The Determinants of Low Wheat Productivity in Kenya

Abstract

Agriculture contributes 24% directly to the Gross Domestic Product (GDP), 60% of the export earnings and about 75% of industrial raw materials. Food crops subsector contributes about 30% to the Kenyan GDP. Among the cereals in Kenya, wheat is the second most important after maize. Wheat has a substantial contribution to poverty reduction, food security and creation of employment. Due to the high growth in population, increased urbanization, and related changing trends in food consumption patterns, the demand for wheat and wheat products is on the increase. Demand for wheat products is apparent in the preference of confectionery, pasta and breakfast cereals. Wheat demand in Kenya has been swelling hence production has not been able to certify it leading to importation of huge quantities to fill the gap between demand and supply. Increased imports diminish local prices. This becomes a disincentive leading to decline in wheat production. In regard to the importance of wheat enterprise in the country, a survey was conducted to determine factors that have led to decline in wheat production and there after give recommendations for future research. Primary data was collected by use of structured questionnaires to a sample size of 344 wheat farmers in selected wheat producing counties of Kenya. Results of the survey reveal that factors contributing to low wheat production consists of: pests, diseases and Shortage of improved wheat variety seed, droughts, heavy rains, and high cost of farm inputs. Through wheat research, the country will increase production, reduce the amount of wheat imports hence save the country’s foreign exchange. The study was undertaken in Narok and Nakuru Counties of Kenya. A sample size of 344 farmers was involved in the survey. Njoro BWII the most famous variety accounting for 30.4% of the total wheat varieties cultivated followed by Kwale (10.41%), Kenya Korongo (10.28%), Eagle10 (6.17%), and Kenya Kingbird (5.21%). All these (5) varieties collectively account 55.71% of the total varieties cultivated by the farmers in the study areas. Some of the varieties are more than 20years old. This indicates that wheat varietal turnover is very low. As a recommendation, to improve wheat production in Kenya, adoption of the new improved technologies should be accelerated to reduce the adoption lag period, varietal turnover rates should be increased and wheat production risks eliminated or minimized. Additionally, appropriate development programmes and policies promoting new technologies should target disease and pest management, input and output distribution, seed multiplication and diffusion.