Home Economics for Rural Development 2010 - Ministry of Agriculture

HOME ECONOMICS FOR RURAL DEVELOPMENT 

An Annual Home Economics Technical Update of the Ministry of Agriculture 

ISSUE NO 5 

2010 

Home Economics for Rural Development Issue No.5 

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Content 

Message from the Agriculture Secretary ................................................................ 3 

Editorial ................................................................................................................... 4 

Improving nutrition ................................................................................................ 5 

Combating Malnutrition With Moringa Tree (Moringa oleifera) ............................ 5 

Grain Amaranth: The Immune Boosting Grain!.................................................... 8 

Managing HIV&AIDS with Grain Amaranth.......................................................... 8 

Utilization of Amaranth ........................................................................................ 10 

Spirulina – An Emerging Highly Nutritious Crop................................................. 10 

Cultivation of Spirulina ........................................................................................ 11 

Unlocking Community Agricultural Potential through School Meal Programmes 12 

Reducing Malnutrition in Mandera District .......................................................... 16 

Home Economics Officers reach the HIV infected Farmers and affected 

Households ............................................................................................................. 18 

NEEMA Support and Care Group ........................................................................ 18 

Appropriate technology for improved nutrition and income .............................. 21 

Innovations on Energy Efficient Cook Stoves ...................................................... 21 

Rocket Stoves Technology in Kenya .................................................................... 23 

Rocket Stove: Improving Economic and Health Status of Itembe Community . 27 

Solar Dryer as A Technological Tool for Income Generation PART II ................. 30 

Appropriate Household Technologies for Income Generation and Creation of 

Employment: The Case of Nuru Self Help Women Group in Kamukunji District .. 33 

Soap Making........................................................................................................ 36 

Home Management for improved Health and Nutrition ..................................... 38 

Choking: Symptoms and First Aid ....................................................................... 38 

Editor: Veronica Kirogo 

Editorial Committee: Elizabeth Kimenyi; Felicia Ndung’u; Jane Wambugu; Gladys Gitau; 

Mildred Irungu;; Josephine Mogere 

Home Economics for Rural Development is a publication of the Home Economics Subdivision 

of the Ministry of Agriculture, Kilimo House, Cathedral Road. 

For Enquiries please contact: P.O. Box 30028-00100, Nairobi, Tel: +254 2 271 8870 

Email: psagriculture@kilimo.go.ke 

Website: www.kilimo.go.ke 


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Message from the Agriculture Secretary 

Over the last few years the Ministry of Agriculture has been implementing several 

strategies aimed at improving the livelihoods of Kenyans through promotion of an 

innovative, commercially-oriented and modern agriculture. Some success has been 

realized with food insecurity reducing by 12 percent from 2003 to 2007. Previous 

experience has shown that farmers will effectively engage in innovative, 

commercially-oriented and modern agriculture only when they themselves are food 

and nutrition secure. It has also been shown that low livelihood status of communities 

is a contributory factor to low-application of knowledge or information. Therefore it 

is important that the Ministry comes up with strategies to address livelihood issues 

that hinder farmers from adopting commercially-oriented and modern agriculture. 

Home Economics extension plays a major role in addressing some of the livelihood 

issues affecting communities, for example, promotion of good nutrition practices; diet 

diversification and food preservation ensure that we have a healthy and productive 

farming population. Therefore home economics extension complements the other 

extension approaches in improving food and nutrition security. 

The Home Economics for Rural Development technical update presents a platform for 

Home Economics Officers to share information and experiences from all over Kenya. 

The current issue features articles on nutrition, appropriate household technology and 

home management. I urge extension officers to read the publication and disseminate 

information to our extension clientele. 

Dr. Wilson Songa, MBS 

AGRICULTURE SECRETARY 


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Editorial 

The vision of the recently launched Agricultural Sector Development Strategy 

(ASDS) 2010-2020 is to make Kenya ‘a food secure and prosperous nation’. 

Specifically the ASDS targets to reduce food insecurity by 30 percent by 2020. This 

requires innovative home grown strategies considering that it is estimated that 51 

percent of the Kenyan population lack access to adequate food while 35 percent of 

children under five years of age are malnourished. Can Home Economics extension 

contribute to the realization of this goal? 

Yes, Home Economics extension approach can play a key role in contributing to the 

realization of ASDS goal. Home economics activities such as food and nutrition 

activities; home management and appropriate household technologies are aimed at 

improving nutrition and household food security and subsequently enhancing 

livelihood of extension clientele. What we as Home Economics Officers need, is to 

refocus the implementation approach of these activities; actively involving our target 

groups in problems analysis and coming up with home-grown solutions. This will 

ensure ownership of implementation of the proposed activities. 

Lessons learnt from countries like Japan indicate that livelihood improvement 

practices such as promotion of labour saving technologies and nutrition education 

contributed to improvement of the lives of people in rural areas particularly in the late 

1940s and 1950s before the nation entered its period of high economic growth. This is 

because labour which would otherwise been expended on activities like fetching fuel 

or water was redirected to agricultural and other income generating activities. Also 

nutrition knowledge empowered households to make appropriate food choices in 

accessing adequate nutrition from available resources resulting to improved health 

and nutritional status. Therefore if Japan did it then even us in Kenya We can do it! 

Issue 5 of the Home Economics for Rural Development has a set of interesting 

articles: nutritious emerging crops that can significantly reduce malnutrition; success 

stories on kitchen gardening in Mandera District; rocket stove technology; first aid in 

event of chocking and many more! 

Enjoy the reading! 

Veronica Kirogo 

HEAD/NUTRITION BRANCH 


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Improving nutrition 

Combating Malnutrition With Moringa Tree (Moringa oleifera) 

Phoebe Masha, Home Economics officer, Bahari District 

Moringa is increasingly being adopted by farmers due to its huge potential in 

provision of medicinal and nutritional needs, income generation, fuel wood and 

environmental conservation. The tree is cultivated throughout the tropics especially 

in arid areas and sometimes naturalized. It is a 

very drought resistant and valuable tree grown 

at the coast around Mombasa and Kilifi and 

drier parts of the country like Laikipia and 

Baringo. Different parts of the Moringa are used 

both for medicinal purposes and food for human 

beings. Moringa is especially promising as a 

food source in the tropics because the tree is in 

full leaf at the end of the dry season when other 

foods are typically scarce. 

This tree has in recent times been advocated as 

an outstanding indigenous source of highly 

digestible protein, Ca, Fe, Vitamin C, and 

carotenoids suitable for utilization in many 

developing regions of the world where 

undernourishment is a major concern. In 

addition, Moringa seeds contain 30 to 40% nondrying 

edible oil which can also be used to 

lubricate delicate pieces of machinery. Moringa 

can also provide oil for making biofuels. 

Food Utilization 

The immature green pods called “drumsticks” 

are probably the most valued and widely used part of the tree; they are prepared in a 

similar way like French beans. The pods are harvested while green and bean size. 

Immature green pods are probably the most valued and widely used of the tree part. 

They contain essential amino acids. 

The seeds are sometimes removed from more mature pods and 

eaten like peas or roasted like nuts. The seeds yield 38 – 40% 

edible oil that is clear, odorless, and resists rancidity just like any 

other vegetable oil. The seed cake 

remaining after oil extraction may be used 

as a fertilizer or as water purifier. 

The flowers are edible when cooked and 

taste like mushrooms. Moringa flowers can be cooked and 

mixed with other food or fried in butter. They are rich in 


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potassium and calcium. 

The roots are shredded and used as a condiment seasoning. 

