Rich Farm Kenya: Profitable Agribusiness Ideas in Fruit Farming

Dairy Goat Farming in Kenya

Goats were among the earliest domesticated animals in human history. Dairy goat keeping is lucrative for farmers moving away from traditional dairy cow rearing. Goat milk not only fetches a higher price than cow milk, it is also more nutritious. Currently, Kenya’s dairy sub-sector contributes about eight per cent of the Gross Domestic Product with an annual milk production of 3.43 billion liters of which 297 million is from goats.

Free Range Dairy Goat Farming

Dairy Goat Breeds

Dairy breeds include species such as Alpines, Saneens, Toggenburgs, and Anglonubians.

Saneens have a black spot on the nose, are bigger than the Toggenburgs and can produce up to six liters of milk a day. Anglonubians is a British breed that is brown, and big-bodied.

Toggenburgs are white and can be easily identified by their white legs and the Alpine is medium to large sized, and can be white. A farmer is advised to have ear tags for the goats as this helps in the identification and tracking of their lineage. Different colors of ear tags are used to trace the father records; this makes it easier to identify males and females.

Over the years, farmers have tried a crossbreed of Saneens and Toggenburg to increase their milk production as a normal goat produces at least two to three liters of milk a day. However, farmers should seek expert advice before doing any crossbreeding.

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Care for Goats

Never subject your goats to wind. Windy conditions encourage pneumonia-causing bacteria such as Pasteurella multocida to breed causing disease.
Build structures using materials that maintain warmth such as off-cuts. Line the walls with plywood and place carpet papyrus reeds beneath the iron sheet roof to keep the house warm at night. Make sure the roof doesn’t leak. Ensure the goat house is parallel to the direction in which the wind blows but ensure that there is proper ventilation.
Raise the goat pen above the ground a little less than knee height. Build the floor of the pen with wooden slats and leave half-inch spaces between the slats so that the droppings can fall between and onto the ground. Doing this ensures that your goat does not sleep on wet ground or on its droppings or urine and helps prevent pneumonia and worms.
Separate male and female goats to avoid milk having a bad smell. The smell comes from the male goats, more so during the mating season. Goat milk picks odors easily and should therefore be stored in a clean, covered container in cold temperatures.
Allocate enough sleeping space to each goat. When goats are too squeezed, they produce methane gas during digestion at night and ammonia which can cause self-poisoning leading to death. Also separate young goats from adults to avoid the adult goats trampling on the young ones.
Keep your goats in a shaded area when it’s hot and don’t take them out when it’s too cold or rainy.
Keep feeding troughs dry to ensure that mould does not develop on the feeds..
Deworm all animals before mating, and pregnant does before they give birth. Young ones should be dewormed at three months of age when they stop suckling and start weaning. It is also important to deworm before the start of the rainy seasons.

Free-range goats will often have a variety of feeds to browse. However, care should be taken when zero grazing your goats. Goats love variety in feeds. Cows will eat Napier grass for years but goats need to be subjected to different feeds to enable them to eat more, for better health and milk production. Give them different things in the course of the day; it makes them eat better.

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A goat’s diet should contain protein, dry matter, minerals, vitamins, salt and water. Ensure that goats get between 16 per cent and 18 per cent crude protein from feeding.

Dry Matter

Provide your goats with dry matter such as dry Boma Rhodes or Lucerne hay, which should be harvested immediately it flowers, as that is when it has the highest nutritional value. Other feeds such as sweet-potato vines and green maize stova are great for creating variety.

Source your forages from reputable suppliers. Some forage, for example, those from areas frequented by pastoralists, can introduce diseases into your farm. Feed your goats on silage in a controlled manner. Too much molasses in silage can result in acidosis. Do not feed your goats with overgrown and hairy Napier grass. It makes your goats cough and they will eat poorly.

Dairy Goat Farming

Grains and concentrates

Concentrates such as dairy meal provide vitamins and minerals, which increase milk production, while grains such as maize give the much-needed energy. Where possible, feed each goat on half-a-kilo of dairy meal for the first liter of milk it produces and 250gm for every additional liter. Dairy meal concentrate and grains should, however, be controlled because too much will result in lactic acidosis and diarrhea, which can cause death.

To determine the ideal amount of dairy meal required for each goat, the farmer should “challenge” it. This is best done after kidding as follows: Start by giving the customary 500g of concentrate and keep adding 250gm per week as you monitor the corresponding increase in milk. Keep adding until the point at which additional concentrate does not result in increase in milk production and maintain that amount of concentrate.

