Cereals

Introduction

Cereals are defined as grains or edible seed of the grass family Poaceae. They are grown for their highly nutritious edible seeds, which are often referred to as grains. Some cereals are stapled foods both directly for human consumption and indirectly via livestock feed.

Major Cereals

Cereals mainly comprise of maize, wheat, rice, sorghum, millets, and barley. Of these, maize, wheat, and rice are the most important staples with maize taking the lead in both consumptions and produced in larger acreage compared to the other cereals. Maize alone constitutes the daily subsistence need for the majority of Kenyans.

Agro-Ecological Zones

Cereals are grown in most agro-ecological zones of Kenya with exception of the northeastern region. Production of cereals in highly reliant on rain fed agriculture leading to fluctuations in production. In some parts of Kenya, cereals are grown in two seasons and mostly intercropped with legumes.

Cereals Production

In Kenya land under cereal production fluctuates around 2.52Ha million producing 3.71 Million tons (FAO, 2017) of harvested dry grain. Maize, wheat, rice, sorghum, and millets are the commonly grown cereals in the Counties.

Challenges

Major challenges in cereal production include; pests and diseases, high production cost, fluctuating prices of produce, prolonged droughts, poor handling, and storage.

The role of cereals in health

Cereals provide a range of macro- and micronutrients and high consumption of cereals has been associated with a decreased risk of developing several chronic diseases. Cereals are stapled foods, with current estimates of annual cereal consumption at 166 kg per capita in developing countries and 133 kg in developed countries (FAO, 2003). Annual per capita cereal consumption in Kenya averages 123 kg.

The role of cereals in health and diseases

Cereals have a long history of use by humans, dating back to prehistoric times. Cereals are stapled foods, with current estimates of annual cereal consumption at 166 kg per capita in developing countries and 133 kg in developed countries (FAO 2003). Annual per capita cereal consumption in Kenya averages 123 kg. Cereals provide a range of macro- and micronutrients and high consumption of cereals has been associated with a decreased risk of developing several chronic diseases.

Legumes

Introduction

Legumes are the second most important staple food commodity in Kenya after cereals. The main producing areas for legumes in Kenya include the Rift Valley, Eastern, Nyanza, Western and Central Provinces. The area under legumes on average is 1.47 Ha million producing on average 1million tons involving 2million farmers.

Pulses are the edible seeds of plants in the legume family. Legumes grow in pods and come in a variety of shapes, sizes and colours. In Kenya, these include Common dry beans, soya beans, pigeon peas, dolichos beans, cowpeas, chick peas, broad beans, cluster beans, dry peas and green grams. Common bean is the major pulse cultivated. Legumes are annual crops that yield between one and 12 grains or seeds per pod.

The term “legumes” is limited to crops harvested solely as dry grains, which differentiates them from other vegetable crops that are harvested while still green. Kenya is the seventh largest producer of common beans in the world and the second leading producer in East Africa after Tanzania.

Major Legumes

The main legumes grown in Kenya include; common beans, green grams, cowpeas, pigeon peas, and Dolichos lablab.

Economic Importance

Economically, legumes contribute about a third of the food crops subsector GDP.

Agro-Ecological Zones

Legumes perform well in moderate rainfall areas and good yield levels have been reported in 31 counties namely; Baringo, Bomet, Bungoma, Busia, Elgeyo Marakwet, Embu, Homabay, Kakamega, Kericho, Kiambu, Kisii, Kisumu, Kitui, Laikipia, Machakos, Makueni, Meru, Migori, Murang’a, Nakuru, Nandi, Narok, Nyamira, Nyeri, Siaya, Trans Nzoia, Uasin Gishu, Vihiga and West Pokot.

The role of legumes in health

Legumes have an important role in preventing illnesses such as cancer, diabetes and heart disease. Legumes are a low fat source of protein with a high fibre content that decrease blood cholesterol levels and control blood sugar levels.

Legumes provide minerals which include: iron, potassium, magnesium and zinc. They are also particularly abundant in B vitamins; including folate, thiamine and niacin. Growing legumes also promotes sustainable agriculture, as pulse crops help decrease greenhouse gases, increase soil health, and use less water than other crops.

Roots and Tubers

Introduction

Root and tuber crops are currently the second most important food crop category in Kenya after cereals. The main root and tuber crops produced in Kenya are Irish potatoes, sweet potatoes, cassava, yams, and cocoyam's. They are important food crops that have gained increased importance due to their role in food security, ability to withstand drought as well as their potential for commercial processing.

Roots and Tubers Production

Production of roots and tuber on average in 2018 acreage was 322,050Ha with a production of 3.68M MT valued at 65.92Billion. Potato is the major tuber crop whose area increased from 99,475ha in 2012 to 217,315ha in 2018 while production increased from 1,436718MT to 1,867,376MT over the same period. Kenya produces on average 3.68M MT of potatoes, sweet potatoes, cassava, coco-yams, and yams.

Contribution of roots and tubers in health

Plants producing starchy roots, tubers, rhizomes, corms, and stems provide nutrition and health. They are also an important source of animal feed and processed products for human consumption and industrial use.