The leaves are highly nutritious and contain significant 

amounts of beta carotene, Vitamin C, protein, iron, and 

potassium. Moringa leaves contain more Vitamin A 

than carrots, more calcium than milk, more iron than 

spinach, more Vitamin C than oranges, more 

potassium than bananas, and the protein quality 

rivals that of milk and eggs (Table 1). The leaves are 

cooked and used like spinach or dried and crushed into a 

powder which is used in soups and sauces. 

Table 1: Moringa leaves compared to common foods (Values per 100gm 

edible portions) 

Nutrients Moringa leaves Other foods 

Vitamin A 6780 mg Carrots 1890mg 

Vitamin C 220mg Oranges 30mg 

Calcium(mg) 440mg Cows milk 120mg 

Potassium 

(mg) 

259mg Bananas 88mg 

Protein (mg) 6.7mg Cows milk 3.2mg 

Generally, most parts of the Moringa tree are edible and of high nutritive value (Table 

2). 

Table 2: Nutritive value of 100 grams of leaves, pods and leaf powder 

Component Pods Green leaves Leaf 

powder 

Moisture % 86.9 75.0 7.5 

Energy (calories) 26.0 92.0 205.0 

Proteins 2.5 6.7 27.1 

Fats(g) 0.1 1.7 2.3 

Carbohydrates(g) 3.7 13.4 38.2 

Fiber(g) 4.8 0.9 19.2 

Iron(g) 5.3 7 28.2 

Source: Combating Malnutrition with Moringa oleifera- pamphlet (ICRAF) 

Medicinal Value 

Medicinal value benefits of water-purifying Moringa Oleifera are many and its soon 

becoming a most sought after tree vegetable for the following reasons: 

It a source of nutritional value than many other vegetables. It has very high 

food value content in calories, protein, carbohydrates, calcium, niacin, 

thiamin, phosphorous and ascorbic acid. 

The iron compound found in Moringa helps restore red blood cells and builds 

and maintains blood supply. 

As an excellent source of calcium, Moringa helps in keeping up healthy teeth 

and bones. 


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As a source of vitamin A, Moringa keeps the body healthy and prevent 

xerophthlmia. Xerophthlmia is an eye disorder characterized by dry and 

lusterless eyeballs 

Moringa improves your night vision in addition to increasing your body 

resistance to diseases. 

Niacin is found in Moringa. It’s a vitamin of B complex. Niacin helps in 

stimulating growth and appetite. Niacin also prevents roughening of skin, 

neck, hands. It also prevents beriberi and anaemia. 

In Moringa leaves, ascorbic acid is fairly high. Ascorbic acid is necessary in 

preventing skin haemmorrhage in mouth, gums, skin eruption, etc. 

Ascorbic acid in Moringa will hasten tissue healing and resist body infections. 

Methionine, is an amino acid which is present in Moringa. Methionine is 

useful in treating liver disorders. 

Use Moringa bark as an external pain reliever. 

Apply Moringa roots on snake bites to neutralize venom. 

Cure scurvy, hiccups, asthma, gout, lumbago and rheumatism using the roots 

of Moringa. 

References 

1. Combating Malnutrition with Moringa oleifera- pamphlet (ICRAF) 

2. http://en.wikipedia.org/wiki/Moringa_oleifera 

3. http://www.xomba.com/medicinal_value_water_purifying_moringa 

4. Health and Nutritional Benefits a farmers guide International Centre for 

Research in Agroforestry (ICRAF) 

5. A selection of useful trees and shrubs for Kenya by International Centre for 

Research in Agroforestry (ICRAF), 1992 


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Grain Amaranth: The Immune Boosting Grain! 

Betty Musyoka, District Home Economics Officer, Borabu District 

Grain Amaranth is a plant with an upright 

growth habit, cultivated for both its seeds 

which are used as grain and its leaves 

which are used as a vegetable. Both the 

leaves and the seeds contain protein of 

unusually high quality. The amaranth 

seeds have a unique quality in that the 

nutrients are concentrated in a natural 

"nutrient ring" that surrounds the center, 

which is the starch section. For this reason 

the nutrients are protected during processing. The amaranth leaf is nutritious as well 

containing higher calcium, iron, and phosphorus levels than spinach. 

Managing HIV&AIDS with Grain Amaranth 

HIV infection is characterized by progressive destruction of the immune system, 

leading to recurrent opportunistic infections and death. Malnutrition is one of the 

major complications of HIV infection and a significant factor in advanced disease. In 

resource-constrained settings HIV infection combined with pre-existing malnutrition 

places a tremendous burden on people’s ability to remain healthy and economically 

productive. Grain amaranth can hence be used to manage HIV&AIDS in the light that 

it has a combination of highly valuable nutrients 

Nutritive and Health Benefits 

Amaranth contains two times more calcium than milk, five times more iron than 

wheat, while its fiber content is three times that of wheat. When amaranth is used in 

combination with wheat, corn or brown rice it results in a complete protein that is of 

high food value as fish, red meat or poultry. 

Protein 

Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine 

and methionine, two essential amino acids that are not frequently found in grains. 

Lysine 

ensures adequate calcium absorption and maintains a proper nitrogen balance 

in adults; 

helps form collagen (which makes up cartilage and connective tissue); 

aids in the production of antibodies which have the ability to fight cold sores 

and herpes outbreaks (inhibits its growth and multiplication) 

lowers high serum triglyceride levels. 


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Methionine 

a powerful anti-oxidant and a good source of sulphur, which prevents 

disorders of the hair, skin, and nails; 

assists the breakdown of fats, thus helping to prevent a buildup of fat in the 

liver and arteries, that might obstruct blood flow to the brain, heart, and 

kidneys; 

helps to detoxify harmful agents such as lead and other heavy metals; 

helps diminish muscle weakness; 

prevents brittle hair; 

reduces the level of histamine in the body which can cause the brain to relay 

wrong messages; 

helpful to individuals suffering from schizophrenia a condition that also occurs 

during the HIV/Aids cycle. 

Minerals and Vitamins 

Amaranth is rich in calcium, iron, potassium, phosphorous and vitamins A, E, B and 

C, but fairly low in carbohydrates. These vitamins and minerals are essential to keep 

healthy. They protect against opportunistic infection by ensuring that the lining of 

skin, lungs and gut remain healthy and that the immune system functions properly. 

Vitamin E - tocotrienols 

Has cholesterol-lowering activity in humans and also protects cells and aids resistance 

to infection. 

Vitamin A 

It keeps the lining of skin, lungs and gut healthy. Its deficiency increases the severity 

of diseases such as diarrhoea while infections will increase the loss of vitamin A from 

the body. 

Vitamin C (in leaves) 

Helps to protect the body from infection and aids in recovery 

Vitamin B-group 

B complex vitamins keep the immune and nervous system healthy. 

Minerals 

Amaranth grains also contain many minerals like copper, selenium and zinc that 

enhance the immune system and increase the healing process of the open wounds and 

internal body raptures. 

Oils 

Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is 

predominantly unsaturated and is high in linoleic acid, an unsaturated omega-6 fatty 

acid which is important in human nutrition. 

It enhances muscle growth hence helpful to PLHIV since they suffer from 

muscle wasting, 

Reduces food induced allergic reactions, 

Lowers insulin resistance, 


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Enhances the immune system, 

Increases metabolic rate 

Decreases abdominal fat. 

Utilization of Amaranth 

Cooked amaranth is 90% digestible and because of this ease of digestion, it has 

traditionally been given to those recovering from an illness or ending a fasting period. 

Amaranth can be used as a high-protein grain or as a leafy vegetable. The seeds are 

eaten as a cereal grain. They are ground into flour, popped like popcorn or cooked 

into porridge; the seeds can also be germinated into nutritious sprouts. 

