Situational Analysis of Cassava Production,

Processing and Marketing in Kenya

Githunguri, C.M., Gatheru M. and Ragwa, S.M.

© 2008 KARI Katumani Research Centre

Cassava Value Chain Project reserves the rights to fair use of this material

Three chapters published by NOVA Science Publishers Inc. 2017

“CASSAVA NOVA 978-1-53610-307-6_eBook - Handbook on Cassava: Production, Potential Uses

and Recent Advances”

Editor: Clarissa Klein NOVA Science Publishers Inc. 2017

i
Table of Contents
Report Overview ................................................................................................................................................. - 4 -

Status of Cassava Production and Utilization in the Coastal, Eastern and Western Regions of Kenya.............. - 5 -

Abstract ............................................................................................................................................................... - 5 -

Introduction ......................................................................................................................................................... - 5 -

Study Methodology ............................................................................................................................................. - 6 -

Results and Discussion ....................................................................................................................................... - 7 -

Demographic and socioeconomic characteristics of sample farmers growing cassava in Coast, Eastern
and Western provinces ........................................................................................................................ - 7 -
Cassava production ............................................................................................................................................ - 7 -

Cropping systems and cassava varieties ............................................................................................................ - 8 -

Main reasons for growing specific cassava varieties ........................................................................................ - 10 -

Quality characteristics mostly preferred for cassava products .......................................................................... - 12 -

Farmers’ knowledge of other products processed ............................................................................................ - 12 -

Conclusions ...................................................................................................................................................... - 12 -

References........................................................................................................................................................ - 13 -

Appendix: Farm/Household Questionnaire ............................................................. Error! Bookmark not defined.

Part II ................................................................................................................................................................ - 14 -

Status of Cassava Processors, Raw Materials, Processing Equipment and Utilities, Products and Challenges in
the Coastal, Eastern and Western Regions of Kenya ....................................................................................... - 14 -

Abstract ............................................................................................................................................................. - 15 -

Introduction ....................................................................................................................................................... - 15 -

Study Methodology ........................................................................................................................................... - 16 -

Characteristics of cassava processors .............................................................................................................. - 16 -

Quality control standards for cassava and cassava based products ................................................................ - 19 -

Raw Materials ................................................................................................................................................... - 19 -

Processing equipment and utilities.................................................................................................................... - 19 -

Constraints in cassava processing.................................................................................................................... - 20 -

Conclusion ........................................................................................................................................................ - 20 -

References........................................................................................................................................................ - 21 -

Appendix: Questionnaire – Cassava Processing .................................................... Error! Bookmark not defined.

Part III ............................................................................................................................................................... - 22 -

ii
Trend in the Trade of Cassava and Cassava-Based Products and Business Activities in the Coastal, Eastern and
Western Regions of Kenya ............................................................................................................................... - 23 -

Abstract ............................................................................................................................................................. - 23 -

Introduction ....................................................................................................................................................... - 23 -

Characteristics of cassava traders .................................................................................................................... - 25 -

Business activities ............................................................................................................................................. - 27 -

Demand Characteristics .................................................................................................................................... - 28 -

Supply Characteristics of Cassava Traders ...................................................................................................... - 29 -

Conclusions ...................................................................................................................................................... - 30 -

References........................................................................................................................................................ - 31 -

iii
Report Overview
Cassava situational analysis was one of the initial activities planned to be carried out on the cassava
competitive grant project. The sites identified for data collection were Kilifi- Makueni, Mbeere, Kisumu,
Busia and Nairobi. These are the areas that tarry with the project’s scheduled locations. After the
survey data was analyzed and report compiled.

Data collection was carried out in Mombassa and Chonyi at the coastal region. Information obtained
indicated that cassava processing was done manually using simple tools like knives and crude plane-
like equipment for making crisps. Farmers prepare and consume a few cassava dishes like Kisombo in
Chonyi whereas in Mombassa vendors process and sell fresh chips and crisps only. In Chonyi, Kilifi
District, the presences of middlepersons was evident. The middlepersons buy their raw cassava at
farm-gate prices of Kshs 300.00 per bag of 90kg during periods of abundance, and at Kshs 800.00
during scarcity. It was clear that cassava processing was minimal and there is room for improvement. It
appeared that processing could influence adoption of various improved cassava varieties in this region.

The places visited in the eastern region were Makueni and Mbeere, which are food insecure, and the
general view was that cassava production and marketing were key issues to be addressed by the
cassava project. Cassava growing is scanty and farmers said that they do not grow it because there is
no well-established multiplication, processing and marketing channels for cassava and cassava
products. However, at Siakago ATC, it was evident that there was enormous potential for fabricating
cassava processing equipment and training processors. A fabricated cassava chipping and grating
machine was in display. Mavuria Women Group at Mbeere was carrying minimum cassava processing
and marketing but was faced by a shortage of raw materials and could be trained on marketing skills.
Though we visited about 5% of Eastern region it can be said that if production, processing and
marketing of cassava is enhanced livelihoods of the people in these areas could be enhanced.

