Nairobi: In the sun-scorched plains of Solai in Nakuru County, farmer Joseph Muigai stands proudly beside his exhibition stand of his cassava crop. For years, he struggled to grow maize, only to see it fail under the relentless heat and erratic rains. Today, his cassava plants are lush, hardy, and full of promise – a symbol of hope in a region long plagued by food insecurity.
According to Kenya News Agency, Joseph’s story is echoed across Kenya’s Arid and Semi-Arid Lands (ASALs), where cassava is emerging as a quiet hero. In a world where 733 million people faced hunger in 2023, one in every eleven globally, Africa bears a disproportionate burden, with one in five people affected. Kenya is no exception: more than 5.4 million people, or roughly 10 percent of the population, live in chronic food insecurity, worsened by climate change, failed maize harvests, and diets that are high in protein but low in energy, especially in pastoralist communities.
At the 2025 Evidence for Development Conference held from 6th to 8th May 2025, Dr. Milcah Wambua, a researcher from Egerton University, made a compelling case for cassava’s role in reshaping Kenya’s food systems. Her presentation, ‘Enhancing Cassava Research for Climate-Resilient Food Systems in Kenya: A Pathway to Agenda 2063’, outlined the transformative potential of this humble root.
In a multi-site study across Rongai, Subukia, and Njoro sub-counties, Wambua and her team introduced 27 cassava varieties, both improved and indigenous, in collaboration with lead farmers selected by local agricultural officers. Trials were conducted on actual farms in Solai, Lower Subukia, and Lare, showcasing the crop’s adaptability to harsh, arid conditions.
Among the top-performing varieties were Selele, Okonyo Welo, Karembo, and MM99/4884, all noted for their high yields, drought tolerance, and resistance to cassava mosaic disease. Cassava’s nutritional profile, high in carbohydrates and energy, makes it especially valuable in regions where diets often lack balance. However, its low protein content and limited consumer appeal present hurdles. Researchers have tackled this by creating fortified cassava products that improve both taste and nutrition.
One innovation involved enriching high-quality cassava flour with camel milk, producing nutrient-dense biscuits that are both tasty and healthy. Texture, flavor, and nutrient bioavailability were tested using standardized protocols, including AOAC methods and modern texture analyzers.
The cassava initiative is also changing lives economically, particularly for women and youth. In Solai and Subukia, women are leading processing ventures, milling, baking, and selling cassava products in local markets. Youth groups have also received training in agribusiness and value addition.
These efforts support Kenya’s Vision 2030, the National Climate Change Response Strategy, and the African Union’s Agenda 2063. With evidence now available on the performance of cassava in ASALs, experts are calling for urgent investment in its value chain and community adoption.
In Eastern Kenya, which includes large parts of ASALs, a research project funded by the Mawazo Institute is working to improve cassava production. Led by a Principal Investigator and a team of six women researchers, the project is conducting a baseline study to identify the challenges farmers face in growing, processing, and adding value to cassava. Although the region is suitable for cassava, it produces less than 10 percent of the national total. The project aims to promote cassava as a food and cash crop. The findings will be shared in a policy workshop and used to train farmers, based on models used in Nakuru County.
With targeted investment and community-driven innovation, cassava could help Kenya meet its development goals and secure a more sustainable, resilient, and food-secure future. As Joseph in Solai puts it: ‘Cassava gave me back my dignity. I don’t beg for food anymore. I will always grow it.’