The leaves are cooked alone or combined with other local vegetables such as spider 

plant and pumpkins. There is no distinct separation between the vegetable and grain 

type since the leaves of young grain type plants can be eaten as greens. 

Conclusion 

Grain amaranth can be used as a complete immune boosting product during sickness 

including HIV. The nutrients complement each other in their specific functions in the body 

hence an added advantage. It is however, best used as a supplement to other foods because 

although it is a nutrient rich grain, it cannot sustain the nutrition requirements for good health 

on its own. 

Spirulina – An Emerging Highly Nutritious Crop 

Margaret Lidambiza, District Home Economics Officer, Kisumu East District 

Spirulina is a blue green microscopic algae that looks like a 

spiral of long thin threads. It grows rapidly and is extremely 

adaptable often thriving in extreme conditions. It produces 20 

times more proteins per area than soya beans, 40 times more 

than maize and 200 times more than beef. The algae contain 

high amounts of protein between 55-75% of dry weight. It’s a complete protein 

containing all the essential amino acids, though with reduced amounts of methionine, 

cystine and lysine compared to proteins from meat, eggs and milk. It is however 

superior to typical plant protein such as that from legumes. It also contains betacarotene, 

B vitamins and minerals like iron. 

With its rich nutritional goodness and ability to grow in adverse conditions, spirulina 

has a huge potential to be of a food source that will help feed and nourish the world’s 

population. 

Nutritional Attributes of Spirulina 

Has 60% digestible vegetable protein. 


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Has a high concentration of beta carotene, Vitamin B12, iron trace minerals, rare 

essential fatty acid. 

Has a balanced spectrum of amino acids, chlorophyll. 

Has a wealth of anti oxidant vitamins C, and E as well as anti-oxidant minerals 

selenium, manganese, zinc, copper, iron and chromium. 

Cultivation of Spirulina 

Spirulina is cultivated both for the commercial purpose as well for the domestic use. 

The medium for the cultivation is the bio-gas slurry, sea-salt or a mix of Potassium 

dihydrogen Phosphate, Cooking Soda and Sodium Chloride. Pure Spirulina culture is 

introduced to the medium and kept in sunlight and stirred at least 4 times a day. After 

3-4 days of maturation the Spirulina is ready. It is filtered in clean cloth and then 

washed in fresh water. Spirulina can be immediately used for consumption or if a 

powdered form is desired it should be dried immediately. 

Health Benefits of Spirulina 

Some of the health benefits of Spirulina are:- 

Encouraging weight loss 

Counteracting toxins in the body 

Helping purify the liver 

Increasing mental alertness 

Lowering blood cholesterol and 

excess triglycerides 

Helping fight viral infections 

Treating radiation sickness 

Enhancing ability to generate 

new blood cells 

Improving blood sugar problems 

Strengthening the nervous and 

immune system 

Removing toxic metals such as 

lead and mercury from the body 

Improving healing of wounds 

Utilization 

Spirulina may be added to soups, salads, pasta, rice, mashed food and breads, 

for extra nutrition, but keep in mind the loss of nutrients when spirulina is 

overheated. 

Blend 1 tablespoon of spirulina in 2 cups of orange or pineapple juice or 

vegetable juice. 

Spirulina Smoothie - Add in half a cup of yogurt or fruit juice (apple, 

pineapple and orange are highly recommended), fruit (peach, papaya, mango 

or berries) into a teaspoon of spirulina powder and blend them together. 

How Should It Be Stored? 

It is best to use spirulina powder within 2 years. 

Reseal each time, keeping away from heat, strong 

light and sun 

High temperatures, pollutions and moistures will 

reduce the benefits of spirulina. 

References 


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www.wikipedia.org 

www.nbent.com 

Unlocking Community Agricultural Potential through School Meal Programmes 

Mildred Irungu, Project Officer/Njaa Marufuku Kenya 

Njaa Marufuku Kenya (NMK) Programme was developed for implementing and 

fulfilling Millennium Development Goal (MDG) 1, whose target is to halve the 

number of poor and hungry people in Kenya by the year 2015. The goal of the 

programme is therefore to contribute to reduction of poverty, hunger and food 

insecurity among poor communities in Kenya. It targets the extremely poor and 

vulnerable community members, empowers them through capacity building and 

provision of sustainable resource support to enable them participate fully in economic 

activities. NMK supports community driven, agricultural development initiatives that 

increase productivity, enhance the generation of rural incomes, address health and 

nutritional improvement and restore and conserve the natural resource base. For 

effective and sustainable implementation of the programmes activity NMK has put in 

place management and organizational structures at national, provincial, district, 

divisional and community level. 

Programme Objectives 

1. To enhance community driven food security initiatives through support to 

resource poor and vulnerable communities. 

2. To improve the health and nutrition status of vulnerable people (pregnant and 

lactating mothers, children under five years of age and school-going children). 

3. To promote participation of private sector in innovative food security and 

livelihoods initiatives. 

4. To strengthen management and coordination of NMK programme through 

strengthening organizational structures and linkages and collaboration with 

stakeholders. 

Programme Implementation 

The programme is implemented in four strategic components, namely; 

Component 1 – Support to Community Driven Food Security Improvement 

Initiatives 

The aim is to empower community groups through capacity building and provision of 

small grants for up scaling agricultural activities that focus on hunger, poverty 

reduction and income generation. The grants are also meant to build individual skills 

and social capital of groups and to develop revolving capital to benefit the community 

in general 

Component 2 – Support to Community Nutrition and School Meals Programme 


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The aim of the component is to improve health and nutrition status of vulnerable 

people and school going children. This is a cross-sector linkage component that 

involves participation of Ministries of Agriculture, Education and Health. In the 

community-based school meal programme (SMP), the component targets pupils from 

poor homes with the aim of improving their nutrition, class attendance and 

performance. In addition, the community-based SMP serves as a safety net measure to 

create micro-markets for the poor. 

Component 3 – Support to Private Sector Food Security Innovations 

The aim is to encourage private sector participation in poverty and hunger reduction 

initiatives. Under this component, NMK supports registered Private Sector 

Organizations to upscale hunger and poverty reduction innovations that have the 

potential to be replicated, such as water harvesting and environmental conservation, 

small scale irrigation, agro-processing and value addition. 

Component 4 - Project Management and Coordination 

The main aim is to strengthen the management and coordination of NMK and 

establish linkages and collaboration with stakeholders. Under this component 

technical, material and financial support is provided to the Secretariat, Provincial and 

District Coordinating Units for effective project planning, coordination, 

implementation, monitoring and evaluation. 

In this article we will confine ourselves to Component 2 and look into details on 

community supported school meal programme and community nutrition programme. 

Community-supported SMP 

NMK provides start up grants, supports capacity building of School’s Meals 

Committee (SMC) and encourages involvement of youth in agriculture through 4-K 

clubs and revitalizing of school gardens. The SMC comprises of parents’ 

representatives and the head teacher and is responsible for efficient implementation of 

the SMP. This includes ensuring that all necessary structures/facilities like kitchen 

and food stores are in place, mobilizing resources from the community and other 

stakeholders, formulating strategies to ensure sustainability of SMP, and establish 

school gardens especially to provide fruits and vegetables. 


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Hand-washing before meals Pupils being served 10’oclock porridge 

The SMP is implemented in districts with high poverty levels, few existing 

agricultural programmes, poor performance based on KPCE, high levels of school 

drop outs, high malnutrition levels and existence of a District Home Economics 

Officer (DHEO). Funding levels on SMP depend on school enrolment, existing 

facilities and availability of other supporting agencies. 

