The word Cabbage is derived from the French word caboche, which means ‘Head’. Its scientific name... more The word Cabbage is derived from the French word caboche, which means ‘Head’. Its scientific name is Brassica oleraceae. Cabbage is a vegetable variety that is common in Kenya and forms an essential part of the diet and income in Kenyan families. Cabbage is mainly used for cooking, in vegetable salad and as plant matter for livestock feed. Cabbage contains mustard oil that give them distinctive odor and taste. It is an excellent source of minerals such as potassium and high in calcium vitamins A and C. Crucifers (cabbage, broccoli, cauliflower, etc) are particularly effective against colon cancer and also protect against cancers of the skin, breast, stomach, bladder, liver and lung; provided there are not much pesticide residues .The major market outlet is the local fresh market in rural and urban areas. There are many varieties in Kenya but the most popular are Gloria F1, Prucktor, Fanaka, Haraka, Fiona F1Copenhagen market, Fiona F1 and Golden Acre.
Cabbage grows in altitude ranging from 800 to over 2,000 metres. Soils should be well drained, high in organic matter, with high water holding capacity with optimum ph of 6-6.5.The optimum temperature for cabbage growing is between 16 to 20ºC.The vegetable has high water requirement during growth period with 500mm rainfall considered optimal. Cabbage is propagated from seed which are widely available in seed stores across Kenya. The growing of these vegetables should be started by raising seedlings on nursery beds. The nursery beds are raised for wet areas or sunken for hot areas.
The plant should be top dressed with a nitrogen fertilizer when seedlings are established and second topdressing when the leaves start folding. Have the soil tested for nutrient status where possible before planting. The field should be kept free of weeds during the vegetable’s growing season and mulched to conserves moisture. Cabbage plants are prone to pests and diseases. High incidences of pest and diseases infestation, lack of high quality seeds as well as inadequate knowledge and skills on Good Agricultural Practices are among the major pointers to low yields in cabbage production. By and large, many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices. Some of the common pests include cabbage maggots, Diamondback moth, Thrips, Slag, Ants, Cutworm, Aphids, moths, Flea beetles, Whiteflies. Common diseases are Black Rot, Bacterial Soft rot, Downy mildew, Club root. The best practices to avoid pests and diseases would be to practice crop rotation while also using seeds and seedlings that are resistant. Harvesting starts75-120 days after transplanting and lasts 4-6 weeks depending on the variety. The vegetable is ready when heads are firm.3-4 wrapper leaves should be left to cover the head and keep it fresh. Depending on variety, soil nutrient status, water availability and environmental conditions the vegetable yields range from 40-100tons/ha. The cost of producing a cabbage head is 6 shs under good crop husbandry Grade and pack cabbage vegetable heads in crates arrange with stem end facing the outer wall of the crates for transportation. The fresh cabbage has the best taste and you should ensure that you consume it or have your harvest/produce reach the market the fastest possible. many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices. Based on the premise that information is power, the Cabbage Farming Manual is aimed to be an important tool to farmers, and other agricultural advisors among others. The project objective passion was develop an informed, educated and a developed agricultural cabbage vegetable packages farmers in Kenya
Cape gooseberry falls under the underutilised fruit crop in Kenya in spite of its significant nut... more Cape gooseberry falls under the underutilised fruit crop in Kenya in spite of its significant nutritional and medicinal value. The objective of this study was to compare the yield potential of two introduced varieties of Cape gooseberry-Colombia and Netherlands-grown under water stress conditions with supplemental irrigation. A better-performing variety between the two could do relatively well in drier regions. From the results, the differences in the parameters measured, i.e., flowers buds, flowers, fruits, and branches, are not statistically significant (p≤0.05), vegetative branching showed a stronger correlation with floral density for Colombia than for the Netherlands variety (r=0.771 vs. 0.687, respectively). Additionally, the average reproductive components measured, i.e., fruits and flowers, were higher in Colombia than in Netherlands, indicating that it can perform better under drought conditions (with supplemental irrigation).
