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Item Farming as a Business Trainer of Trainers Manual(Kenya Agricultural and Livestock Research Organization (KALRO), 2019-04) Nyongesa, D.; Esilaba, A.O.; Rono, B.; Kavoi, J.; Mwenda, M.; Okoti, M; Kathuku-Gitonga, A.N.; Mutuma, E.; Wasilwa, L.; Kenya Agricultural and Livestock Research Organization (KALRO)This training manual focuses on building trainees’ capacity in entrepreneurial and management skills through a "learning by doing" approach, eventually leading to, and aiming at developing farmer’s skills and competencies in business while improving their knowledge, changing their attitudes towards farming as a business (FAB) and producing for the market. This will be done through a season-long programme that has been designed to be demand responsive, flexible and practical. It is, however, important to note that farmers learn in small groups, in their own farming environment and at their own pace. The training module intends to master for Training of Trainers (ToTs) constituting government extension personnel and service providers. They will in turn enhance capacity of the farmers under the KCEP-CRAL Programme. The module covers the following broad topics: Farming enterprises; Markets and marketing; Keeping farm records and accounts; Business planning and business plan; Group dynamics; and Gender mainstreaming and communication.Item Nutrition-Sensitive Agriculture and Food Systems Training Package(2022) Food and Agriculture Organization of the United NationsThe Nutrition-Sensitive Agriculture and Food Systems Training Package comprises several components. The first component is the Technical Resource Manual, which contains detailed technical content along with case studies derived from projects in Kenya implemented by the government and other stakeholders; these case studies are annexed in the document. The second component is the Facilitation Manual, designed to guide trainers in conducting training sessions and engaging participants effectively. Lastly, the package includes PowerPoint Presentations that trainers can use during training sessions, and which participants may also refer to for additional information.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 Climate Smart Agriculture Trainer of Trainers Manual(KALRO, 2019-04) Okoti, M.; Esilaba, A. O.; Ketiem, P. K; Mutoko, C.; Kimani, S.The purpose of this training of trainer’s module is to familiarize extension officers, lead farmers and service providers on the Climate Smart Agriculture manual content and empower them to train farmers. This will enable them to impart knowledge on appropriate technologies, innovations and management practices that will help the farmers and other agricultural stakeholders in hedge their agricultural activities against climate change risks. Climate change is real and has become an impediment to sustainable development globally. Climate change has a range of positive and negative impacts in agriculture depending on the regions of the world. The negative impacts are expected to be more adverse in developing countries, particularly those in sub-Saharan Africa such as Kenya which has experienced increasing temperatures from 1960’s coupled with increased frequency and intensity of extreme weather events such as El Niño and La Niña. Effects of the negative impacts include declining agricultural productivity; land degradation; loss of crops, livestock and fish due to changing temperatures and precipitation regimes and increased frequency and intensity of 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 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 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 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 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 Kenya Cereal Enhancement programme-climate resilient agricultural livelihood Window (KCEP-CRAL) KALRO-KCEP climate-smart agricultural training and extension manual(KALRO, 2017-10) Michael Okoti; Anthony O. Esilaba; Patrick K. Ketiem; Chikamai Mutoko; Stephen Kimani; Dave NyongesaClimate change refers to a broad array of alterations in climatic and weather conditions. It is characterised by shifts in average conditions and in the frequency and severity of extreme conditions that have occurred over a long period of time, generally over a period of 30 to 35 years. The conditions that are altered include rainfall, temperature, winds, humidity, snow, and seasons. Simply put, climate change refers to changes in long-term weather patterns. It is evident that the Globe is warming and the mean surface temperatures have tremendously increasedItem 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 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).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 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 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 Training and Extension Manual on Common Dry Beans(Kenya Agricultural and Livestock Research Organization, 2016-04) Kenya Agricultural and Livestock Research OrganizationBeans are leguminous annual crops that originated in Central America. In Kenya beans are the most important pulses. They rank second to maize in importance as food crops. The crop provides a cheap source of protein, and is rich in the essential amino acid element lysine which is found in fewer quantities in maize and other grains (du Plessis et al., 2009). The production is mainly at subsistence level by small-scale farmers with limited commercialization. Beans can be grown in pure stand or intercropped with other crops.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 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 OrganizationClimate 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.Item KALRO-KCEP Maize Training and Extension Manual(Kenya Agricultural and Livestock Research Organization, 2016-04) Kenya Agricultural and Livestock Research OrganizationMaize is a staple food and contributes to about 65% of daily per capita cereal consumption. It serves as subsistence and a commercial crop, and grows on an estimated 1.4 million hectares. Maize accounts for more than 20% of the total agricultural production and 25% of agricultural employment. 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, porridges, pastes, beer, starch, oil and livestock feed from by-products of fresh and dry maize grain. The stalk provides an important source of livestock feeds as crop residue and silage.Item KALRO-KCEP Technical Report on Training of Trainers Workshops for Western Kenya(Kenya Agricultural & Livestock Research Organization, 2016-04) Kenya Agricultural & Livestock Research OrganizationThe Kenya Cereals Enhancement Program (KCEP) was formulated to support small holder farmers graduate from practicing subsistence to commercial agriculture, enhance post production management practices and develop market linkages for maize, beans (western Kenya); millets and sorghum and associated pulses (Eastern Kenya) value chains. The overall development goal of KCEP is to contribute to the reduction of rural poverty and food insecurity of smallholders, by developing their economic potential in increasing production of cereal staples (maize, sorghum, millet) and associated pulses, and generating incomes among producers in medium to high potential areas. The basic consideration to be kept in mind is that training of trainers (ToTs) is not dominantly dependent on the use of lectures, which are not only monotonous in nature but also less productive in terms of transmission of knowledge to the trainees. In fact, training can be a rewarding experience to both the trainer and the trainees if its major thrust is on the promotion of participatory learning, through the use of methods, which make the training process more interesting and also ensure the training’s more productive results (Singh, 1999). The purpose of the ToTs’ workshops in Western Kenya was to strengthen the capacity of a team of trainers in principles of adult learning, steps to behaviour change, training methodologies and facilitation skills, development of learning objectives and design of lesson plans, use of audio-visual materials, and training farmers and other targeted stakeholders on production, postharvest handling, and marketing of cereals and associated pulses. The workshop broad objectives were to train trainer (candidates) who will implement KCEP activities in the mandated KCEP sites as follow: - (1) Train trainers including Extension service providers’ and other stakeholders on good agricultural practices along each targeted value chain; (2) To understand the causes, impacts of climate change and variability in the agricultural sector and adaptation strategies available; (3) Train stakeholders on farming as a business and (4) Appreciate gender dynamics and its importance in agriculture.
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