Indigenous crops: Understanding millet.

Definition:

Millet refers to a group of annual grasses mainly found in arid and semi-arid regions of the world. Millet belongs to 5 genera: Penissetum, Eleusine, Setaria, Panicum & Paspalum.These grasses produces small seeded grains and are often cultivated as cereals. Millets can be used as grain or forage. When used as grain they are categorized as cereals.

Origin and history of millet

Origin of millet is diverse with varieties coming from both Africa & Asia. Pearl millet comes from Tropical West Africa, Finger millet from Uganda. There are about 6,000 varieties of millet throughout the world with grains varying in colour from pale yellow, to grey, white, and red.

Land requirements and planting

The crop requires at least a firm and fine seedbed. The seed can be planted by broadcasting or by drilling directly into the soil. After broadcasting, the seed is lightly covered with the soil using twigs pulled over the field or by passing a herd of animals through the field. This is common mainly in African communities where millets are planted by broadcasting. Re-sowing is done if prolong dryspell occur. In developed countries, Finger millet is normally planted by drilling the seed in rows. In some countries where irrigation is practiced, the seed is planted in nurseries and the seedlings are later transplanted to the field 3-4 weeks after planting. Thinning should be done when the plants are 2.5 to 5cm high.

Spacing and seed rate

The spacing varies depending on the availability of soil moisture and amount of organic matter in the soil. When planted in drills, the seed is drilled in rows of 7.5 to 25 cm between rows and 2.5 cm deep. The seed rates range from 5-10kg/ha. Where broadcasting is done, a lot of seed is needed and seed rate can go up to 20kg/ha.

Soil

The crop does well in a variety of soils but prefers well-drained and fertile sandy loams. Finger millet, unlike pearl millet, does poorly on infertile soils and cannot tolerate water logging. In East and central Africa, the crop prefers new virgin land or bush fallow.

Fertilizer application

The crop responds to NPK fertilizer application. A soil fertilizer test is recommended to establish the correct amount of nutrients to be added. In traditional cropping systems, fields are commonly cleared by bush burning which leaves some amounts of potassium for the millet crop. This is common especially where shifting cultivation is still being practiced. Manure application significantly improves finger millet yields and is recommended where animals manure is readily available. Manure should be applied when it’s properly decomposed otherwise manure that is not decomposed is toxic and can cause burning of plants.

Weeding

It should be done as early as possible since finger millet dose not tolerate competition from weeds during early stages of growth. Weeding is a labor-intensive operation and three to four weeding are required. Weeding is controlled using a hand hoe or by hand pulling. Drilling seed is becoming popular partly because it makes weeding easy.

Maturity period

These vary depending on the hybrid and climate conditions.

Harvesting

Done as crop matures it can be repeated 2-3 times before the whole crop field is completed. Cutting the heads from standing plants using knives does harvesting.

Fungal diseases

The major disease affecting millet production is blast caused by pyricularia grisea, which causes lesions and premature drying of young leaves. Other diseases include heliminthosporium diseases, which causes leafs pot, seedling blight, and head blight in finger millet

Control:

1.use of resistant and high yielding varieties

2.spraying with copper-based fungicides

3.uprooting and burning infected plants.

Pests

The most important pests include grasshoppers, armyworms and ladybird. Birds can also cause damage on finger millet when the crop is ready for harvesting

Labour constraints

Finger millet requires a lot of labour especially for controlling weeds in broadcasted millet. Row planting has often been advocated as a means of reducing the labour constraint. Therefore, row planting has been shown to require only 46% of the total labor force required under broadcasting hence achieving food security and alleviating poverty.

Is ‘‘Amaranth’’ the grain for the future?

By Peter Maina Mwaniki.

Mwaniki is a small-scale farmer living in the outskirts of Sipili trading centre, Sipili division, Laikipia County. Have been growing Grain Amaranth in small quantities, but he now advises that it is a crop worth growing for its nutritional value.

Grain Amaranth is regarded with great importance in many parts of the world. In U.S.A it is referred to as super grain or wonder grain, the Greeks refer to as immortal or living forever. They also say that the crop does not wither, Indians call it Ramadara meaning seed from God or Rajigia meaning kings seed.

Different tribes in Kenya give grain amaranth different names e.g. Kikuyu people call it Terere and in Kiswahili it is called Mchicha.

 Grain Amaranth takes about 45-75 days to mature. It is a pests and disease free, can yield between 10-15 bags of 100kgs per acre and grows well in both low and high potential areas. It can be grown as a food crop; cash crop as well as medicinal. The two common varieties are the tall and short variety.

