Smart farms

: 10 May 2017; Hits: 12933

Food fortification offers amaranth seeds market

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Amaranth crop crowns turning brown for harvesting. The seeds from amaranth are being used in fortification of foods for minerals. Photo by Philip Odhiambo.

One agripreneur is capturing the rising craze for healthy foods instead of synthetic mineral supplements by wadding into amaranth seeds, a crop fought by many as a weed.

While those growing the amaranth are doing so for harvesting the leaves for vegetables, Ann Muthoni has settled for the seeds, which she is converting into flour for sale.

Already, she is supplying the flour to more than 50 Tuskys branches in the country and a couple of more other prominent retail outlets like Cleanshelf Supermarket.

Muthoni has contracted farmers to supply the seeds for processing at the Nairobi Ruai factory, Annico Enterprise.

The plant produces one ton of amaranth flour daily in form of porridge flour, fortified maize meal, whole and buffed gains, among others.

Before the current maize flour crisis, a 2kg packet was sold at Sh140 at wholesale.

The government of Kenya requires maize floor processors to fortify the products with nutritional elements in fighting malnutrition.

Nutritionists say amaranth is an immunity booster that is also a strong antioxidant. It is rich in iron, calcium among other major minerals essential for good health.

Iron deficiency leads to anaemia while low levels of calcium can cause weak bones and teeth.

This makes amaranth an appropriate delicacy for mothers soon after birth, for it would help them in replenishing lost blood.

Since babies may not consume amaranth vegetables, flour porridge supplies the calcium needed for strong bones and teeth formation.

READ ALSO: Amaranth: from weed to wonder crop

Synthetic mineral supplements are available, but healthy conscious population is shifting its focus to the natural sources of nourishment.

Muthoni, nutritional expert learnt about turning amaranth seeds into flour for natural mineral supplements while in Sweden.

Before setting the company in 2008, she had to train farmers on the role of the seeds, and the possible markets she was preparing for them.

In leading by example, she also took up the farming.

The shying away from the propagation of commercial amaranth by most farmers in Kenya is no surprise. The global United Nations’ agency for fighting hunger, Foods and Agriculture Organisation report of 2010 says farmers resist change hoping the traditional crops will do well at some point. This is hurting productivity in the developing countries.

A case in point was that of farmers in South Africa refusing to abandon maize despite low yields due to depleted soils.

Instead of practicing crop rotation, intercropping with legumes and other varieties to boost production, they prefer what they are used to.

The same is the case in Kenya. Muthoni says the demand for the amaranth seed products is rising, but the farmers are yet to seize the opportunity. They are still stuck in maize production.

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: 03 May 2017; Hits: 16031

Packaging honey earns student more profits

Miriam Ndunges packaged honey ready for sale. The student cum entrepreneur picks raw honey from her rural home an packages it for sale in Nairobi. Photo courtesy.

Purification and packaging of honey, which she sources from her rural home, is earning a university student cum agripreneur twice gross income in Nairobi.

Miriam Ndunge, a student at the Kenya Methodist University – Nairobi Campus -, delved into the agribusiness to make an extra coin from selling the honey she picks from Kutui and Makueni counties.

“Prices in the rural areas are low because of the higher supply than the demand. I buy the honey from the farmers for sale in Nairobi, where suppliers of pure honey are few. Apart from offering a market to my farmers, I also make something out of the business to support my education,” she said.

The honey she collects is of low quality, with wax, grass and other particles lingering in the liquid.

To tap into the urban market, the agripreneur sieves the honey before packaging it into plastic tins, with the brand name, Savannah Sweetness.

On average, she sells 10kg of packaged honey per day. She sells one kilo at Sh700 after buying it at between Sh250 and Sh300 depending on the farmer and place.

She also has packs into 500g and 300g, which she sells at Sh350 and Sh200 respectively.

Although the competition from giant retailers like supermarkets still threatens small-scale seller of given products, the student says the growing ‘hatred’ for preserved items in large stores is working for her well.

“Some consumers have complained about preservatives and sugar sediments in supermarket honey. Honey does not require refrigeration or preservatives. Customers who buy my honey always come back,” Ndunge said.

Apart from natural sugar, honey has several medicinal benefits due to the ingredients collected by bees.

Freshly harvested honey can protect open wounds from bacterial infections, according to the UK’s NHS Choices. At least 13 bacteria in the stomach of bees have been found to destroy their disease causing counterparts after application on wounds.

Honey also used in manufacture of cough syrups and other medicines. It is also a major ingredient in the manufacturing of beauty products.

Apart from selling at her Nairobi market shop, she also distributes to customers upon orders.

Ndunge can be reached on +254725706935.

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: 21 April 2017; Hits: 12106

Simple knocks tell mature watermelons

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Watermelon slicing for consumption. Simple multiple knocks can tell a mature ripe watermelon read for harvesting. Photo by Encyclopaedia Britanica Kids

With multiple knocks, farmers can improve maturity prediction accuracy by more than 70 percent in determining if watermelons are ready for harvesting.

Mature and immature watermelons tend to produce different sounds.

“A dull hollow sound signals that the fruit is ripe. A mature watermelon has less water compared to a still growing one - which produces a high pitched sound,” Agronomist Jeff Makori said.

Ripe watermelons produce low-pitched sounds, but one has to gently hit several of them with a stick to boost chances of accuracy.

The agronomist says with experience, one can positively identify seven out of 10 ripe watermelons using the sound trick.

Dying of the vine tendrils is another sign that the melons are ready for the market. Some varieties, he said, tend to be soft at the lower scar end.

“After the first confirmation of the ripe fruit, the others should be ready for harvesting in about days. Delayed harvest may result in losses as the fruit cannot stay long after ripening,” he said.

READ ALSO: Fact Sheet: Top Watermelon Methods

The bottom part of the fruit also turns from darker to lighter or golden green.

“For the best quality fruits, irrigation should be stopped for about a week before harvesting. This allows for utilisation of the water in the fruit. Reducing the moisture content increases the sweetness of the melon as a result of high concentration of sugars,” Makori said.

Although the fruit is succulent, it is not uncommon for farmers to harvest immature watermelons, which are majorly white and with excess water. Such harvests go to waste when found not to be ready for consumption as consumers look for the deep red-fleshed slices.

There are deflectors that are sued in determining the sugar content in relation to ripening, but gadgets may be readily available for smallholder farmers.

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