Browsing by Author "Nassiuma, E."
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Item Cow Pea Production Training and Extension Manual(Kenya Agricultural and Livestock Research Organization, 2016-08) Too, A.; Esilaba, A.O.; Bett, B.; Gathambiri, C.; Githunguri, C.; Nyongesa, D.; Nassiuma, E.; Odoyo, E.; Wanjekeche, E.; Wamaitha, J.; Miriti, J.; Wasilwa, L.; Waithaka, M.; Otipa, M.; Likhayo, P.; Kuruma, R.W.; Amata, R.; Ochieng, V.; Kenya Agricultural and Livestock Research OrganizationCowpea Vigna unguiculata (L.) Walp.) is believed to have originated in Africa where a large genetic diversity of wild types occur throughout the continent, particularly southern Africa, however the greatest genetic diversity of cultivated cowpea is found in West Africa. In Kenya, cowpea is an important source of proteins consumed in many households. It is consumed in the form of whole dried seeds or leaves. Cowpea is grown as a green leafy vegetable mainly in Western Kenya and for grain mainly 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. Cowpea rank second to beans in importance as vegetable protein food crops. The production is mainly at subsistence level by small-holder farmers with low input. The crop is mainly grown by smallholder farmers. However, pests and diseases are major constraints in cowpea production in Kenya. Accuracy in pest and disease identification are important for proper management making it necessary to build the capacity of extension officers and small holder farmers in pest and disease management in orderto minimize losses.Item Green Grams Production Training and Extension Manual(Kenya Agricultural and Livestock Research Organization, 2016-08) Too, A.; Esilaba, A.; Rono, B.; Bett, B.; Gathambiri, C.; Githunguri, C.; Nyongesa, D.; Macharia, D.; Nassiuma, E.; Odoyo, E.; Wayua, F.; Kamau, G.; Mwathi, J.M.; Miriti, J.; Wasilwa, L.; Wanyama, M.; Waithaka, M.; Otipa, M.; Likhayo, P.; Amata, R.; Ochieng, V.Green grams also known as mung bean, is an erect annual plant which grows to a height of 60-70 cm tall are the more commonly grown in Kenya as compared to black grams. They are common in central and south Nyanza areas, in Machakos and Kitui Counties and at the coast. The two main varieties for the Kenyan market are N26 and KS20 and are differentiated by the colour of seeds. Yellow green grams have bright green seeds while the local green gram seed is small and ripens unevenly. An improved variety (K26) has larger seeds and tends to ripen uniformly, see Table 1. The common names used to refer to green grams are Ndengu or Pojo Ngina. Green grams produces pale yellow flowers borne in clusters of 12–15 near the top of the plant. The flowers develop into cylindrical pods with cylindrical seeds. Pods measure 7.5 cm to 10 cm long and contain 10 to 15 seeds each. Each plant typically produces 30 to 40 pods which turn darker in colour as they mature. The seed colour is in varying shades of yellow to green and black with green and yellow grams being the more common ones in Kenya. The crop is mainly produced by smallholder farmers. However, pests and diseases are major constraints in green grams production in Kenya. Accuracy in pest identification and disease diagnostics are important for proper management of these challenges. It is therefore necessary to build the capacity of extension officers and growers in pest and disease management in order to minimize losses.Item Kalro-Kcep - CRAL Climate Smart Agriculture Extension Manual(Kenya Agricultural and Livestock Research Organization., 2019-04) Kisilu, R.; Karanja, J.K.; Mwathi, J.W.; Ooro, P.A.