Garlic Farming is one of the most profitable agribusiness ventures in Kenya that requires keen attention to detail, certified seed cloves, fertile soil and constant water supply for optimal growth to ensure right and quality bulb size of garlic.
Garlic Varieties
The most common varieties in Kenya are;
1.Soft-neck variety
2.Hard-neck variety
Soft-neck is commonly grown in Kenya and tend to have longer shelf life and are best for regions with warm climate while hard-neck thrive in cooler climates.
Climate
Garlic flourishes in areas with moderate rainfall, low humidity and consistent temperatures. Regions that receive 500mm – 100mm of Water. Areas like Nyeri, Kajiado, Rift Valley, Murang’a, Kiambu, Embu, Machakos, Narok, Kirinyaga, Meru etc. The temperatures are usually between 24 -42 degrees and an altitude between 500 -2000 meters above sea level.
Land Selection
The identified land for garlic growth should not have been used to grow any member of the onion family for the past 2-3years. This helps in disease mitigation as well as soil nutrients replenishments.
Plough the land, harrow it to break hard pans to achieve fine tilt and level surface. Broadcast and mix the soil with manure few days to planting. Create 20-25cm ditches while spacing the cloves 10-15cm apart and 5-7cm deep with 30-40cm row spacing. Cover the clove with a shallow layer of soil.
Soil
Garlic grows well in well-drained, fertile, light soil with a Ph of between 5.5 – 6.8. Fertile loam or black cotton soil that is rich in organic matter. Soil testing is recommended to ensure high garlic production and to know your soil type. Avoid clay soils at all costs.
Watering
Garlic has a shallow root system hence its better to avoid overwatering or underwatering the plant to curb moisture stress. For best results, use drip, sprinkler or furrow Irrigation Systems. Its advisable to stop watering 2-4weeks before harvesting
Pest and Disease Management
Garlic is generally tolerant to many diseases but the most common are; downy mildew, rust, white rot and purple blotch. These are commonly fungal infections. These infections can be managed by practicing crop rotation, field hygiene, applying fungicides and planting with certified seeds from Saumu Empire. Common pests include aphids, thrips and nematodes which can be managed with insecticides and regular farm visits.
Harvesting
Harvesting is recommended when the plant leaves start to dry and turn brown and the neck becomes soft. It is ready to harvest after four months by digging the garlic plant and gently detaching the bulb from the plant. Once harvested, the bulbs should be cured in a well-ventilated, shaded area for 2-4weeks. It is then graded and transported to market. One season is approximately four months and the fifth month is for drying. Well cured garlic has a shelf life of up to 6 months.
Marketing
Fresh Garlic can be sold directly to consumers, local shops or wholesalers. On average, expect to produce 6-7tonnes of garlic per acre with a minimum gate price ranging from Kes 150 – Kes 250 per kg. A piece retails between Kes 10-Kes 50 pe head. The market demand in Kenya is high since most of the local garlic in the market is imported from China.
For Treated Garlic Cloves and Fresh Garlic. Call or WhatsApp Us on 0708 233 861 0r 0708 478 531.
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