New manual for agroecological production of vegetables in Kenya
This training manual is a product that builds on half a century of experience of the World Vegetable Center and partners in promoting safe and sustainable vegetable production and consumption across the world. The manual is a consolidation of information from many sources and is based mainly on implementing the Greener Greens project funded by the Biovision Foundation and the Veggies Planet & People project funded by the IKEA Foundation.
The manual offers an analysis of challenges faced in the production of vegetables in Kenya. It aims to accelerate agroecological vegetable production by providing information on suitable approaches and practices for adoption by farmers. It has been developed to enhance the knowledge of producers, extension officers, and other stakeholders on the management of vegetables, from pre-sowing to postharvest management. It prescribes and promotes low-cost agroecological practices for the sustainable production of African leafy vegetables and popular exotic (global) vegetables in Kenya.
The manual focuses on eight African leafy vegetables: African nightshade (sutsa), spider plant (saka), slender leaf (mitoo), cowpea leaves (kunde), jute mallow (mrenda), pumpkin leaves (malenge), amaranth (mchicha), and kale (sukuma wiki), alongside four ‘global vegetables’, tomato, onion, cabbage and eggplant that have become important, especially in central Kenya. With the limited documentation and understanding of the production of vegetables using agroecological approaches, this manual fills an important knowledge gap.
It is divided into four sections. The importance of vegetable production and consumption is introduced in Chapter 1. Then, Chapter 2 provides a deep dive into agroecology, defining approaches and the ‘why’ of agroecological vegetable production while describing transition pathways. Chapter 3 describes the main agroecological management practices in vegetable production, showcasing best practices, challenges faced in production, and the application of agroecological approaches. Finally, Chapter 4 provides specific guidance on the agroecological management of individual vegetables, eight African leafy vegetables, and four global vegetables.
This manual on the agroecological production of vegetables provides the required information for the transition to agroecological production systems and healthy ecosystems. Agroecological transitions should take an inclusive stepwise approach, and producers should continuously monitor, document and reflect on any differences and successes. While the practices recommended in this manual can serve as general guidance, the specific inputs and practices should be chosen and adapted according to a particular context and needs.
It is evident that the full potential and transformation of vegetable production in Kenya can be realized if farmers adopt good agroecological practices based on agroecological approaches. These should not be seen or adopted individually, but rather as locally relevant combinations of practices and inputs, with the aim of reducing the cost of production to farmers while at the same time protecting both human and ecosystem health.
