REPORT ON FODDER SHRUB-BASED ENTERPRISE DEVELOPMENT WORKSHOP WORKSHOP VENUE: WAMBUGU AGRICULTURAL TRAINING CENTER, NYERI DATES: 15 TH - 19 TH JANUARY, 2007 FOR: WORLD AGRO FORESTRY CENTER (ICRAF) SII/World Agro forestry Project ‘Advancing Agro forestry Research and Development through Training and Education’ Small Grants Scheme BY: INTEGRATED PARTNERSHIPS FOR COMMUNITY PROSPERITY (IPACOP) Compiled by: Charles Githae, Joseph Muriithi & Charles Wambugu 1
Transcript
REPORT ON FODDER SHRUB-BASED ENTERPRISE DEVELOPMENT WORKSHOP
WORKSHOP VENUE: WAMBUGU AGRICULTURAL TRAINING CENTER, NYERI
DATES: 15TH - 19TH JANUARY, 2007
FOR: WORLD AGRO FORESTRY CENTER (ICRAF)
SII/World Agro forestry Project‘Advancing Agro forestry Research and Developmentthrough Training and Education’
Small Grants Scheme
BY: INTEGRATED PARTNERSHIPS FOR COMMUNITY PROSPERITY (IPACOP)
Compiled by: Charles Githae,Joseph Muriithi &
Charles Wambugu
FEBRUARY 2007
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Group photograph: Workshop participants
DEFINITIONS AND ABBREVIATIONS
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ATC – Agricultural Training Centre
AFC – Agricultural Finance Corporation (government supported)
DGAK - Dairy goat association of Kenya (a CBO)
Enterprise - Any activity that one gets involved in for profit making and this could be any income generating activities such as formal or informal business, farming, etc.
Fodder shrubs based enterprises - Activities that utilize fodder shrubs directly or indirectly for income generation and profit e.g. dairy farming and processing, beekeeping, leaf meal marketing, commercial sericulture, seed and seedling marketing, etc.
IPACOP – Integrated Partnerships for Community Prosperity (a local NGO)
KARI – Kenya Agricultural Research Institute
KATRESNO - Kenya Association of Tree Seeds and Nursery Operators
MFIs – Micro-finance Institutions
BACKGROUND INFORMATION
The workshop was a follow-up to a training of trainers’ workshop that was conducted by ICRAF in June 2006. The workshop involved participants from the East African region and one of its key outputs was that the participants would join hands and conduct training(s) for relevant people in their respective areas of work with the aim of scaling up the adoption of fodder shrubs in the region.
IPACOP proposed to train farmers on development of fodder shrub based enterprises such as apiculture, aquaculture, sericulture, milk processing, seed and leaf meal marketing. The workshop involved farmer groups’ representatives from several districts of the central highlands of Kenya. Half of the participants were members of Kenya Association of Tree Seeds and Nursery Operators (KATRESNO). It was organised for three full days and one day was set aside for educational tour to places where the proposed technologies had been adopted. The workshop facilitators were drawn from organizations that have expertise in specific enterprises. More emphasis was laid on experiential learning and “hands on training”. The training event was also used as a means of linking the producers (farmers), extension service providers and the marketers.
HOUSE KEEPING RULES AND ALLOCATION OF SPECIAL ROLES:
The participants agreed to adhere to certain code of conduct and selected some individuals among them to assist in ensuring the smooth running of the workshop as detailed below.
Workshop Norms
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To maintain cleanliness of the compound and observe personal hygiene Observe punctuality Respect each other and appreciate all contributions are varied To desist from the use of mobile phones during the workshop sessions No smoking in the workshop hall or the rooms of residence Strive to follow the workshop proceedings by being attentive Try to avoid repetition of topics taught so as to save time for covering the workshop programme
Time Keeper
Mr. Robert Mutitu (Chairman of KATRESNO)
Welfare team
Mrs. Mary Gichuki and Mr. Paul Ruga
Recording for the recap of the previous day sessions
Wednesday: Mr. Silas Peter MwauraThursday: Mr. Simon Githambo
Self-Introductions and the welcome address
All the participants and facilitators introduced themselves giving details of the organizations or groups they represented, where they came from and the main activities they were involved in. Mr. Charles Githae of IPACOP welcomed the participants to the workshop and led the self-introduction exercise.
Official openingBy: Mr. Gerald Kanyi, the Principal, Wambugu ATC)
Mr. Kanyi started by welcoming all the participants to Wambugu A.T.C. He then explained about the available learning resources in the training center and other organizations hosted by the training centre such as the Energy Center and the Dairy goat association of Kenya (DGAK).
He highlighted various concepts in successful agri-business undertakings such as:
1) The farmer should ask themselves why they are undertaking or are engaged in a particular farming activity.
2) One should be in a position to see the opportunities offered by particular enterprise and use it for ones advancement.
3) One has to ask whether what they are doing is profitable or not.4) It is necessary for one to conduct a survey before embarking on starting the main business
activity5) The enterprise chosen should be able to pay the owner and the workers; otherwise it is not worth
undertaking it.
He then gave the reasons for the workshop as that of empowering people to undertake successful agri-business. He stressed that empowered people will have several positive attributes that will make them succeed in enterprise development and specifically:
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The ability to make sound decisions The ability to contribute towards development The ability to generate incomes and create employment
A business mind should be able to follow the following principles:
We should evaluate our farming business from time to time We should use failures as learning points rather than mere disappointments and
discouragements We should not be discouraged in anything that we do.