Activities funded include:- 

Collection of baseline data 

Purchase of locally available food stuff 

Purchase of institutional energy saving stoves 

Capacity building of the SMC, 4-K club members and Community 

Nutrition/Health Volunteers (CNHVs) 

Purchase of inputs for school gardens and 4-K club activities. 

Parents contribution include construction of kitchens and food stores, sanitary 

facilities, hiring of labour (cooks and farm labourers), renting of land, and 

purchase of wood fuel. 

Involvement of youth in agriculture through 4-K clubs activities 

Community Nutrition 

Community nutrition education and awareness 

Community nutrition education and awareness is a multisectoral approach where 

community is given knowledge that makes them aware of what they need to do in 

order to improve their nutrition status. This approach involves the promotion of 


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kitchen gardens, demonstration on production and preparation of micronutrient rich 

foods, and food preservation techniques. 

The key actors in the approach are literate people selected from the community who 

are willing to be volunteers and trained in basic nutrition to become Community 

Nutrition/Health Volunteers (CNHV). The main activities for the volunteers include:- 

disseminating nutrition messages to community members, 

carrying out relevant nutrition demonstrations, 

collecting baseline data on health and nutrition, 

conducting growth monitoring of children under five, 

monitoring maternal nutritional status, 

referring health and malnutrition cases to nearest health facility and 

preparing reports to District Coordinating Units (DCUs). 

Improving Mother/child health & nutrition 

Activities under this approach are also carried out by the 

CNHV. They include: 

Establishment of Community Growth Monitoring Centres 

• Monitoring and determining nutritional status of atrisk 

vulnerable groups (pregnant women, lactating 

women, children under five years), 

• Referring severe malnutrition cases to nearest health 

facility, 

• Promotion of diet diversification to ensure balanced 

diets, and 

• Capacity building on supplementary feeding for the identified at-risk 

vulnerable groups. 

Achievements – Component 2 

a.) Grants have been provided to 48 schools in 12 Districts since 2005/06, benefiting 

31,720 pupils. 

List of Supported Districts 

Province Name of No. of schools No. of pupils 

Districts (4 per district) 

1. Coast Magarini 

Kinango 

8 6624 

2. North Eastern Garissa 4 2491 

3. Western Butere 4 1877 

4. Nyanza Homabay 

Rachuonyo South 

8 5237 

5. Eastern Mbooni West 

Kyuso 

8 3555 

6. Central Muranga south 4 2462 

7. Rift valley Narok 

Marakwet 

West Pokot 

12 9474 

TOTAL 12 48 31,720 


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) School Meals Programme initiated in 48 Primary schools 

c) Training of School Management Committees 

d) Energy saving jikos installed in the schools 

e) School gardens are utilized 

f) Pupils from poor families are assured of at least one meal per day 

g) Revitalization of 4K-clubs activities 

h) Training of 403 CNHV to spearhead nutrition education in the school catchments 

areas 

i) Setting up of 41 community growth monitoring centers 

j) Production of nutrition Information Education Communication (IEC) materials 

Impact of School Meals Programme 

School reports indicate: 

Increased enrolment-[ Narok schools-100%, Maragua schools- 3.6 %, Butere 

schools-2.3 % , Malindi 16.7%] 

Improvement in retention and school completion rates 

Improved attendance 

The SMP may have contributed to improved performance and standards of 

education e.g. Ongata Naado Primary School in Narok District the mean 

score rose from 178 in 2006 to 260 in 2009. 

Improved discipline as pupils do not sneak out for lunch 

Reducing Malnutrition in Mandera District 

Nuria M.Osman, Frontline Extension Officer, Mandera West District 

Takaba division in Mandera West district North Eastern Province has dry weather 

characterized by high temperatures and poor rainfall. Water is the main constraint in 

this region. Many families experience water shortages and spend a lot of time walking 

long distances in search of the commodity. 

Before 2007, Takaba division and most of Mandera west district could not produce 

vegetables and fruits. The lack of fresh fruit and vegetables was affecting children and 

expectant mothers resulting in high levels of malnutrition as revealed by a Broad 

Based Survey carried out in Darwed Focal Area in 2007 through Nalep. A solution 

to the high levels of malnutrition was reached during the survey in form of promotion 

of Vegetables and fruit in the local diet. 

The Divisional Home Economics Officer (DivHEO), Nuria M.Osman spear headed 

campaigns and demonstrations on production and utilization of vegetables together 

with the rest of the divisional staff. As water is limiting in the area, farmers were 

trained on vegetable production using water conservation techniques such as Multistorey 

gardening while most women initiated Kitchen gardens using water from 

domestic waste. Crops planted included Kales, spinach, tomatoes, watermelon and 


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pawpaws. By January 2008 several women had Kales, tomatoes and water melon in 

their multi-storey gardens and Kitchen gardens. 

Multi Storey Gardening at Afalo village 

Habiba Yusufu (squatting) at her kitchen garden 

In February 2008, the extension team was confronted with one major problem as 

farmers had very healthy well tendered Kales and spinach but they were not 

consuming them .The women claimed the leaves were meant for goats or they were 

Khat-(miraa.) The DivHEO took the challenge and demonstrated to the women and 

men on how to cook and utilize the vegetables. The DAO Mandera West supported 

the DivHEO and training on utilization of the vegetables was conducted in Afalo 

village. The families started consuming sukuma wiki and spinach from then on. 

Although vegetable production increased and the local community was now 

consuming their produce, there was increased demand for vegetables due to the 

increase in population in Takaba town, the District Headquarters for Mandera West. 

The extension staff encouraged women to initiate groceries/selling of vegetables from 

farmers’ kitchen gardens and purchasing more vegetables for resale from Moyale. 

Currently the kitchen gardens have been replicated by women in Takaba division and 

in neighbouring divisions of Banissa and Dandu. 

Furthermore, there is frequent supply of vegetables from Kitchen gardens and women 

grocers from Moyale unlike the year 2007. This has had positive impact on health of 

expectant mothers, children and the general population of Mandera West. Fruit 

farming was also started at the same time in 2007. The first pawpaws and water 

melons were planted in November the same year. Pawpaws were established from 

seeds of 2 fruits purchased from Garissa. They were planted in Bulla Mpya and Afalo 

and harvested in June 2009. In total, there are now 275 mature pawpaw plants in 

Mandera West from zero in 2007 as follows: 

48 in Bulla Mpya 

32 in Afalo 

70 in Takaba 125 in Eymo 


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Home Economics Officers reach the HIV infected Farmers and affected 

Households 

The Ministry of Agriculture’s mandate in the mitigation of HIV and AIDS pandemic is 

improvement of food and nutrition security. The Home Economics Officers reach the infected 

and affected households through interventions aimed at improving their nutritional status and 

raising the income levels. The interventions include production of nutritious foods, value 

addition, nutrition education, food hygiene and safety, use of appropriate household technologies 

and promotion of off-farm and on-farm income generating activities. 

NEEMA Support and Care Group 

Sarah Chemutai, Formerly District Home Economics Officer, Busia District 

The Neema Support and Care Group (NS&CG) was 

started in 2002 by a group of women who had tested 

positive to HIV during a PMTCT (Prevention of mother 

to child transmission) routine test. The members came 

together as a health group to support each other and also 

to care for orphans in their midst. What strikes you most 

about the group is their determination and welcoming 

nature despite their circumstances. The group which is 

based in Busia District, Township division is an umbrella 

of 7 groups comprising of 15 members each. The group 

was registered in 2004. They later advanced to be HBC’s 

(Home Based Caretakers) as trainers and were 

incorporated into FLEP (Family Life Education Programme under the Catholic Diocese of 

Bungoma) under its nutritional programme. 

