Home-grown: Linking farmers to markets in Western Kenya
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Transcript of Home-grown: Linking farmers to markets in Western Kenya
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Home-grown: Linking farmers, indigenous vegetables and
schools in Western Kenya for improved nutritionVictor Wasike, National Project Coordinator (BFN Kenya)
Teresa Borelli, Programme Specialist, Bioversity International (BFN Global)Rome, 13 October 2016
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Kenya Nutrition Snapshot 2016
Scaling Up Nutrition (2016) http://scalingupnutrition.org/sun-countries/kenya/
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Markets in Kenya
Rural Urban
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African Indigenous Vegetables (AIVs)
Amaranthus sp Cleome gynandra Solanum spp.
Corchorus olitoriusCrotalaria ochroleucaVigna unguiculata
Amaranthus spp.
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Conceptual model
Farmer
organization
Food
ProductionTrading
Value
Addition
Distribution
to schoolsFood
preparation
Distribution
to children
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Agriculture sector and food production
Bio
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ity I
nter
natio
nal\A
. Gra
sso
Bio
vers
ity I
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. Gra
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Organizing
farmers
Food
Production
• Organize themselves into
production groups and
cooperatives
• Handle, process and
financially manage their
businesses
FBS model developed
Sustainable AgriculturalPractices
• Produce nutritious
foods in sufficient
quantity and quality to
meet rising demand for
AIVs from institutional
markets
30 farmer groups
are empowered to:
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Food procurement
KALRO/BFN Kenya: J. Ndungu
Trading
FBS model developed
30 farmer groups are empowered to:
• Carry out gross margin analysis to establish equitable
price for selling of AIVs
• To compete in the complicated tender and school
procurement processes
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Logistics and processing
KA
LRO
/BF
N K
enya
: J.N
dung
u
Distribution
to Schools
Value
Addition
• Understand food
safety regulations
and quality control
• Add value to their
produce
• Farmers grow the
AIVs directly on
school land and
have reduced
transport and
distribution costs
30 farmer groups
are empowered to:
KA
LRO
/BF
N K
enya
: J.N
dung
u
FBS model developed
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Food preparation and feeding
Bio
vers
ity I
nter
natio
nal\G
. Rot
a N
odar
iK
ALR
O/B
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: A
.Man
jella
Food
preparation
Distribution
to children
• Recipes documented
and used
• Cooking
demonstrations
• Build capacity of
school cooks to
prepare AIVs
• Increased use of
AIVs in school meals
Recipe books & Nutrition education
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HGSF segment Constraints Opportunities
Disorganized, non cohesive groups
Poor negotiation skills
Existence of few organized groups/
Willingness to participate in capacity
building
Poor production technologies/low
production/productivity
Poor and inadequate availability of quality seed
Technologies exist (GAP)
Partners/infrastructure to develop improved
varieties exist (PPP)
Community seed banks
Lack of market infrastructures, of market info;
complicated procurement procedures
Potential markets unexplored
Rising awareness on nutritional benefits
Limited knowledge on value addition
High perishability/seasonality
Training on value addition to supply during
off season and to niche markets; new
technologies to reduce drudgery
High perishability/seasonality; Poor distribution
systems often relying on middle men thus limiting
profitability
Institutional market links; Schools own large
portions of land; Increasing interest from
more counties, schools, and eateries and
scope (e.g. OFSP; finger millet).
Undocumented recipes/limited appreciation by
youth; Low awareness of suitable preparation
methods that retain nutritive value
Recipes documented and publicized/
popularity of AIV increasing (Unity Hotel,
Amaika); Awareness by policy champions
(Beyond Zero campaign)
Limited nutrition knowledge of AIVs and correct
mode of preparation; drudgery
Policies exist supporting AIVs: (National
School Meals Progr., Nutrition Strategy &
Action Plan)
Farmer
organization
Food
Production
Trading
Value
Addition
Distribution
to schools
Food
preparation
Distribution
to children
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Establishing an enabling environment
Build the evidence baseUpdating of the Kenya Food Composition Table (FCT) and inclusion of new data on AIVs and other indigenous, locally-important foods
Influence policiesDrafting of a Biodiversity Policy for Busia County that recognizes the importance of indigenous foods for nutrition and food security
Raise awarenessFood fairs, BFN conferences, recipe books, cooking demonstrations
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Thank you
www.bioversityinternational.org/subscribe
@BioversityInt
Victor Wasike
Teresa Borelli
www.b4fn.org@B4FNTeam