Smart farms

: 28 December 2021; Hits: 4216

Shade nets key to unlocking productivity in arid and semi-arid lands

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By George Munene

Purposed for hot and dry arid and semi-arid regions, shade nets help to reduce water evaporation rates by up to 55 per cent and have shown to improve growth by over 30 per cent compared to farmers practicing open-field farming. While greenhouses are now a common fixture in most farms, shade nets have not been as widely adapted with many farmers unaware of their significant benefits.

Shade houses are useful to people in regions that experience little rainfall as they regulate heat and wind intensity—the two main causal agents of evaporation—creating a microclimate that is cooler to the outside environment. They are graded to provide shade levels ranging from 30 to 90 per cent.

“In especially arid regions of the country such as North Eastern and inner Kitui, shade nets are having a transformative effect on the lives of Kenyan farmers who do not have to be locked out in the intensive production of high-value crops such as capsicums, tomatoes and vegetables,” says Richard Mwanzia an agronomist at Agroz Kenya; a shade net manufacturer that has been in the Kenyan market for seven years.

Besides boosted crop productivity and reduced watering costs, the nets also moderate instances of pest attacks by reducing the reproduction rates of thrips and whiteflies.

“For wet and cool parts of the country, I would recommend the use of greenhouses, and dissuade farmers from opting for shade nets as they will intensify these conditions making their farming area dump which increases the disease and pest burden,” Richard explains.

Shade nets are cheaper than greenhouses and are less labour intensive in their construction. Shade houses cost Sh60 per square meter with a wooden 8* 20-meter shade house costing Sh50,000 to put up. A farmer will also need to install a drip kit within the structure which costs Sh10,000 to 15,000. Shade nets also usually last longer, five to six years, to greenhouses, which have a usual 3½ year life span.

Riachard Mwanzia, Agroz Kenya: 07075591213

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: 27 December 2021; Hits: 3573

Farmer capitalises on growing demand & premium prices for traditional crops

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By George Munene

Steven Mwanzia of Stephen's Natural Foods, is seeking outgrowers who can provide him a reliable supply of organically farmed yellow and red maize, wild berries, traditional vegetables and edible weeds.

After 10 years in the indigenous foods space juggling teaching, production and value addition, Steven plans to outsource production to farmers and major on value addition.

Steven currently has 25 outgrowers spread out across the country.

For traditional yellow and red maize he is working with farmers in Kitale, Malindi and Ukamabani to meet at least 100 maize bags monthly which he sells directly to consumers, grounds into flour or fortifies with sorghum and cassava used in the making of fermented porridge. Whilst farmgate prices of a kilo of maize hit a two year low of Sh1700 for a 90 kg bag in October of this year, he buys from his farmers at a constant price of Sh4500, a kilo going for Sh60. “You won’t find fairer prices anywhere in the market. Consumers are willing to pay a premium for organically sourced indigenous produce –this helps to keep the farmers I have well-remunerated and motivated”

He also provides farmers with a ready market for wild berries such as gooseberries and golden berries. He needs at least 40 kg of berries daily, enough for making 70 bottles of 750 milliliters wine. They are also repurposed into jam, juice, jelly and powder. Golden berries can produce 15 kilograms of fruit over two years with a three-month dormancy window. A farmer can harvest up to 20 tons from an acre of berries. For a kilogram of berries Steven pays Sh200.

Stephen is also sourcing for farmers who can grow and supply edible weeds and traditional vegetables such as dock plant, broadleaf plantain and dandelions.

“My clients place faith in me to source for pesticide and fertilizer free produce, as I am not at every farm watching over all the agronomic practices of a farmer, I have had to build trust with the stable of farmers I work with over time,” says Steven.

The 33 year old confesses to have never seen inside gates of a secondary school but in his passion to reintegrate indigenous African foods into our everyday diets, he has found his life’s work. This has seen the self-taught traditional foods researcher transverse the globe featuring as a guest lecturer at Rwandan Kigali and Ruhengeri universities. He has also consulted with KALRO’s African leafy vegetables program and worked with USAID’s Youth agripreneur and Forgotten fruits and crops programs.