The word Cabbage is derived from the French word caboche, which means ‘Head’. Its scientific name... more The word Cabbage is derived from the French word caboche, which means ‘Head’. Its scientific name is Brassica oleraceae. Cabbage is a vegetable variety that is common in Kenya and forms an essential part of the diet and income in Kenyan families. Cabbage is mainly used for cooking, in vegetable salad and as plant matter for livestock feed. Cabbage contains mustard oil that give them distinctive odor and taste. It is an excellent source of minerals such as potassium and high in calcium vitamins A and C. Crucifers (cabbage, broccoli, cauliflower, etc) are particularly effective against colon cancer and also protect against cancers of the skin, breast, stomach, bladder, liver and lung; provided there are not much pesticide residues .The major market outlet is the local fresh market in rural and urban areas. There are many varieties in Kenya but the most popular are Gloria F1, Prucktor, Fanaka, Haraka, Fiona F1Copenhagen market, Fiona F1 and Golden Acre.
Cabbage grows in altitude ranging from 800 to over 2,000 metres. Soils should be well drained, high in organic matter, with high water holding capacity with optimum ph of 6-6.5.The optimum temperature for cabbage growing is between 16 to 20ºC.The vegetable has high water requirement during growth period with 500mm rainfall considered optimal. Cabbage is propagated from seed which are widely available in seed stores across Kenya. The growing of these vegetables should be started by raising seedlings on nursery beds. The nursery beds are raised for wet areas or sunken for hot areas.
The plant should be top dressed with a nitrogen fertilizer when seedlings are established and second topdressing when the leaves start folding. Have the soil tested for nutrient status where possible before planting. The field should be kept free of weeds during the vegetable’s growing season and mulched to conserves moisture. Cabbage plants are prone to pests and diseases. High incidences of pest and diseases infestation, lack of high quality seeds as well as inadequate knowledge and skills on Good Agricultural Practices are among the major pointers to low yields in cabbage production. By and large, many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices. Some of the common pests include cabbage maggots, Diamondback moth, Thrips, Slag, Ants, Cutworm, Aphids, moths, Flea beetles, Whiteflies. Common diseases are Black Rot, Bacterial Soft rot, Downy mildew, Club root. The best practices to avoid pests and diseases would be to practice crop rotation while also using seeds and seedlings that are resistant. Harvesting starts75-120 days after transplanting and lasts 4-6 weeks depending on the variety. The vegetable is ready when heads are firm.3-4 wrapper leaves should be left to cover the head and keep it fresh. Depending on variety, soil nutrient status, water availability and environmental conditions the vegetable yields range from 40-100tons/ha. The cost of producing a cabbage head is 6 shs under good crop husbandry Grade and pack cabbage vegetable heads in crates arrange with stem end facing the outer wall of the crates for transportation. The fresh cabbage has the best taste and you should ensure that you consume it or have your harvest/produce reach the market the fastest possible. many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices. Based on the premise that information is power, the Cabbage Farming Manual is aimed to be an important tool to farmers, and other agricultural advisors among others. The project objective passion was develop an informed, educated and a developed agricultural cabbage vegetable packages farmers in Kenya
Cape gooseberry falls under the underutilised fruit crop in Kenya in spite of its significant nut... more Cape gooseberry falls under the underutilised fruit crop in Kenya in spite of its significant nutritional and medicinal value. The objective of this study was to compare the yield potential of two introduced varieties of Cape gooseberry-Colombia and Netherlands-grown under water stress conditions with supplemental irrigation. A better-performing variety between the two could do relatively well in drier regions. From the results, the differences in the parameters measured, i.e., flowers buds, flowers, fruits, and branches, are not statistically significant (p≤0.05), vegetative branching showed a stronger correlation with floral density for Colombia than for the Netherlands variety (r=0.771 vs. 0.687, respectively). Additionally, the average reproductive components measured, i.e., fruits and flowers, were higher in Colombia than in Netherlands, indicating that it can perform better under drought conditions (with supplemental irrigation).
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Cabbage grows in altitude ranging from 800 to over 2,000 metres. Soils should be well drained, high in organic matter, with high water holding capacity with optimum ph of 6-6.5.The optimum temperature for cabbage growing is between 16 to 20ºC.The vegetable has high water requirement during growth period with 500mm rainfall considered optimal.