Group activities 

The group was facilitated to undertake mushroom production by the 

Catholic Diocese of Bungoma. They were later trained on value 

addition by Lorna Wanyama, the Divisional Home Economics 

Officer and are currently selling mushroom products. 

They were also introduced to the utilization of Orange Fleshed 

Sweet Potatoes, groundnuts and soya beans as a means of improving 

their nutritional status. Training on value addition of the same was 

carried out by the DHEO- Sarah Chemutai, DivHEO and DivCDO- 

Jesca Were. Products include- 

- Sweet Potato and Soya cakes - Soya milk- Soya githeri 

- Sweet Potato Mandazi- Soya yoghurt - Soya flour 

- Mushroom samosa- Sweet potato crips- Soya nuts 


18

- Groundnut sauce - Groundnut flour - Soya beverage 

- Mshenye ( mashed soya beans, sweet potatoes & vegetables 

Soya Beans Production 

Caring for Orphans 

The NS&CG is quite enterprising. When the members noticed 

that there was a shortage of Soya beans in the market due to high 

demand, they established the crop in their individual farms and 

marketed it as a group. They have appreciated the importance 

of soya in improving their nutritional status and in enriching the 

soils. 

The group has taken it upon themselves to provide care for the children using the produce from 

their farms. Soya products are the most preferred because: 

- Children and members who use them are healthier 

- It is a good substitute for those with lactose 

intolerance 

- Soya beverage is nutritious, does not contain 

stimulants like tea and coffee, and has a nice aroma. 

- It Improves the CD4 cell count. 

Achievements/ Successes 

The success of the group has not gone unnoticed. They participate in a number of activities in the 

district such as; 

- Participation in the World Food 

Day – 2009, where they were 

awarded a certificate by the DAO 

– S.E. Khachina, for being the 

best performing group in the 

district. 

- Active participation in field days 

in the district. 

- Participation and show casing 

their products in a mushroom 

field day held at MMUST 

(Masinde Muliro University of 

Science & Technology) in September 2009. 


19

- Formation of a cohesive group which encourages new members to enroll. 

Challenges 

Despite their efforts, good cheer and positive outlook, 

the group has encountered a number of challenges 

- Among the group members, there are 47 

widows taking care of 287 orphans; providing 

for them is challenging. 

- Lack of adequate funds for the education of the 

orphans. 

Future Plans 

The NS&CG is a remarkable group. Their positive outlook to life despite their HIV status is a 

demonstration that one can lead a near normal life. The group’s future plans include 

- Sourcing for sponsorship/ funding for the orphans’ education. 

- Venture into other IGA’s (Income Generating Activities). 

- Producing the Nyala variety of soya beans which is a softer variety. They have applied 

for NMK (Njaa Marufuku Kenya) funds for production and up scaling of soya beans 

- Capacity building on labelling and packaging to market their products better. 

For any assistance to the group, kindly contact 

Neema Support & Care Group 

C/o Busia District Hospital 

P.O. Box 87 

Busia-Kenya 

Tel: Joyce - 0728296551 or Regina - 0720043667 


20

Appropriate technology for improved nutrition and income 

Innovations on Energy Efficient Cook Stoves 

Jane Wambugu, Head/Appropriate Household Technology Branch -Kilimo House 

Agricultural development is driven by innovation but the type of innovation that ultimately 

makes the difference is what farmers decide to do. Normally, the term “innovation” at farmers’ 

level has been used to refer to farmers’ adoption of new technologies imported from other 

regions. Until recently, little attention was given to the new technologies, management practices 

and institutions that farmers and farming communities have developed themselves – referred to 

“local innovation”. This refers to the dynamics of indigenous knowledge – the knowledge that 

has developed over time within a social group incorporating both learning from the experience of 

earlier generations and that gained in the meantime and has been fully internalized within local 

ways of thinking and doing things. 

The need to enhance local innovation is because diversity requires locally specific practices and 

rapidly changing conditions requires local capacities to adapt quickly. To identify and document 

local innovation is therefore an entry point in enhancing such innovations. This article highlights 

some local innovation on energy saving stove such as upesi jiko and chepkube stoves, whereby 

the stoves have been modified to serve a multipurpose role of saving fuel wood and chicken 

brooding. 

Upesi stove 

The Bungoma North District farmers have modified the commonly known upesi jiko into a 

multipurpose cooker. This is done when installing the stove in the kitchen. Features that are 

added are the food warming area plus the brooding area. 

Advantages of the stove are: 

It has more heat and heats faster 

It is smoke free and safe 

It beautifies the kitchen 

It is environmentally friendly 


21

Chepkube stove 

This is a modified energy saving stove that includes features such as chicken brooders and food 

warmers. 

Chepkube stove showing cooking place, food warmer, hatchery, brooder and chicks running area. 

Hatching 

Brooding 

After 21 days the chicks hatch and are moved below into the 

brooder where they are provided with food and water. This 

confinement provides for better feeding, pest and disease control. 

The chicks move freely between the brooder and the running area 

depending on the warmth they require. 

The eggs brought from the poultry house outside are 

placed in the hatchery. As the cooking goes on in the 

cooking place some warmth is transferred to the food 

warmer and the hatchery. This warmth is provided daily 

and is closely monitored. The eggs are turned manually 

several times daily (3 times during the first 13 days, Once 

or twice for the remaining days). Hatching is about 80-90 

%. 


Hatchery 

Cooking area where 

firewood is inserted 

Food warmer 

Brooder 

Running area 

22

References 

1. Ann Water-Bayer et al, Recognizing and enhancing local innovation processes. 

Prollinova working paper 13 http://www.prolinnova.net/workingpaper.php (Assessed : 

July 2010) 

2. Yegon, Elizabeth; Ng’ang’a, S.I. & Njoroge, G.G Preservation and dissemination of 

indigenous knowledge in Kenya, a case of Chepkube an indigenous technology in 

hatching and brooding Poultry by Toret Gaa Women group in Soy, Uasin Gishu, 

Kenya, Moi University 3 rd Annual International Conference July/August 2007 

Rocket Stoves Technology in Kenya 

Pauline Wanjohi, Programme Officer, Private Sector Development in Agriculture Programme 

Rocket stove technology is a new technology introduced in Kenya in 2006 by the Promotion of 

Private Sector Development in Agriculture Programme (PSDA). PSDA is a bilateral programme 

of the Kenya Government through ministry of Agriculture and German government through 

GTZ. Rocket stove has an efficiency of 70% compared to three stones and reduce indoor air 

pollution by 30% (PSDA, 2007) 

Types of Rocket Stoves Promoted by PSDA 

1. Rocket mud stoves 

The joy of installing energy saving stove 

Local Hotelier in Malakisi with his stove 


23

2. Rocket brick rocket stoves 

Household with both kisasa and rocket stove 

3. Portable Rocket stoves 

Mucheru’s Portable rocket stove 

4. Institutional Stoves and ovens 

Rocket stoves installed at Jiva Academy , Kikuyu 

Mutharia’s stove’s display 

300 litres stove at Langata women prison Institutional rocket stove at Nyamninia Primary , Sauri - 

Millennium Village - Siaya 


24

5. Ovens 

Baking oven for Kandara youth group 

6. Sterilizers 

Sterilizer soil substrate used in Passion fruit nurseries 

Baking oven at Eluuya Sec School - Tongaren 

Sterilizer for mushrooms substrate 

PSDA Rocket Stoves Promotion Experience 

Fast adoption! Faster job creation! Cheap for the client! 

