dc.contributor.author | Beinah, A | |
dc.contributor.author | Kunyanga, C | |
dc.contributor.author | Ngugi, K | |
dc.date.accessioned | 2021-10-18T10:39:22Z | |
dc.date.available | 2021-10-18T10:39:22Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Beinah A, Kunyanga C, Ngugi K. "Utilization and Processing of Sorghum by Small Holder Farmers in Drought Prone Agro-Ecological Zones of Kenya." Advances in Social Sciences Research Journal. 2020;7(10):116-121. | en_US |
dc.identifier.uri | https://foodtech.uonbi.ac.ke/sites/foodtech.uonbi.ac.ke/files/2021-04/ASSRJ-8540.pdf | |
dc.identifier.uri | http://erepository.uonbi.ac.ke/handle/11295/155620 | |
dc.description.abstract | Sorghum is an under-utilized crop and one of the most important cereal
crops in semi-arid tropics. In Kenya, sorghum is grown in the often
drought prone marginal agricultural areas of Eastern, Nyanza and Coast
regions where there are many biotic and abiotic constraints that reduce
its productivity. The aim of the present study was to assess the current
utilization and processing practices by small holder farmers. Makueni
County, a representative of drought prone areas situated in agro ecological zone was selected since sorghum is a widely cultivated crop
and the region has organized formally registered farmer groups. Key
informant interviews (20), household survey questionnaires (300) and
focus group discussions (12) with the farmers were conducted to gather
data on sorghum production, challenges in production consumption and
utilization, processing technology and market access. Key informant
interviews (20), household survey questionnaires (300) and focus
group discussions (12) with the farmers were conducted to gather data
on sorghum production, challenges in production consumption and
utilization, processing technology and market access. The main uses of
sorghum include: Stiff porridge (ugali) (37.6%), thin porridge (uji)
(35.2%), fried dough (mandazi) (3.1%), flat bread (chapatti)
(2.6%),githeri(sorghum mixed with legumes) (8.0%), sorghum cake
(1.2%), beverage (sorghum tea) (0.8%) and animal feed (8.5%). The
greatest challenges that hinders utilization and limits processing of
sorghum and value addition were lack of markets (12.3%), low volumes
of production due to low productivity (3.5%), lack of capital (4.6%), pest
and diseases (38.2%), lack of farm equipment (24.6%) and lack of
processing knowledge (16.8%). This work recommended that more
farmers training on sorghum value addition be conducted to create
awareness on sorghum products utilization and to link the products to
the markets | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Nairobi | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | Farmer Groups, Processing, Small holder Farmers, Sorghum products, Utilization | en_US |
dc.title | Utilization and Processing of Sorghum by Small Holder Farmers in Drought Prone Agro-Ecological Zones of Kenya | en_US |
dc.type | Article | en_US |