In Nairobi it was clear from the two daily markets visited namely, Gikomba and Kibera that trade in
cassava tubers, chips and flour was low. Cassava chips were being sold among other crops like cereals
and legumes. There are customers who buy cassava chips and flour for preparing thin and thick
porridge dishes. Both pure and composite cassava flour was purchased. It was found out that boiled
cassava has been introduced in the menu of a restaurant at Hurlingham. The potential for
commercializing cassava in Nairobi is quite enormous.

In Busia District located in the western region of Kenya, there seemed to be no much problem with
cassava production among the farmers because almost every farm had cassava among other crops.
Their major constraint was the processing of quality cassava products and marketing of the raw and
processed cassava products. A women group based at the Busia Agricultural Training Centre was
processing and marketing cassava products in Busia town. There is huge potential for upscaling
cassava processing and marketing in Busia as it was evident that 80% of dry cassava chips were being
imported from Uganda.

Analysis of the cassava situational survey data showed that there is need to do in-depth marketing
study in Kenya on cassava and its products. The survey indicated that there is need for multiplication of
various cassava varieties to make it available to the farmers that lack production materials at various
sites. It was obvious that linkage among relevant stakeholders along cassava value chain needs to be
enhanced.

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Status of Cassava Production and Utilization in the Coastal, Eastern and Western
Regions of Kenya
Githunguri, C.M, Gatheru M. and Ragwa, S.M.

Abstract

Cassava is the second most important food root crop after Irish potato in Kenya. Despite its high
production in the coastal and western regions of Kenya, utilization is limited to human consumption. A
situational analysis on cassava production was carried out in year 2007 in three representative regions
to determine its current status in Kenya. The study was conducted in the western (Western and Nyanza
Provinces), coastal (Coast Province) and eastern (Central and Eastern Provinces) regions of Kenya. A
sample of 30 farmers was randomly selected from each province and interviewed using a structured
questionnaire. Off-farm activities were undertaken by 32% in the coastal region, 37% in eastern and
western regions. Access to extension services was 50% in the coast, 65% in eastern and 88% in
western regions even though the differences were not significant. The importance of cassava relative to
other food crops across the three regions was assessed. Relative to other food crops, 66.7% of
respondents ranked cassava 2nd at the coastal region while 37.5% and 57% of respondents in eastern
and western regions ranked it 5th and 1st respectively. At the coastal, western and eastern regions,
92%, 67% and 65% of the respondents intercrop cassava with other crops, while 8%, 33% and 35%
grow it as a sole crop respectively. On adoption of improved cassava varieties, western region was
leading with 77% followed by coast with 30% and eastern with 13%. At the coast, 23% of the
respondents considered lack of market as the major constraint followed by pests and diseases (16%)
and destruction by large mammalian pests (11%). In eastern, 15% of the respondents reported drought
as the major constraint followed by lack of market (13%) and pests and disease (42%). In western, the
major constraints were large mammalian pests (12%), weeds (12%), lack of planting materials (8%)
and insect pests (3%). The importance of cassava relative to other food crops differed across the three
regions. At the coastal, eastern and western regions it was ranked second, fifth and first respectively. In
the western region, there were more improved cassava varieties than in the other regions. In the
coastal region, the major constraint to production was lack of market while in the eastern region, the
major constraint was drought and in western, the major constraints were wild animals and weeds.
There was more utilization of cassava as family food in western than in coastal and eastern regions. On
processing of cassava and cassava based products, western region was leading followed by coastal
and eastern region last. The western region was leading in the processing of dried cassava chips and
composite flour. The coastal region was leading in the processing of fried cassava chips, crisps and
pure flour. The eastern region was the last in processing with a few respondents making fried cassava
chips and pure cassava flour.

Introduction

Cassava is a major factor in food security across sub-Saharan Africa. In Kenya cassava is grown in
over 90,000 ha with an annual production of about 540,000 tons. It is estimated that Africa produces
about 42% of the total tropical world production of the crop (FAO, 1990). Cassava can grow in marginal
lands, requires low inputs, and is tolerant to pests and drought (Githunguri et al., 1998; Nweke et al.,
2002). Despite its great potential as a food security and income generation crop among rural poor in
marginal lands, its utilization remains low in Kenya. In addition, it can be safely left in the ground for a
period of 7 to 24 months after planting and then harvested as needed.