With these remarks, Mr. Kanyi declared the workshop officially opened and wished the participants fruitful discussions.
Mr. Gabriel Kanyi, Principal Wambugu ATC Welcomes the Workshop participants
INTRODUCTION
Presenter: Mr. Charles Githae (Director, IPACOP)
WORKSHOP OBJECTIVES
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Main objective
• The workshop participants will appreciate the value of fodder shrub based enterprises in improving the livelihoods of the farmers through increased incomes and improved household nutritional status.
• In addition, the adopters of these enterprises will realize the environmental benefits such as soil and water conservation, reliable source for fuel wood, bee forage and stakes for fencing and supporting tomatoes, peas, climbing beans and bananas.
Specific objectives
• Build the capacity of the participants to successfully implement the proposed enterprises. • Encourage the participants to appreciate the concept of farming as a business
(entrepreneurship). • Develop and strengthen linkages between enterprise development service providers and the
farmers.• The participants will jointly identify opportunities in enterprise development appropriate to specific
interests and areas. • Sensitize the participants on available and affordable credit facilities from micro-finance
institutions and other agencies.• Assist in scaling up the distribution of fodder shrub planting materials through KATRESNO and
other actors in the seed systems.
Inter relationships between fodder trees and other farm enterprises
Fodder trees and shrubs
Dairy cattleOrganic farming
Processing and marketing of milk
Dairy goatBee keeping Fish
farming
Seeds and seedlings
Leaf meal
Bio gas
Poultry farming
Business principles in farming
• Any farmer intending to make a living out of farming has to embrace the principles of business.• These principles hold true irrespective of the type and size of business, farming included.
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• For farming to succeed as a business, the farmer has to make a deliberate decision to run his/her farm as he/she would do in any other business.
• Know your market well by asking yourself; who are my potential buyers, where are they located, what are their needs, what quantities can they buy and when, what price are they ready and willing to pay?
• Have a well thought out and written farming (business) plan.• Keep proper and up-to-date records of your farming activities.• Ensure cost efficiency by working out how best to keep the cost of farming low.• Seek to constantly improve your farming business through timely injection of capital in order to
remain productive and competitive.• Know your competitors well and what they are up to.• Constantly improve your management skills through training, attending trade fairs, exchange
visits etc.• Enter into strategic partnerships whenever the need arises.
Production planning
• Production at farming level should be geared towards meeting the needs of the identified market. The farmer therefore needs to know when the market requires his/her product
• In knowing the likely market requirements a farmer is able to organize how much to produce and when.
• The farmer then has to plan for the appropriate inputs - farm preparation, fertilizers, seeds, labor, equipments, etc
• Planning in good time may enable a farmer to take advantage of high prices in the dry season e.g. milk (Jan to April)
• Prior planning is essential if a farmer intends to access credit from the formal financial institutions such as AFC, MFIs and even the commercial banks
Conclusion
• Fodder based enterprises have a big potential for increasing farmers income and improving their livelihoods.
• There is need to build business linkages in the enterprises for profit maximization
• There is need to form enterprise groups to exploit these opportunities
MODULE ONE: OVERVIEW OF FODDER SHRUB BASED ENTERPRISES
Where are we coming from, where are we now and what is the future like?
Presenter: Charles Wambugu (Dissemination/Research Officer, ICRAF)
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Before starting on this section Mr. Wambugu of ICRAF reminded the participants the importance or the objectives of the workshop as:
There was need for the participants to understand that each individual and as groups will commit themselves in action plans to undertake implementation of proposed activities after the workshop
The workshop offers an opportunity to share experience among the participants and also with the resource persons
That any idea learned from the workshop is useful That anything they do, they should think business They should aim to reach more people since they were only a handful and there are thousands
of others out there who would benefit from the skills they were being exposed to. There was need to develop a monitoring and evaluation mechanism so that the workshop
sponsors can get feedback to the progress and also the participants can know if they were making headways or not.
There was need to come up with strategies for implementation of activities after the workshop.
Historical perspective on fodder Shrubs (The past)
The work on fodder trees and shrubs started at Embu through collaborative research by KARI, ICRAF, ILRI and KEFRI.
The aim of past research on fodder shrubs were:
1) Increase milk quantity and quality by smallholder farmers2) Enhance soil and water conservation3) Increase soil fertility through nitrogen fixation and nutrient flows in livestock-crop (mixed) farming
systems 4) Provide extra benefits from the fodder shrubs such as firewood, stakes and bee forage5) Provide economic data to support investment in planting the fodder shrubs6) Develop efficient pathways for dissemination of fodder shrubs to other countries such as
Uganda, Tanzania and Rwanda
On Station and on-farm research
The trials that were undertaken on the farmers’ field and at the KARI Embu research station included the following:
Fodder shrubs species selection on basis of which species are appropriate for smallholder farmers in different agro-ecological zones
Various methods for propagating and managing the fodder shrubs. Studies on best uses of the shrubs on basis of types of livestock and expected livestock
products Adding value to the fodder shrubs in form of leaf meal and home made rations Testing possibilities for developing various fodder shrub based enterprises Economic analysis for the fodder shrubs; e.g. 500 shrubs are adequate for one dairy cow
while a dairy goat requires 100 shrubs. The addition income obtained by a farmer feeding this amount to a dairy cow is Ksh 7,000 – 9000 per cow per year through additional milk and savings on cost of production.
