13,446 Abibisika (Black Gold) Points

Rank: Unranked Newbie

Organic agriculture in Kenya: fusion of science and traditional knowledge
Nehemiah Mihindo
Kenya Institute of Organic Farming, Nairobi, Kenya

Introduction

Humankind has become more and more conscious of its ephemeral nature and of the fragility of our Earth in the face of technological development. This technology has precipitated many… Read more

13,446 Abibisika (Black Gold) Points

Rank: Unranked Newbie

Genetic enhancement of indigenous vegetables in Kenya
James A. Chweya
University of Nairobi, Nairobi, Kenya

Introduction

Indigenous vegetables form a substantial proportion of the diets of most low- and middle-class Kenyans. For rural Kenyans, the vegetables are inexpensive, easily accessible and excellent sources of micronutrients.… Read more

13,446 Abibisika (Black Gold) Points

Rank: Unranked Newbie

The role of the National Genebank of Kenya in the collecting, characterization and conservation of traditional vegetables
J.K. Kemei, R.K. Wataaru and E.N. Seme
National Gene Bank of Kenya, Kikuyu, Kenya

Introduction

The National Gene Bank of Kenya (GBK) was established in 1988 by the Kenyan Government as the national institution… Read more

13,446 Abibisika (Black Gold) Points

Rank: Unranked Newbie

Nutritional value and utilization of indigenous vegetables in Kenya
Lucy Mathenge
KENGO, Nairobi, Kenya

Introduction

Conservation and sustainable use of the genetic resources of indigenous food crops offer a tremendous tool for addressing the problem of food security – meaning both inadequate quality and quantity – at both national… Read more

13,446 Abibisika (Black Gold) Points

Rank: Unranked Newbie

The status of traditional vegetable utilization in Kenya
Patrick M. Maundu
National Museums of Kenya, Nairobi, Kenya

Abstract

Leafy and fruit vegetables form a significant part of the traditional diets of agricultural communities. Their consumption is, however, generally less significant among pastoral communities. About 200… Read more