Salt

Always provide a salt block for the goats even when you have powdered salt in the diet for those using a total mixed ration.

Water

Goats don’t like wet feeds but they do drink a lot of water. However, about 85 per cent of milk is water, therefore provide clean drinking water at all times.

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Choice of Dairy Goat Breed

Many local farmers keep local goats which produce little milk but can survive in the hot climate, with low quality forages and fodder and to some extent they resist some common diseases.

The imported dairy breeds are favored by farmers because they have superior qualities that make them attractive. They produce a lot of milk and some are larger than local one. However care should be taken as they sometimes do not adapt very well to our harsh weather conditions. These dairy goats are normally mated to local goats to get a goat that is a better milk producer than the local goat but which is easier to unlike the pure dairy types.

Common Breeds Reared in Kenya

These include; Toggenburg, Saanen, Alpine and Anglo-Nubian.

Anglonubians have a thin coat and the large ears. They thrive in warm areas and do not tolerate cold.
The Alpine goat is hardy and adapts easily to most climates. In Kenya, the German Alphine has been bred to produce the Kenyan Alphine which thrives in Central, Eastern and Western Kenya.
Saanens do not like hot climates. They require good housing and good quality pasture. Only keep this breed when you can provide it with the right conditions. For smaller farmers and, particularly in zero grazing situations, cross bred Toggenburgs are a better option.
The Toggenburg breed is vigorous, and is a very good forager. This breed is meant for cooler areas, but with good care it does well in Kenya. It eats a lot and cannot produce milk if it is not fed properly. Keep them disease-free, and avoid exposing them to direct sunlight for too long. Also when compared to indigenous goats, Toggenburgs are very susceptible to pneumonia.

Common Diseases

1. Contagious Caprine Pleuropneumonia, (CCPP)

This disease can be prevented through vaccination. Ensure that wind does not blow through goat house. One sign of a goat’s wellbeing is that they keep their tail upright. If it is hanging it means that your goat could be feeling unwell or be uncomfortable for one reason or the other.

2. Bacterial Pneumonia

The bacteria Pasteurella multocida or Mannheimia haemolytica (previously Pasteurella haemolytica) are often found in the upper respiratory tract of healthy goats and sheep. These bacteria are the leading cause of respiratory infections and death in both goats and sheep on farms.

Management: Treatment consists of vet-prescribed antibiotics, and instructions to keep any infected animals in a dry, well-ventilated area away from the healthy herd members. Some of the common methods for preventing bacterial pneumonia include vaccinations and herd management.

3. Caseous Lymphadenitis (CL)

Corynebacterium pseudotuberculosis bacteria can be found throughout the world. Goats and sheep can develop Caseous Lymphadenitis (CL) after coming into contact with pus from an ill animal, or by ingesting contaminated food or water.

The main symptom of CL is the development of internal and external abscesses containing thick, yellow-green pus with a foul odor. CL is another disease affecting goats and sheep with no cure. This disease can be diagnosed using diagnostic tests and a physical examination by your farm vet.

4. Coccidiosis

Coccidiosis is a parasite that is host-specific; different animals are infected by different species of Coccidia. While grazing, or by ingesting contaminated water, goats and sheep can ingest oocytes, developing eggs. When the oocytes enter the animal's body, they invade the cells of the intestinal lining, causing inflammation. Stressed kids or lambs who are weaned are predisposed to the condition, and outbreaks can erupt during stressful events like farm relocation.

Economic Benefits

Goat milk retails at between Ksh100 and Kshs200 per liter compared to cow milk which retails at between Ksh30 and Ksh70 per liter.
Goats require less feed, labor and space is needed when compared to a cow.
They eat many different plants making it easier and cheaper to source for their feeds
Their droppings provide good manure for organic farming.
They require less water than a cow and local breeds can go for quite a long time without water when conditions are dry.
Apart from milk they provide meat which retails at a higher price when compared to beef.

Dairy Goat Farming

Advantages of goat milk

100% goat milk is a good source of Riboflavin, a B vitamin important for energy production and protection of energy producing cells.
Goat milk has fewer allergenic proteins, making it easier to digest.
The fat globulins in goat milk are easier to digest because they contain a higher proportion of short and medium-chain fatty acids.
It is suitable for lactose-intolerant people because it contains lower amounts of sugar lactose.
It’s a good source of calcium and widely known for its role in maintaining the strength and density of bones.
It is a good source of potassium, an essential mineral for maintaining normal blood pressure and heart functions.
Goat milk has long been used as an aid in the treatment of ulcers as it soothes the digestive tract. It has also been used as an aid in the treatment and management of eczema.
It compares very well with human milk and is closest to a mother’s milk making it a good alternative.

