Amaranth Production and Consumption in Kenya: Constraints and Opportunities

Abstract

Amaranth production and consumption have the potential to enhance the food and nutrition security in Kenya, where the overall food deficit is between 20 percent and 30 percent amidst rainfall and temperature variability. The crop is hardy and grows well under various agro ecological conditions. Its seeds and leaves are edible and nutrient-dense, providing vitamins A, C, iron, zinc, and magnesium among others. Amaranth is however, underexploited in Kenya. In order to tap the benefits derived from amaranth, several production and consumption-related challenges, including exclusive dependence on a few foods such as maize, wheat, and rice and their sifted derivatives that lack important micronutrients as well as consumers’ negative perception of traditional crops need to be addressed. Traditional crops, amaranth included, are generally termed ‘poor man’s food’. Through a systematic literature review and observation method, this paper explores the various constraints (e.g., poor distribution of certified seeds) and opportunities (e.g., emerging niche market) of amaranth production as well as strategies of promoting consumption (e.g., sensitization) of the crop in Kenya. This paper demonstrates that amaranth has the potential to partly offer a solution to challenges of climate variability as well as food and nutrition insecurity in Kenya. Amaranth may be included in Kenya’s diets directly, whether in fresh or processed form; as vegetable or grain; as an accompaniment or main dish; as a medicinal herb or fortificant; and indirectly as livestock feed. Promoting the manifold uses of amaranth through channels such as conferences, schools, and media will contribute to better livelihoods among Kenyans.