 The tall variety is grown by digging ditches, 2 feet apart and 6-8 inches from one plant to the other. The short variety is grown by digging ditches, one and a half feet apart and 4-6 inches from one plant to the other. D.A.P fertilizer and manure can be used to boost the growth of grain amaranth. 50kg-100kg D.A.P fertilizers are used in one acre. When using manure you need to dig ditches of three inches deep and apply the manure before dropping seeds using your thumb and pointing finger, seeds are then covered with a light layer of soil.

 When using the fertilizer ditches are dug and then fertilizer is put in intervals according to the variety to be used i.e. 6-8 inches for tall and 4-6 to shot variety. If the rain has fallen and the ground is humid you put the seeds and then cover it. But if the soil is dry it is advisable that after putting the fertilizer cover it with a small layer of soil so that it does not have direct contact with the seeds, because it can burn them before the rains falls.

When the situation is favorable as when there are adequate soil moisture the seeds will germinate between 2-6 days. After germination you have to wait for two weeks when the first thinning is done leaving only three plants per space and to an emergency weeding. After 3 weeks the second thinning is done when only one plant is left making sure it is the healthiest one from the rest.

Hilling is done to Amaranth as it is done to potatoes. The crops are let to grow until the heads turn golden meaning that they are ready for harvest. Harvesting is done using sharp knife to cut the heads up to where the grains starts and then put into a buckets or bag without holes since it is had to collect the seeds once they are mixed with the soil or sand. The heads are then poured on tents and then spread. Should be free from soil and sand. Then people use sticks to beat the grain amaranth heads and make sure that no seeds remain in the husks. After this different sieves are used to separate grains from the leaves.

These sieves the one used to separate maize and cobs and the one used to separate wheat from husks. Then the grains and plant dust are separated using a strong wind.

 The gains are then dried in the sun until it would be hard to break it when placed between the teeth.

When dried completely the grains are made into (1) flour (2) pops or puffed cereals (3) Amaranth oil. The flour can be used to make chapattis, cakes, madazis, porridge and Ugali. The pops can be mixed with milk for breakfast, mashed with bananas or beans. They can also be put in when it is almost ready when being cooked.

As I had said above grain amaranth is medicinal, it is for

(i)             Treat/control

(ii)           Prevent

(iii)          Combating and

(iv)          Management of some diseases as you can see in the table below:

PREVENTION	MANAGEMENT/IN TREATING	CONTROL/COMBATING
Cancer of colon	Gout	Marasmus
Cancer of breast	Reduction of T.B	Kwashiorkor
Cancer of lungs	Reduction of diabetes	Nausea
Cancer of gullet	Rheumatism	Migraine
Diabetes	Bronchitis	Scurvy
Heart disease	H.I.V.	Dizziness
Hypertension
Blood pressure
Bile accumulation
Weak muscles
Aging
Constipation

As a food crop grain, Amaranth has very high nutritional value that includes  (1) protein (2) carbohydrates (3) vitamins and (4) minerals. This means it is complete by itself.

Grain Amaranth oil has Vitamin E, Omega 3 and Omega 6 which are found in fish only.

My advice too the reader is that you should see that at least you use the grain Amaranth products in your meals to gain all what you read above.

The grain Amaranth is now being grown in Laikipia West district in the areas of Nga’rua, Sipili and Ol-moran. Farmers should start growing grain Amaranth in their farms to gain food, money, healthy bodies for many of the diseases will be managed as stated in the table above.

For more information contact.

Peter Maina Mwaniki,

Ng’arua Focal Group Sipili

Box 31 Kinamba

Mobile 0725 152 750

Mursik: Indigenous Milk Preservation Technology among the Kalenjins of Kenya.

By Bett Kipsang

Kenya is famous for its world conquering athletes who transverse the globe raking in medals and cash prizes. After various competitions the athletes are usually welcomed back home with jubilant singing, dancing and hoisting of the national flag. The Kalenjin community from the Rift Valley is famous for giving returning champions a drink of traditionally fermented milk known as mursik from a colourful gourd or sotet. As the following story demonstrates, mursik is a popular traditional beverage that has attained modern commercial value and its preparation is a science and skilful art. 

Origin of Mursik

The agro-pastoral communities of the Rift Valley, traditionally keep livestock for meat, milk and as a sign of wealth and prestige. Mursik technology originates from the Kalenjin community for whom milk is a staple diet. The community developed the unique milk preservation technology using indigenous tree species about 300 years ago. The technology evolved as a result of the need to avoid wastage by preserving and storing excess milk for use during the dry season.  For example, the Pokot developed chekha mwaka, a technique used to treat milk that can be stored for over one year without going bad. Other reasons for treatment included the need to improve the quality, flavour, smell, colour and palatability of stored milk. Mursik technology has withstood the test of time to be adopted by non-pastoralist communities in modern times. 

