This article focuses on garlic farming in Kenya. Garlic is a high-value horticultural crop that is popularly known as Kitunguu Saumu. It does well in optimum conditions and is largely grown in areas such as Nakuru, Meru and Narok.
Varieties of Garlic Grown in Kenya
There are three main varieties of garlic grown in Kenya. They include;
- Softneck garlic (the most popular variety grown).
- Hardneck garlic.
- Elephant garlic.
Ecological Conditions for Growing Garlic
- The ideal temperature that ranges between 12-24°c.
- Altitude of 500- 2000m above sea level.
- Performs well in areas with low rainfall.
- Deep and well-drained soil with a pH of 5.5- 6.8.
Propagation and Planting
Propagation or growing is done using seed cloves. The seed cloves can be bought from certified seed companies or authorised dealers in the country. 200-300kgs of seed cloves are enough for an acre.
Planting Process
Dig trenches with a depth of about 25cm then sow single garlic cloves. The root should be down while the point should face up the hole then cover the clove with soil.
The cloves should be planted in rows 60cm apart. Water the rows with a little water. Ensure that you don’t overwater the cloves to prevent them from rotting before they grow.
The garlic seeds should be protected from extreme or harsh conditions by mulching. A thick layer of mulch should be used.
Harvesting
Garlic takes about 4 to 6 months to be ready for harvesting. As a guide for harvesting, you can observe the foliage. Check whether the foliage has turned brown in colour.
After harvesting, leave the garlic to dry for about 3 weeks. During the entire period, the garlic should be stored in a well-ventilated room.
One acre of land can produce up to 5000kg of garlic depending on the variety grown and climatic conditions.
Market for Garlic in Kenya
The market for garlic in the country is good as its demand is very high. When the demand is high, a kilo goes for Kshs 300. This is usually from May to September. When the demand is low, a kilo goes for Kshs 150.
Garlic is locally sold in open-air markets, supermarkets and grocery stores. A farmer can also supply to institutions such as schools, hospitals, hotels and restaurants.
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