Cassava is the second most important food root crop after Irish potato in Kenya. However due to its
narrow production base it is ranked number 36 out of 50 in KARI’s 1991 priority setting exercise (KARI,
1995). Available statistics on cassava production in the country show a slow but steady increase in
production. Cassava production in the country is concentrated in three main regions; Coastal, Central
and Western region. Western and Coastal regions are the main cassava producing areas, producing
over 80% of the recorded cassava output in the country (MoA, 1999). The importance of cassava as a
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food and cash crop in the central Kenya is however increasing. Cassava tubers are used as human
food as well as animal feed. The leaves are also popular vegetable among the locals. The roots are
either boiled or fried before consumption.

The western (Western and Nyanza

Provinces), coastal (Coast Pro vince)
and eastern (Central and Eastern
Provinces) regions of Kenya account
for 60%, 30% and 10% of production,
respectively. The crop is grown by
small holder poor households for
subsistence and is an important food
security crop. Utilization in Kenya is
limited to roasting and boiling of fresh
roots for consumption in most growing
areas. However, in Nyanza and
Western provinces of Kenya, roots
are also peeled, chopped into small
pieces (cassava chips), dried and
milled into flour for ugali. This is
normally in combination with a cereal
A mature Cassava Field ready for harvesting
(maize or sorghum). In the Coast
province cassava leaves are used as vegetable while in Eastern Province (Machakos and Kitui), raw
cassava roots are chewed as a snack.

Though cassava is considered to be a food security crop in the sub-Saharan Africa, its production in
Kenya is low compared to other crops like maize, beans and sorghum. Its consumption is low especially
in the central region of Kenya where it is considered a poor man’s crop and is usually consumed during
periods of food scarcity. Despite its high production in the coastal and western regions of Kenya,
utilization is limited to human consumption. In order to promote production which has been decreasing
in recent years, there is need to explore and identify other uses of cassava. To achieve this, a
situational analysis on cassava production, marketing, utilization and processing was carried out in
three representative regions to determine the current status of the cassava value chain in Kenya.

Study Methodology

The study was conducted in the western (Western

and Nyanza Provinces), coastal (Coast Province)
and eastern (Central and Eastern Provinces)
regions of Kenya. A sample of 30 farmers was
randomly selected from each province and
interviewed using a structured questionnaire. The
selection of survey sites was determined by
intensity of cassava production and information
acquired from the District Agricultural Officers
within the respective regions. Data collected
included information on farmers’ socioeconomic
circumstances, agronomic practices, cassava
varieties, marketing, utilization and processing at A farmer in his farm showing one of the project officer problems they sometimes
household level. The data collected were analysed face with cassava farming

using the Statistical Package for Social Sciences (SPSS).

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Results and Discussion

Demographic and socioeconomic characteristics of sample farmers growing cassava in Coast, Eastern
and Western provinces

Demographic and socioeconomic characteristics of the sample cassava farmers are shown in Table 1.
The mean age of head of household was 48 years at the Coast and Eastern Provinces, and 35 years in
Western Province though, the differences were statistically not significant. The average household size
was 10, 6 and 9 in Western, Eastern and Coast Provinces respectively. However, the difference was
not statistically significant. On average, the number of shoats (sheep and goats) owned was higher in
Eastern (5) than in Coast (3) and Western (2) Provinces. The number of cows owned was significantly
(p=0.01) lower in the coastal region (1) than the other two regions. Average cassava growing
experience was higher in Western Province (22 years) than in Coast (17 years) and Eastern (16 years)
Provinces. At the coast, 61% of the respondents were males while 39% were females. In eastern 51%
and 49% respondents were males and females respectively while in western, respondents comprised
75% males and 25% females. The results indicate that there were more male headed than female
headed households though the difference was not statistically significant.

Literacy level was lowest at the coastal region where 32% had no formal education, 45% had primary
and 23% had secondary education. In the eastern region, 17%, 60%, and 23% had secondary
education, primary education and no formal education respectively. In western region, 25%, 50%, and
25% had secondary, primary, and no formal education respectively. Off-farm activities were undertaken
by 32% in the coastal region, 37% in eastern and western regions. Access to extension services was
50% in the coast, 65% in eastern and 88% in western regions even though the differences were not
significant.

