Farmers switch to indigenous vegetable farming as demand soars

Indigenous vegetables, once largely regarded as food for low-income households, are making a remarkable comeback in western Kenya, with farmers increasingly abandoning conventional vegetable farming in favour of traditional crops that promise quicker returns and a ready market.

In Lugari Subcounty, Kakamega County, growers are expanding acreage under black nightshade (managu), amaranth (terere), spider plant (saga), cowpea leaves (kunde) and pumpkin leaves as consumer demand continues to outstrip supply.

The shift has been driven by growing awareness of the vegetables’ nutritional and medicinal benefits, making them highly sought after in both rural and urban markets.

Unlike kale and cabbage, indigenous vegetables mature within a short period, require relatively low production costs and can be harvested repeatedly, enabling farmers to earn a steady income throughout the year.

Peter Wekesa, a farmer from Lumakanda, says the crops have transformed his earnings due to their quick turnover and dependable market.

“I harvest after one week and rarely keep the vegetables for long because traders buy everything directly from the farm,” he told KNA.

According to Wekesa, a 90-kilogramme sack of indigenous vegetables fetches between Sh3,500 and Sh5,000 depending on the season and variety, significantly higher than the Sh1,500 to Sh2,500 earned from a similar quantity of kale or cabbage.

The increased profitability has encouraged more farmers to venture into indigenous vegetable production, although demand continues to outpace supply.

At Lumakanda Market, trader Mary Nanjala says customers are buying up the vegetables as soon as they arrive, leaving traders struggling to satisfy the growing appetite.

“Five years ago, these vegetables were readily available, but today we struggle to get enough. By 8 am, most of my stock is already bought by consumers,” she says.

Agricultural experts attribute the growing popularity of indigenous vegetables to changing dietary habits, with more Kenyans embracing healthier foods rich in essential nutrients.

Lugari Subcounty Agriculture Officer Kakai Wekesa says traditional vegetables have evolved from being subsistence crops to lucrative commercial enterprises due to their superior nutritional value.

“Traditional vegetables are rich in iron, calcium, vitamins A and C, as well as antioxidants. More consumers are embracing healthier diets, making these crops commercially attractive to farmers,” he says.

Besides their nutritional advantages, Wekesa notes that indigenous vegetables require fewer chemical inputs, mature rapidly and can be harvested several times from a single planting, reducing production costs while ensuring continuous income for farmers.

He says increased public awareness on nutrition, changing consumer preferences and the return to traditional diets among urban households have significantly expanded the market.

Institutions such as hospitals, schools and hotels are also increasingly incorporating indigenous vegetables into their menus, further boosting demand.

However, despite the growing commercial potential, production has failed to keep pace with consumption.

Agricultural experts cite shrinking land sizes, prolonged dry spells, unreliable rainfall, declining household kitchen gardens and the gradual replacement of indigenous vegetables with exotic crops as key factors limiting production.

They argue that increased investment in quality seed production, irrigation and farmer training could help bridge the widening supply gap while enabling more farmers to benefit from the rapidly expanding market.

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