Mursik consists of fermented whole milk that has been stored in a special gourd that is treated or seasoned with glowing coal from selected tree species. As a result of treatment the strong smell and bitter taste of the gourd is neutralized while the milk is infused with tiny bits of charcoal dust, which helps to preserve the milk and gives it a unique aromatic flavour. 

Mursik Preparation 

Milk treatment is traditionally the preserve of women; however men do sometimes practice the art of making mursik. Preparation of mursik is a serious undertaking that requires knowledge and expertise. Extreme care must be taken during the gourd preparation and milk fermentation process and high hygiene standards must be observed to avoid potential food poisoning that could result from exposing the milk to harmful bacteria.

Depending on the availability of milk, a large quantity of mursik can be prepared at once or alternatively small quantities of milk can be poured into a prepared gourd on a daily basis until it is full. The fermented milk provides the culture for the new milk and accelerates the process of ripening. The flavour of mursik is determined by various factors including the quality of milk used, technique of cleaning the gourd, time taken before the milk is served, and to some extent the tree species used to treat the gourd. 

Some factors determines the quality of a cows’ milk and includes:

Stage of lactation: The colostrums of a cow that has recently calved are usually thick and highly nutritious. In comparison to milk from a cow in normal lactation, mursik prepared from the colostrums normally has a naturally different consistency, texture and flavour. 

Type of breed: different cattle breeds provide different qualities of milk, the distinguishing factor being its butterfat content. Ayrshires, are for example reputed to produce milk with high butterfat content, while Holsteins are reputed to provide larger quantities of milk with low butterfat content, depending on how much water the animal has taken.

Cows’ diet: The cows’ diet sometimes imparts flavour into the milk. For example, if a cow consumes the Mexican Marigold weed, which has a pungent taste and smell, milk will acquire a taste of Marigold. Similarly, the taste of mursik will give a hint whether the cow has been consuming molasses, Lucerne, oat based bran or other feeds. Knowledgeable old men and women can easily tell the types of weeds or shrubs on which a cow has been browsing from the taste of mursik. 

Materials and Tools for Making Mursik 

⁃ Gourd (preferably dry), fresh one can also do so long as it is fully ripe.

⁃ Sharp machete, arc saw or large knife

⁃ Palm tree branches 

⁃ Cow urine

⁃ Clean water 

⁃ Dry ash

⁃ A piece of cow hide 

⁃ Several dry sticks from a milk preserving tree species (preferably Cassia 

                        didymobotrya)

⁃ A bow shaped palm stick (sosiot) without bristles

⁃ Fire

⁃ Milk in a clean container with a lid

⁃ Water

Steps in Making Mursik
1) Cutting the gourd: Cut the top of the gourd systemically using the machete, arc saw or knife. Remove the seeds and pour a mixture of water and ash into the gourd. Cork the gourd and put it aside for a few days. Pour out the water in readiness for cleaning and treating the gourd.

2) Cleaning the gourd: Take some branches of the palm tree and hammer them until the edges form brush like bristles. Using the stiff bristles, remove the inner lining of the new gourd in order to ensure that the milk does not acquire the bitter taste of the gourd. Pour some cow urine into the gourd and put it aside for a few days for curing and seasoning. Pour out the cow urine and use the bow shaped palm stick with bristles (sosiot) and clean water to clean the gourd again. 

Put the gourd outside to dry preferably in the sun.

3) Treating the gourd: Take a few sticks from the selected milk preserving tree species and burn them into charcoal. Put the burning embers inside a clean dry gourd, shaking it to avoid burning. Use a bow shaped palm stick without bristles to grind the embers by pressing them against the walls of the gourd in a methodical, circular in and out movement of the hand.  Repeat the grinding movement until the inside of the gourd is evenly covered with fine dust. Pour out any large particles and excess coal dust and allow the gourd to cool down. 

4) Preparing and treating the gourd lid: Prepare a well designed, tightly fitting lid for the gourd, indigenous communities use animal hide/skin. Test the lid to make sure it fits tightly into the mouth of the gourd. Treat the inner side of the lid with charcoal dust using the method for cleaning and treating the gourd. 

