Hydroponics fodder technology innovation arrives in Kenya

Kenyan livestock farmers are growing fodder in 8 days using an innovation called hydroponics fodder technology. Kenyan livestock farmers can now grow high quality animal feeds for maximization of livestock yields. These sounds too good to be true yet it’s tested and proven. The high yielding hydroponics fodder technology innovation is fast spreading in the country, offering Kenyan livestock farmers round supply of nutritious green fodder. Hydroponics fodder technology has a cycle of eight days producing up to 50 kgs of the fodder in a 20 by 10 feet space, enough to feed 20 mature cows or 120 goats all year round. Christened by Kenyan livestock farmers as hydroponics fodder technology, due to its ability to grow fodder and other crops without the soil, it has been embraced by Kenyan livestock farmers as a solution to land scarcity, as a factor of agriculture production is continually becoming limited in the face of population pressure and skyrocketing cost of commercial feeds. 

The innovation has been in existence for the last 50 years globally. Kenyan livestock farmers are just piloting the innovation with majority of about 2 million livestock farmers in Kenya yet to try it.  Hydroponics fodder technology innovation application involves germination of seeds in nutrient rich growth media solutions instead of soil, producing nutritious grass/ root combination. Hydroponics fodder technology versus ordinary cattle feed pasture production requires minimal space and the resulting pasture has is more nutritious. A greenhouse with trays stacked on is required for this innovation. Hydroponics fodder is grown under controlled environment in a six to 10 day cycle. Barley is the most preferred by the innovation due to its superior performance. Grains develop roots and green shoots to form a dense mat. Carbon dioxide addition cuts the growing time to four days and increases production by upto 25 percent.

144M² greenhouse can hold about 1800 trays and produce an average of 1200kg per day using only 800 to 1000 litres of water. This amount of fodder can be used to supplement 100 heads of cattle or 500 heads of sheep or goats per day.

Kenyan livestock farmers have found the following advantages in hydroponics fodder technology innovation:-

Hydroponics fodder technology innovation has ability to save water as its biggest advantage. It requires about two litres of water to produce one kilo of fodder compared to 80 to 90 litres required to produce one kilo of green grass. Hydroponics fodder technology also saves Kenyan livestock farmers the agony of expensive fodder storage facilities because the innovation guarantees a constant supply of high quality fodder.

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

Jon’s Lunch
by Jon

The first thing that I can remember cooking for myself was a packet of ramen noodles. It was easy, quick, and hard to beat for an after school snack. However, as I grew up so too did my taste buds and my appreciation for eating healthy. During this time my once favorite snack became the epitome of what I tried to avoid in my diet; a meal consisting primarily of refined carbohydrates, high sodium, and completely lacking in vegetables. As such I avoided ramen for a long time, that is until I found out that you can make your own ramen that is both nutritious and delicious and is only slightly less convenient then a packet of ramen.

True to my style of cooking I never follow a recipe to make this dish. I just eyeball ingredients and throw them into a small pot of simmering water. The beauty of this dish is that no bowl of ramen is ever the same. Even if you order ramen in a restaurant each chef will prepare the soup differently using different ingredients. Use what you have on hand, have fun, and experiment!

How I Make It

 

When making this dish quickly at work I simply get a pot of simmering water going and then throw in a pinch or two of dried seaweed (any kind will do), and whatever mushrooms we have around. Shiitake mushrooms are traditionally used and for good reason; they rehydrate well, retain a nice consistency when simmered, and add a rich flavor to your soup. Since working at FFP I have also gotten to experiment with a variety of other mushrooms and my personal favorite so far is the Italian Oyster. In a soup this mushroom seems to take on an almost seafood character which works very well with the other ingredients and is particularly appealing to my New England taste buds. Once the seaweed and mushrooms are simmering along for a few minutes I then mix in a small spoonful of red miso, a dash of fish sauce, and a dash of soy sauce. All of these ingredients add great flavor to the soup, but you have to be careful not to overdo it as they are high in sodium and strong flavored. At this point I put in any vegetables that I have handy (I have used anything from Cabbage to Burdock Root, really just throw in anything that you have lying around). At the same time you can also throw in your carbohydrate. I often use soba and/or udon noodles but have also used leftover brown rice in a pinch. If using dry noodles you have to cook these until tender. A few minutes before the noodles are done I often throw in a few cubes of tofu and crack an egg in the pot. The tofu just needs to be in long enough to warm up and I try and cook the egg so that the white is cooked through but the yolk is still runny. Previously cooked and shelled hard boiled eggs also work well.

Modern Agriculture Technology in Kenya: Highland Arrowroot Technology can earn Ksh 293,330

Highland arrowroot technology is the name for the modern agriculture technology in Kenya which enables growing of the crop where there is no River .Use of the highland arrowroot technology is a great breakthrough, modern agriculture technology in Kenya from KARI Katumani. The method is replacing the tradition of growing the crop only in the river valleys with speed. One acre will accommodate 29,333 plants which will yield one tuber each giving a total of 29,333 tubers sold@ Ksh 10 will give Ksh 293,333 gross income/ acre in 6-8 months. Today indigenous tubers are in the class of high value crops in Kenya and enjoy good market prices as a result of increased consumptions of the tubers for breakfast and as snacks. There is great consumer awareness on healthy eating habits. This has led to rapid increase in urban market share for the root crops.