When bricks are locally available the only immediate cost for a household is just the construction 

fee that averages ksh: 300 in rural areas. The rest of materials are easily sourced in the locality of 

the homestead while the stove owner provides casual labour as they receive own capacity 

building. Promotion of rocket stoves is best done among communities with brick-making as an 

inherent culture. This is because bricks imported from outside the community end up being very 


25

expensive thereby inhibiting many poor and middle household from acquiring the stoves. This is 

what has contributed to seemingly lower numbers of stoves adopted in central cluster 

Rocket stoves have demonstrated high capacity for sustainable job creation. 

Institutional Rocket Stoves 

Institutions such as schools, hospitals, prisons e.tc use a lot of firewood. Unlike women who 

sometimes do not cut trees but just 

3 stones 


collect dry twigs or fallen branches, 

most times institutions have to fell 

several trees to fill up their pick or 

say 7 tonn lorry. 

While Management of institutions 

e.g schools may desire to use less 

firewood and save money the cooks’ 

immediate objective is to cook as fast as possible. For most people the common belief is that the 

bigger the fire looks the faster it cooks. In the process a lot of firewood is wasted. A baseline 

study carried out at the start of the project revealed that 47% of all institutions such as schools, 

hospitals and prisons in the project area were using improved stoves. 

The most common stove then was the Bellerive type. The main challenge was infiltration of poor 

quality stoves that are inefficient and wear out very fast causing schools to incur huge loses. To 

address this PSDA has introduced more efficient long lasting rocket stoves and offers user 

trainings to the cooks of such institutions. Any school desiring such a stove should consult 

PSDA for recommendation of the trained artisans. Stoves can be made in any size depending on 

the population to be cooked for. A 250 litres stove cost approximately Ksh: 180,000; however 

the cost can vary depending on availability of construction material; if locally available the cost 

is lower. 

Investment Cost Recovery Period 

Item description Improved Institution stove Traditional Stoves Remarks 

Initial investment 

(Ksh) 

Wood consumption 

(trucks per year) 

Annual total cost 

(Ksh) based on an 

average cost of Ksh 

Types of Stoves used in institutions 

Others 

Improved 

stoves 

122,492 50,000 Initial investment of 

institutional stove is 

higher by (122,492 

– 50,000 = 72,492) 

3 12 

36,000 144,000 Annual saving 

realized when using 

institutional stove is 

26

12,000/truck (144,000 – 36,000 = 

108,000) 

Therefore savings per month (Ksh) = 108,000/12 = 9,000 

To recover money used for construction through savings from fuel will take 

= 122, 492/9,000 

= 13.6 months (13 months and 18 days) 

Note: Calculation based on a stove constructed at Eluuya Girls High school in 2006. 

Rocket Stove: Improving Economic and Health Status of Itembe Community 

Evans Mose, District Home Economics Officer, Bomet District 

Itembe location covers Kabisoge and Itembe sub-locations situated at Bomet Central Division, 

Bomet District and Rift Valley Province. Due to increasing population, forest cover is 

diminishing as trees are cleared to give room for human settlement and as a source of fuel wood. 

The use of inappropriate stoves has led to increased cases of burns on children from naked fires 

as reported by Paediatric section, Tenwek Hospital. Furthermore, air pollution in kitchens has led 

to increased cases of respiratory infections in the area. The scarcity of fuel wood has contributed 

to poor nutrition and unhealthy feeding habits. 

The need to conserve the scarce fuel wood prompted the community into forming Itembe rocket 

group. The group consists of 20 members (9 males and 11females). The group has received 

training on rocket stoves construction from Ministry of Agriculture in collaboration with GTZ. 

The group has undertaken construction of stoves as an income generating activity which has 

empowered them economically and improved the health of several households within a period of 

7 months. 

In order to address the problem of fuel scarcity and inappropriate stoves, a number of 

interventions have been carried out by District and Divisional Home Economics Officers with 

the Itembe community. Initially the group was sensitized on energy conservation technologies 

after which they developed a work plan for the activities to be carried out. 


27

Evans Mose, DHEO Sotik District addresses participnats attending Sensitization & Workplanning Workshop 

Training 

Two trainings were conducted for the group 

i. 8 days training on Rocket Stove Construction 

ii. 5 days training on business skills which covered entrepreneurship, business skills, record 

keeping, marketing & market research, product promotion, production planning, costing 

& pricing and financial planning 


28

Achievements 

From July 2009 to February 2010 the group has realized the following achievements:- 

1. 5,600 Rocket Stoves Installed in the location 

2. Group has been economically empowered by getting upto Ksh 1.4 million 

3. Upto 3 tons (50,000 trees) of fuelwood saved 

Installed Units in Various Households 

Benefits of the Project 

Benefits that have been realized as a result of implementing the project are:- 

• Reduced felling of trees for firewood 

• Saving money which could have been used to buy more firewood 

• Reduced respiratory infections due to less smoke emission from stoves 

• Less incidences of burns from open fires 

• Has released women to do other works as it cooks faster and uses less firewood 

• Increased incomes to the group. 


29

Solar Dryer as A Technological Tool for Income Generation PART II 

(The Case of Embu District) 

Emmy Adisah Wanjohi, Provincial Home Economics Officer, Eastern Province 

This study is part of research undertaken by the author for her Masters degree in July – August 

2005. In the last Publication 2009 we published Part I of the article which was on socioeconomic 

factor influencing adoption of Solar Drier. In the current publication we look at the 

socio- cultural factor. 

This research project set out to identify the factors that influence the adoption of the improved 

solar drying technology as a tool for income generation in Embu District. The study specifically 

sought to explore the socio-economic, socio-cultural, and economic factors influencing adoption 

of the technology and to propose recommendations for improvements. 

Socio-Cultural Factors 

The gender roles and division of labor in households and the cultural norms and values are 

factors that may influence adoption of the solar drying technology. 

a. Gender roles and division of labor 

The roles played by household members in day-to-day life showed that women can carry out 

most of the activities carried out by men. However, decision-making on assets especially land 

and investments is carried out by men except in female-headed household. 

Women are mainly involved in crop production activities which have no technologies to ease 

their work, especially vegetable production. In addition, they carry out all reproductive activities 

in the households which are very demanding on their time and energy. Introducing technologies 

that will reduce time and save energy would help ease the drudgery of women. 

Harvesting of fruits is carried out by men and boys as it is culturally unacceptable for girls and 

women to climb trees. However, harvesting of vegetables is traditionally carried out by women 

and girls. 

Most women carry their own produce to the group site in baskets and gunny bags on their backs. 

The group produce to be dried is transported on ox carts to the appropriate site in most cases, by 

men or young boys at a cost. 

Women said that rudimentary equipment used in peeling and slicing has made it difficult for men 

to take over the solar drying activities. Men said that improvement on the equipment would 

encourage them to participate in the solar drying activities. A look at the daily activity schedules 


30

of men and women during solar drying activities showed that there is need to relieve women off 

some of the duties in order for them to be more productive in their income generating activities. 

The younger women indicated that it was impossible for men to participate in solar drying 

activities particularly the slicing stage since these are carried out by women on a day-to-day 

basis. The older women however felt that the men could participate in solar drying activities 

provided the profits were high. 

All the women who use the solar dryers have knowledge and skills on how to use dryers but 

none has skills on construction repairs. The study found out that men were willing to acquire 

knowledge on construction and repairs of solar driers. 

Coping with roles and responsibilities 

Sixty Seven percent of the women reported employing laborers, proper time management. Other 

coping strategies include use of appropriate technologies such as water storage tanks and energy 

saving stoves. Women also work on each other’s farms in turns to exchange labor for each other. 

b. Cultural values and social norms 

Society generally views credit as debt and in Embu community women are not supposed to be 

indebted. Within the Embu community both men women interviewed said that a daughter in a 

family is considered a ‘passer by’ en-route to marriage while a married woman is considered an 

‘outsider’ who comes into a homestead. This makes her a stranger both at her parents’ home and 

in her matrimonial home. Her indebtedness is considered a debt owed by members of the 

household and taken in a negative perspective. As a result, the women in Embu fear accessing 

credit and thus they cannot purchase more solar dryers as they desire. 