5) Milking, boiling and cooling the milk: Milk the cow and boil the fresh milk immediately. Cover the boiled milk to avoid contamination and allow it to cool down.  Traditionally a cow was milked directly into a treated gourd and the milk would be mixed with some blood and stored in a cool place to ripen. However, this practice has since ceased due to a change in lifestyles and widespread awareness of the need to improve hygienic standards.

6) Fermentation: Pour the cold boiled milk into a treated gourd or sotet. Cork the gourd tightly with the treated lid. Store the mursik in a cool dry place for about one week to allow it to ripen until it achieves the consistency of sour milk.

7) Shaking and serving the mursik: Shake the mursik well to ensure it has a smooth, uniform consistency. After thorough shaking, good quality mursik is a clear liquid with a sharp taste that is almost bitter. In some cases white globules of butter float at the top of the gourd when milk is ripe. Systematic tapping on the skin lid produces a popping sound, allowing excess air to escape. Mursik is best taken during the dry season or on a sunny day and served cold with hot ugali, a Kenyan staple food made of maize/corn flour, millet, sorghum, or a mixture of different types of flour.

Milk treatment and Environmental Conservation

 The use of some tree species for milk preservation and flavouring is part of indigenous knowledge that also helps in conservation of biodiversity. Cassia didymobotrya is native to Eastern Central Africa and the most preferred tree species for milk treatment. Among the pastoral communities the species is revered and has been used for milk preservation for a very long time. It is primarily planted, managed and protected by women. Several other tree species have been found suitable for preserving and giving the milk an aromatic taste.  

 Cassia didymobotrya is locally known by different names, for example: Senetwet (Kipsigis); Inyumganai (Kamba); Mwino (Kikuyu); Lubino (Luhya); Obino (Luo); Osenetoi (Maasai) and ndimu or limau (Swahili). The shrub grows well near cattle bomas (sheds) especially near decomposed cow dung. It prefers well-drained soils, can withstand occasional drought and is propagated through seeds, which readily germinate. 

Cassia's leaves are evergreen with elliptic to oval leaflets and yellow ornamental flowers, which appear for prolonged periods in warm climates (Mureithi 1997). Animals rarely feed on cassia leaves; therefore it has a survival rate of almost 100 percent.

Other tree species used for milk preservation. 

Apart from cassia dydimobotrya, other tree species have been adjudged and found suitable for milk treatment and preservation. The process of identification was through trial and error, whereby communities were forced by the scarcity of the common species. Alternative trees are; Lantana Kitu (Muokiot) nandi, Olea Afrikana (Emitiot) Kipsigis, Rhus natalensis (Natal Rhus), Olea Capensis, Acacia meansii, Prunus africana (omoiri) ''kisii'' among others.

   

Conclusion

Milk is a locally available and easily accessible commodity and value addition through indigenous  technology has proved highly successful.

Adoption of mursik technology by non-pastoralist communities has introduced the element of  commercialization as a viable source of income for livestock keepers. 

As a valuable tree species cassia didymobotrya deserves the attention of researchers to ensure its conservation and to explore its anti-bacterial effects, among other useful characteristics. 

There is need to preserve the gourds, cutting and cleaning technology since gourds are cheap and easily accessible, making them an ideal storage facility for farmers.

References:

1. Farmer initiated research and extension ''1997'' by william Mureithi.

2. Internet: http://www.plantzafrica.com

3. Personal observation and background knowledge. 

An ICT tool Spicing up information sharing.

In October 2010, we visited a village deep in the rural parts of Olmoran in Laikipia, where we met an old woman, whom we asked her to show us the direction to Dam-Samaki where the field day was held.

 The jovial old woman showed us the direction, and encouraged us that we were almost getting there. She was also attending the field day. We left her behind because she was on foot as we were riding on a motorbike.

The woman arrived and found us talking to other farmers who had gathered around our stand. She listened intently, frequently nodding in agreement. When i took out the ipod to demonstrate how we package and disseminate information, she was the first one, to stretch her hand wanting to hold one. She obviously did not know what it was but out of curiosity she wanted to learn.

An ipod is a portable audiovisual player from Apple Inc. iPod players range in sizes from the iPod shuffle player to iPod players that support video playback.

The gadgets are designed to work with iTunes, an application available on both Macintosh and Windows computers. It’s capable of importing music from Apple's iTunes Store and from CDs.

The village woman could not believe her eyes; she kept wondering how the beetle tiny gadget shows pictures, videos, and sounds. The whole crowd gathered around, us each wanting to catch a climps of what was in the ipod.  Without the ipod, the curiosity of the whole village could not have been aroused.