Seeds and planting materials supply systems: studied supply and demand areas and there was great need of connecting the two.
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Challenges faced
1) Pathways for reaching more people with information and the planting materials
2) Appropriate species for areas with harsh climate such as the very high altitude areas that experience frequent frosts and also the dry areas where rains are not reliable. For instance, there is virtually no fodder shrubs that perform well on the corridor between Mt. Kenya and the Aberdare Ranges due to frost and dry conditions for some of the areas.
Present Situation
The present situation on fodder shrubs promotion requires a total paradigm shift where we discard traditional thinking which calls for farmers and players to be more innovative. The current thinking is that:
1) We should use enterprise approach in fodder shrubs promotion. This calls for the involvement and engaging of experts in various fodder shrub based enterprises like bee keeping, sericulture, milk processing, dairy goat keeping, seeds and seedlings marketing.
2) Farmers need to diversify their sources of income3) Strengthening of seed dealers association and therefore a focus on seed supply systems4) Formation and strengthening of market linkages which calls for more private sector participation
Issues raised by the participants
One asked if goats should be fed with fresh or dry leaves from the fodder shrubs. Other participants had the answer of it can be either fresh or dry depending on the circumstances. During the wet season, the farmer can give the livestock fresh materials and preserve some to be fed dry during the dry season.
MODULE TWO: MARKETING OF FODDER SHRUB PLANTING MATERIALS AND THE LEAF MEAL
Presenter: Esther Karanja (ICRAF)
What is marketing? The facilitator and the participants brainstormed on what marketing is and came up with the following:
Soko ( a Kiswahili word for market) A process by which a person / group of persons try to meet the needs of others through mutual
exchange. Making awareness of the product to come to the market e.g. Honey, silk Connecting consumers and producers Identifying needs
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4 Ps of Marketing
1) Product: what is the product for your target market2) Pricing: What price are you offering, should be affordable to customers3) Promotion: awareness of the product/service4) Place / location/ distribution
How do we come up with a product?What is a product?
Zalisho ambalo limekamilika (Swahili phrase for product) End results Mavuno/ mazao (harvests) Anything that you can supply to a market to meet or satisfy the needs
Types of products/service Tangible like leaf meal, milk, honey Non-tangible like services
Product development
The steps:1) Idea generation2) Idea screening: what will it cost me to produce/ make, is it a viable business, is there demand3) Concept development/ testing: what exactly do consumers want?4) Business analysis: What is the expected production for sustainability?5) Marketing testing: typical usage of a situation6) Commercialization : product launching and mass production
Other Ps in marketing
People : the workers must have adequate information on the products and customers Process : channel to deliver the product/service Physical evidence: portray products in shows, field days and demos Packaging: what packaging is required; small or big? Ensure attractive packaging
Evaluation of enterprises (situation analysis)
For on going and start up business one has to do a SWOT analysis.S = Strengths of the businessW = Weaknesses of businessO = Opportunities that the business can exploitT = Threats facing the business
Business Plan
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A business plan is a road map of a business which indicates the costs and skills required to organize the business for profit maximization.
To develop a business plan one needs to gather the necessary information by conducting a survey.
Parts of a business plan:
1) Describe the business: name, location2) Business objectives, activities with time frame. The objectives must be SMART3) Current performance analysis4) Marketing plan5) Production plan6) Financial plan/ needs/ requirements/ projections and balance sheet.
BRIEF BY MEMBERS OF KATRESNO
The chairman of Kenya Association of Tree Seeds and Nursery Operators (KATRESNO), Mr. Robert Mutitu gave a brief history of the seed association, the benefits for the members and the achievements made so far. Mr Juma Gichohi, a member of the association gave his personal experience of how fodder based enterprises has helped change his life. This really motivated the participants.
MODULE THREE: BEE KEEPING ENTERPRISE
Presenter: Mr. Maina (Bee Partners Limited)
Mr. Maina started with a joke that he is partner with the bees in his company. Bee Partners Limited Company was started in 2000 and its main objective is marketing of honey.
Importance of bee keeping
1) Production of honey and other hive products2) Bees helps in crop pollination and therefore in increasing the crop yields3) 80 % of rangelands is ideal for bee keeping and it would otherwise be unproductive4) Bee keeping requires little labour
Types of bee management systems
Traditional management: use crude methods like burning of the bees when harvesting the honey. This leads to chasing of the bees from the hives and ultimately to low honey production
Modern hives and techniques: involves skills on harvesting good quality honey, knowing how to harvest and avoiding the predators
Types of hives Log hives Debes Bark hives Kenya Top Bar (KTB) hives Langstroth hives: have queen excluders
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Bee colony management
Trap bees using a culture box/ net Hive stocking Transfer the trapped colony Hive division: An active colony can be divided, but you have to move more than 3 kilometers
away from the parent colony.
Apiary siting: Where to keep the hives
An apiary is a place where hives are kept The economic number of hives is a farmer should keep is five
Considerations when choosing an apiary site
1) Away from public places: build an 8 feet high live fence around.2) Should be in a shaded place3) Must be near a water source4) Must be in a place having plenty of flowers5) Free from pests like ants, honey badgers. 6) Hang the hives and avoid water logged places.7) Avoid windy places, build a fence around the apiary site8) Avoid a place which is in a depression9) Place new colonies away from strong ones10) Visit your apiary regularly for the bees to be friendly
Hive Management
1) When working on the hives, one should be properly protected. The protective equipment includes: A white overall (bees are colour blind), gloves, smoker and hive tool.
