This archive report was first published on 18 July 2019.
Kenya's pumpkin farming industry has been gaining momentum in recent years, with many farmers turning to giant pumpkin varieties to boost their income. According to a report by Alex Wachira, pumpkins are a staple crop in most Kenyan meals, serving as a complement to potatoes. They are also used to make pumpkin flour, which has numerous health benefits, including addressing diabetes and obesity.
With a long shelf life of up to three months, pumpkins can be stored for longer periods before sale or consumption. The leaves of the pumpkin plant can also be used as alternative greens, similar to spinach and kale. A fully grown pumpkin can weigh between four and twenty kilograms, making it a lucrative crop for farmers.
According to a report on making a million from an acre of watermelons, pumpkin farming in Kenya requires careful planning and execution. Farmers should source good quality seeds and plant at least 10 seeds in one hole for better results. The seeds should be soaked the night before planting to ensure smoother sprouting and should not be sunk too deep into the soil.
With proper care and management, pumpkin farmers can expect to harvest fruits that weigh between 17 and 30 kilograms. The giant pumpkin varieties, which can weigh up to 40 kilograms, are particularly lucrative, fetching close to three times more than normal pumpkins.
Some of the popular giant pumpkin varieties in Kenya include the white giant from South Africa, Israel giant, Egyptian giant, 'Squach', and 'Dola'. These varieties are easy to grow and manage, and are rarely attacked by pests compared to normal pumpkins. They are cultivated twice a year, with normal pumpkins weighing between one to seven kilograms.
When harvesting pumpkins, farmers should ensure that the skin reaches full color and the fruit hardens. Leaving a stalk on the fruit can help extend its shelf life and prevent damage. Pumpkins should be stored in a cool, dry, and dark place, away from heat and humidity.
Value addition is also a key aspect of pumpkin farming in Kenya. By grinding pumpkins into flour, farmers can create a high-demand product that fetches more money. The flour can be used to make a variety of products, including porridge, chapattis, mandarin, cakes, and bread.
However, pumpkin farmers in Kenya also face several challenges, including diseases such as bacterial wilt, downy mildew, and powdery mildew. Farmers should spray fungicides, remove infected plants, and water only the roots and in the morning or during the day to control diseases and prevent them from spreading.
