Browsing by Author "D. Nyongesa"
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Item Common Dry Beans Trainer of Trainers’ Manual(KALRO, 2019-04) Macharia D.; M. Waithaka; M. Otipa; A. O. Esilaba; D. Nyongesa; M. Okoti; Mutuma E; Kathuku-Gitonga A.N.; Too A.; Karanja J. K.Common dry bean (Phaseolus vulgaris L.) is one of the most widely cultivated legumes in the world. It is grown in 128 countries and territories on more than 27 million hectares across the world. Nearly 20 million metric ton of this crop is produced annually. Brazil, Myanmar, China, USA, Mexico, Tanzania, Kenya, Uganda and Indonesia are the leading producers. The world average yield is just over 720 kg per ha. Sub-Saharan Africa account for about 16% of the total world common bean production. It is grown in 27 of the SSA countries on more than 5 million ha, producing over 3 million MT each year. The average yields are estimated at 600 kg per ha. Tanzania, Kenya and Uganda are the largest producers in SSA. Kenya has the largest area but Tanzania produces more because of its better yields (662 kg/ha as opposed to 471 kg/ha for Kenya). Common dry bean is well suited to diverse environments and fit in various cropping systems owing to their wide adaptability, low input requirements, fast growth, nitrogen fixing and weed smothering ability. Production tends to be more intensive where human population density is high, although a significant proportion of production occurs in areas of moderately low populations. Sole crop, maize-bean, banana-beans and root or tuber crop-bean intercrops are important among the many bean cropping systems in Kenya and for which the crop‘s rapid maturity and shade tolerance make it particularly suitable.Item Cowpea Extension Manual(KALRO, 2019-04) Kuruma R. W; Macharia D.; Nassiuma E.; Waithaka M.; Otipa M.; A. O. Esilaba; D. Nyongesa; M. Okoti; C. Githunguri; J. MiritiCowpea Vigna unguiculata (L.) Walp.) is an important grain legume in the farming systems of Kenya since it is a major source of dietary protein and income for the people. The crop is usually grown at subsistence level as an intercrop with maize, sorghum, millet and/or cassava. It also play an important role in soil fertility improvement, suppression of weed, supply of vegetables and dry grain after maturity. Cowpea rank second to beans in importance as vegetable protein food crops. It is consumed in the form of whole leaves or dried grains. The mean crude protein levels of leaves, grains and crop residues are 32 -34%, 23 – 35%, and 11 – 12% respectively. Mainly cowpea is grown as a green leafy vegetable in Western Kenya and for grain in the dry lands of Eastern, Coast and Nyanza regions. Cowpea grown as a vegetable requires rich soils and high rainfall. In contrast, cowpea grown for grain requires low rainfall and high temperature. 85% of total area under cowpea production in the eastern region of Kenya, is under intercropping systems with maize and or cassava. Despite cowpea importance, its yields have remained already stagnant, or even declined. Low yields result from low soil fertility, poor agronomic practices, pest and diseases and poor postharvest management. Use improved and good crop management options could greatly reduce losses. The grain is rich in protein, up to around 30% in some varieties. It also has micronutrients such as iron and zinc, which are necessary for healthy living. Women particularly value cowpea, which helps to bridge the “hunger months” prior to the main cereal harvest and also a source of cash to the rural and urban households.