Well-fed dairy goats mature quickly and will give birth twice a year with higher chances of producing twins.

Why Keep Goats?

Dairy goats are relatively easy to keep, they have a short gestation period and have high chances of twinning and requires less space and feed compared to dairy cows.

Frequently Asked Questions

Which is the best goat for milk production in Kenya?
What are the challenges of dairy goat farming?
How many liters of milk does a goat produce per day in Kenya?
How profitable is dairy goat farming in Kenya?
What are the common diseases affecting dairy goat farming?
What are the advantages of goat milk?
What are the best ways to feed dairy goats?

A Guide on Green Pea (Minji) Farming in Kenya

In an era where sustainable practices have become increasingly crucial, pursuing environmentally friendly solutions has extended its reach to the agricultural sector. One such endeavor that has gained significant momentum is green pea farming. Green peas are a versatile and nutritious legume that has captured the attention of both farmers and consumers alike.

Green Peas Harvest

Why Farm Green Peas

Green pea farming is an environmentally friendly agricultural practice. As nitrogen-fixing legumes, green peas can form symbiotic relationships with soil bacteria, enriching the soil with nitrogen

Green peas contribute to soil health and biodiversity conservation. Their deep root systems enhance soil structure, water infiltration, and nutrient cycling.

Green peas are a highly nutritious crop. They are rich in vitamins, minerals, dietary fiber, and plant-based proteins.

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Green pea farming creates economic opportunities, particularly for small-scale farmers in rural areas.

Green peas are often grown as cash crops, giving farmers the potential for higher returns. Moreover, the demand for sustainably grown and organic green peas presents opportunities for fair trade and premium markets, leading to increased profitability and improved livelihoods for farming communities.

Green Pea Growing Areas In Kenya

Kenya has several regions suitable for green pea farming. Some of these regions include; Nakuru, Nyandarua, Meru, Uasin Gishu, Nyeri and Laikipia.

Step By Step Guide

The first step of green pea farming is choosing a suitable seed variety. In Kenya, several green pea varieties are known for their high yields and disease tolerance. Here are a few types that you can consider:

1. KS Mwenje: This variety is popular in Kenya and known for its high yields and disease resistance. It is tolerant of powdery mildew and bacterial blight, two common diseases affecting green peas. KS Mwenje produces large pods with many peas per pod, resulting in good yields.

2. Sugar Snap: Sugar Snap is a well-known variety that combines excellent taste and productivity. It produces sweet, edible pods with round, plump peas inside. Sugar Snap is appreciated for its disease resistance, including resistance to powdery mildew and some mosaic virus strains.

3. Kamande: Kamande is a popular green pea variety in Kenya, known for its high yields. It has good resistance to powdery mildew and is suitable for fresh consumption and processing. Kamande produces uniform pods with sweet and tender peas.

4. Kenya Beauty: This is a high-yielding variety that performs well under various growing conditions in Kenya.It has good disease resistance, particularly to powdery mildew. Kenya Beauty produces medium-sized pods filled with delicious peas.

5. Sugar Bon: Sugar Bon is another variety known for its high yields and disease resistance. It is resistant to powdery mildew and tolerates common pea diseases. Sugar Bon produces sweet and tender peas in medium-sized pods.

Well-trellised Green Peas

Land Preparation

Land preparation is a crucial step in green pea farming, as it creates an optimal environment for the growth and survival of seeds. The process begins by clearing the land of any vegetation, rocks, debris, or weeds. This can be done manually or using machinery like a tractor or brush cutter.

Soil

After clearing the land, farmers should conduct a soil test to assess the nutrient levels, pH, and organic matter content. The results of the soil test help determine the soil fertility status and any necessary amendments required for optimal crop growth. Soil amendments, such as organic matter, that is compost or well-rotted manure or inorganic fertilizers should be added based on the soil test results. These amendments are incorporated into the soil during the tilling process.

Weed Management

Before planting, effective weed management is essential. Weeds can be controlled manually through weeding, herbicides, or organic weed control methods such as mulching with straw or dried leaves.