Culturally in Embu, the men said that it is unacceptable for a man to meet in another man’s or 

woman’s home to conduct business early in the morning as the solar drying activities demand. 

The men said that they prefer to meet on neutral ground and to conduct individual business. 

In Embu district as in most parts of Kenya, men are heads of households and in the solar drying 

activity and their influence may be playing a significant role in determining the adoption of the 

solar drier. The study found that men play a major role in deciding how the income generated 

from solar drying activities is to be used especially with the younger women. They said that this 

is supposed to show that they respect their husbands. However, the elderly women whether 

married, widowed or single have more say on how to spend the income and benefits obtained 

from solar drying activities. 

According to the women, the main cultural aspect making it difficult for them to adopt the 

technology is land ownership, scarcity of land and cultural beliefs. Most dryers for the groups 

were found on land belonging to women who are de-jure heads of households. 


31

Technical Factors 

The technical factors that were identified mainly relate to the women’s access to repairs and 

spare parts and the structure and design of the dryer. The role of extension workers is discussed 

in this section concerning the technical messages and skills that they passed on to the women. 

a. Access to repairs and spare parts 

The women involved in solar drying activities in Embu have a trained carpenter in the 

community and accessing spare parts and repairs is not a problem. Whereas spare parts are easily 

accessible, the only skilled carpenter charges exorbitantly for repairs by charging Kshs. 5,000 to 

7,000 for replacing a broken glass when the actual price of the glass is Kshs. 1,000. The women 

and the extension workers said that some women groups found it difficult to raise the fees for 

repairs and completely abandoned the badly damaged dryers. 

b. Structural design and efficiency of solar dryer 

During the interviews, all categories of interviewees felt that the design of the dryer is suitable 

for both men and women. They said that the technology is easy to understand and to operate. 

Most of the women using the solar dryer are illiterate but they have been able to use it 

successfully. The dryer has a lifespan of five years but the women have used them for nine years. 

However the current design of the dryer makes it difficult for the dryer to be stored safely when 

not in use. A more portable drier would be more acceptable to the women. 

c. Role of extension workers in the technology 

The study found that the role of extension workers in the solar drying technology included: 

Providing technical information on the solar drying process 

Enabling the groups to participate in agricultural shows so that they promote and sell 

their products 

Training the women on solar drying activities 

Monitoring and assisting the groups on issues of quality control. 

Linking the women with the buyers of the dried products 

Assisting groups in conflict resolutions 

Quality control 

Conclusion 

With the combination of a big farm, more solar dryers, and high frequency of using the dryers, 

the farmer then earns more income but they need to apply good management skills. 


32

Appropriate Household Technologies for Income Generation and Creation of 

Employment: The Case of Nuru Self Help Women Group in Kamukunji District 

Nelly Okendo, District Home Economics Officer, Kamukunji District 

Nuru Women Group is one of the self help groups formed and facilitated by Calvary Temple 

Church by mobilizing community members into groups. The church plays an important role as a 

collaborator providing entry point to communities for service providers such as the Ministry of 

Agriculture (MOA) and Ministry of Livestock Development (MOLD). Nuru Women Group was 

started and registered in 2009 with a membership of nineteen (19) women. Most of the members 

live in the environs of the church in the city estates of Uhuru and City Carton slums in Bahati 

Division in Kamukunji District. They live in small rented houses with little or no space for 

farming activities. 

Group members with DAO, Kamukunji on the right during backstopping mission. 

Group vision 

The group vision is to be the light and inspiration to other groups and the community. 

Group Mission 

To be the training agents and role model in the neighborhood in value addition and income 

generating activities. 

Attributes that contribute to the groups’ cohesiveness 

The group members are from different backgrounds and cultures. They are cohesive and 

committed to individual and group activities. Various attributes have played a role in uniting the 

group to work in harmony. These attributes include but are not limited to the following:- 


33

Group objectives 

Trust 

Discipline 

Determination 

Democracy 

Openness to one another 

Tolerance 

Willingness to learn 

1. Social and economic empowerment of members through acquisition of knowledge and 

skills. 

2. To engage in income generating activities – mostly value addition of agricultural 

products. 

Activities 

The group has mobilized resources to initiate the following value-addition activities: 

MOA Contribution: 

Arrow root crisps. 

Peanut butter and roasted 

peanuts packaging 

Popcorns 

Tomato, pawpaw and mango 

jams 

Tomato sauce 

Cakes 

Mango and passion juice 

Yoghurt 

Fireless cooker 

Liquid soap 

Crafts – toilet mats 

MOA through the Divisional subject matter specialists has trained the group in the following 

areas: Crop and livestock production; Value addition (food preservation and processing); 

Multistorey gardening; Pest and disease management; Energy saving fireless cooker; Group 

dynamics and Crosscutting issues. The group has also exhibited at the MOA stand during 

Nairobi International Show and the World Food Day. 


34

Benefits Realized: 

The group members have benefited greatly by putting into practice the knowledge and skills 

acquired during the training sessions organized by the church. Key benefits include: 

Increased income through income generating activities like value addition 

Ability to meet household needs such as paying school fees and buying books, 

Marketing skills 

improved food security through foods diversification and preservation 

Social networking and well being. 

Susan Njeri (Cucu), one of the oldest members and vice chairlady of the group confesses that she 

has reaped great benefits from the group and its activities within this time the group has been in 

operation. Through one of the group’s activity of soap making she has generated enough income 

to buy school books and pay school fees for four of her orphaned grandchildren. She is also falls 

back on the group for emotional support. She has embarked on passing on the acquired 

knowledge to her grandchildren. 

Future plans: 

The group plans to:- 

Expand their current activities to increase their income base 

Start a small agro processing industry with diversified value addition activities 

acquire homes, 

Provide education for their families, 

Improve health and nutritional status of the members 

Create employment in the community 

Solicit funds from Njaa Marufuku Kenya (NMK). 


35

Soap Making 

The Ministry of Agriculture through the Home Economics Branch is advocating for agribusiness 

through value addition and agro processing which is one of the flagships in the vision 2030. It is 

the ministry’s mandate to promote and facilitate agro-based cottage industries especially in the 

rural areas. In the last issue of Home Economics for Rural Development, we looked at the 

procedure of making avocado, palmoil and liquid soap. The technology has so far been flagged 

as an opportunity to Home Economics extension groups in many districts. In this issue we outline 

the procedure for making soap where sweet potatoes are used as the filler material. 

Soap Making from Sweet Potatoes 

K.J. Kirui, DHEO-Kuria West District, Nyanza Province 

The basic ingredients of soap include fat or oil and alkali. Fat serves as the foundation of the 

soap while the alkali produces the chemical reaction that makes the mixture hard and gives it 

cleansing ability. Fat from plants like coconut, palm and cottonseed are called soft oils while 

those from animals are known as hard fats. Whereas hard fats do not produce many suds/lather, 

they solidify and harden easily. In order to obtain good quality soap, soft and hard oils can be 

mixed to make the soap produce more lather and solidify with the right hardness. 

Caution! 

Caustic soda can cause burns if splashed on the skin and could cause blindness if spattered in the 

eye. Therefore use caution when adding caustic to cold water, when stirring and when pouring 

the soap into moulds. The following precautionary measures are highly recommended: 

Wear protective clothing like rubber gloves, safety goggles, face mask, long sleeved 

shirt/blouse, long skirt/trousers. 

Work in a well ventilated room that is protected from draughts. 

