Browsing by Author "Otipa M."
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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.Item Maize Extension Manual(KALRO, 2019-04) 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.Maize is a staple food in Kenya, accounting for an average production of 4.4 million tons for the period 2010 to 2013 (FAO, 2015). It contributes to about 65% of daily per capita cereal consumption and serves as subsistence and a commercial crop grown on an estimated 1.4 million hectares. Maize production accounts for more than 20% of the total agricultural production and 25% of agricultural employment in the country. It is an important source of carbohydrate, protein, iron, vitamin B, and minerals. Maize 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. This manual outlines important maize-crop agronomy and provides information on the methodology and technology that farmers may be able to utilise to grow maize in Kenya sustainably and commercially. Climate change, increased human activities, pathogen and vector evolution have increased the spread of invasive pests and diseases in maize farming systems in Kenya. The country has faced severe disease and pest outbreaks that impact on the country’s food security. Heavy attacks of loses of as much as 100% have been reported due to Maize lethal necrosis disease and fall armyworm. The use of Integrated Pest Management (IPM) provides maize farmers with management options to reduce pesticides use in the management of pest and diseases. Precise and prompt pest and disease detection are vital for their prevention and management. After harvesting their crop, farmers in Kenya face challenges of poor grain handling and management, leading to 30% of post-harvest losses, translating to more than US$ 4 billion losses per annum (Hodges et al., 2011). They also market their grain at low price at harvest time forcing households to buy grains for family consumption when prices increase. Post harvest losses lead to insufficient food supply, even when crop yields and land under cultivation have been increasing. This is partly due to lack of knowledge on appropriate methods of grain storage. This post-harvest management component will support farmers in securing high returns from investments on grain production. This is through adoption of improved on-farm grain handling practices to minimize post-harvest losses and enhanced access to markets offering favourable terms. This manuals’ goal is to reduce post-harvest losses from the current estimated 30% to industry accepted levels of below 5%. This will lead to usage of certified warehouse system by farmers to bulk and sell their produce at a price 30% higher than prevailing farm gate price.Item Mango Propagation(Kenya Agricultural & Livestock Research Organization, 2019-03-29) Wasilwa L.; Finyange P.; Kirigua V.; Njuguna K.; Kasina M.; Kasichana C.; Otipa M.; Muriuki S.J.; Wanjala S.; Amata R.; Ochieng V.; Ndungu J.Mango (Mangifera indica L.) belongs to the family Anacardiaceae with 75 genera and 700 species. Mangifera consists of 69 species. The centre of origin of mango is southern Asia (Burma, Eastern India and Andaman Islands). The mango has been cultivated, praised and even revered in its native lands since ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C. The Persians are said to have carried it to East Africa about the 10th Century A.D. Mango is an important cash crop in Kenya.Item Rice Cultivation Manual(KALRO, 2018-06-15) Adoyo E.; Otipa M.; Wasilwa L.; Wayua F.; Kirigua V.; Gitonga C.Based on accepted practices and latest verification of results from Rural Development Administration (RDA) of the Republic of Korea and Kenya Agricultural and Livestock Research Organization (KALRO) joint project on Rice Improvement (July 2012-June 2015) through Korea Project on International Agriculture (KOPIA), this manual covers rice cultivation with emphasis on best practices on rice cultivation that are cost effective and environmentally sound. It provides information on nursery establishment, transplanting, spacing, fertilizer application and management of common pests and diseases in irrigated rice. The manual also covers best practices on rice post- harvest management, handling, value addition and utilization of food and non- food rice byproducts. We recommend this book to schools, students, extension workers and farmers and anyone working in rice who may wish to learn about rice cultivation.