Traditionally the tuber is grown in the river valleys where there is plenty of water.Many river valleys have dried up due to global warming and climate change. Employment of modern agriculture technology in Kenya especially highland arrowroot technology is hardy as climate adaptation method. Yes, it is now possible to grow arrow roots where there is no river by creating the same conditions as in the river valleys using highland arrowroot technology a modern Agriculture technology in Kenya. The work involves planting the crop in trenches 60 cm deep, 1 metre wide and any desired length. The trench is lined with heavy gauge polythene paper and filled with soil manure mixture at a ratio of 2:1 or a rate of one wheelbarrow of manure per metre square.

Being a leading modern agriculture technology in Kenya, highland arrowroot technology involves excavating trenches spaced at 0.5 metres. Plant the suckers in a spacing of 30cm by 30cm burying the plant up to 20 cm, and water thoroughly. Mulch the area when planting unless it’s the rainy season. Water once a week to maintain wetness. Old and dry leaves should be removed regularly. Keep the plot free of weeds.  The crop will be ready for harvesting in a period of 6 to 8 months.

A New Year: Three New Employees
by Laura

Here at Field & Forest Products each new year brings forth great ideas. Last year we had many including revamping our packing room, designing Field & Forest stickers to include in orders, purchasing a new more energy efficient walk-in cooler, and reconfiguring the employees and their office spaces. The later, seems to have left me all alone (except during the lunch hour when the production workers want to peruse the internet.), but this gives me a great opportunity to contemplate and create epic blogs for all to enjoy. See, we have two main office spaces here, Corporate and the Annex. When walking through the front door of Field & Forest you are immediately entering the Annex. There you will find my smiling face. I do share this space with Jasen so I am not truly alone, but he spends just about all of his time making spawn just to the North of me. If I look to the West I can see into Corporate, which houses all of the other VIPS of F&FP. To the East is the packing room. So why the sudden change up of whom gets what office space? The answer is simple...new employees.
We have a total of three new staffers this year. We were in serious need of help in the packing room as well as the lab. It seems that growing mushrooms is becoming more and more popular, which benefits us, as well as you, and perhaps the rest of the world. As sales increase so do the number of orders we send out each year, and the amount of spawn that must be produced and maintained. Our kind of business requires a great deal of collaboration, teamwork, and good food! With all of that said F&FP is proud to introduce Chance, Derek, and Jon.

Chance

 

I am 17 and live in Marinette, Wisconsin. Currently, I am a junior enrolled in Marinette High School, but go through a schooling program called GPS Education Partners, which offers students the ability to take more of a hands-on approach to education by partnering with area businesses to provide work experience. Prior to working with Field & Forest, I didn't know anything about mushrooms or the business.  Since October, when I first became employed, I've learned how to inoculate logs, grow mushrooms, and now know when mushrooms are ready to harvest and how to pick and grade them for shipping. I've also learned about packing and shipping orders. Overall, working here has taught me how to be a good employee.

Outside of school and work I like playing video games, playing rugby and welding. I'm still undecided about what my goals are for after graduation in the spring of 2015.

Derek

I would best describe myself as an outdoor enthusiast who is an extremely devoted Packer fan. Currently living in Titletown, USA and proud to be a new member of the Field & Forest Products team; I started working for the company in January of 2014 after receiving my Bachelor’s Degree in Biology from the University of Wisconsin Green Bay.
During the week you can find me processing orders and packaging them in a secure and orderly fashion. I also help out with a variety of activities that go along with mushroom production. On the weekends you can find me exploring the Bay and small inland lakes for fish and waterfowl or in the northern woods of Wisconsin hunting deer.

Jon

I have had an interest in mushrooms for about as long as I can remember. Even now one of my favorite activities is hunting for edible mushrooms in the spring and fall. Although I grew up in Vermont my interest in fungi keeps bringing me back to Wisconsin; first as a graduate student in mycology at the University of Wisconsin-La Crosse and now as a production and research mycologist for FFP. I am excited to be working at F&FP in a capacity that will allow me to follow my passion for edible mushrooms and their use in agricultural systems.

The New Small Farm: Cultivating Encouragement for the Future 
by Mary Ellen

Polyculture work with Almond portobello and tomatoes‏.

Earlier this month we attended the 15th Annual Michigan Small Farm Conference at the top of the mitten in Traverse City. The day-long event registered a record number of attendees, a thousand or more. It was impossible to miss the prevalence of young farmers in the mix.  You can’t imagine how exciting it is for us “old timers” to see the small farm interest busting out with young, articulate, motivated people who are not only interested in land stewardship, but who are operating CSA’s and Market Gardens; already sharp farm managers. Lucky for cooks, mushrooms are part of the crop mix!

