Cowpea Production: A Complete Guide

Cowpea, known scientifically as Vigna unguiculata, is a vital legume crop in Kenya. It provides essential dietary protein and income for local communities. Farmers often grow cowpea alongside maize, sorghum, millet, or cassava as part of their subsistence farming. This crop also enhances soil health, helps control weeds, and offers vegetables and dry grain once harvested.

Cowpeas

Cowpea offers several benefits for farmers compared to other grain legumes and vegetable crops. It can withstand drought and high temperatures better than many other legumes. Cowpea has the ability to fix nitrogen from the atmosphere, which helps improve soil health. Additionally, it can be grown alongside other crops since it thrives in shaded areas and grows quickly, reducing soil erosion. This makes cowpea an important part of farming practices in places where soil fertility is low. It is often intercropped with cereals in rotating cycles.

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Cowpea is very important, yet its yields are often low or even dropping. This is due to factors like poor soil quality, inadequate farming practices, pests, diseases, and ineffective postharvest care. Using better farming methods and improved varieties can significantly cut down on these losses.

Cowpea is high in protein, with some types containing around 30%. It also provides essential micronutrients like iron and zinc, which are vital for good health. Women greatly appreciate cowpea because it helps them get through the "hunger months" before the main cereal harvest and serves as a source of income for both rural and urban families.

Varieties

1. Machakos 66 (M66)

2. Katumani 80 (K80)

3. KVU 27-1

4. Kenkunde

5. KVU 419

6.  Kunde 1

7.  KCP 022

8.  Ngombe

Environmental Requirements

Climatic Needs

Cowpea is adapted to high temperatures in the range, 20℃ - 35℃. It does not withstand flooded conditions. It grows under a wide extreme of moisture, and once established, it is fairly tolerant to drought, and can give good yields under marginal rainfall. Some early and intermediate maturing cowpea varieties can grow and produce seed grain on only 188 mm of annual rainfall. For forage purpose, rainfall of 750 to 1100 mm is preferable. It will tolerate lower rainfall, but in high rainfall areas disease and insect attacks increase. Excessive rainfall also results in the production of too much haulm, delays ripening, and reduces grain yield.

Soil requirements

Cowpea grows well in a wide range of soil textures, from heavy clay if well drained to varying proportions of clay and sand. The crop thrives best in slightly acid to slightly alkaline (pH 5.5–8.3), sandy loam soils. Cowpea can tolerate salinity to some extent, but tolerates soils high in aluminum. The crop is intolerant of water logging and must therefore be grown on free draining soils.

Propagation

Cowpea is propagated by seed, with a seed rate of 8 - 10 kg per acre.

Land Preparation

The land can be manually prepared using the conventional hand tools. In most settings where cowpea is grown on old plots, field preparations start immediately with cultivation or tilling of the land. However, production on virgin land should start with clearance of before proceeding to till the land. Trees and shrubs in the site are cut down manually, or grasses slashed and fallen trees removed from the field. Tractors can also be used to plough, and harrow the land before planting. Ridging can be carried out after harrowing if ridge planting is required.

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Land preparation is carried out before planting for the following reasons:

(i) To prepare a suitable seedbed

Seedbed should be soft yet compact enough so that soil particles are in close contact with the seed.  Seedbed must retain sufficient moisture to germinate the seed and support subsequent growth of the seedlings.  Seedbed must prevent surface run-off and wind erosion. Seedbed must not be too compacted; it must allow sufficient entry of oxygen into the soil.

 (ii) Elimination of weed competition

Weeds compete with the crop for water, light and nutrients. They should therefore be destroyed in land preparation.  Weeds with rhizomes and bulbs should be brought to the surface during land preparation to be dried by the sun.

(iii) To improve the physical conditions of the soil.

The physical condition of the soil is improved in land preparation by:  Destruction of native vegetation or removal of residues of another crop.  Removal, burial or incorporation into the soil residues of another crop.  Loosen if the soil is too hard, compact if the soil is too loose. Destruction of hardpan so that water infiltration into the soil is improved.