Table 1: Demographic and socioeconomic characteristics of sample farmers growing cassava in Coast,
Eastern and Western Provinces of Kenya
Province
Coast Eastern Western
Characteristic Mean Std. Dev. Mean Std. Dev. Mean Std. Dev. χ2
Age of household head (yrs) 48 13 48 16 35 16 98.773NS
Size of household (no.) 6 3 6 3 9 4 35.217NS
Number of shoats owned 3 4 5 7 2 2 31.235NS
Number of cows owned 1 2 3 3 3 2 46.646***
Cassava growing experience (yrs) 17 14 16 15 22 14 62.298NS
Number Percent of Number of Percent of Number Percent of χ2
of farmers farmers farmers farmers of farmers
farmers
Gender of household head 1.708NS
Male 19 61 18 51 6 75
Female 12 39 17 49 2 25
Education level of Household head 1.589NS
None
Primary 10 32 8 23 2 25
Secondary 14 45 21 60 4 50
7 23 6 17 2 25
Off-farm income 0.194NS
Yes 10 32 13 37 3 37
No 21 68 22 63 5 63
Access to extension services 4.807NS
Yes 15 50 22 65 7 88
No 15 50 12 35 1 12
NS=Non significant; ***=Significant at p=0.01
Cassava production

Production and consumption of cassava at the Coast, Eastern, and Western Provinces of Kenya was
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recorded in 1950, 1957 and 1960, respectively. Cassava growing and consumption may have an earlier
history of introduction into these regions, but the survey could only capture when the farmer started
growing cassava. This does not rule out an earlier introduction and history of cassava in Kenya. From
the survey, a cumulative curve showed that there was a slow increase in cassava cultivation in the
periods between 1950 and 1997, after which rapid cassava cultivation was recoded up to 2006 (Fig. 1).
This could be attributed to food security campaigns, which were initiated by then and conservation of
indigenous food crops.

Each region showed a different trend in cassava cultivation increments, interest and production. At the
coastal region, cassava production started in 1950, picked up slowly until 1993, and then there was a
rapid adoption rate up to 2006 (Fig. 2). A similar trend was observed in eastern region but in western,
there was a steady increase in adoption rate of cassava cultivation since its introduction (Fig. 3 and 4).

The importance of cassava relative to other food crops across the three regions was assessed. Relative
to other food crops, 66.7% of respondents ranked cassava 2 nd at the coastal region while 37.5% and
57% of respondents in eastern and western regions ranked it 5th and 1st respectively.

Cropping systems and cassava varieties

At the coastal, western and eastern regions,

92%, 67% and 65% of the respondents
intercrop cassava with other crops, while 8%,
33% and 35% grow it as a sole crop
respectively. The commonly used cassava
varieties at the coast were Kibandameno
(55%) and Kaleso (34%). In Eastern region,
78% of the varieties grown were unknown
though there were a few farmers (6.3%)
growing an improved variety locally known as
Mucericeri. In western Kenya, many of
cassava varieties were recorded with Migyera
(23%) and SS4 (23%) being more preferred in
the region. Other varieties available in the
region were Magana (12%), Mucericeri (8%)
and Adhiambo Lera (8%). The presence of
more varieties in the western region is
attributed to the cross border trade with
Uganda. On adoption of improved cassava Cassava intercropped with other cereals. This is a common practice
with farmers in all the cassava growing zones
varieties, western region was leading with
77% followed by coast with 30% and eastern with 13%.

At the coast, the main source of planting material was from own fields (44%) and other farmers (29%).
In the eastern region, the main source of planting material was from other farmers (53%) and from own
fields (23%) while in the western region, the main source was from the Ministry of Agriculture (77%). At
the coast 91% of the respondents, plant cassava during the April rains while 72% in eastern, plant
cassava during the October rains. In the western region, cassava is planted in both seasons.

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 70

60

50
Number of farmers

40

30

20

10

2000

2003
2001
2002

2005
2006
1950

1964

1969

1980

1985

1989

1993
1994

1996
1957

1966

1975

1982

1987

1990

1995

1997
1960

1968

1977

1983

1988 Year

Fig 1: Overall trend in cassava growing in Coast, Eastern and Western Provinces of Kenya for a
period of 56 years

30

25

20
Number of farmers

15

10

1950 1957 1968 1975 1980 1983 1987 1988 1989 1993 1997 2001 2002 2003 2005
Year

Figure 2: Overall trend in cassava growing in Coast Province of Kenya for a period of 55 years

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 30
Number of farmers

20

10

2000
2001
2002
2003
2005
2006
1957
1964
1966
1977
1982
1983
1985
1988
1990
1994
1995
1996
1997
Year

Figure 3: Overall trend in cassava growing in Eastern Province of Kenya for a period of 51 years

6
Number of farmers

1960 1969 1980 1988 1990 1994 1995 2001

Year

Figure 4: Overall trend in cassava growing in Western Province of Kenya for a period of 41 years

Main reasons for growing specific cassava varieties

In the coastal region, farmers preferred high yielding varieties. Other preferred parameters were
maturity period, taste (sweet taste), pests and disease resistance. In the eastern region farmers
consider marketability (42%) as the most important parameter followed by taste 17%. High yielding
varieties were also preferred. In western, 55% of respondents considered marketability as the most
important parameter followed by resistance to pests and diseases and, earliness in maturity.
Major constraints to cassava production

At the coast, 23% of the respondents considered lack of market as the major constraint followed by
pests and diseases (16%) and destruction by large mammalian pests (11%). In eastern, 15% of the
respondents reported drought as the major constraint followed by lack of market (13%)
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and pests and disease (42%). In western, the major constraints were large mammalian pests (12%),
weeds (12%), lack of planting materials (8%) and insect pests (3%).