2) Remove the top lid of the hive slowly, careful not to crush the bees3) Remove a few top bars from one end of the hive to provide a good working space and the bees
on one end remain relatively calm.4) Gently loosen the top bars if bees have put propolis using a hive tool.5) Always keep the combs hanging vertically to avoid breakage6) During hive inspection, keep bars in the same order7) After a period of honey flow, inspect the hive for honey. Only the top bars with ripe, capped
honey should be removed for honey extraction.8) After harvesting is complete, put the top bars back and firmly close the hive
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Hive patterns Straight pattern D pattern Zig Zag patternCare should be taken to make sure that the openings do not face each other to avoid bees from one hive mixing with others from a different hive.
Factors affecting the choice of hive type
Bee keeping knowledge Desired final product/ buyers. Who will buy the honey Availability of refining equipment in the area Who is my market Available capital
Hive products
1) Honey : Sweet substance that can be used as bread sweetener2) Bees wax: combs, used to make cutex, shoe polish, candles3) Royal Jelly4) Bee pollen: Provides protein food for children5) Bee venom6) Propolis: anti bacterial substance
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Mr. Maina from Bee Partners Ltd demonstrates the use of bee keeping equipment to the participants
Linkages in honey industry
The presenter indicated that 80 % of Kenyan land is suitable for bee keeping, the optimal use of this land would give 100,000 metric tons but only 20% of this potential is utilized. This has been left mainly to traditional bee keepers. To tap this potential it calls for the participation of all stakeholders.
Currently the demand for hive products surpasses the production as most people have accepted honey as food. Some of the honey is exported.
All players/stakeholders in the honey sector need to be interlinked to ensure: Proper management and conservation of honey bee colonies either as individuals or as groups Development of suitable bee keeping enterprises in semi arid areas to alleviate poverty through
increased incomes and employment creation. Promote the consumption of all hive products Encourage formation of bee keeping groups, associations and cooperatives Encourage appropriate management of natural resources and an integrated approach involving
promotion of various tree and crop species.
MODULE FOUR: PHYTOSANITARY REGULATIONS IN AGRI BUSINESS: THE PURPLE VETCH EXPERIENCE
Presenter: Dr. Ben Lukuyu – KARI Muguga (See handout)
Farmer’s experience: By Mr. Joseph Kinyanjui
Mr. Kinyanjui, a farmer and one of the participants in the workshop gave his experience in purple vetch growing. He is a member of Ikinyukia Self Help Group, based at Njabini in South Kinangop Division of Nyandarua District. He calls it the “magic vetch”, because it has many benefits. Purple vetch was introduced in the area in 1964, not as fodder but as bee forage. Among the good attributes of the Vetch includes:
It can do well in a wide ecological conditions It has a lot of protein. Ideal if fed as hay It provides a good ground cover Fixes nitrogen to the soil It is ideal as a mulch It can be used as cover crop and therefore ideal for conservation agriculture
Varieties
There are two varieties; common vetch and the purple vetch
Questions and responses from participants
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Most of Mr. Kinyanjui’s presentation was in form of questions and answers
1. Q: Does purple vetch have a deep root system?A: No, it does not have a deep root system
2. Q: Is purple vetch drought resistant?A: It thrives well in cold and wet areas
3. Q. Does it grow in coffee zones?A: Yes it can, but in high acidity areas you must apply lime first
4. Q: Does purple vetch regenerate after cutting?A: Yes it does, but not as vigorous as the first crop
5. Q: What is the spacing in the field?A: 60 cm by 90 cm
6. Q: How long does it take to matureA: it takes 2 to 3 months
7. Q: Does it do well when mixed say with oat, Napier grass?A: It does not do well when mixed with oat, but does well when mixed with Napier grass
8. Q: What is the nutrient composition?A: It has on average 17% of crude protein but you can get up to 20 – 24%. You must wilt it
before feeding the animals. It is recommended that you add hay or Napier grass to add crude fibre to it.
9. Q: What is the life span of the vetch?A: Up to 7 months
10. Q: Does it loose nutrients when fed as hay?A: No it does not.
11. Q: What is the seed rate per acre?A: The recommended rates were not available
MODULE FIVE: SERICULTURE
Presenter: Jacinta Mwangi (Ministry of Agriculture, Kiambu District)
The participants were trained on sericulture as an enterprise. The project involves growing of mulberry and silkworm rearing.
Brief History
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Sericulture is growing of mulberry and silkworm rearing for silk production. It was introduced in Kenya in 1973, by the Japanese Government. However, the first mulberry tree was planted in Kenya in 1904.
Establishing Mulberry Nursery:
For better establishment of a mulberry nursery, it is recommended that 6 inches cutting are used. Long cuttings do not perform well and therefore their use should be discouraged.
Main Field Practices
Mulberry seedlings are raised in a nursery for 3 months before transplanting them to the field. The seedlings in the main field should be spaced at 5ft by 2 .5ft while the wholes should be dug at 1.5ft diameter by 1.5ft depth. The seedlings should be placed in the holes and covered with top soil that is mixed with 0.5 debe of well decomposed manure. It is recommended that 100g of DAP or any other NPK fertilizer be applied at planting time. When mulberry matures, it is recommended that 50g of fertilizer (DAP or NPK) be applied every rain season.