At the end of the field day, I had learned not to underestimate the power of ICT tools in spicing up the spreading of knowledge among the rural communities. 

At the Ngarua maarifa center, we packaged audiovisual information and disseminate using CDs, DVDs, Ipods, and the Internet. Community members collect the ipods and take it home for overnight viewing and return the following day so that other people can take them in turn. It has become a very powerful tool for disseminating information to women who rarely have enough time to sit and access information at the Maarifa center.

Networking and collaboration with Stakeholders

The following are highlights of an agricultural field day held in collaboration with National Agricultural and Livstock Extension Program, (N.A.L.E.P), at a place called Olmoran approximately 20 km from Sipili town where the Ngarua Maarifa Center is located.

 Olmoran is a cosmopolitan division, home to different ethnic communities: like the Pokots, Turkana, Kalenjin and Kikuyu. The field day took place at a farm in a village called Dam Samaki about five kilometers away from Olmoron trading center

To maneuver the long distance and the rough landscape, we hired motorcycle because there are no vehicles plying the olmoran route.

Info-dissemination

 I went in company of the C.K.F, to ensure that people saw our publications, we had to spread them on a robe along the fence, and we had carried some publications, Ipods and the cameras to capture the mood of the event. The over 70 farmers went round the stands set up by the Ministry of agriculture, Ministry of water, Ministry of livestock, Ministry of health, A businessman dealing in agro chemicals and The Ngarua maarifa centre’s.

The event gave us an opportunity to talk to the communities of Olmoran concerning the services offered at the Maarifa center including E.Marketing through Sokopepe, Info-documentation and dissemination, computer training among other services.

The community members embraced the information and particularly liked the idea of E-marketing, a group of women told us that they have just harvested potatoes ready for marketing; we exchanged contacts so that we can communicate on how to they can be registered.

The publication on display were the baobab, Joto Africa and others hanged on a string along the fence since we did not get a table. The total number of people in attendance was a bout 70, 18 F and 52M, majority of the attendance were males from the farming communities, and the pastoral communities were underrepresented. We registered 49 members

The ministry of Agriculture.

The ministry of agriculture demonstrated how to use drip irrigation, and thought farmers on the procedure of laying the drip lines and it advantages, they also talked of value addition and demonstrated how to grow Cassava and sweet potato fines. Farmers learned how to add value to the crops to fetch money and provide the families with enough food. They were encouraged to diversify their eating habits and start food preservation to enhance food security.

Ministry of livestock.

The officer from the ministry of livestock though farmer the importance of fodder preservation. He emphasized on improving hygiene, water socked fodder turns greenish and may poison animals and people. To avoid this, the fodder are jobbed into small pieces and kept in a dry place. There are some ways of adding values to make the fodder more appetizing to animals, , like using urea fertilizer and storing them in silage backs, socking in Salt water and adding molasses. He also talked of improving the animal breeds, to increase production and income.

The public health officer.

The public health officer Mr. peter Ndonga Kariuki thought the community the importance of drinking treated water. He uses a water-purifying agent called P.U.R. the chemical purifies water and also kills the germs. One sachet of PUR is mixed and stirred in five liters’ of water, after 20 minutes the water is stirred again and left for some minutes then is sieved and he also advised the participant on the importance of deworming, for adults and children. He gave out the drugs for deworming, and administered on many people.

The following stakeholders graced the event:

·      The area chief Mr. Francis Ngugi.

·      Rev. Fr Sepastian S. Gathogo.

·      Mr. Moses Lokwawi the DAEO Olmoran

·      Nancy Njuka DIVADO/DIVHEO Olmoran

·      Jeremiah O.Ouko -Relief monitor Olmoran.

·      Stanley K.Wathuta - Agricultural officer Olmoran.

·      Joseph M. Mathai - Agro-dealer Olmoran

·      Richard Waweru Agriculture officer Olmoran

·      Peter N. Kariuki  - PHO Olmooran

·      Charles Bett - Alin

Challenges

We observed the following factors, in the area.

·      Language barrier. Illiteracy level is high.

·      The pastoral communities have little interest in crop farming.

·      Attendance by the youths was poor as compared to old men and women.

·      The are is not accessible to good roads

·      The prolonged conflict between crop farmers and livestock keepers slow down development.

·      Poverty level in the division is high, (presence of relief agencies) 

·      Lack of ready market for commodities and livestock.

Recommendation

·      Deliberate efforts to reach out and provide information to the rural the communities of Olmoran.

·      Information repackaging and translation to serve the illiterate people

·      Frequent follow ups

·      Initiation of youth friendly programs