Planting

Determine the appropriate timing for sowing green peas based on your specific region and climate conditions. Green peas are cool-season crops and prefer temperatures between 13 degrees Celsius and 24 degrees Celsius. Sow the seeds when the soil has warmed up sufficiently, and the risk of frost has passed.

Spacing

Green pea seeds should be sown with adequate spacing to allow proper growth and development of the plants. Generally, maintain a spacing of about 5-8 cm between seeds in a row. Rows should be spaced approximately 45-60 cm apart. Adjust the spacing based on the recommendations given.

The general rule of thumb is to plant the seeds at a depth of about 1-2 inches. Planting too shallow may result in the drying out of sources while growing too deep can hinder seedling emergence.

Planting Method

Green pea seeds can be sown directly into the prepared soil. There are two standard methods for sowing green peas:
Row Planting: Create furrows or shallow trenches along the rows using a hoe or a furrower attachment on a tractor. Drop the seeds into the folds and cover them with soil at the desired spacing.
Broadcast Planting: If using a broadcast method, scatter the seeds evenly across the prepared soil. Rake or lightly harrow the ground afterward to cover the bases with a thin layer of soil.
Seeding Rate: The seeding rate for green peas depends on variety, soil fertility, and desired plant population. Generally, a seeding rate of 70-90 pounds per acre (78-101 kg/ha) is recommended. Adjust the seeding speed based on the specific recommendations provided by the seed supplier or local agricultural experts.
Fertilizer Placement: Some farmers prefer placing fertilizer in the furrow or trench before sowing the seeds. This allows emerging seedlings to have early access to nutrients. However, following proper fertilizer recommendations based on soil tests and the specific nutrient requirements of green peas is crucial.

Water Requirement

After sowing the seeds, provide adequate irrigation to ensure soil moisture for germination. Green peas require consistent water during the germination and early growth stages. Avoid overwatering, as excessive moisture can lead to seed rot or fungal diseases.

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Trellising

Green pea plants are climbers, and some varieties require support for proper growth. Install trellises or stakes in the field before sowing the seeds so the plants have support as they grow. This helps keep the plants upright, facilitates air circulation, and makes harvesting easier.

Pests and Weeds Management

Weed and pest management are crucial for green pea farming.

1. Pest Management:

Monitor the crop regularly for signs of pests. Adopt an integrated pest management (IPM) approach. Encourage beneficial insects and biological control methods. Use targeted pesticide application when necessary, following recommended guidelines. Practice crop rotation and maintain field sanitation.

2. Weed Management

Clear the field of existing weeds before planting. Apply organic mulch to suppress weed growth. Use manual or mechanical cultivation methods to control weeds. Consider selective and judicious use of herbicides, following recommended guidelines.

Harvesting and Storage

Green peas should be harvested when the pods are fully developed but the peas inside are still tender. The ideal harvesting time varies depending on the variety, but it is generally when the pods have reached their full size and have a bright green color. Avoid harvesting too early or late, as this can result in immature or starchy peas.

When harvesting, gently pick or snap the pods from the plants by hand. Avoid pulling or yanking the pods, as this can damage the plants or cause the pods to split open.

Green Peas Farming

Post- Harvest Handling

Handle the harvested green peas carefully to avoid bruising or damage. Immediately after harvest, remove the peas from the pods. Sort and clean the peas, removing any damaged or discolored ones. Discard any pods that are over mature or have started to dry out.

Storage

Green peas are perishable and can deteriorate rapidly if not cooled promptly after harvest. Rapidly cool the peas by placing them in shaded areas or using forced-air cooling techniques. This helps preserve their quality and prolong shelf life.

Green peas are best stored in a calm, humid environment to maintain freshness. Place the cleaned peas in perforated plastic bags or containers and store them in a refrigerator or cool room with temperatures around zero degrees Celsius to 4 degrees Celsius. Maintain around 90-95% high humidity levels to prevent drying out.

Freezing is an excellent method to extend the shelf life of green peas. Blanch the peas by briefly immersing them in boiling water then cool them quickly in ice water. Drain and package the blanched peas in airtight freezer bags or containers. Store them in the freezer at 18 degrees Celsius or below for long-term storage.

Green Pea farming is a lucrative activity when done right. Green pea farmers are advised to seek the services of qualified extension officers to guide them throughout the journey.

