maize plants. The top soil is mixed with farm yard manure at a ratio of 4:1 and returned. Manure ratio can be reduced while growing maize in zai pits in Kenya depending on soil quality, and use of artificial fertilizers.

ECONOMICS OF THE TECHNOLOGY: One acre will accommodate 1778 plant pits each measuring 75 x 75 x cm which gives plant population of 16000. One pit will yield a minimum of 1.5 kg giving 30 bags of maize from one acre.

TECHNOLOGY EFFICIENCY: The right maize variety must be planted early enough to benefit from the rainfall available. Plant using Phosphorus fertilizers for early crop root establishment.

INCOME FROM GROWING MAIZE IN ZAI PITS IN KENYA

Yield per acre is 30 bags @ KES 2000 = Gross income of KES 60,000
Cost of 10 kg seed	@140	1,400
Cost of 1778 Zai pits distributed into 6 seasons	@30	8,890
3 x 50 kg fertilizers	@2500	7,500
593 debes of FYM (each debe serves 3 pits)	@10	5,930
8 m/days of weeding	@200	1,600
Insecticides	Assorted	2,000
8 m/days of harvesting	@200	1,600
2 m/days dusting and spraying	@200	400
30 gunny bags	@50	1,500
10 m/days threshing and winnowing	@200	2,000
Total variable costs	32,820	60,000-32,820
Gross margin for growing maize in Zai pits in kenya	27,180

Growing Maize in Zai pits in Kenya is a worthwhile technology for achievement of Millenium Development goals and Kenya Vision 2030.

Grow sweet potato tops for vegetables and improve your food security

Diversification of sweet potatoes consumption is essential for global food and nutrition security. Eating the tops is popular in the Pacific islands, Asia and Africa, but consumption is limited in the United States. The leaves contain vitamins, minerals, antioxidants, dietary fiber and essential fatty acids, according to dietitian Pace M. Johnson of the Department of Food and Nutritional Sciences at Tuskegee University in Alabama. The bioactive compounds in the vegetables improve immune function by combating free radicals that damage cells. This action helps fight against cancer cell growth and heart disease. Increased consumption of sweet potato tops should be promoted According to Johnson in the October 2010 issue of "Nutrition Reviews. Known scientifically as Ipomoea Batatas, the crop grows in almost every family’s backyards particularly in Africa, Asia and pacific making the vegetables readily available.

In Philippines, sweet potato tops or leaves are common in many native dishes. Filipinos have learned to cook the vegetables in various ways, too numerous to state, the usual method being simply steaming by placing on cooking rice and salting. These crops are easy to grow and cultivate, and grows well in a wide range of climatic conditions. All one needs to do is to plant a vine into the ground, and it establishes. It is a vine, which most people just allow to crawl on the ground and it can also grow on trellis too.  A few weeks later the tops are available for picking as vegetables.  If you choose to leave the tops, the roots will start growing forming tubers which can be pulled from the ground later for food. The crop grows continuously all the year round. It is drought tolerant and can ensure throughout the year availability of greens and subsequent good nutrition. Apart from being tasty, these simple vegetables are packed with nutrition, being the only vegetables with Iodine, a common substance found in seafood. It also contains vitamin A, C and Calcium; In the Philippines, it is widely believed that lactating mothers fed sweet potato tops improve their breast milk production. In fact, it is now a major ingredient of a commercially available food supplement drink in the Philippines. It is also a folk remedy which is used to treat diarrhea and dizziness;

Sweet potato vegetables are good sources of vitamins A, vitamin K and folate, or folic acid. You can eat the leaves of the sweet potato as they are nutritious, delicious and medicinal. The vegetables are known to contain minerals, antioxidants, dietary fiber and essential fatty acids, according to dietitian Pace M. Johnson of the Department of Food and Nutritional Sciences at Tuskegee University in Alabama. The bioactive compounds in the leaves improve immune function by combating free radicals that damage cells. This action helps fight against cancer cell growth and heart disease. Combining sweet potato leaves with mushrooms works well in a heart healthy diet plan to protect you from disease. The tops contain phenolic compounds which are known to fight cancer and heart disease. Here is a simple recipe for these nutritious vegetables which are easy to prepare, and can be eaten with starchy foods

1 large bunch of tender sweet potato tops

4 pcs Irish potatoes, peeled and diced into about 1.5 cm squares

4 medium tomatoes

1 Tbsp cooking oil

1 bulb onion

3 cups water

Salt to taste

Heat the oil, add the Irish potatoes and stir fry them until the outer parts start to change color. Add and stir fry the onions and tomatoes until they become tender. Add the water and allow it to boil. Add salt and the Sweet potato tops. Continue to cook, around 5 minutes, until cooked and tender enough, stirring once or twice to ensure the ingredients are cooked evenly. Serve warm. Grow sweet potato tops in your backyard garden and stay healthy. There are numerous healthy green vegetables for our consumption growing out there! 
Club Mami ''The greatest Wealth is Health''http://www.mamiverse.com/15-foods-that-will-make-your-skin-glow-14878/ 