Mushroom grower at Ozark Forest efficiently picking Shiitake with the double handed harvesting method‏.

The Keynote speaker, John Ikerd, Professor emeritus of Agricultural Economics at University of Missouri and a long time observer of farm sustainability, contributed some interesting observations and a convincing pitch for the viability of the small farm. He says, “Small farms of the future will be different from those of the past. They will utilize new knowledge, technologies, and market opportunities to become even better farms than before.”

Encouragingly, the emerging attitude amongst many of these young farmers is that it’s best to be driven by ethics, not economics.  John Ikerd elaborated on this idea. “A real farm is not just an economic enterprise; it is also a way of life and a sacred trust. It’s not just about production and profits; it’s about meeting the real needs of real people, all people, both today and in the future. Real farmers care about their families, they care about the land, they care about their neighbors, they care about their customers, they care about society, and the future of humanity. A new renaissance and reversal of trends is emerging in the search for real food from real farms, and the real farms of the future will be appropriately small.”

The argument is not necessarily about the validity of “large farm” vs. “small farm.” The industrialization of agriculture over the last 50 years has played a large hand in cheaply feeding our growing world and providing us with food choices our grandparents could never have imagined. Though extremely difficult to evaluate, the real cost of degradation to our natural systems and subsequent biological and social effects on human society is increasingly influencing  peoples’ food choices and subsequent growing support of the new small farm.

The way we see it, growing mushrooms is a way of adding value to a farming system that embraces the entire ecological cycle of harvest and decay.  At Field and Forest Products, we are indeed “proud to be part of this rotting world,” and we are also very proud to be part of this exciting shift in agriculture and the people who are driving it.

For the transcript of John Ikerd’s keynote, go to:http://mismallfarmconf.files.wordpress.com/2014/02/john-ikerd-small-farms-are-real-farms.pdf

Prepare Your Own CHAGA Potion

What is CHAGA? - Inonotus obliquus or Chaga is a sterile conk growing on birch trees as parasite. It is a quite rare mushroom occurring especially in boreal forests of Europe, Asia and North America.

History - According to FUNGI Mag. -R. Dale Rogesr, Chaga has been widely used in folk medicine in Russia and other East European countries for a wide variety of health concerns. Chaga has been used for various cancers in Russia since 16-th century, including tumors, associated with angiogenesis, the buildup of blood vessels that feed and nourish the cancerous growths. In western Siberia chaga has been widely used for treating tuberculosis, liver conditions and stomach problem, including gastritis, and ulcers. 

Dried CHAGA Mushrooms (photo credits: google.com)

PREPARATION

Tea: Steeping ground or powdered chaga in the usual way makes a pleasant tea. For the best medicinal benefit there is evidence that decocting it by boiling for at least 15 minutes and up to two hours is best. In either case, the tea is surprisingly good with a more tea-like  (than mushroom) flavor because of its tannic qualities. It brews up darker than you would expect and blends very successfully with other teas and spices. As far as mushroom teas go, it is "choice." [source: FUNGI Mag. -David Spahr]

Alcohol Extract: A tincture of chaga can be made using alcohol and water. That makes 80 or 100 proof vodka a good choice for making the tincture. 

1. Fill up a container, such as a bottle or jar, at least 1/2 with chaga powder 
2. Fill it to the top with vodka 
3. Allow it to sit for a few days or up to 2 weeks
4. Strain off the liquid and run it through an unbleached coffee filter then squeeze the filter when it has been stopped dripping. 
That yields a single extraction. 
5. You may take the leftover single extracted chaga mash and boil in water.  
6. Reduce the liquid by half and add it to your first extraction making a stronger double extraction mantaining an alcohol concentration of at least 25% [source: FUNGI Mag. -David Spahr].

Hot Water Extract: Hot water extraction is the most common and the cheapest method. It can be compared to the traditional tea-making process. All water-soluble components will be present in the resulting extract. Water-insoluble components, such as phytosterols, betulinic acid and betulin, will be absent. Several extraction rounds combined with modern pharmaceutical techniques can result in high levels of polysaccharides, up to almost 60%. The ß-D-glucans, the bio-active part of these polysaccharides, might add up to ±20 % [source- Wikipedia]. Check out this video on how to prepare step by step chaga hot water extract.

Stalking the wild Chaga Mushroom with Daniel Vitalis part 2/2

Constituents - Chaga contains a number of compounds that can be found in numerous other herbs and mushrooms, including polyphenols, melanins, beta-glucans, sterols, triterpenes, amino acids, etc.

According to Dale Rogers, one of the most widely used marketing tools for selling chaga is based on reported ORAC scale. Known as the Oxygen Radical Absorbent Capacity test, this is a laboratory measure of the capacity of any food or supplement to measure the amount of free oxygen radicals they can absorb. It is often compared to goji or wolf berry in advertising and suggests that a gram of chaga has an ORAC score of 36,557 compared to goji at 258 and blueberry at only 24.5.

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