Always store the caustic in air tight plastic container, clearly and visibly labeled 

“DANGER”. 

Always add caustic to the water and not vice versa. 

Never use warm water to dissolve the caustic. 

Stir the caustic solution away from your face and avoid breathing in the vapours. 

Always use non corrosive materials or stainless steel. 

Avoid touching freshly made soap with bare hands, before 8 hours have elapsed. 

If, in spite of all precautions, you get some caustic solution of fresh soap mix on your 

skin, wash with plenty of cold water and apply some vinegar on the skin. 


36

Ingredients (yields 5 kg soap) 

Caustic Soda 250 g 

Sodium Bicarbonate (Magadi ) 200 g 

Cooking Fat 1 kg 

Coconut Oil 125 ml 

Water 1½ litres 

Sweet Potatoes 2 kgs 

Colour and Perfume-to one’s preference 

Method 

a. Peel and cook the potatoes until soft 

b. Mash and press through a sieve 

c. Mix the potatoes paste with sodium bicarbonate and add 750 mls water to make filler 

material 

d. Make caustic solution by adding 250 gms caustic soda to the remaining 750 mls water 

Stir until it clears. Caution: Add small portions of the product to water while stirring 

well. Solution should be properly dissolved to avoid the scorching effect. 

e. Warm the fat and the oil and introduce to the caustic solution as you stir to make clear 

soap 

f. Introduce the filler material into the clear soap mixture and stir thoroughly to enhance 

uniform mixing of the potatoes and the clear soap. There should be a gradual change 

from semi-solid to the solid state. 

g. Introduce your desired colour and perfume and mix well. (Note: the two must be oil 

soluble) 

h. Pour the mixture into a box lined with polythene paper or soap moulds and spread neatly 

i. Dry in a well ventilated place for 3-4 days 

j. Turn onto a newspaper, cut into bars and leave to dry 

k. When making bathing soap, use soap dishes as moulds. 

Variations: Use avocado or Irish potatoes instead of sweet potatoes. Add some herbal solution 

to make herbal soap. 


37

Home Management for improved Health and Nutrition 

Choking: Symptoms and First Aid 

Monica N. Munyao-DHEO, Starehe District, Nairobi Province 

Although choking can occur at any age, babies and young children are especially at risk. 

Choking is a life-threatening emergency caused by a blockage (obstruction) in or by 

compression (constriction) of a respiratory passageway (airway). 

Choking interferes with breathing and prevents oxygen from reaching the brain and lungs. 

Choking requires immediate medical attention—without oxygen, severe brain damage or death 

can occur in as few as 4 minutes. 

Babies and young children are at increased risk for choking for several reasons, including the 

following: 

Children tend to put small objects into their mouths. 

Until around the age of 6, children do not have all of their teeth (e.g., molars), which may 

prevent them from chewing food properly. 

Because children's airways are narrower than adults, small objects can become lodged 

and block the airways easier. 

Young children may have difficulty sitting still during meals and often talk or laugh 

while eating. 

Incidence and Prevalence. About half of all choking episodes in children are related to food 

products, and half are associated with other objects. More than 10% of children who receive 

emergency care for choking require additional treatment and hospitalization. 

Causes for Choking 

The most common cause for choking is a blockage (obstruction) in the airway (called the 

windpipe or trachea). During breathing, air that is taken in through the nose and mouth travels 

through the trachea, into the bronchial tubes (bronchi), and to the lungs. 

When the airway is partially obstructed, coughing often removes the blockage. However, objects 

of a certain size and shape can completely obstruct the trachea or one of the bronchi, resulting in 

a life-threatening emergency. 

Choking Signs and Symptoms 

A child who is choking often appears panicked and may wave his or her arms or grab at his or 

her throat. Older children may hold the neck with one or both hands, which is the universal sign 

for choking. Signs and symptoms of choking include struggling to breathe (gasping), coughing 

and gagging. 


38

If a choking child can cry, speak, or cough forcibly, the airway is partially blocked. In many 

instances, the child will dislodge the obstruction by coughing or gagging. However, if the child 

cannot cry, speak, or cough forcibly; has a high-pitched voice or noisy breathing (wheezing); the 

airway may be completely blocked and immediate medical treatment is necessary. 

How to Prevent Choking in Children. 

Adult supervision of infants and children when playing and eating. 

Keep coins and toys with small parts away from children below five years. 

Burp infants adequately after meals. 

Does not force feed or feed when infant is crying, likelihood of aspiration is increased. 

Feeds with high risk of aspiration should be fed to children under supervision. 

Choking Prevention 

Choking cannot always be prevented. All parents and caregivers should learn how to perform 

emergency procedures, To help reduce the risk for choking, parents and caregivers should 

watch children carefully, especially when they are eating and playing; should cut all food into 

small pieces; and should teach children to sit down while eating. 

Parents should be sure to follow manufacturer guidelines for toy safety, including age 

recommendations. Older children should be instructed to keep small objects out of the reach of 

infants and young children. Common objects that present a choking danger, especially for 

young children, include the following: 

Balloons (and balloon pieces) 

Coins 

Marbles 

Pen and marker caps 

Small button-type batteries (e.g., watch batteries) 

Toys that can fit entirely into a child's mouth and toys with small parts 

Actions to Take When Child is choking 

A. When Child is Conscious and Responding. 

Perform the following steps: 

1. Hold infant face down with head slightly lower than 

chest, resting on your fore arm. Support the infants 

head by firmly supporting the jaw. Your forearm on 

your thigh to support the infant. 

2. Deliver up to five back blows forcefully in the middle 

of the back between the infant’s shoulder blades, 

using the heel of the hand. Each blow should be 

delivered with sufficient force to attempt to dislodge 

the foreign body in the throat. 


39

3. After delivering upto five back blows place your free hand on the infant’s back, 

supporting the infant’s head with the palm of your free arm. 

4. Turn the infant as a complete unit while carefully supporting the head and the neck. 

Hold the infant to face you with your fore arm resting on your thigh. Keep the 

infant’s head lower than the trunk. 

5. Provide up to 5 quick downward chest thrusts in the same location as chest 

compressions. 

6. Repeat the sequence of 5 back blows and 5 chest thrusts until the object is removed or 

the victim becomes unconscious. 

B. When Child is Unconscious 

Shout loudly for help and send for ambulance or taxi. 

Perform the following sequence 

1. Open the victim’s mouth by grasping both the tongue and lower jaw 

between the thumb and finger and lifting (tongue jaw lift). 

Look for the object in the pharynx. 

2. If the object is visible, carefully remove it. Do not perform a blind 

finger sweep. 

3. Open the airway with a head tilt chin lift and attempt to provide rescue 

breaths. If the breaths are not effective, reposition the head and reattempt 

the ventilation. (Give 2 slow effective breaths-ie 1-1 1 /2seconds each) 

4. If the rescue breaths are not effective do 30 chest compressions. 

5. Repeat steps 1-4 until the object is dislodged and normal breathing 

résumés. If the child remains unconscious take him/her to hospital. 

Complications of choking, which often develop quickly (in as few as 4 minutes) and may cause 

death, include the following: 

Brain damage (caused by reduced blood flow to the brain resulting in a lack of oxygen) 

Collapsed lung (may occur when air flow through one of the bronchi is completely 

obstructed) 

Loss of consciousness (caused by reduced blood flow to the brain) 

Pneumonia (may occur when small particles containing bacteria remain in the respiratory 

tract and enter the lungs) 

References: 

http://www.pediatrichealthchannel.com/choking/symptoms.shtml 

http://www.pediatrichealthchannel.com/choking/index.shtml 


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Home Economics for Rural Development 2010 - Ministry of Agriculture

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