Browsing by Author "Too, A."

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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 Organization
Cowpea 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.
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.
Farm-Level Agricultural Resilience and Adaptation to Climate Change Extension Manual
(Kenya Agricultural and Livestock Research Organization, 2019-12) Okoti, M.; Esilaba, A.O.; Ketiem, P.; Mangale, N.; Muli, B.M.; Nyongesa, D.; Otipa, M.; Mutisya, D.; Too, A.; Njiru, E.; Muthiani, E.; Finyange, P.; Ndanu, A.; Wasilwa, L.; Kenya Agricultural and Livestock Research Organization
Climate change and variability is acknowledged as a global phenomenon with potentially far-reaching implications to many economic sectors. It is characterized by increased recurrence of droughts, floods, rainfall variability (pattern, timing and intensity), increased mean surface temperature and famine that threaten millions of people, crops and livestock systems. The developing countries and the poor in society are highly vulnerable to impacts of climate change despite the minimal contribution (less than 10%) to the annual global carbon dioxide emissions. The increasingly observed weather risks threaten the agricultural production systems and food security conditions for majority of population in Kenya. Farmers who largely practice subsistence farming for livelihoods are characterized by degraded soils, small farm sizes, and low crop yields. Therefore, sustaining farmers’ agricultural growth and minimizing climate related shocks is crucial in building farmers and food production system resilience. Agricultural adaptations to climate change need to be resilient to deal with stresses and disturbances. These adaptations can either be technological, institutional or policy interventions to help farmers build resilience to current and future climate related shocks as well as mitigating greenhouse gas (GHG) emissions.
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.
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 Organization
Climate 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.
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 Organization
Pulses, 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.
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 Organization
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. 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.
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 Organization
Pulses, 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).
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 Organization
The 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.
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.

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Browsing by Author "Too, A."

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