Mulberry training: This is done when the trees are about 1.5m tall when the stem is cut back at the base to encourage growth of new shoots. The first training is done within 3 months after transplanting. When the new shoots have grown to 1.5m tall most of the stems are removed leaving only 3 stems which are cut back at 1 foot above the ground after 3 months.
Silkworm rearing house
When choosing the site for construction of the silkworm-rearing house, one should observe the following:
Put the house far from other farm animals Should face north – south direction Should be located close to the mulberry farm
Size of the rearing House
The economical size of the house is 25 feet by 15 feet which will rear four cases of silkworms equivalent to 80,000 worms. One should start with1 acre of mulberry which has about 4,000 plants. The worms should be fed on trays. Four cases of silkworms will require 32 feeding trays of 2 meter by 1 meter each.One case of silk worm uses 8 trays of 2m by 1m.
To start an enterprise of sericulture, one needs one acre of mulberry which has about 4000 plants. Other equipments that on needs include: knifes, chopping board, old newspapers, 2% formalin solution and bleaching powder.
Silk worm RearingSilkworm eggs are imported from Japan and India by ordering through Thika sericulture. One case of silkworm sells at five hundred shillings (Ksh 500).
Silk worm grows in stages referred to as instars and there are five instars. The difficult part is to distinguish whether they are in feeding stage or are in resting stage. At the fifth stage the 20,000 worms will feed on 100 Kilograms of fresh leaves, during which one will feed for 8-10 days.
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cwambugu, 03/07/07,
The paragraph is not clear. Are we talking of training or trimming? Whichever the case it needs rewording to make it clearer
cwambugu, 03/07/07,
Not clear
cwambugu, 03/07/07,
Why?
Economics of Sericulture enterprise
1 Kilogram of cocoons costs three hundred shillings (Ksh 300) while the poor grades cost one hundred and fifty shillings. One case produces 25 – 35 Kgs of cocoons, four cases produces 100 – 140kg which is equivalent to revenue of Ksh 30,000 - 42,000.
The participants found it to be a simple enterprise to invest in and most of them expressed interest in trying it out after receiving the crucial information. Initially most of them had perceived sericulture as a very difficult venture to undertake.
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Silkworms feeding on fresh leaves of mulberry before forming cocoons
Graded cocoons ready for silk production
DAIRY GOAT ENTERPRISEPresenter: Mr. Nyaga Mwai (DGAK Chairman)
The presenter informed the participants that the goat enterprise is good business to engage in. This calls for one to add value to low quality goats so as to attain high quality breeds that are more beneficial to a farmer.
Brief history of Dairy Goat Association of Kenya (DGAK)
The association was started in 1992 and involves groups of small scale farmers in up grading the local goats by cross breeding them with improved breeds of dairy goats. The improved ones are of known breeding history. The facilitator explained the process of upgrading the goats starting from the “foundation”, then the “intermediate”, followed by the “appendix” and finally the “pedigree” in that order.
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Value Addition: Comparison (1992 and 2006)As a result of this upgrading process, the value of goats has increased tremendously from 1992 to the present. He presented the facts as follows:
Year 1992 2006Purchase price (Ksh) 500 10,000Kenya Stud Book registration No registration 100% registrationSecurity from theft No marks Tatoos and ID numbersMilk production 200ml 2l
Form the data presented, the participants agreed with the facilitator that the enterprise is very ideal for small-scale farmers who are resource poor after comparing it with a dairy cow.
PROJECT MONITORING AND EVALUATION PRESENTED BY MRS KARIENYE
Definitions; A project A project is an instrument of change: However, a change process has some basic common features namely:
o Problem: A situation that must be changedo Objectives:- visions of the improved future situationo Choices: about where, how to intervene through time, with investments, actions and activities to
achieve the desired future.
Project concept
Monitoring and evaluation
- This is a management tool for assessing progress and measuring results; monitoring ensures input leads to activities and produces outputs at the desired time and quality.
- Monitoring is a continuous assessment of the project activities and in particular with respect to implementation of schedules and use of project inputs:
- Monitoring has 3 key goals:- (i) It ensures that inputs, work schedules and outputs are according to the plan- (ii) Provides an early warning system for deviation from the initial goals and expected outcomes.
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Present situation
Future situation
Project intervention
cwambugu, 03/07/07,
Where is the table for comparing the cows and the goats?
- (iii) Provides a record of the input use, activities and results.
Objectives of monitoring and evaluation
Participants were made aware that the aim of monitoring and evaluation involves:-
- Checking the speed or schedule of project implementation- Identification of deviations from work-plans and constrains through the records of activities and
outputs- Assessing performance and quality for the overall efficiency or cost effectives of the project- Assess the overall effectiveness of the project relating to achieving the objectives- Assess the suitability of the project
A group exercise was given at the end of the presentation as follows:-
The participants were supposed to:-- Identify a project of their choice- List down all the inputs required- List down all the activities that might be undertaken- Develop monitoring and evaluation “SMART” indicators
AGRIBUSINESS (FARMING AS A BUSINESS)
Presenter: Mr. Mbuthia P.M.