Spacing: 5-8 cm between seeds, 45-60 cm between rows.
Market price: Ksh. 50- 100 per kg
Yield: 3-5 bags per acre
Common pests: Aphids, cutworm, Beetles, Flies
Common diseases: Leaf spot, powdery mildew, bacterial blight, Downy Mildew.

Frequently Asked Questions

How much do peas yield per acre in Kenya?
How long do green peas take to mature?
How to grow green peas in Kenya?
How much is 1kg of peas in Kenya?
What is the required spacing for Green Peas?

Profitable Bixa Farming in Kenya

Uncover the promising world of Bixa farming in Kenya locally known as ‘Mrangi’ or ‘Lipstick tree’. With the demand for natural colorants and flavorings soaring, Bixa Orellana, commonly known as achiote, presents a golden opportunity for farmers. This plant is not only beautiful but also serves as a lucrative cash crop, making it ideal for everyone from smallholders to large-scale farmers. Let’s learn about the potential of Bixa Urellana in Kenya, its cultivation practices, and the financial aspects of entering this rewarding market.

A Bixa Plant

Bixa has traditionally been one of the main sources of livelihood for coastal regions and is cultivated in Kwale, Kilifi and Lamu counties. The crop bears pods containing seeds coated with a red pigment on the waxy arils that are commercially extracted to produce a natural dye called annatto.

Things you need to know about Bixa;

The crop is disease and pest-free and is drought resistant. As they ripen, the fruits dry and harden into red capsules.
The fruit is harvested for its seeds, which contain bixin, used for coloring cheese, fish, salad oil, margarine and cosmetics like lip sticks.
Bixa seed waste and chicken droppings are mixed to produce organic fertilizer that is given to farmers.

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Climate and Soil Requirements for Optimal Growth

Bixa plant does well in warm humid areas with temperatures of between 32 and 38 degrees Celsius.

This wild-looking plant does not require high fertile soils and is resistant to most pests and diseases. However, the soils should be well drained with a pH of 5.5 to 7.5. It does well in areas with an altitude of 2,000m and annual rainfall of 1,250 mm-2000 mm. Farmyard manure of about 10 tons per acre is sufficient. Farmers should assess soil quality and ensure an adequate water supply for successful growth.

Bixa Varieties

Choosing the right variety is crucial for maximizing yield. Some popular varieties suitable for Kenyan climates include:

Bixa Orellana Achiote: Known for its vibrant red seeds and the variety mostly grown in Kenya.
Bixa Orellana Trinidad: Produces high antioxidant levels.

You need to select varieties based on adaptability and their yield potential.

Propagation Methods

Propagation can be done through seeds or cuttings. Each method has its advantages:

Seeds: Generally, more common and can produce a large number of plants.
Cuttings: Offer quicker establishment and can maintain desirable traits.

Choose the method that best fits your farming strategy.

A Bixa Plant

Propagation

Propagate from either seed or using stem cuttings. Sow seeds in the nursery at a spacing of 25cm by 10cm and a minimum depth of 2.5 cm because of their long taproots.

Germination occurs within eight to 10 days. Transplant seedlings after four months, when they are 15-25 cm tall preferably at the onset of the rains.

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Transplanting

Dig one-foot pits, at a distance of three meters between plants and three meters between rows. On average, 250 seedlings are planted per acre.

Site Preparation and Land Management

Prepare your site by clearing weeds and debris. Plow and till the soil to create a good seedbed. Ensure proper spacing for airflow and growth:

Spacing: 5 meters by 5 meters apart for optimal growth.

Ensure a proper density for maximum light penetration and nutrient access, essential for strong plant development.

Weeding

Weed as often as possible, ensuring that your young trees’ roots are not disturbed.

Pruning

Prune to produce a canopy that is easy to harvest.

A Bixa Pod

Flowering and Fruiting

Plants start flowering in the first or second year of planting. Pluck off flowers in the first two years to encourage good vegetative growth and for better performance of the plantation in subsequent years. The plant continues to yield flowers for 15 to 20 years.

Though the time of flowering differs with the species, plants that bear fruits three years after planting are of good quality.

About 30 days from the start of flowering, capsules will appear on the trees and 90 days later they mature and dry. The dried capsules make a rattling sound. They also form a crack at the stigmatic end of the capsule.

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Irrigation

Effective irrigation is vital, especially during dry spells. Implement drip irrigation or rainwater harvesting techniques to secure water for the plants.

