BFN Kenya describes its success in linking smallholder farmers to institutional markets in Western Kenya and in promoting African Leafy Vegetables for improved food and nutrition outcomes

1. Home-grown: Linking farmers, indigenous vegetables and
schools in Western Kenya for improved nutrition
Victor Wasike, National Project Coordinator (BFN Kenya)
Teresa Borelli, Programme Specialist, Bioversity International (BFN Global)
Rome, 13 October 2016

2. Kenya Nutrition Snapshot 2016
Scaling Up Nutrition (2016) http://scalingupnutrition.org/sun-countries/kenya/

3. Markets in Kenya
Rural Urban

4. African Indigenous Vegetables (AIVs)
Amaranthus sp Cleome gynandra Solanum spp.
Corchorus olitoriusCrotalaria ochroleucaVigna unguiculata
Amaranthus spp.

5. Conceptual model
Farmer
organization
Food
Production
Trading
Value
Addition
Distribution
to schools
Food
preparation
Distribution
to children

6. Agriculture sector and food production
BioversityInternationalA.GrassoBioversityInternationalA.Grasso
Organizing
farmers
Food
Production
• Organize themselves into
production groups and
cooperatives
• Handle, process and
financially manage their
businesses
FBS model
developed
Sustainable
Agricultural
Practices
• Produce nutritious
foods in sufficient
quantity and quality to
meet rising demand for
AIVs from institutional
markets
30 farmer groups
are empowered to:

7. Food procurement
KALRO/BFN Kenya: J. Ndungu
Trading
FBS model
developed
30 farmer groups are empowered to:
• Carry out gross margin analysis to establish equitable
price for selling of AIVs
• To compete in the complicated tender and school
procurement processes

8. Logistics and processing
KALRO/BFNKenya:J.Ndungu
Distribution
to Schools
Value
Addition
• Understand food
safety regulations
and quality control
• Add value to their
produce
• Farmers grow the
AIVs directly on
school land and
have reduced
transport and
distribution costs
30 farmer groups
are empowered to:
KALRO/BFNKenya:J.Ndungu
FBS model
developed

9. Food preparation and feeding
BioversityInternationalG.RotaNodari
KALRO/BFN:A.Manjella
Food
preparation
Distribution
to children
• Recipes documented
and used
• Cooking
demonstrations
• Build capacity of
school cooks to
prepare AIVs
• Increased use of
AIVs in school meals
Recipe books
& Nutrition
education

10. HGSF segment Constraints Opportunities
Disorganized, non cohesive groups
Poor negotiation skills
Existence of few organized groups/
Willingness to participate in capacity
building
Poor production technologies/low
production/productivity
Poor and inadequate availability of quality seed
Technologies exist (GAP)
Partners/infrastructure to develop improved
varieties exist (PPP)
Community seed banks
Lack of market infrastructures, of market info;
complicated procurement procedures
Potential markets unexplored
Rising awareness on nutritional benefits
Limited knowledge on value addition
High perishability/seasonality
Training on value addition to supply during
off season and to niche markets; new
technologies to reduce drudgery
High perishability/seasonality; Poor distribution
systems often relying on middle men thus limiting
profitability
Institutional market links; Schools own large
portions of land; Increasing interest from
more counties, schools, and eateries and
scope (e.g. OFSP; finger millet).
Undocumented recipes/limited appreciation by
youth; Low awareness of suitable preparation
methods that retain nutritive value
Recipes documented and publicized/
popularity of AIV increasing (Unity Hotel,
Amaika); Awareness by policy champions
(Beyond Zero campaign)
Limited nutrition knowledge of AIVs and correct
mode of preparation; drudgery
Policies exist supporting AIVs: (National
School Meals Progr., Nutrition Strategy &
Action Plan)
Farmer
organization
Food
Production
Trading
Value
Addition
Distribution
to schools
Food
preparation
Distribution
to children

11. Establishing an enabling environment
Build the evidence base
Updating of the Kenya Food
Composition Table (FCT) and
inclusion of new data on AIVs
and other indigenous, locally-
important foods
Influence policies
Drafting of a Biodiversity Policy for Busia
County that recognizes the importance of
indigenous foods for nutrition and food security
Raise awareness
Food fairs, BFN conferences,
recipe books, cooking
demonstrations

12. Thank you
www.bioversityinternational.org/subscribe
@BioversityInt
Victor Wasike
vwwasike@yahoo.com
Teresa Borelli
t.borelli@cgiar.org
www.b4fn.org
@B4FNTeam