Groundnut farming in Kenya is predominantly conducted by small-scale farmers for both subsistence and commercial purposes, mainly in the western regions of the country. Known for being early-season crops, groundnuts (peanuts) are vital for their nutritional and economic value.
Varieties of Groundnuts Grown in Kenya
Farmers in Kenya have access to a variety of groundnut species, each adapted to different climatic conditions and soil types. Some of the popular varieties include:
- Red Oriata
- Attica
- Manipinta
- Homabay
- Texas Peanut
- Red Valencia
- Nyanda
- Mwenje
- Makulu Red
- Bukena
Ecological Requirements
Groundnuts thrive under specific conditions, which are crucial for optimizing their growth and yield:
- Altitude: Suitable below 1500 meters above sea level.
- Temperature: Optimal growth at 28-30°C.
- Soil Type: Prefers deep, well-drained soils; unsuitable for heavy soils.
- Rainfall: Requires well-distributed rainfall between 500-600mm annually.
- Soil pH: Ideal soil pH ranges from 5.5 to 6.5.
Land Preparation
Effective land preparation is key to successful groundnut farming:
- Thorough ploughing to achieve a fine tilth should be done early before planting.
- Construct ridges with flattish tops, spaced approximately 80cm apart.
Planting
- Timing: Plant groundnuts at the onset of rain, typically between February-March or August-September.
- Method: Plant when the ground is moist, approximately two weeks after the first rains to ensure proper germination.
- Spacing: Sow seeds in rows 30-45 cm apart, with 15-20 cm between plants, at a depth of 5-6 cm.
Fertiliser Application
- Groundnuts are leguminous plants and do not require nitrogen-rich fertilisers but need nutrients like calcium, potassium, phosphorus, and magnesium.
- Recommended fertilisers include Single Super Phosphate (100 kg/ha) and Triple Super Phosphate (80-90 kg/ha).
Pests and Diseases
Groundnuts are susceptible to several diseases and pests:
- Diseases: Damping off, aspergillus crown rot, bacterial wilt, and groundnut rosette virus.
- Control Measures: Intercrop with cereals, use resistant varieties, and apply fungicides such as benomyl and captafol to manage disease.
Harvesting
- Groundnuts are typically ready for harvest about 100 days after planting.
- Signs of maturity include plump kernels or dark markings inside the pod shells.
- A hectare can yield between 400-700 kgs depending on the variety.
Post-Harvest Handling
- It is crucial to dry the groundnuts properly after harvesting to prevent aflatoxin contamination, which can occur in improperly stored produce.
Market Opportunities
Groundnuts have a robust market in Kenya, where they are in high demand in open-air markets, shops, food stores, and supermarkets. The crop is fast-selling due to its versatility in use, from direct consumption to processing into various products like peanut butter.
Conclusion
Groundnut farming in Kenya represents a viable opportunity for farmers, particularly in regions with suitable ecological conditions. By adhering to recommended practices for planting, maintenance, and harvesting, farmers can achieve substantial yields and contribute significantly to both local consumption and the economy.