Pests and disease control measures

Only 10% of respondents used mechanical methods to control termites at the coast. Except for eastern
region where 7% of respondents used chemicals to control termites, there were no chemical control
methods in the other regions. In the western region, 50% and 25% of respondents use biological control
for cassava green mite and whiteflies respectively. For control of diseases, 18% of respondents at the
coast used mechanical methods to control cassava mosaic virus while in eastern and western regions,
there were no control measures taken.

Cassava utilization

On hundred percent, 22% and 13% of respondents at the coast, eastern and western regions,
respectively, use cassava leaves as vegetable. Besides being used as vegetable, 100% of respondents
in western and 67% in eastern use cassava leaves as livestock feed. At the coast, 36% of respondents
use cassava stems as firewood and 32% sell stems as planting materials to other farmers. In eastern,
33% of respondents use cassava stems as firewood while 30% use stems as planting materials. In
western, 50% of respondents sell cassava stems as planting materials while 50% use it as firewood.

It was noted that 100% of respondents at the

coast use cassava roots as family food, for
sale and as gifts while 19% uses it purely as
family food. In eastern, 100% of respondents
use cassava as family food and for sale in
local markets while 19% give cassava as gifts.
In western Kenya, 100% of respondents use
cassava as family food and for sale in local
markets.

Sale of cassava roots

This is one method of preserving clean planting materials by farmers mostly in the
At the coast, 46%, 32% and 21% of coast region.
respondents making decision on the sale of
cassava were men, women and both sexes respectively. In eastern, 67% of respondents reported that
decision on sale of cassava is made by
women, 24% by men and 10% by both. In
western, 25% of respondents reported that
decision on sale of cassava was made by
men, 25% by women and 50% by both.

After the decision on sale had been made,

71% of respondents at the coast reported that
actual sales were done by women, 4% by
men and 25% by both. In eastern, 86% of
cassava sale was by women, 10% by men
and 4% by both sexes. In western Kenya
100% of respondents reported that cassava
sale is done by women. Cassava trader narrates fortunes and misfortunes in cassava business. There is
no exact weight measure for a 90-kg sack during peak season hence sales are at
At the coast 12% of respondents sold their random.
cassava at the farm gate, 65% at the local markets, 15% to other places (e.g. Tapioca in Mazeras) and
8% at both farm ga te and local markets. In eastern Kenya, 29% of respondents sold their cassava at
- 11 -
farm gate, 65% at the local markets, 6% to different destinations while in western Kenya 25% sold their
cassava at farm gate and 75% at the local markets. Ninety three percent (93%) of farmers at the coast
sold their produce on cash basis and 7% on credit (mainly to big processors/factories). In eastern, 85%
sold their cassava on cash basis, 5% on credit and in kind. In western Kenya, 100% of respondents
reported that sales were on cash basis.

At the coast, the main dealers in cassava sales were wholesalers (21%), retailers (25%) and both
wholesalers and retailers (25%). In eastern, the main buyers were local consumers (53%) while 32%
were both retailers and consumers. In western Kenya, 63% of both retailers and local consumers were
the main buyers of cassava followed by both wholesalers and consumers at 13%.

Cassava processing

Major cassava products processed at the coast were fried cassava chips (cassava French fries) (21%)
and cassava flour (11%). Other processed products included cassava crisps, halfcakes and composite
flour (a mixture of cassava and other cereals). In eastern province, 3% of processors make cassava
chips and 10% cassava flour. In western region 38%, of processors make cassava chips (dried
chopped and sun dried cassava) and 38% composite flour (cassava mixed with other cereals). Other
products include crisps, chapati and starch at 13%.

Quality characteristics mostly preferred for cassava products

At the coast, 19% of respondents preferred white colour as the most important characteristics. Fiber-
free cassava varieties and good taste were preferred by 8% of the respondents while size and colour
were preferred by 8% of others. In eastern region, white colour and texture were preferred by 38% and
taste by 13% of the respondents respectively. In western, moisture content (properly dried cassava
chips) was preferred by 17% white colour by 67% of the respondents. At the coast region, 31% and
26% of respondents preferred Kibandameno and Kaleso varieties respectively for processing cassava
into various products. In eastern, 67% of respondents preferred all varieties for processing while in
western, 51% preferred Migyera followed by SS4 and Magana at 17% each.

