A group of small-scale farmers in Githunguri has adopted organic farming techniques, including creating their own plant-based pesticides, as part of a move towards healthier farming practices. This transition has led to improved crop yields and a reduced reliance on expensive chemical inputs.
The use of local plants with natural pest-repellent qualities has enabled these farmers to produce healthier, more sustainable crops, resulting in increased profits and a better outlook for their families and community.
Dr. Nehemia Mihindo, from an organization advocating for organic farming, highlighted that the quality of crops had previously been compromised by costly chemical pesticides, which also harmed the environment and depleted soil richness.
He noted significant progress in Kiambu and other regions, with many farmers shifting to organic methods. Mihindo praised these farmers for finding a sustainable, cost-effective solution locally, and said their success story is encouraging other farmers to explore organic practices.
Dr. Dankan Gichuki, a soil scientist, advises farmers to conduct soil tests to select the appropriate seeds for their soil types. This practice ensures better crop yields and avoids crop failure by matching crops to the soil’s nutrient composition and pH levels. Gichuki emphasized that proper soil testing can enhance agricultural productivity and sustainability.
Farmer Esther Wariara Nganga shared that embracing organic farming has allowed her to educate her two daughters and ensure her family’s food security. She mentioned using traditional plants as part of their farming methods.
Esther mentioned that they typically use traditional plants with pest-repellent properties, such as chili, Mexican marigold (Muvangi), and the toxic yellow flowers of Teprosia vogelii (Maruru).
These plants she said are toxic to insects, making them effective and eco-friendly option for pest control in organic farming.
They turned to the rich variety of herbal plants that grew abundantly in the area.
They mix this with water and let it ferment creating a potent, natural pesticide.
“Unlike chemical alternatives, this traditional concoction is safe for the soil, crops, and the people who consume the produce as well as helping in mitigating the climate change,” Esther said.
She said word of their success is spreading quickly and many farmers have embraced the practice.