As his five year lease on his current 16 acre farm at Tigoni expires, Stephen plans on downsizing to a smaller two acres in January. “It is impractical to be a farmer, and have adequate time to focus on research, consultancy and value addition,” he explains.

“The quantities we are currently working at are nowhere near enough to meet the ballooning demand for our products,” Stephen says. Though he is strategizes on getting the Stephen's Natural Foods brand atop supermarket shelves— as with food— he believes in organic expansion: “No NGO or government-supported my business; I have pushed myself to get where I am.

Stephen's Natural Foods: +254 790 279330

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: 27 December 2021; Hits: 3719

How small-scale farmers can make own silage

silagemethod

As the dry season looms between January and April, farmers need to plan early to ensure their animals have adequate feed during the period. According to Samuel Tangus, a Dairy Researcher Officer at Kenya Agricultural and Livestock Research Organization farmers should prepare silage from excess forage when it is still green and of good quality.

"It is important for farmers to ascertain extra diets that can improve on their livestock health and enhance milk production" says Tangus.

Smallholder farmers in Kenya face many challenges during the dry season due to dwindling feed for their animals. Farmers usually lack good quality feed that can enhance milk production as their animals depend on various grasses which are only available in abundance during the wet season. As such, poor feeding leads to poor health and low milk production hence farmers get low income from their livestock.

Step one

Prepare a shallow pit, preferably on slightly sloping ground. The depth of the pit should decrease from the higher side of the sloping ground to the lower side giving a wedge-like shape. Dimensions of the pit depend on the amount of forage to be stored. 72 cubic feet (2 cubic metres) holds 1000 kg (or 20 bags) of fresh, chopped material. This requires 2030 liters of molasses and 10 meters of polythene sheeting.

Molasses is an important ingredient on dairy farms as it is used to provide sugar to animals, improve palatability of feed rations and is used in silage making to aid in fermentation.

A 20 kg liter can of molasses in Kenya retails at an average of Sh.300- 500 depending on the location while polythene bags cost about Sh 110 per meter.

Step two

Chop the forage to be ensiled to lengths of about 1 inch tong using either a panga or a chaff cutter.

Step three

Place polythene sheeting over the sides and floor of the pit so that the forage does not come into contact with soil.

Step four

Empty 1 bag of about 50 kg of chopped material into the plastic lined pit and spread into a thin layer. Repeat this till the pit is filled to 1/3 (6 bags).

Step five

Dilute 1 liter of molasses (that is about 1 kg Kasuku tin full) with 3 liters (3 Kasuku tins) of water. Sprinkle this mixture over the layer of chopped forage. Use a garden sprayer to distribute the solution evenly. This helps to feed the micro-organisms to make the silage acid quickly, which will prevent rotting.

Step six

Press the forage down with your feet or a suitable weight (e.g. a drum full of water) to force out as much air as possible. This will prevent fungi attacking and destroying the forage.

Step seven

Add another bag of the chopped feed, sprinkle diluted molasses and compact the forage again. Repeat this process of adding forage, diluted molasses and compacting until the pit filled is in a doom shape.

Step eight

Cover the pit after a final pressing with polythene sheeting to prevent water seeping into the silage and dig a small trench around the sides of the pit.

Step nine

Then, cover the pit with soil: a layer of 24 inches (in the case of wet, fresh fodder) up to 36 inches (in the case of more dry forage) of soil to keep the air out and to prevent damage of the polythene by rain, birds and rodents.

Step 10

The conservation of the material by microorganisms takes a couple of weeks. Thereafter, it can be fed, but you better leave it until a time of feed shortage. With good sheeting and enough soil on it, the silage can be kept well for 1 - 2 years.

Step 11

Open the pit from the lower side of the slope. Remove enough material for one day's feeding, and then cover the open end again. A grade cow may eat up to 30 kg of silage per day. To ensure that the milk has no silage smell, feed after milking or at least 3 hours before milking. Silage offers a store of feed for the dry season. It ensures that animals remain in good condition; farmers get more milk at a better price thus more income in the dry season.

For more information on polythene sheets farmers can Contact GREKKON LIMITED | RHAPTA ROAD, WESTLANDS | Tel: +254 735962626 | Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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