Aims of farming as a business were presented as-:- Profit maximization- sales maximization- Prestige- Survival- Hobby or interest- Personal satisfaction
Entrepreneurship
Defining an entrepreneur: - A person who assumes the risk associated with uncertainty, supplies financial capital and starts a business.Characteristics of an entrepreneur were highlighted as:-
- Organized and disciplined- Persistent- tries again and again- Determined- Able to take control of situation and solve problems- An innovator- A leader - not a follower
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- Action oriented- Dynamic- Highly motivated
The importance of record keeping is to enable the farmer determine the levels of inputs and outputs so as to be able to calculate the profit margins. The participants as leaders of various groups were advised to seek more information on this from the local farm management officers in the Ministry of Agriculture and other agricultural offices close to them.
MILK PROCESSING AND QUALITY ISSUES
Presenter: Ms Magdalene (Kenya Dairy Board)
The participants were taken through a series of issues concerning milk production at the farm level which touched on the milk composition by composition:-
Attributes of good quality milk were stated as:- Color and smell- color varies from white to cream depending on fat content and Should have a fresh smell free from foreign and offensive odor It should have a relative density of 1.026-1.032 Normal milk should be slightly acidic. Bacterial multiplication in milk would increase the acidity
level.
Factors contributing to poor quality in milk were stated as:-- Long time span between milking, collection and delivery especially if the milk is not chilled.- Use of dirty containers- Improper milking handling, storage, and preservation methods.- High temperatures in storage room- Bacterial contamination during and after milking- Chemicals and drugs used in treating cows that are being milked
Consequences of poor milk handling practices includes:-- Increased health risks to consumers through diseases transmitted through the raw milk e.g.
Tuberculosis (TB) and Brucellosis- Poor quality products will be produced- Increased losses and wastage leading to lower profits- Image will be dented as it will be associated with poor quality product (i.e. mini dairy business).
MILK PROCESSING INTO YORGHUT
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The procedures in milk processing were given as follows:
- Good quality milk – free from antibiotics, preservatives and adulteration- Pasteurization- Pasteurize at 95oC for 5 minutes and 85oC for 30 minutes.- Add sugar (6%)- Cool to 40 - 45oC- Inoculation – 1 teaspoonful - 50 litres- - ¼ teaspoonful – 10 litres- - 1/8 teaspoonful – 5 litres- Incubate at 40-45oC for 4 - 6 hours- Cool at 20oC for 30 minutes- Stirring – add flavor and color- Filling and packing – pack and fill at 20oC- Refrigeration/cooling – refrigerated for 10-12 hours. This helps to recover viscosity lost during
stirring.- Then the yoghurt is distributed for sale.
MALA MILK MAKING PROCESS
The process of making Mala (curd milk) was explained as follows
- Good quality milk - from antibiotics, preservatives and adulteration- Pasteurization – pasteurized at 95 centigrade for 5 min or 85 centigrade for 30 min.- Cooling- cooled to 20- 25 centigrade- Inoculation – 1 teaspoonful _______ 100 litres
- Incubation- Incubated at 20-25oC for 16-18 hours- Cooling - cooled to 20oC for 30 minutes- Stirring --- flavour and colour added- Filling and packing – paced and filled at 20oC Refrigeration and cooling – refrigerated for 10-12
hours. This helps to recover viscosity lost during stirring.- Then mala is distributed for sales.
DAIRY GOAT MILK PROCESSING AND MARKETINGBY NYAGA MWAI (FARMER TRAINER)
This involves value addition activities to goat milk. Participants were informed that the goat milk smells because of contact with the male goat (buck). He emphasized that you must wash the udder properly and observing hygiene as well as separating males from females.
Processing Methods Pasteurization and homogenization then pack Fermentation into Maziwa Lala or Yorghurt Cheese making into hard cheese, soft cheese or semi hard cheese: 10 litres of goat milk makes
1 Kg of semi hard cheese.
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Goat compared to cow’s Milk? Low in fat compared to cow’s milk Easily digestible: Good for children, HIV/AIDS, sick people High nutritive value
Processing as a businessCurrently, we are importing cheese from outside Kenya and that the demand for fresh milk is projected as 20,000 litres per year.
Is there any need to process goat milk?
The average price for fresh milk is Kshs 60- 65, you need 10 liters to make 1 Kg cheese which costs Kshs 1500. Therefore one can make profits by processing the milk into cheese.
Market outlets for goat milk Hospitals - They are the largest consumers Supermarkets Hotels and restaurants - Have seasonal demand Somali community - Especially in Eastleigh Estate within the eastern region of Nairobi
FISH FARMING AS AN ENTERPRISE
Presenter: Julius Nyoro Ndogoni
Aquaculture is the science and the art of producing fish by small scale farmers on their farms in excavated fish pods. The emphasis was that fish farming as an enterprise is less time consuming and would result into improved income generation for the household as well as improving the nutritional status of the community.It is simple as it involves 3 key issues:-
(i) Pond sitting and excavation:- near a good source of water where the soil will allow retention of water in the pond; The dimensions of the pond would largely be determined by the desired size of the pond and the number of fish to be reared; A pond 10 m² would be enough to rear 200 fish. If the water percolation into the ground is high, the pond should be lined with polythene sheets and thus some investment is required.
