This archive report was first published on 3 October 2019.
Located on the leeward side of Mt Kenya, Embu's semi-arid climate may seem inhospitable to farming, but the region is home to a surprising array of crops, including rice, mangoes, and avocados.
Among these crops are pearl millet (Pennisetum glaucum) and sorghum, hardy cereal crops that thrive in dry conditions and are often overlooked in favor of more popular grains.
However, a couple in Embu has discovered a way to make these 'orphaned' cereals more appealing by turning them into tasty snacks.
Elizaphan and Lilian Gichangi, the owners of Kieru Cereal Snack Company, have developed a unique process for popping pearl millet into crispy, flavorful snacks that are not only delicious but also nutritious.
The couple's business, which was started in October 2016, seeks to capitalize on the growing snacking culture in Kenya to promote the consumption of these underutilized cereals.
With the help of Bioversity International, an NGO that provided training and assistance in importing a pressure-popping machine, the Gichangis have been able to create a range of products that showcase the versatility of pearl millet.
From the initial cleaning and drying of the grains to the final packaging of the popped millet, the process is meticulous and time-consuming, but the end result is well worth the effort.
As Dr. Patrick Maundu, a senior researcher at the National Museums of Kenya, notes, 'There are more than 10 cereals, but most are unknown because they are neglected. Popping is one of the ways these foods can be consumed other than the traditional cooking methods.'
The Gichangis' innovative approach to millet snacks is not only a testament to their entrepreneurial spirit but also a reminder of the importance of preserving and promoting traditional crops and cooking methods.