Cabbage is propagated from seed which are widely available in seed stores across Kenya. The growing of these vegetables should be started by raising seedlings on nursery beds. The nursery beds are raised for wet areas or sunken for hot areas.
The plant should be top dressed with a nitrogen fertilizer when seedlings are established and second topdressing when the leaves start folding. Have the soil tested for nutrient status where possible before planting. The field should be kept free of weeds during the vegetable’s growing season and mulched to conserves moisture. Cabbage plants are prone to pests and diseases.
High incidences of pest and diseases infestation, lack of high quality seeds as well as inadequate knowledge and skills on Good Agricultural Practices are among the major pointers to low yields in cabbage production. By and large, many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices.
Some of the common pests include cabbage maggots, Diamondback moth, Thrips, Slag, Ants, Cutworm, Aphids, moths, Flea beetles, Whiteflies. Common diseases are Black Rot, Bacterial Soft rot, Downy mildew, Club root. The best practices to avoid pests and diseases would be to practice crop rotation while also using seeds and seedlings that are resistant.
Harvesting starts75-120 days after transplanting and lasts 4-6 weeks depending on the variety. The vegetable is ready when heads are firm.3-4 wrapper leaves should be left to cover the head and keep it fresh. Depending on variety, soil nutrient status, water availability and environmental conditions the vegetable yields range from 40-100tons/ha. The cost of producing a cabbage head is 6 shs under good crop husbandry Grade and pack cabbage vegetable heads in crates arrange with stem end facing the outer wall of the crates for transportation. The fresh cabbage has the best taste and you should ensure that you consume it or have your harvest/produce reach the market the fastest possible. many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices.
Based on the premise that information is power, the Cabbage Farming Manual is aimed to be an important tool to farmers, and other agricultural advisors among others. The project objective passion was develop an informed, educated and a developed agricultural cabbage vegetable packages farmers in Kenya
Papers by Vincent Ochieng
Cabbage grows in altitude ranging from 800 to over 2,000 metres. Soils should be well drained, high in organic matter, with high water holding capacity with optimum ph of 6-6.5.The optimum temperature for cabbage growing is between 16 to 20ºC.The vegetable has high water requirement during growth period with 500mm rainfall considered optimal.
Cabbage is propagated from seed which are widely available in seed stores across Kenya. The growing of these vegetables should be started by raising seedlings on nursery beds. The nursery beds are raised for wet areas or sunken for hot areas.
The plant should be top dressed with a nitrogen fertilizer when seedlings are established and second topdressing when the leaves start folding. Have the soil tested for nutrient status where possible before planting. The field should be kept free of weeds during the vegetable’s growing season and mulched to conserves moisture. Cabbage plants are prone to pests and diseases.
High incidences of pest and diseases infestation, lack of high quality seeds as well as inadequate knowledge and skills on Good Agricultural Practices are among the major pointers to low yields in cabbage production. By and large, many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices.
Some of the common pests include cabbage maggots, Diamondback moth, Thrips, Slag, Ants, Cutworm, Aphids, moths, Flea beetles, Whiteflies. Common diseases are Black Rot, Bacterial Soft rot, Downy mildew, Club root. The best practices to avoid pests and diseases would be to practice crop rotation while also using seeds and seedlings that are resistant.
Harvesting starts75-120 days after transplanting and lasts 4-6 weeks depending on the variety. The vegetable is ready when heads are firm.3-4 wrapper leaves should be left to cover the head and keep it fresh. Depending on variety, soil nutrient status, water availability and environmental conditions the vegetable yields range from 40-100tons/ha. The cost of producing a cabbage head is 6 shs under good crop husbandry Grade and pack cabbage vegetable heads in crates arrange with stem end facing the outer wall of the crates for transportation. The fresh cabbage has the best taste and you should ensure that you consume it or have your harvest/produce reach the market the fastest possible. many emerging cabbage farmers in Kenya are not able to obtain immediate, sufficient agronomic information to enhance their farming practices.
Based on the premise that information is power, the Cabbage Farming Manual is aimed to be an important tool to farmers, and other agricultural advisors among others. The project objective passion was develop an informed, educated and a developed agricultural cabbage vegetable packages farmers in Kenya