Farmers’ knowledge of other products processed

In western, 78% of respondents were aware of other cassava products made elsewhere through their
local markets while 18% had learnt about them through seminars organized by the Ministry of
Agriculture and Farmer Field Schools. In eastern, 29% of respondents had learnt about the products
from KARI and 24% through NGOs and community-based organizations. In the coastal region, 44% of
respondents had learnt about other products from supermarkets at Mombasa.

Constraints in processing

In the coastal region, 33% of farmers lacked appropriate equipment to process various cassava
products. Other reasons for not processing cassava included lack of capital (22%) and knowledge
(22%). In eastern, 56% of the respondents reported the major reason for not processing as lack of
knowledge, while 18% attributed it to non-availability of cassava for processing. Other reasons included
lack of appropriate equipment (6%). In western Kenya, 29% of respondents faced challenges of new
technology adoption in processing. Other reasons identified included lack of knowledge and expensive
processing oil.

Conclusions

The study showed that the importance of cassava relative to other food crops differed across the three
regions. At the coastal, eastern and western regions it was ranked second, fifth and first respectively. In
- 12 -
the western region, there were more improved cassava varieties than in the other regions. This can be
attributed to access to extension services and exchange of varieties across the Ugandan border. In the
coastal region, the major constraint to production was lack of market while in the eastern region, the
major constraint was drought and in western, the major constraints were wild animals and weeds.
There was more utilization of cassava as family food in western than in coastal and eastern regions. In
all the regions, the sale of cassava roots and cassava-based products was carried out by women and
on cash basis.

On processing of cassava and cassava based products, western region was leading followed by
coastal and eastern region last. The western region was leading in the processing of dried cassava
chips and composite flour. The coastal region was leading in the processing of fried cassava chips,
crisps and pure flour. The eastern region was the last in processing with a few respondents making
fried cassava chips and pure cassava flour.

The quality characteristics that were preferred for cassava and cassava-based products were mainly
white colour, fibre-free cassava roots and sweet taste. There was more awareness on processed
products in western where most respondents had heard about products processed elsewhere and a
few had learnt through seminars organized by the Ministry of Agriculture. At the coast, the main
constraint in processing was lack of appropriate equipment and capital. In eastern, the main constraint
in processing was lack of knowledge and enough cassava. In western, the main constraint was lack of
modern processing equipment.

References

FAO, 1990: Roots, Tubers, Plantains and Bananas in human nutrition. FAO, Rome, Italy. Goering, T.J.
1979. Tropical root crops and rural development. World Bank Staff working Paper No. 324.
Washington, D.C., World Bank.
Githunguri, C. M., I. J. Ekanayake, J. A. Chweya, A. G. O. Dixon and J. Imungi .1998: The effect of
different agro-ecological zones on the cyanogenic potential of six selected cassava clones. Post
harvest technology and commodity marketing, .IITA,71-76pp.
KARI, 1995: Cassava Research Priorities at the Kenya Agricultural Research Institute, Cassava Priority
Setting Working Group
Ministry of Agriculture, 1999: Provincial Annual Reports
Nweke, F. I., D. S. C. Spencer and J. K. Lynam. 2002: Cassava transformation. International Institute of
Tropical Agriculture. 273p.

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 Part II

Status of Cassava Processors, Raw Materials, Processing Equipment and Utilities,

Products and Challenges in the Coastal, Eastern and Western Regions of Kenya

- 14 -
Status of Cassava Processors, Raw Materials, Processing Equipment and Utilities,
Products and Challenges in the Coastal, Eastern and Western Regions of Kenya
Githunguri, C.M., Gatheru M. and Ragwa, S.M.