(iv) Elimination of soil diseases and eggs of insect pests.

The hyphae and spores of fungal diseases and eggs of insect pests are brought to the surface of the soil by land preparation so that they may be killed by the intense heat of the tropical sun.

Planting

Most cowpeas are intersown with other food crops such as sorghum, maize, millet and cassava. Pure stands are sometimes established near homesteads for their leaves to be eaten as vegetable. Early or intermediate cowpea varieties can be planted in maize field. During the harvest of maize crop, the stalk should be cut about 1.5 m tall and left to stand on the field. The maize stalk provides support for the cowpea to grow or climb and produce good quality seed.

(i) Spacing

Spacing in pure stands is very variable, very often 30 cm by 40 cm in off-season and 40 cm by  50 cm for early and erect varieties. A wider spacing of 50 cm by 75 cm for late or spreading varieties with 2 or 3 seeds per hill are commonly used. In some instances, spacing of 60 cm by 30 cm is also reasonable. Broadcasting is the more common method of sowing amongst rural farmers in Africa in particular where cowpea is sown with other food crops.

(ii) Seeding Depth

A seeding depth of 2 cm to 5 cm is recommended; however planting at 3 cm to 4 cm gives good germination hence plant stand.

(iii) Fertilizer

Cowpea grows well without fertilizer in fertile soils. In soils of low fertility, it responds to phosphorus and potash and often to some nitrogen. An amount of about 60 kg per acre of (P₂O₅) applied at the time of sowing and may also be applied before sowing. As a legume, the cowpea fixes its own nitrogen. Too much fertilizer will result into heavy vegetative growth and reduce grain production. Use of at least 2 tons per acre of well decomposed compost or farmyard manure is recommended especially in areas where soils are low in organic matter content. This is best applied under dry conditions and then mixed with the topsoil, about one week prior to planting.

Cowpea Farming Field

(iv) Irrigation

Supplementary irrigation to cowpea field is important.

(iv) Irrigation

Supplementary irrigation to cowpea field is important in areas where annual rainfall is less than 400 mm. During offseason, every other day irrigation schedule is necessary so that the plants can withstand the heat and water stress effect of the dry season high evapo-transpiration rate.

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Weed Control

Weeds are serious problem in cowpea production. If not periodically removed they may act as hosts for pests. Thus they will reduce both yield and quality of the grain. In addition, fodder yield may also be reduced since cowpea is not a strong competitor for resources particularly at the establishment stage. In other words, cowpea should be kept free of weeds after establishment. When left unweeded, cowpea can be completely smothered by weeds resulting in total yield loss. Weeds compete with crop, during growth, for light, water and nutrients. Weeds can cause greater yield reduction than arthropods, bacteria, viruses, fungi and diseases and may lower quality of the produce.

Pests and Diseases

Pests

Pests Insect pests are probably the most important factor limiting the yield of seed and quality of leaves used as vegetable. The most important pests of cowpea include: Bean Aphids, Blossom Beetles, Spotted Pod Borer, Bird damage, Bruchids.

Diseases

Diseases of cowpeas are more prevalent and serious in humid areas but they can also attack the plants in drier areas. The most common diseases that affect cowpea are:

a.  Zonate leaf spots: These are various spots on the leaves caused by Ascochyta phaseolorum and Dactuli phoratarii and pseudo rust (Synchytrium dolichi). Their control is mainly by growing resistant varieties of cowpea to these fungal diseases. Septoria leaf spot, Cercospora leaf spot and brown blotch are some of the common cowpea leaf spots.

b. Viral diseases:  Cowpea is susceptible to more than 20 viral diseases, some of which include: cowpea aphid-borne mosaic, cowpea banding mosaic disease, cowpea chlorotic mottle virus, cowpea golden mottle virus, cowpea yellow mosaic and cowpea severe mosaic virus. Some are passed from one generation of plants to the next through the seed, and as a result, they can spread to other cowpea production areas through seed transfer. Seed borne diseases are spread within cowpea fields by insect pests such as aphids and beetles.

