Robin Kyallo and Maurice Matheka, founders of Kisumeo Organics, have transformed crayfish farming into a commercial venture in Machakos County, leveraging sustainable practices and value-added products.
The business, established in 2019, began with an initial investment of Sh40,000 to purchase breeding troughs. Kyallo, an information technology graduate, and Matheka, a Nairobi-based therapist, sourced 200 female crayfish from Kiboko River in Makueni County. Their operation now manages over 10,000 crayfish, with each weighing 55-100 grams.
Crayfish are raised in six ponds with water changed twice during their maturation cycle. Kyallo explained that the species requires minimal protein in its diet, making it cost-effective compared to tilapia. The farm employs a feeding regimen of vegetables and black soldier flies, reducing reliance on expensive livestock feed.
Kisumeo Organics harvests 15-25 kilograms weekly, selling live crayfish at Sh1,200 per kilogram. The duo also processes dried crayfish into powder, offering salted and flavored variants. These products, certified by the Kenya Bureau of Standards, target niche markets in Nairobi, including Chinese and Nigerian communities.
In 2021, the entrepreneurs partnered with the Kenya Climate Innovation Centre to develop drying and grinding equipment, investing Sh100,000. Matheka noted the global rise in fish demand, emphasizing the need for industry development to address water pollution and improve aquaculture practices.
Agribusiness analyst Kelvin Nguyo highlighted the sector's underdevelopment in Kenya, stressing the importance of meeting certification standards and market research. He also pointed to crayfish's nutritional benefits, including calcium, magnesium, and omega-3 fatty acids, which support bone health and skin protection.
The founders aim to expand by collaborating with more farmers and developing additional crayfish-based products. Kyallo stated the business is scaling rapidly to meet growing market demand.