(ii) Species of fish that are suitable aquaculture
Participants were taken through the introduction of various species of fish and these included:-
1) Common carp – a good table fish2) Tilapia - Warm water fish (suitable)3) Catfish – a good table fish4) Trout fish – reared only in fresh cold water bodies5) Chinese carp – for coastal and lake shore belts
(iii) Fish feeding:- The need for fish feeding was explained and the farmers found that using locally available materials which included fodder shrubs could be feed to fish. Some farmers
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said they have even tried it and sound that they were getting good quality fish(but the issue of producing fish using fodder shrubs requires to be researched on to verify the benefits and look in possibilities which may be unknown. However, the dung from cattle and goats fed on fodder shrubs would be of high quality for algae growth in ponds and dams suitable for fish production.
Aquaculture is a profitable enterprise which could improve the livelihood of the people in the rural areas as the market of fish is enormous and under exploited. It was said that with fertilization of water sources, we need not artificially feed the fish at the farm level.
WAMBUGU AGRICLTURAL TRAINING CENTRE FARM TOUR
Presenter: Mr. Kioko (The Farm Manager)
A guided tour of the ATC farm was conducted by the Farm Manager.
Areas visited:-
Farm demonstration plots
The participants were shown the technologies being demonstrated at the training centre and these included:-
a) Rhodes grass production for hay making for the dairy enterprise. It was explained that it requires a well prepared seed bed to ensure good seed germination. 1 kg of seed per acre costing Ksh. 600 per kg. Production is estimated at 100 - 200 bales each weighing 15kg per acre depending on management and stage of establishment.
b) Desmodium plot- a source of protein for livestock and also for soil rehabilitation. Participants learnt that they could establish it from runners or seeds
c) The participants then went through a series of field crop i.e. various maize varieties which included:- H628,H627,H614, H515,and cabbages, Pruktor, Riana, Copenhagen, Gloria hybrids and other crops demonstration plots.
d) Finally they visited the KARI – Embu demonstration plot where they were taken through the various demonstrations which included:-
- Tissue culture bananas- Kakamega varieties of Napier grass resistant to head smut infestation - Various fodder shrubs species such as calliandra, trichandra and mulberry planted in plots- Maize trails being carried out by KARI to determine the best in terms of maize meal flower and
weight of the grain and the best agronomic practices for increased yields.e) Participants had also a chance to view the livestock herd and were impressed by various breeds
of livestock being kept in the ATC.
VISIT TO WAMBUGU ENERGY CENTRE
Presenter: Mr. Muita
The Energy Centre is situated within the ATC but it is under the Ministry of Energy. It has the mandate to develop and carry out demonstrations and build the capacity of farmers on the issues of
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energy conservation. The centre promotes the use of renewable energies and use of energy saving devices and technologies.
The participants learnt:-
1) The use of solar water heater which is environment friendly, easy to use and not time consuming and has along life span of more than 30 years.
2) The use of solar panel for home lighting and use in electronic gadgets such as television and radio as well as running of IT equipments
3) The biogas production unit- links very well with livestock enterprise as the waste manure is fed to the digester which then produces methane gas that provides a source of energy for the homestead. The only limiting factor in adoption of this technology is the initial cost of establishing the zero- grazing unit and the biogas unit which could go up to Ksh. 200,000. However, it is very sustainable and environment friendly.
4) Various energy saving devices which included double burner cookers, maendeleo liners and portable jikos as well as ovens for confectionery making and fireless cookers were demonstrated and emphasis made on the importance of adopting the technologies to save on time taken to source for firewood and also safe the forest from destruction. The overall effect on this would be positive impact on environmental conservation.
5) Kilns for brick making were shown to the participants and the facilitator explained in detail the benefits of using the devices for energy conservation and production of high quality products.6) A simple charcoal burning kiln produced from a small drum with 3 holes at the base and a good covering lid was demonstrated and details given. It can give charcoal in a record period of 2 hours for domestic use from pruning obtained on farm. This would ensure that most of the farmers with agro forestry trees on their farms need not buy charcoal from outside their farm.
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THE ROLE OF FARMER TRAINERS IN FARMER – TO - FARMER EXTENSION
Presenter: Joseph Muriithi (Principal, Waruhiu Agricultural Training Centre)
The presenter first recognized the crucial role played by farmer trainers in dissemination of information to the community. It was clearly stated that the extension work would be very difficult without the farmer trainers.
Extension was simply defined as a process through which information, skills, technologies are passed on from one person to another using various approaches and tools. Information dissemination is usually done through various methods and tools.
- farmers field days- demonstrations- exhibitions- shows- training- farmer barazas/chiefs barazas- farmer field schools (FFS)- farmer study tours- farm visits- observations- discussions
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Mr. Muita, Demonstrates on biogas technology at Wambugu ATC
- learning resource centres
Extension Approaches used
- Farming Systems Approach (FSA)- Contact groups approach- Farmer Field Schools (FFS)- Common Interest Groups in focal area extension approach- Mirror techniques in extension (KWAP experience).
Benefits of farmer trainers in Farmer-to-Farmer extension system:-
(i) cheaper than the conventional extension methods (ii) faster in information dissemination(iii) simplifies complex information to simply understood messages(iv) has bigger/larger outreach(v) Permeates to the grass root communities.(vi) Creates a bigger impact
Characteristics of a good farmer trainer:-
1. has determination to offer service
2. selfless/outgoing
3. open to criticism and looks at it positively
4. Must be an innovator and adopts new ideas fast
5. must be transparent and accountable/trustworthy
6. welcomes others to his farm to learn and compares issues
7. does not look into immediate benefits but long term benefits of his work
8. A born leader who have a higher level of wisdom.
Incentives for the farmer trainers:-
a) Recognition by stakeholders and development agencies through;-
(i) Recruited for study tours and visits
(ii) Recruited for seminars and workshops
(iii) Issued with recognition certificates
(iv) Visitors from far and wide always visit their farms as they are among the best.