Pest and Diseases Management

Integrated pest management (IPM) combines different methods to control pests and diseases. It includes using plant resistance, physical barriers, cultural practices, biological agents, chemicals, and exclusion techniques. The goal is to keep pest populations low enough to avoid economic damage while protecting non-target organisms, food safety, and the environment.

Monitoring pests and setting action thresholds are crucial in IPM to decide when to apply management strategies. In Kenya, many smallholder farmers do not widely use IPM, which highlights the need for greater promotion. This approach can help reduce pesticide use and improve food and environmental safety.

Harvesting

To make a good vegetable or spinach, the leaves of the cowpea plant must be young and tender; the best leaves are about the third and fourth from the apical end of the shoots. Removing all the tender leaves three times at weekly intervals, starting four or six weeks after sowing (planting) have no adverse effect on grain yields although flowering may be delayed. In crops grown for the seed, 10–20% of the leaves are harvested before the start of flowering with little detrimental effect on the seed yield.

Cowpea Pods

Mature seeds are usually harvested by hand. Green pods are harvested when the seed is still immature, 12–15 days after flowering. Harvest of matured pods for dry seeds are usually done by removing matured pods individually as they ripen and are spread on the ground in the homestead to dry. In indeterminate maturing varieties, harvesting of matured pods is complicated by prolonged and uneven ripening; for some landraces harvesting may require up to seven rounds with three to four days intervals. The duration of the crop from sowing to harvesting depends largely on the growth habit, the rainfall and local husbandry practice but is seldom not more than five or six months.

The yield of cowpeas per acre can vary depending on the variety, the soil fertility, and the amount of rainfall. However, a typical yield is 800-1800 kg per acre.

Post-Harvest Handling

Threshing

The pods of cowpea can be manually threshed by beating with a stick when harvested pods spread in the sun are well-dried. The seeds are breakable as such the threshing should be light, just to break the pods. The pods can also be broken by fingers to remove the seeds, if the quantity is little.

Sorting

Seed quality is a determinant of good crop establishment, growth and development. Thus care at all levels of operations; from harvesting, threshing and post-harvest handling to keep the seeds free of infection by pests and diseases is necessary. Sorting is crucial to remove defective and broken grains, stones, waste and infected seeds from healthy ones. It is in the interest of the seed dealers to get clean seed from seed farmers so that they get better pay. The seeds found in South Sudan markets are not clean; they contain stones, various foreign wastes, broken and defective grains; infected grains with diseases, weevils and bruchids.

Grading

The highly nutritious cowpea seed is grown for fresh, processed, and dried uses. Thus, healthy leaf and high quality seed is required for consumption and marketing. Grading can be done by removing infested, diseased and broken seeds and leaves. Shriveled seeds are also eliminated.

Market

The price of a 90kg bag of beans in Kenya can vary depending on the season, the location, and the quality of the beans. However, a typical price is around Kshs. 2,000  per bag. Selling price per kg ranges between 160 to Kshs. 250.

• Spacing: 30cm by 60cm between rows depending on variety
• Market price: Kshs. 160-250 per kg
• Yield: 800 to 1800 kg per acre
• Common pests: Bean Aphids, Blossom Beetles, Spotted Pod Borer, Bird damage, Bruchids.
• Common diseases: cowpea aphid-borne mosaic, cowpea banding mosaic disease, cowpea chlorotic mottle virus, cowpea golden mottle virus, cowpea yellow mosaic and cowpea severe mosaic virus.
• Lifespan: one growing season

Frequently Asked Questions

• How profitable is cowpeas farming in Kenya?
• How long does it take for cowpeas to grow?
• What are the different types of cowpeas in Kenya?
• How long do cowpeas leaves take to mature?
• How much is a kilo of cowpeas?
• How much do cowpeas produce per acre?
• What is the spacing for cowpeas?
• How do you intercrop cowpeas and maize?