Abstract

Whether cassava can be relied upon as a low cost staple food in urban centres and a source of steady
real income for rural households will to a larger extent depend on how well it can be processed into safe
forms and on how far it can be presented to urban consumers in an attractive form at prices which are
competitive to those of cereals. A study was conducted in the coastal (Coast Province), eastern
(Central, Nairobi and Eastern Provinces) and western (Nyanza and Western Provinces) regions of
Kenya where only the major processors were visited and interviewed randomly using a structured
questionnaire. At the coast, 62.5% of the processors were sole proprietors while 37.5% were in
partnership. In the eastern region, 66.7% of the processors were sole proprietors while 33.3% were in
partnership. In the western region, the only processor interviewed was a company based in Busia. At
the coast, 75% of respondents had their own initial capital while in eastern 33% of respondents
reported the same. Only 25% and 33% of respondents at the coast and eastern respectively had
acquired their initial capital on credit. In western, the only respondent had acquired initial capital through
own resources and credit. In the three study regions, all processors (100%) met their operating costs. In
the coastal region (Mombasa), among the respondents interviewed, 50% made cassava crisps, 17%
made cassava chapatti and 8% made cassava bhajia. In eastern region (Kibwezi), 50% of respondents
made Nimix (composite flour) and 50% boiled cassava. In western region (Busia), 100% of respondents
made composite flour (cassava mixed with other cereals). The major products reported were crisps,
fried chips, composite flours (cassava mixed with cereals, legumes, leaves etc). Clean and golden
coloured crisps, fiber free cassava and sweet taste were preferred by consumers. Processors
maintained high standards by thorough washing of cassava, use of clean oil and white cassava roots.
In all the regions none of the processors had their products patented. Processing of cassava products
showed a rising trend in the three regions. Cassava products were marketed in local outlets like
supermarkets, direct consumers, retailers and wholesalers. Except for the eastern region, the coastal
and western regions most processors could access raw materials throughout the year. A few
processors in the coastal region had contractual arrangements with suppliers, whereas none of the
processors in the other regions had contractual arrangements. In all three regions the processing
equipment were locally fabricated except in the eastern region where the equipment was imported. The
three regions had reliable sources of power for running processing equipment. Common sources of
power supply included electricity, wood, diesel/petrol and manual. In all three regions the water supply
was reliable and processors paid for the water. Generally, the major constraints reported were market
fluctuations, inadequate supply of cassava, city council regulations, competition from other related
products like maize and sweetpotatoes, lack of credit facilities, market and capital, and processing
equipment.

Introduction

Whether cassava can be relied upon as a low cost staple food in urban centres and a source of steady
real income for rural households will to a larger extent depend on how well it can be processed into safe
forms and on how far it can be presented to urban consumers in an attractive form at prices which are
competitive to those of cereals (Nweke et al., 2002). In some large cassava producing countries like
Nigeria, the market for some processed products is highly limited to low income groups, while other
forms of cassava, e.g. gari have a significant market value for middle and high income consumers. How
far the market for cassava may be expended would therefore depend largely on the degree to which the
quality of the various processed products can be improved to make them attractive to potential
consumers without significant increase in processing costs. Cassava products processing and
utilization is done mainly at the subsistence level (Kadere, 2002). At the coastal region, it is men who
- 15 -
roast and sell cassava crisps. In both Eastern and Western Kenya, women dominate home-based
processing while service processing like milling is male dominated. As processing becomes
mechanized men tend to play a leading role. The few home-based processors sell their products
directly to consumers or retailers. Tapioca Ltd. in Mazeras is the only factory that employs modern
technology to produce cassava flour, starch and glue.

Most cassava processing technologies are labour-based facing serious limitations in areas with labour
shortages (Mbwika, 2002). Rudimental processing technologies like over reliance on sun-dried methods
are rendered impossible during the rainy season. Peeling of cassava roots manually using a knife is
time consuming, laborious, difficult to ensure quality control and wasteful. The fine particles of cassava
flour render current milling technologies wasteful. There is need to identify appropriate storage and
processing technologies that are cheap, have low losses, improve shelf life and guarantees quality
products. Efforts should be made to involve the food processing industry in making ready to eat
cassava products available in supermarkets and retail outlets. Due to the enormous potential demand
for cassava by the feeds, pharmaceutical, food, paper printing and brewing industries there is need to
involve them in the research and development of this sub-sector.

Study Methodology

The study was conducted in the coastal (Coast

Province), eastern (Central, Nairobi and Eastern
Provinces) and western (Nyanza and Western
Provinces) regions of Kenya where only the major
processors were visited and interviewed randomly.
Like in marketing studies it is not possible to
predetermine the sample size. Randomly selected
cassava processors were interviewed using a
structured questionnaire. Data collected included
information on characteristics of cassava
processors, cassava products, and raw materials,
processing equipment, utilities and constraints in
cassava processing. The data collected were
analyzed using the Statistical Package for Social
A trader process cassava crisps along Mama Ngina Drive, Mombassa. Sales are
Sciences (SPSS). normally very high during public holidays and weekends.

Characteristics of cassava processors

Characteristics of cassava processors in the three

study regions are shown in Table 1. The average
number of male employees was two in all the
study regions while the average number of female
employees was one in the coastal, three in
eastern and one in western regions. Labour
availability was not a problem in eastern and
western regions but was a pr oblem at the coast as
reported by 25% of respondents. Concerning
employees’ skills on processing, eastern region
was leading with 69% of employees being skilled,
followed by western (66%) and eastern (63%)
regions. At the coast, 62.5% of the processors
were sole proprietors while 37.5% were in Motorized cassava chipper that farmers’ groups already use in Mbeere and coast
partnership. In the eastern region, 66.7% of the region

processors were sole proprietors while 33.3% were in partnership. In the western region, the only
- 16 -
processor interviewed was a company based in Busia.

