In this section we will look at
1.)About Potato farming
2.)Major Potato-Growing Regions in Kenya
3.)Economic Importance of Potato Farming
4.)Potato Varieties in Kenya
5.)Cost of Potato Farming in Kenya
6.)Steps in Potato Farming
7.)Potato Common Pest
8.)Potato Common Diseases
Potatoes (Solanum tuberosum) are among the most important staple foods in Kenya, ranking second after maize in terms of consumption and production. The crop is grown primarily in highland areas due to its preference for cooler climates, and it serves as a source of livelihood for millions of farmers and stakeholders in the agricultural value chain. Potatoes were introduced to Kenya by European settlers in the late 19th century.
Initially grown in the Rift Valley and Central Highlands, the crop quickly gained popularity among smallholder farmers due to its versatility, nutritional value, and market demand. Over the years, potato farming has evolved, with improved varieties and better farming techniques being introduced to meet the growing demand for potatoes domestically and regionally.
Potatoes are cultivated primarily in the highland areas of Kenya, which are characterized by cool temperatures (10–20°C), fertile volcanic soils, and adequate rainfall. Key potato-growing counties include:
Nyandarua County: The largest producer, accounting for over 30% of Kenya's potato output.
Meru County: Known for high-quality potatoes and significant contributions to the national output.
Nakuru County: A major producer with favorable climatic and soil conditions.
Elgeyo-Marakwet County: Notable for its high-altitude potato farms.
Bomet and Narok Counties: Emerging regions due to increased interest in potato farming.
Potatoes are a staple food in many Kenyan households. They are rich in carbohydrates, vitamins, and minerals, making them an affordable and nutritious source of energy. Over 800,000 smallholder farmers grow potatoes in Kenya.
The crop supports a value chain that includes traders, transporters, processors, and retailers, providing millions of jobs.
Kenya exports potatoes to neighboring countries like Uganda and Tanzania, although the volumes are relatively small compared to domestic consumption.
There are several potato varieties grown in Kenya, each suited for specific purposes such as cooking, frying, or processing. Popular varieties include:
Shangi:
Most widely grown due to its high yield and short maturity period.
Preferred for its excellent cooking qualities.
Dutch Robjyn:
Ideal for frying into chips and crisps.
Known for its uniform size and quality.
Kenya Mpya:
Resistant to diseases like late blight.
Performs well in both highland and lowland regions.
Asante:
A high-yielding variety suitable for processing.
Tigoni:
Preferred by hotels and restaurants for its large tubers and uniform shape.
Cost of Potato Farming in Kenya
Estimated Costs Per Acre
Land Preparation: KES 10,000–15,000
Certified Seeds: KES 5000–6000
Fertilizers: KES 10,000–20,000
Pesticides/Fungicides: KES 10,000–15,000
Labor: KES 20,000–30,000
Potential Income
Average yield per acre: 80–100 bags (90 kg each).
Market price per bag: KES 2,500–5,000.
Gross income: KES 200,000–500,000 per acre, depending on yield and market prices.
Steps in Potato Farming
1. Site Selection
Potatoes require well-drained, fertile soils rich in organic matter. The ideal pH range is 5.5–6.5. Highlands with altitudes above 1,500 meters are preferred due to their cool temperatures.
2. Land Preparation
Land should be plowed and harrowed to create a fine tilth.
Raised beds or ridges are prepared to ensure proper drainage and aeration.
3. Seed Selection
Image of potatoe seeds
Certified seed potatoes should be used to ensure high yields and disease resistance.
Avoid replanting tubers from previous harvests as they may carry diseases.
4. Planting
Potatoes are planted at a spacing of 30 cm between plants and 75 cm between rows.
The planting depth is typically 10–15 cm.
Apply basal fertilizers such as DAP (Di-ammonium Phosphate) at planting.
5. Crop Management
a) Irrigation
Potatoes require adequate moisture, especially during tuber formation. Drip irrigation is ideal for water efficiency.
b) Weeding
Regular weeding is necessary to minimize competition for nutrients.
c) Hilling
Soil is mounded around the base of the plants 2–3 times during the growing season to encourage tuber formation and prevent greening.
d) Fertilization
Top-dress with CAN (Calcium Ammonium Nitrate) or urea to boost growth.
Incorporate organic manure for better soil health.
Potato Common Pest
Potato Cyst Nematodes:
Causes stunted growth and reduced yields.
Managed by crop rotation and nematicides.
Aphids:
Transmit viruses.
Controlled using insecticides or biological control methods.
Cutworms:
Feed on stems and leaves.
Managed through tillage and application of appropriate pesticides.
Potato Common Diseases
Late Blight:
The most devastating disease affecting potatoes, especially during wet seasons.
Controlled using fungicides like Ridomil and resistant varieties.
Bacterial Wilt:
Causes wilting and yellowing of plants.
Managed through crop rotation and use of disease-free seed.
Early Blight:
Causes leaf spots and defoliation.
Managed with fungicides and proper spacing.
Poor Quality Seeds
Many farmers lack access to certified seeds, leading to low yields.
Pests and Diseases
Late blight and bacterial wilt significantly reduce productivity.
Post-Harvest Losses
Poor storage facilities result in high losses due to rotting and sprouting.
Market Fluctuations
Potato prices are highly volatile, often leading to losses for farmers.
Limited Mechanization
Most farmers rely on manual labor, increasing production costs and reducing efficiency.
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