 

Vanilla Planifolia Farming in Kenya

Vanilla Planifolia is a widely recognized natural flavor used in many fields. In the food sector, it serves as a flavoring agent in various products and beverages. In the fragrance and pharmaceutical industries, vanilla is also a key ingredient. Additionally, vanilla has antimicrobial properties that can help prevent mold and acts as an antioxidant in foods that contain high levels of unsaturated components.

Flowering Vanilla Pods

Vanilla ranks among the most costly and widely traded spices globally. Despite this, many smallholder farmers in Kenya who cultivate vanilla face food shortages and lack enough income to support themselves and their families throughout the year.

Kilifi, a coastal area in Kenya, is experiencing increased interest in vanilla farming because of its ideal climate and soil. Vanilla comes from the orchids of the Vanilla genus and is one of the most labor-intensive crops. It requires specific conditions and careful attention to thrive successfully.

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Types of Vanilla

The two types of vanilla are Vanilla Planifolia, also known as Vanilla Fragrans and Vanilla Pompona Schiede. A third type, Vanilla Tahitensis, is thought to have been created in a laboratory in Manila, Philippines by crossing Vanilla Planifolia and Vanilla Pompona in the 1700s.

Planting

Propagation

Vanilla vines are mainly propagated via cuttings. After planting the first set, after about two and a half years right when the vanilla is about to flower, cut off their stem tops. This gives you another vine and also spurs flowering. Cuttings are made from highly productive and vigorous individuals that have never produced fruits. The cutting itself should not be a flowering shoot and should have at least three nodes with viable axillary buds for producing new shoots from which the plant will grow.

Transplanting

First planting can be done in a nursery or directly to the field. The young, vulnerable vines need to be planted in a controlled area where they can be monitored. The area also needs to have been added manure when tilling and shaded. Transplanting is done once the vine starts showing signs of new growth.

Vanilla trees typically take two and a half to 3 years to grow, flower, and produce seeds.

Well Trellised Vanilla Vines

Trellising

These vines are similar to passion fruit; that is both require shade and support for optimal growth. They can be planted alongside trees or posts. When vanilla vines climb trees, they grow faster because they draw nutrients from the tree's bark. The shade from trees is beneficial, but it should not be too dense since vanilla does not thrive in cold conditions.

In a high-density farming setup using posts, you can cultivate up to 2,500 vanilla vines on one acre. It is important to space the vines about one and a half meters apart in all directions to ensure they have enough room to grow and for ease of access during maintenance.

Vanilla Pods

Vines should be allowed to climb to a height that remains reachable for manual pollination. If a vine becomes too tall, it can be looped into the mulch while keeping the tip exposed enabling it to regenerate and continue climbing.

They can be manually pollinated using a toothpick to separate the male and female parts. Vanilla flowers bloom for one day opening just before sunrise and wilting by night. If not pollinated within this short period, they fall off resulting in a loss of a seed which won't be available again until the next flowering season.

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Climate

Warm humid climates with temperatures ranging from 21 to 32 degrees Celsius are ideal; however vanilla can tolerate extreme temperatures. Areas such as the Mount Kenya or Limuru where the temperatures can fall to extremely low, vanilla cannot do well as its growth would be markedly inhibited.

Soil

Vanilla does well in a variety of soils as long as they are well-drained and rich.

Pests and Diseases

Pests

The sap within the leaves of vanilla can irritate soft skin and repel most bugs. Regular cultural practices such as grass and weed clearing help prevent most pests. The use neem water treatment as a proactive measure to ward off any potential pests is recommended. The international market demands vanilla be organically grown to fetch the best prices.    

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Diseases

These include Stem Rot, Stem Blight, Bean Rot, Black Crust, Bean Yellowing, Leaf Rot, Root Rot.