Common Pests and Disease

Pests

Bixa plants face threats from various pests, including:

Aphids: Suck sap and weaken plants.
Whiteflies: Transmit diseases and reduce yield.

Regular monitoring and intervention are essential.

Pest Management

1. Cultural control: Rotate crops and practice good sanitation.

2. Biological control: Introduce natural predators of pests.

3. Chemical control: Use pesticides as a last resort.

Diseases

Diseases like leaf spot and root rot can impact productivity. Preventative measures include:

Crop rotation
Resistant varieties
Maintaining proper drainage

Harvesting

You should begin harvesting three years after planting. The plants can keep producing for eight to 20 years under good management.

The dried capsules should be harvested when they make a rattling sound, failing which, they will burst and result in heavy loss of seeds.

Yield

On average, a three-year-old plant will yield about half a kilogram to one kilogram of seeds in the initial years. The maximum yield is obtained from four to 10 years and it can be as high as 15kg per plant per year.

Post-Harvest Handling and Processing

After harvesting, the capsules are sundried to reduce the moisture content and then hit or beaten with sticks to remove the seeds. After that, the seeds are also sun-dried, cleaned, and packed in gunny bags. They are then stored in a cool, dry place to maintain quality.

An Open Bixa Pod

Market

Kenya is among the major exporters of Bixa in the world. Peru leads the list of Bixa exporters globally. Kenya exports to Denmark, the USA, Japan, China and the UK.

One kilo of Bixa goes for between Ksh. 45 to Ksh. 70 earning a farmer about over Ksh200,000 per harvest.

Future Outlook

As demand for natural products continues to grow, Bixa farming holds significant promise. With the right practices in place, farmers can thrive in this emerging market.

By following this guide and reading extensively on this kind of farming, farmers can tap into the rich potential of Bixa farming in Kenya, creating a sustainable and profitable agricultural venture.

Seedlings per acre: 200-250 per acre
Spacing: 5m by 5m
Market price: Ksh. 45 – Ksh. 70 per kg
Yield: 15kg per plant annually
Common pests: Aphids, Whiteflies
Common diseases: Leaf Spot, Root Rot
Lifespan: Perennial

Frequently Asked Questions

How profitable is Bixa farming in Kenya?
How much is Bixa in Kenya?
What are the uses of Bixa crop?
What are the ecological requirements for Bixa farming?
Where is Bixa grown in Kenya?

Ginger (Zingiber Officinale Roscor) Farming in Kenya: A Comprehensive Guide

Ginger, Zingiber officinale Roscor belongs to the family Zingiberaceae. The plant grows to a height of approximately 60 – 120 cm. Ginger is a rhizome, this means that it has an underground
stem which often sends out roots and shoots from its nodes. This crop is grown for its highly scented rhizome. Its sweet, pungent and aromatic rhizome is used as a spice in culinary preparations, as a flavoring agent in beverages and in a number of traditional medicines. It is commercially available as; Fresh rhizome, processed, that is dried, ground or candied, and as pure oils.

Ginger Farming Field

Best Climatic Conditions

Ginger is tolerant to most climatic conditions. It is grown from sea level up to 1500m. It requires 1000-2000 mm of water during its growing period. In drier areas irrigation should be done to avoid getting small rhizomes. A temperature of 25-30 degrees Celsius is optimum to the growth of ginger. Plant in loose well-drained fertile loamy soils and incorporate lots of compost or well-rotten manure in the soil.

Ideal Soils

Ginger can be grown on many soil types, but a sandy clay loam or sandy loam soil will encourage better rhizome shape and size. Avoid planting in flood prone areas. Ginger does well at a pH of 5.6 – 6.5. A soil test is recommended to determine the soil pH and the amount of limestone and fertilizer needed for optimum crop growth.

Land Preparation

Clear the area of all vegetation and do a deep plough. Add limestone based on the soil test results. Add well cured manure to improve soil structure and fertility. Rotavate, and make ridges or banks of 60 – 90 cm high and 60 – 90 cm apart. On slopes, plough along the contours to minimize soil erosion. Apply a pre-emergent weedicide to the soil according to the manufacturer’s recommendations before planting the crop.

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Varieties

Ginger variety names are given based on the location or regions in which they are grown. However, in Kenya the most popular varieties are large yellow referred to as the Chinese ginger, which has a low to medium pungency level and is in high demand by consumers. Small yellow referred to as the Japanese ginger, which has a high pungency (sharp scent) level but is low in demand.

Ginger Rhizomes