Browsing by Author "Njunie, M."
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Item Cow Pea Trainer of Trainers’ Manual(Kenya Agricultural and Livestock Research Organization., 2019-04) Macharia, D.; Waithaka, M.; Otipa, M.; Too, A.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Mutuma, E.; Kathuku-Gitonga, A.N.; Mutisya, D.; Njunie, M.; Muli, B.; Karanja, J.K.; Wasilwa, L.; Kenya Agricultural and Livestock Research Organization.Cowpea (Vigna unguiculata (L.) Walp) is an important food and fodder legume crop in the semi-arid tropics. It is grown in 45 countries across the world. An estimated 14.5 million ha of land is planted to cowpea each year worldwide. Sub-Saharan Africa region accounts for about 84% of area as well as production. The world average yield is estimated at about 450 kg/ha. Kenya is among the major cowpea producing countries in Africa. Cowpea 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. The majority of cowpea growers are women who grow the crop primarily for household food, but also for sale-an increasing phenomenon in recent years. The typical woman cowpea grower has a small plot, 0.625 to 2.5 acres often intercropped with other cereals such as sorghum, millet and maize. The purpose of this training of trainers’ module is to familiarize master trainers on the cowpea technologies, innovations and management practices (TIMPs) and empower them with knowledge and skills to train farmers’ trainers.Item KALRO-KCEP - CRAL Green Grams Trainer of Trainers’ Manual(Kenya Agricultural and Livestock Research Organization, 2019-04) Macharia, D.; Waithaka, M.; Otipa, M.; Too, A.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Mutuma, E.; Kathuku-Gitonga, A.N.; Mutisya, D.; Njunie, M.; Muli, B.; Karanja, J.K.; Wasilwa, L.; Kenya Agricultural and Livestock Research OrganizationGreen 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. Green gram 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. Sole crop, cereal-bean and root or tuber crop-green gram intercrops are important among the many green gram cropping systems in Kenya and for which the crop‘s rapid maturity and shade tolerance make it particularly suitable.Item KCEP-CRAL Millet Training of Trainers’ Manual(Kenya Agricultural and Livestock Research Organization., 2019-04) Kisilu, R.; Muli, B.; Karanja, J.K.; Otipa, M.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Mutuma, E.; Kathuku-Gitonga, A.N.; Too, A.; Mutisya, D.; Njunie, M.; Wasilwa, L.; Kenya Agricultural and Livestock Research OrganizationThe purpose of this training of trainer’s module is to familiarize extension officers, lead farmers and service providers on the millet production practices and empower them knowledge and skills to train farmers’ trainers.. This will enable them to impart knowledge on good agricultural millet production practices to farmers through farmer trainings.Millets are a group of grasses mainly found in the arid and semiarid regions. They produce small seeded grains and are often cultivated as cereals. They include Pearl millet (Pennisetum glaucum), Finger millet (Eleusine coracana), Proso millet (Panicum miliaceum) and Foxtail millet (Setaria italica). The popularity of millet fell for some years due to introduction of maize, wheat and rice, but the current unpredictable rainfall patterns accompanied by frequent maize crop failures have led to renewed interest in the production of indigenous, drought tolerant crops. Popularity of millets is once again on the rise with millers demand being far above the deliveries. Land under millets production in Kenya was 111,271 ha in 2011 with a production of 73,396 tons.Item Maize Trainer of Trainers’ Manual(Kenya Agricultural and Livestock Research Organization (KALRO), 2019-04) Karanja, J.K.; Otipa, M.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Mutuma, E.; Kathuku-Gitonga, A.N.; Too, A.; Mutisya, D.; Njunie, M.; Muli, B.; Wasilwa, L.; Kenya Agricultural and Livestock Research Organization (KALRO)The purpose of this training of trainer’s module is to familiarize extension officers, lead farmers and service providers on the maize production manual content and empower them with the capacity and training methods. This will enable them to impart knowledge on good agricultural production practices of maize farming through farmer trainings. Maize (Zea mays L.) is a major staple food in Kenya. It can be used as food, feed for animals and as a source of industrial raw material. It contributes to about 65% of daily per capita cereal consumption. Maize accounts for more than 20% of the total agricultural production and 25% of agricultural employment in the country. Maize is an important source of carbohydrate, protein, iron, vitamin B, and minerals. Its products include baked, roasted and boiled fresh maize on the cob, porridge, pastes, beer, starch, oil and livestock feed from by-products of fresh and dry maize grain.
