Tinderet: Traditional vegetables are steadily transforming the fortunes of smallholder farmers in Tinderet Sub County, Nandi County, with data increasingly showing why many are abandoning exotic crops in favour of indigenous varieties such as black night shade (managu), amaranth (terere), and cowpeas (kunde). For Jackson Kiprono, a horticultural farmer in Chepterwai ward, the shift to traditional vegetables has delivered measurable gains both in production efficiency and income. ‘I used to grow cabbages and kales, but the cost of inputs was too high. With managu and terere, I spend less and harvest more frequently,’ Kiprono says.
According to Kenya News Agency, on his two-acre farm, Kiprono harvests terere and managu every 4 to 6 weeks, enabling him to achieve between 8 and 10 harvest cycles annually, compared to just 2 to 3 cycles for crops like cabbage. ‘I can make between Sh15,000 and Sh25,000 per harvest from an acre depending on the season and demand,’ he adds. Agricultural extension officer Mary Jelagat says the economics strongly favour indigenous vegetables when production systems are well managed. ‘Traditional vegetables can reduce production costs by between 30 and 50 percent because they require fewer inputs such as fertilizers and pesticides,’ Jelagat explains.
She notes that under proper management, farmers can realize profit margins of up to 60 percent due to lower input costs and frequent harvesting. ‘These crops mature fast and give continuous yields, which translates to steady income for farmers,’ she says. The nutritional value of these crops is another key factor driving demand. Nutritionist Dr. Peter Tanui notes that indigenous vegetables outperform many exotic varieties in micronutrient content. ‘Amaranth contains up to 38 percent calcium, high levels of iron and vitamins A and C, while managu is rich in antioxidants and essential minerals,’ says Dr. Tanui. He adds that regular consumption of traditional vegetables can significantly improve dietary diversity and help address micronutrient deficiencies.
‘In Kenya, food deficits are estimated at between 20 and 30 percent, and traditional vegetables can help bridge this gap,’ he notes. Market trends are also supporting the shift, with demand for indigenous vegetables rising steadily in both rural and urban markets. A local trader Rose Chebet at Kapsabet market says she sells more than 50 bundles of traditional vegetables daily. ‘These vegetables sell very fast. A bundle goes for between Sh.20 and Sh.50, and customers prefer them because they are healthy and affordable,’ Chebet says. Compared to exotic vegetables, traditional varieties are also more resilient to climate variability. They can tolerate erratic rainfall and perform well in a wide range of soils, reducing the risk of crop failure.
‘Even when rains delay, these crops still perform. That reliability is very important for farmers,’ Kiprono says. Additionally, traditional vegetables support diversified farming. Amaranth, for instance, can be intercropped with other crops, allowing farmers to maximize productivity on small land parcels. The agricultural extension officer says such practices are key to improving both yields and soil health. ‘Intercropping helps farmers utilize their land efficiently while maintaining soil fertility,’ she explains. Despite the benefits, challenges such as limited access to certified seeds and inadequate technical knowledge persist among farmers. However, agricultural officers in the area are intensifying training and awareness campaigns to promote adoption.
‘We are encouraging more farmers to grow traditional vegetables because they are profitable, nutritious and climate-resilient,’ Jelagat says. For Kiprono, the shift has not only improved his income, but also changed perceptions about indigenous crops. ‘People used to think these were crops for the poor, but now they see the value. I am earning consistently and supporting my family,’ he says.