Disease Management in Vanilla

• Avoid excess organic manure, heavy mulch and excess irrigation.
• Cut and remove disease affected plant parts and burn off.
• Spray vines with recommended herbicide.
• Repeat this at one month intervals.
• Do not transport shot cuttings or planting materials from diseased areas.
• Viral disease affected vines should be uprooted and burnt off or deep burying.
• Do not take planting materials from mosaic affected vines.
• Do not touch a mosaic affected plant with hand or knife and again to a healthy vine without washing.
• Avoid close planting and overcrowding of plants.
• Avoid excess shade.
• Regularly visit vanilla gardens to find out disease outbreak and take immediate control measures.

Harvesting

Vanilla is harvested only twice a year with a vanilla tree bearing up to 80 beans. Since the crop takes too long to mature despite the country possessing the right conditions for its cultivation ready market locally and export, most farmers shy away from growing vanilla. A freshly harvested vanilla bean has no scent and can sell for Ksh. 250 straight from the farm. After it undergoes curing and grading, its value may rise to Sh1000.

Curing

The process of harvesting includes taking the ripe pods, and converts them into gourmet beans through a process of bourbon-killing, sweating, drying and conditioning. Process techniques that make for quality and high grade vanilla end products.

Curing takes about 2-3 months. During this time, the beans need 2-3 hours of sunlight each day and should be kept in a well-ventilated room to remove moisture. A Grade A vanilla bean measures between 22 and 18 cm and is considered the highest quality. Grade B measures between 18 and 12 cm or 13cm, while Grade C measures less than 12 cm and is the lowest quality.

Vanilla Processing

Vanilla paste is processed for use in ice cream, pastries and confectionery industry.

Challenges in Vanilla Farming

1. Farmers frequently struggle to find the means to enhance their production. Vanilla farmers often pick their vanilla beans too early or process them too quickly. Their urgent need for income and fear of theft lead to these poor practices, which ultimately harm the quality of their crops.

2. The vanilla market in the Kenyan region is informal. Most of the farmers trade vanilla at the local market or sell it at their homes or plots to brokers. Almost none has formal sales contracts with collectors. As a result, it is very difficult to trace vanilla back to a specific farmer.

3. Vanilla is among the most labor-intensive crops globally. This makes it more suitable for small-scale farming rather than large plantations in Kenya. Growing and producing vanilla in Kenya is challenging and requires considerable manual effort, especially for pollination, harvesting, and curing.

4. Prices paid to the farmers vary greatly. However, a large proportion of the profits are unevenly distributed, often benefiting the more powerful players in the value chain. The market in Kenya is not well organized. There is little transparency and most deals are done on the local market.

5. Farmers receive significantly lower payments compared to other parties involved in the value chain. They often feel taken advantage of by collectors and intermediaries because they cannot market their products independently or influence pricing. Farmers also lack access to crucial price information and have little power in negotiations. Prior to the harvest, exporters set prices, which affects decisions made by the vanilla platform.

6. Farmers generally distrust and avoid joining associations or cooperatives. This stems from several factors. First, many groups lack proper governance and a clear vision. Often, these organizations are created by exporters which mean farmers do not see any benefits. Additionally, intermediaries and exporters work to weaken associations that would support farmers, leading to feelings of hopelessness among them.

• Plants per acre: 2500 vines per acre
• Spacing: 1.5m by 1.5m 
• Market price: Varies depending on the grading.

Frequently Asked Questions

• How much is vanilla per kg in Kenya?
• What are ecological requirements for vanilla farming?
• How long does it take for a vanilla plant to grow?
• How profitable is a vanilla farm?
• What are the challenges facing vanilla farmers?
• Where do I sell vanilla in Kenya?
• What are common diseases affecting vanilla growing?

 

Regenerative Farming: The Looming Threat of Soil Degradation

Globally, we are losing approximately 24 billion tons of topsoil each year. This loss threatens food production and pushes ecosystems to the brink. Conventional farming practices, including heavy tilling and chemical inputs, rob the soil of its nutrients and degrade its structure. This impacts not just the crops we grow, but also the natural ecosystems that support life.