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GROUP ACTION PLANS
The participants were broken into four groups according to regional blocks, where districts that are nearby were grouped together since they are likely to have similar biophysical conditions. The groupings were as follows:
Each region was given the following tasks: (i) Choose two enterprises that they commit to start in their respective region(ii) Identify the activities that they consider necessary to develop the selected enterprises(iii) The required resources from within and outside their areas(iv) The time frame required to implement the activities.
GROUP ONE: KIAMBU/ MARAGUA/ THIKA
Enterprise chosen Activities Resources Required Time frameDairy Goat 1. Community mobilization
2. Group formation
3. Housing construction
4. Purchase of Goats
5. Linkages with DGAK and other service providers
Administrators, Trainers
Skills, farmer groups,
Contributions from members,
Group leaders, community
1. January to February
2. March to April
3. May to July
4. August to December
5. August to December
Fish farming 1. Community mobilization
2. Group formation
3. Pond construction
4. Purchase of fingerlings
Administrators, trainer, communitySkills
Members, leaders, skills
Individual members
1.January - February
2.January- February
3. April – July
4. July - December
GROUP TWO: LAIKIPIA / MERU
GROUP THREE: NYERI/ KIRINYAGA
GROUP FOUR: MARAGUA/ THIKA/ KIAMBU
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cwambugu, 03/08/07,
Tables needed on the section
APPENDIX 1: List of Participants
Name Address Telephone NumbersKIAMBU1 Mary Wanjiru Gichuki Limuru 0722-694802
0722767592 (husband)2 Silas Peter Mwaura Kenya Organic P.O Box 1213, Village
Market Nairobi0722-300610
3 Stanley Muniu Kagwi 07222322784 Paul Kihanya Kamuchege5 Rose Kageni Mitahato Dairy Goat Group, Githunguri6 Ann Gaitho Gatunyu Women Group, GithunguriNYERI7 Edward Mutitu Friends of Mt. Kenya 0721-809095
0725271013 (wife)8 Beatrice Wanjiku Kiragu Watuka Water Supply 0736447017/0722250691
xxxxxxxxxx Watuka Water Supply Beatrice Nominee9 Paul Kihara Ruga Gitero Self Help Group 0722-68305810 Gerald Juma Gichohi Kagarii Catchment 0721-322606
11 Sylvia Wachira Mt Kenya Youth Group 072147773012 Moses Muniu Ndia Kiamuterendu Women Group, GithunguriKIRINYAYA13 Peter Kariuki Mukumbu DGAK 0721-645482
NYANDARUA16 John J. Wamathai A.F. Farmers/seeds 0720-835685/0733-20459017 Philip Murage Nyahururu18 Simon Githambo Tree Is Life Project (CBO) 0733-635882
Time Topic Resource person(s) Day 1 (Tuesday, January 16th)8.00 – 9.00 Welcome and Introductions – Objectives and expectations C. Githae (IPACOP)9.00 – 9.15 Official opening FTC Principle 9.15 – 10.30 Overview – where are we coming from, where are we now and what is the
future like? C. Wambugu (ICRAF)
10.30 – 11.00 Tea break 11.00 – 1.00 Marketing of fodder shrubs planting materials & leaf meal Esther (AP3),1.00 – 2.00 Lunch break 2.00 – 4.00 Bee keeping enterprise Maina (Bee Partners) 4.00 – 4.30 Tea break 4.30 – 5.30 FTC field visit FTC Farm Manager, Day 2 (Wednesday, January 17th)8.00 – 9.00 Phytosanitary regulations in Agri-business-the purple vetch experience Dr. Lukuyu, Farmer9.00 – 10.30 Bio gas production Muita(Wambugu ATC) 10.30 – 11.00 Tea break 11.00 – 12.00 Sericulture enterprise Jacinta Mwangi (MOA)12.00 – 1.00 Dairy goat enterprise Nyaga Mwai, (DGAK)1.00 – 2.00 Lunch 2.00 – 4.00 Agri-business development and management Esther (SISDO), D.G Gachara
(MOA), Faulu-Kenya4.00 – 4.30 Tea break 4.30 – 5.30 Farmer trainers –to- group extension J. Muriithi (MOA)
Day 3 (Thursday, January 18th)8.00 – 9.00 The SCALE process C. Wambugu (ICRAF)9.00 – 11.00 Milk processing- mini-dairy business opportunities Richard Kahumburu
(MOLFD), Magdalene (KDB), Nyaga Mwai (DGAK)
11.00 – 11.30 Tea break 11.30 – 1.00 Fish keeping Nyoro Ndogoni (JKUCAT)1.00 – 2.00 Lunch break 2.00 – 4.00 Monitoring & evaluation in Agri-business enterprises Margaret Karienye (MOA),
Helen Arimi(AP3)4.00 – 4.30 Tea break 4.30 – 5.30 Plans of action – group discussions J. Muriithi (MOA), C. Githae
Day 4 (Friday, January 19th)8.00 – 9.30 Plans of action plenary C. Githae (IPACOP)9.30 Closing and departure
