Mwea MP Mary Maingi (extreme right )admires a healthy sorghum crop farmed in the Constituency
When everyone hears the name Mwea, they resonate with the native rice crop that is synonymous with the region. Whether it’s the aromatic pishori or any other variant, Kenyans flock the paddy fields to purchase the freshly harvested rice.
But now, there’s a new catch. Sorghum.
Mwea Member of Parliament (M.P) Mary Maingi has expressed optimism with the flourishing sorghum farming in the constituency. She shares with us her optimism:
“I am immensely happy because farmers are now excelling in their sorghum harvest. I toured one of the farms and met Mr Mugweru from Kibukure village, Kangai Ward who harvested two tons equivalent to 2000 Kgs, from the one acre he had planted sorghum and had all his produce bought by Kenya Breweries Limited. This is truly a testament to the possibilities of financial success for farmers. It’s a perfect example of what I mean when I say “Pesa Mfukoni” for Mwea farmers.
Kenya Breweries have started buying the sorghum harvest from farmers and will continue until they collect and pay every farmer who had planted sorghum in Mwea.
Sorghum farming in Kenya is currently done in semi-arid areas of Kenya’s Western, Eastern, and Coastal regions. The government advocates for sorghum farming because it is a traditional High-Value crop. It is a high-value crop because it contains minerals such as Vitamin B, potassium, phosphorus, zinc, and iron.
Sorghum is also a rich source of fiber and antioxidants. The baking industry uses sorghum to manufacture unleavened and leavened bread. Unleavened bread is bread that has been prepared without the use of a rising agent such as yeast.
Similarly, unleavened bread contains small amounts of yeast.