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Githunguri, C.; Miriti, J.; Otipa, M.; Nassiuma, E.; Too, A.; Kamidi, M.; Wanjekeche, E.; Odoyo, E.; Wayua, F.; Likhayo, P.; Kamau, G.M.; Ochieng, V.; Wasilwa, L.; Kenya Agricultural and Livestock Research OrganizationClimate change is real and has become an obstacle to sustainable development all over the world. Climate change has positive and negative effects in agriculture depending on the regions of the world. The negative impacts are expected to be more serious in developing countries, particularly those in sub-Saharan Africa such as Kenya. For instance, Kenya has experienced increasing temperatures from 1960’s, together with higher frequency and intensity of extreme weather events such as El Niño and La Niña. Effects of the negative impacts include declining agricultural productivity and loss of crops, livestock, fish and investments in agriculture due to changing temperatures and rainfall and many extreme weather events.Item KALRO-KCEP - CRAL Common Dry Beans Extension Manual(Kenya Agricultural and Livestock Research Organization., 2016-04) Macharia, D.; Waithaka, M.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Githunguri, C.; Miriti, J.; Otipa, M.; Too, A.; Bett, B.; Gathambiri, C.; Amata, R.; Nassiuma, E.; Odoyo, E.; Wayua, F.; Karanja, J.K.; Mwathi, J.W.; Likhayo, P.; Ooro, P.A.; Ochieng, V.; Wasilwa, L.; Kenya Agricultural and Livestock Research OrganizationPulses, or grain legumes in general, are an essential source of supplementary protein to daily diets based on cereals and starchy for a predominantly vegetarian population and those who cannot afford expensive animal protein. Pulses are therefore often regarded as poor man’s meat”. They also provide energy, protein, essential minerals, vitamins and several compounds considered beneficial for good health. Their cultivation enriches soil by adding nitrogen, and improves the physical, chemical and biological soil properties. They are also 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. Their short growing period and photoperiod sensitivity make them suitable for crop intensification and diversification. Notwithstanding their high production potential, their productivity is generally low as these are cultivated on poor lands, with no or little inputs, and are susceptible to several abiotic and biotic stresses.Item KALRO-KCEP Climate Smart Agriculture Training and Extension Manual(Kenya Agricultural & Livestock Research Organization (KALRO)., 2016-04) Okoti, M.; Esilaba, A.O.; Ketiem, P.K.; Mutoko, C.; Kimani, S.; Mwathi, J.W.; Githunguri, C.; Nyongesa, D.; Miriti, J.; Nassiuma, E.; Gitari, J.; Ooro, P.A.; Murage, P.M.; Murage, P.M.; Koech, M.; Thuranira, E.; Ashiono, G.; Rono, B.; Kamau, G.; Njaimwe, A.; Gachuki, P.; Maina, I.; Masinde, W.; Macharia, D.; Waithaka, M.; Barkutwo, J.; Mwenda, M.; Ringera, J.M.; Onyango, E.M.; Karanja, J.; Kamidi, M.; Wanjekeche, E.; Woyengo, V.; Odendo, M.; Kipkemoi, P.L.; Magiroi, K.N.; Mwangi, H.; Chebosonwy, R.; Macharia, M.; Wanyonyi, M.; Kenya Agricultural & Livestock Research Organization (KALRO)A significant variation either in the mean state of the climate or its variability, persisting for a period not less than 30 years. Climate change and variability is attributed to both natural and man-made induced causes. In the last 2 decades, causes attributed directly or indirectly to human activity have significantly altered the climate system through the greenhouse gas emissions. It is now evident that the globe is warming and the mean surface temperature has tremendously increased.Item KALRO-KCEP Farming as Business Training and Extension Manual(Kenya Agricultural & Livestock Research Organization (KALRO), 2016-04) Rono, B.; Nyongesa, D.; Esilaba, A.O.; Masinde, W.; Mutoko, C.; Mwenda, M.; Waithaka, M.; Mwathi, J.W.; Githunguri, C.; Okoti, M.; Nassiuma, E.; Miriti, J.; Maina, I.; Ketiem, P.K.; Kamidi, M.; Wanjekeche, E.; Woyengo, V.; Odendo, M.; Kipkemoi, P.L.; Magiroi, K.N.; Mwangi, H.; Chebosonwy, R.; Macharia, M.; Wanyonyi, M.; Gitari, J.; Ooro, P.A.; Murage, P.M.; Koech, M.; Thuranira, E.; Ashiono, G.; Kamau, G.; Njaimwe, A.; Gachuki, P.; Macharia, D.; Barkutwo, J.; Ringera, J.M.; Onyango, E.M.; Karanja, J.; Kenya Agricultural & Livestock