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Regenerative agriculture is a holistic approach to farming which seeks to improve the land and surrounding environment by increasing biodiversity and resilience. There is a strong focus on improving soil health. Essentially, the aim is for farmers to foster agricultural management practices that work in alignment with natural processes, though the term Regenerative Agriculture doesn’t always neatly sit under one definition.

Regenerative farming has similarities to other overlapping concepts like permaculture and agroecology.

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1. Permaculture

This is essentially a design philosophy concerning energy transfers, but elements of it can be found on regenerative farms and smallholdings.

2. Agroecology

This is a wider movement, focusing on system change, land reform and social justice. With roots in the less developed, developing and under developed countries, it prioritizes soil health and nature-friendly farming practices, but also seeks to empower marginalized producers and generate alternative markets. Organic farming also shares elements with regenerative agriculture, eliminating chemical inputs and capitalizing on nature’s own bioprocesses. However, it relies on well-regulated certification schemes which may not be accessible to all.

Transitioning to regenerative practices can offer numerous benefits, including:

• Help in mitigating climate change by storing carbon in the soil.
• Enhancing food security by producing healthier, more resilient crops.

Understanding the Principles of Regenerative Farming

Unlike conventional farming, regenerative methods aim to minimize disturbance to the natural, ecological processes happening within the farm environment. Several underlying principles guide these practices; these are:

1. Enhance biodiversity

Growing a wide variety of crops has many benefits: they attract a broader range of wildlife, insects and soil microbes, all of which strengthen the local ecosystem and make plants more resilient. One ‘side-effect’ of climate change is an array of new pests and diseases with the potential to destroy entire harvests. Such scenarios devastate the income of small-scale farmers, so creating a diverse local ecosystem that helps plants withstand attacks is really important. Many wildlife species are natural pest controllers; these can replace the use of artificial pesticides, which have a devastating impact on essential pollinating insects, micro fauna and even human health.

On regenerative farms, biodiversity is purposefully welcomed through planting hedgerows or wildflower borders, maintaining areas of trees around farms, keeping the ground covered in fallow periods with ‘cover crops’, installing nesting boxes for birds and bats, and using layered planting Prioritize soil health

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Improving soil health is key part of regenerative agriculture. This is achieved by protecting the top soil from erosion, adding organic matter back to the soil and minimizing use of chemical inputs, such as artificial fertilizers and pesticides. Farmers will typically avoid ploughing or digging because this disrupts the complex structure of soil – the fungal networks, air pockets and microbial life. This is known as no till farming. Instead organic matter is applied to the land which helps to improve water infiltration, moisture retention and nutrient absorption.

Ideally, soil is never left bare: consistent plant coverage allows carbon to be sequestered or drawn down from the atmosphere into the soil. The potential for agriculture to reduce the amount of harmful carbon dioxide in our atmosphere is often overlooked, but the figures are staggering: globally, 489 billion tons of  carbon dioxide of burning fossil fuels.

2. Integrate animals

The presence of animals allows for more elements of circular farming to be adopted. Their manure or dung provides an effective soil fertilizer, and they may also consume some farm waste. Grazing livestock are beneficial for weed control, microbial diversity and soil aeration.

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3. Resurgence of traditional or indigenous practices

Many regenerative practices are similar to the traditional farming methods which sadly declined amidst the popularity of chemical fertilizers and the pressure to produce higher yields. Local knowledge of plants, cropping techniques and the weather now seems as critical to support climate change adaptation, was considered inferior to the knowledge developed by scientists and researchers and therefore not supported by governments. But regenerative techniques are giving due respect to ancestral or indigenous knowledge and practices. In our collaborative work with communities, we frequently discover brilliant but neglected solutions that were in existence for centuries, and simply need scaling up and combining with wider systems to be even more effective.