Plant ' Moringa oleifera' the amazing agroforestry vegetable tree in kenya

Moringa oleifera also known as drumstick is grown in Kenya mainly for the local and export market. The trees are propagated by seeds as well as vegetatively through cuttings. The demand for these trees is increasing due to superior nutritional/ medicinal value and adaptability to harsh climates. The young pods contain protein, calcium, iron and vitamin C. Moringa oleifera leaves contain high amounts of Calcium, iron, vitamin A and C. Young leaves and the tender pods are prepared by cooking or pickling and eaten as vegetables. Young seeds are used as peas while mature seeds are eaten roasted like nuts. The pod is ground into powder natural water purifier.

These trees require warm to hot climates with temperature of 25-35ºC and well drained soils. Moringa oleifera resists drought for several months after establishment and is well adapted to low altitudes up to 100M. The root sprouts from the trees stumps are also used as propagation materials. Cuttings of about 1 metre are sown in previously prepared holes measuring 1× 1×1M at the onset of the rains. Cow dung paste is applied on top of the cuttings to prevent drying. Seeds for planting can be collected from well developed pods. The seeds are soaked in cow dung water mixture for one day to stimulate germination process and sown in a nursery bed 10cm apart.

Regular watering is vital for growth. At 4-6 months when seedlings are 30cm high they are transplanted in previously prepared holes as above. Manures and fertilizers are applied and mixed with the soil at sowing time.15-20kg farm yard manure, 4kg ash, 1kg bone meal or tsp per hole is mixed with the top soil before planting.3 months after transplanting moringa oleifera is cut back to 15cm to induce lateral branching. In the first year the flowers are removed from the trees to enhance production of more flowers. Produce harvesting starts about 8 months after transplanting seedlings. Moringa oleifera should be harvested into clean well aerated containers such as plastic crates. Moringa oleifera trees products are then sorted graded and packed for the market.

Vegetables preservation for income generation, food security & climate adaptation in Kenya

 Fresh vegetables are highly perishable and their drying is essential for increased shelf life and value addition; particularly in the face of frequent droughts and climate change in Kenya and globally.This can be accomplished by using solar driers in Africa.
               

CHART FOR VEGETABLES PRESERVATION  BY Solar  DRYING
Vegetables	Selection and preparation	Method of Treatment Before Drying	Treatment time in minutes	Test for dryness during preservation
Cabbage	Remove outer leaves, quarter and core. Cut into shreds 3mm thick	Steam	5 to 6 ; until wilted	Tough to brittle
Carrots	Select crisp tender carrots Clean, cut off tops and roots. Cut into slices or strips about 3mm thick.	Steam	8 to 10	Tough to leathery
Potatoes	Peel, cut into strips 5mm in cross section or cut into slices 3mm thick	Rinse  in cold water; steam	4 to 6	Brittle
Green Vegetables	Select young tender leaves for preservation. Wash. Cut large leaves into pieces crosswise.	Steam	4 to 5; until wilted	Brittle
Banana	Wash, peel slice into strips 5mm thick	Steam	6	Tough ; brittle
Pumpkin	Chop into strips 2.5cm peel, remove fibre and seeds. Cut into strips 3mm thick	steam	Until tender	Tough ; brittle
Scallop, Zucchini or courgettes or summer/winter squash	Wash, trim and cut into 5mm slices	Steam	6	Brittle
Tomatoes for stewing	Dip in boiling water, chill in cold water, peel, cut into sections 15mm thick	No further treatment	10 to 20	Leathery
Green Peas	Select young tender peas, shell.	Steam immediately	10	Hard, wrinkled, shatters when hit.
Beans; green pods	Sort, wash, remove strings, and split pods lengthwise.	Steam or Pressure cook	15 to 20 5	Brittle
Broccoli	Trim and cut as for serving. Wash, cut stalks into quarters lengthwise.	Steam	8 to 10	Brittle
Sweet corn	Select tender sweet corn. Husk steam on cob immediately 10 to 15 minutes or until milk is set. Detach grains from cob.	Steam; no further treatment required	30	Dry ; brittle
Beet roots	Select small tender beets. Wash; trim the tops leaving the crowns. steam , cool, trim off roots and crowns; peel, cut into shoestring  strips or slices 3mm thick	Steam as suggested before preservation	30 to 45	Tough; leathery
Onions	Remove outer discolored layers. Slice.	No treatment		Brittle, pale
Leaves for seasoning like; coriander, parsley and celery preservation.	Remove discolored leaves	wash for preservation	Till clean	Brittle
Powdered vegetables: grind leafy vegetables into powder after preservation, for use in soups and puree
Soup mixtures: preservation by drying is done according to directions for individual vegetables. Mix and store satisfactory combinations which may be made from cabbage, carrots, celery, corn, onions and peas. However rice, dry beans, split peas and meat stock are added at the time of cooking.