Research OrganizationMost farmers are subsistence oriented and mainly strive to produce food for their households only. However, farmers play a great role, including contributing to food and nutrition security and generating income for their household needs. There is therefore a great need to empower farmers increased participation in embracing farming as a business. A business is viewed as a commercial activity, which operates with the intention of making a profit, by provision of services or commodities to meet needs and wants of customers. This requires changing the mind-set of most farmers from producing only for subsistence use to becoming commercially oriented.Item KALRO-KCEP Soil Fertility Management Training and Extension Manual(Kenya Agricultural and Livestock Research Organization, 2016-04) Miriti, J.; Nassiuma, E.; Gitari, J.; Murage, P.M.; Koech, M.; Thuranira, E.; Ashiono, G.; Esilaba, A.O.; Mwathi, J.W.; Nyongesa, D.; Githunguri, C.; Okoti, M.; Rono, B.; Ketiem, P.K.; Kimani, S.; Kamau, G.; Njaimwe, A.; Gachuki, P.; Maina, I.; Mutoko, C.; Masinde, W.; Macharia, D.; Waithaka, M.; Barkutwo, J.; Mwenda, M.; Ringera, J.M.; Ooro, P.A.; Onyango, E.M.; Karanja, J.; Kamidi, M.; Wanjekeche, E.; Woyengo, V.; Odendo, M.; Kipkemoi, P.L.; Magiroi, K.N.; Mwangi, H.; Chebosonwy, R.; Macharia, M.; Wanyonyi, M.Soil is composed of mineral particles, weathering products of the parent material, and organic matter, (e.g. residues from plants and animals), air and soil water. The solid particles are categorized size into: gravel and stones (>2 mm in diameter), sand (2.0 to 0.02 mm), silt (0.02 to 0.002 mm) and clay (< 0.002 mm). Soil properties are dependent on the relative composition and arrangement of soil particles.l texture is the relative proportions of sand, silt and clay contained in a soil. Soils are described as sands, sandy loams, loams, clay loams, clays depending on their texture.Item KCEP - CRAL Green Grams Extension Manual(Kenya Agricultural and Livestock Research Organization, 2019-04) Macharia, D.; Waithaka, M.; Otipa, M.; Nassiuma, E.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Githunguri, C.; Miriti, J.; Too, A.; Bett, B.; Gathambiri, C.; Amata, R.; Odoyo, E.; Wayua, F.; Karanja, J.K.; Mwathi, J.W.; Likhayo, P.; Ooro, P.A.; Kamau, G.M.; Ochieng, V.; Wasilwa, L.; Kenya Agricultural and Livestock Research OrganizationPulses, or grain legumes in general, are an essential source of supplementary protein. They also provide energy, protein, essential minerals, vitamins and several compounds considered beneficial for good health. Their cultivation enriches soil by adding nitrogen, and improves the physical, chemical and biological soil properties. They are also 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. Their short growing period and photoperiod sensitivity make them suitable for crop intensification and diversification. Not withstanding their high production potential, their productivity is generally low as these are cultivated on poor lands, with no or little inputs, and are susceptible to several abiotic and biotic stresses.Green gram (Vigna radiata L.) also known as Mung bean and in Kiswahili Ndengu is one of the potential food and cash crop pulses that have been observed to perform well in the arid regions of Kenya. The crop is commonly grown in central, south Nyanza, eastern and coastal regions. Its edible grain is characterized by good digestibility, flavor, high and easily digestible protein content and absence of any flatulence effects (Ahmed et al., 2001). Its seed contains contain approximately 374Kcal, 23.9% protein, 1.2% fat, 16.3% dietary fiber, 4.5-5.5% ash, 63% carbohydrates on dry weight basis. It’s also a crucial source of vitamins A and B complex and generous amounts of micro-nutrients such as iron and zinc which are deficient in diets among the poor, particularly pregnant women and children in Africa (Swaminathan et. al., 2012).