The benefits of Regenerative Farming 

Approximately half of the earth’s habitable surface is used for agriculture, so the choices farmers make have an immense impact for the future of our environment and natural resources. But at a time when food producers across the world have to balance the pressures of securing an income with adapting to increasingly extreme and irregular weather patterns, is it fair to position farmers as stewards of our land as well? The good news is, regenerative farming has the potential to sustain yields and profits whilst preserving and working with nature.

a. Farming that works for the planet

As we’ve seen, embracing a ‘no soil, no food’ approach and minimizing artificial fertilizers and pesticides results in greater biodiversity, creating a positive feedback loop across the local ecosystem. Many sustainable farming initiatives also involve a revival of indigenous wisdom and traditional techniques, which often embody a greater respect for nature and our intrinsic relationship as part of it. And when it comes to climate resilient farming, the benefits of regenerative practices are heralded as holding greater scope to adapt to floods, droughts and other extreme weather events. On top of this, the methods used all contribute to either keeping carbon dioxide in the soil or capturing and sequestering it through crop coverage. Many argue that regenerative agriculture has the potential to significantly cool the climate if adopted on a large enough scale.

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b. Farming that works for people

Regenerative agriculture can significantly improve the sustainability of food production leading to better profits for farmers and, ultimately, making farming a more reliable source of income amidst these challenges times.

Regenerative methods can lower the cost of operational inputs in many contexts. For example, since the focus is on maintaining healthy, nutrient-rich soils that can absorb and store more moisture, there is less need for expensive fertilizer. When the soil is healthier and the local ecosystem is thriving, there is also less need to spend on fungicides or insecticides, since nature’s own predators can keep infestations in check. On top of this, a no till approach reduces the cost of equipment, labor and sometimes fuel.

By reducing the use of chemicals it reduces health risks to farmers and their families. Greater diversity of crops means that the food security of farming households is enhanced. Farming households benefit from improved local water resources and micro-climate.

c. Farming that works for the most vulnerable

The current agricultural system isn’t working for smallholder farmers in the poor countries many of whom are women. They lose out at every stage from having to cope with soil degradation and low yields in often challenging, remote locations to dealing with local climate struggles, such as water access or landslides. Even if they do achieve a good harvest, they often struggle to access markets or integrate into commercial value chains because they cannot produce the quality and quantity of produce required. Many Governments around the worlds cannot support them or invest in traditional agricultural extension services.

Farmers located in areas affected by extreme weather are living in extreme hardship. Climate change threatens their very survival. But through our work with rural farmers in remote regions, we’ve discovered that even in the most extreme drought or flood conditions, farmers can use regenerative agriculture to restore health to the soil and grow food.

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Regenerative Agriculture in practice

In Kenya, there is an NGO that has been working with young people in two counties since 2019 to break the cycles of poverty and rural-to-urban migration. By using technology to connect to markets and share their knowledge, and through the adoption of powerful circular farming techniques, such as using vermiculture to turn livestock manure and organic waste into compost and natural fertilizer, young farmers are not only setting a new trend in environmentally friendly farming, but also securing a better income. They now see agriculture as a viable career option and don’t need to flock to the city.

Challenges and Opportunities in Regenerative Farming

Transitioning to regenerative practices, farmers may face obstacles such as:

1. Lack of knowledge or experience with new methods.
2. Initial costs of transitioning systems.

Support systems, including local co-ops and agricultural extension services, can provide essential resources.

Widespread adoption faces challenges, including resistance to change within traditional farming communities and need for government policies to support sustainable farming practice. Incentives and grants can encourage more farmers to switch methods.

Consumer Demand and Market Access

Growing consumer interest in sustainably produced food creates opportunities such as; farmers can access premium markets and receive better prices. Educating consumers about the benefits of regenerative practices can boost market demand.

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Conclusion: Embracing a Regenerative Future

Transitioning to regenerative agriculture is essential for restoring our planet. The benefits are vast; improving soil health, fostering biodiversity, and ensuring food security. All of us must play a role in promoting these practices.

Learn more about regenerative farming initiatives in your area. Support local farmers who practice these methods. Together, we can build a sustainable future for generations to come.

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.

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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?