At the coast, 75% of respondents had their own initial capital while in eastern 33% of respondents
reported the same. Only 25% and 33% of respondents at the coast and eastern respectively had
acquired their initial capital on credit. In western, the only respondent had acquired initial capital through
own resources and credit. In the three study regions, all processors (100%) met their operating costs.

Table 1: Characteristics of cassava processors

Region
Coast Eastern Western
Characteristic Mean Mean Mean
Number of employees
Males 2 2 2
Females 1 3 1
Percent of Percent of Percent of respondents
respondents respondents
Business ownership
Sole proprietorship 62.5 66.7 0
Partnership 37.5 33.3 0
Company 0 0 100
Labour availability
Yes 75 100 100
No 25 0 0
Type of employees
Skilled 63 69 66
Unskilled 37 31 34
Source of initial capital
Own resources 75 33 0
Credit 25 33 0
Own resources & credit 0 0 100
Other sources 0 34 0
Source of operating capital
Own resources 100 100 100
Credit 0 0 0
Own resources & credit 0 0 0

Cassava Products

Table 2 shows the cassava products that were being processed i n each of the three regions. In the
coastal region (Mombasa), among the respondents interviewed, 50% made cassava crisps, 17% made
cassava chapatti and 8% made cassava bhajia. In eastern region (Kibwezi), 50% of respondents made
Nimix (composite flour) and 50% boiled cassava. In western region (Busia), 100% of respondents made

Processed cassava crisps ready for sale at Mama Ngina Drive, Mombasa. Apart Dry Cassava chips ready for milling in Matayo Division, Busia District. This
retaild,markets, some are sold to big supermarkets like Nakumatt, Likoni is the most common processing method practiced by farmers in this region

- 17 -
composite flour (cassava mixed with other cereals). None of the processors had their products
patented.

In the coastal region, wholesale price of cassava crisps ranged between 30 and 80 shillings while retail
price ranged between 50 and 100 shillings depending on the size of the package. The siz e of packages
ranged between 100g and 250g. Other products were chapatti-mandazi, fried cassava, roasted
cassava, and bhajia sold at Kshs. 10 per piece respectively. In eastern (Kibwezi), the composite flour
commonly known as Nimix was being sold to wholesalers at 60 shillings and to retailers at 80 shillings.
In Nairobi, a hotel was selling boiled cassava at 40 shillings per plate, while in western the composite
flour was being sold at 50 shillings per kilogram.

Except in the coastal

region where 25% of
respondents experienced
closure due to lack of
demand, the other regions
the products were in high
demand. Perception on
market trend of cassava-
processed products was
recorded. Eighty two
percent (82%) of
respondents at the coast
reported that the cassava
market was rising while 9%
reported a decreasing
trend and 9% reported a
constant trend. In eastern,
50% of respondents
reported an increasing marketing trend while 50% reported constant trend. In western, the only
respondent reported an increasing trend in cassava marketing. The increase in demand at the coast
was attributed to high demand of cassava crisps in the supermarkets and tourists along the beach.

Table 2: Cassava products being processed in the coastal, eastern and western regions
Region
Coast Eastern Western
Product Percent respondents Percent respondents Percent respondents
Nimix 0 50.0 0
Cassava crisps 50.0 0 0
Cassava chapati & mandazi 16.7 0 0
Fried cassava 25.0 0 0
Boiled cassava 0 50.0 0
Bhajia 8.3 0 0
Cassava flour 0 0 100.0

In the coastal region, 75% of cassava products were sold locally along the beach and 25% in Mombasa
city supermarkets. In eastern and western regions, all the cassava products were sold locally. Direct
clients of cassava products were recorded. In the coastal region 50% were consumers, 25% were
retailers and 25% wholesalers. In eastern, 50% of clients were consumers and 50% were retailers. In
western, direct clients of the only processor in the area were retailers.

- 18 -
Quality control standards for cassava and cassava based products

The minimum quality control standards of cassava and cassava based products varied with region and
the product. In the coastal region, where the main product was cassava crisps, cleanliness of crisps
(50%), use of fiber free cassava (10%), golden colour of crisps (20%), and sweet taste (20%) control
standards were maintained. In the eastern region, the only processor maintained quality standards by
indicating the ingredients of the composite flour (Nimix) on the package while in western the processor
kept the standards by maintaining high hygiene. To ensure the standards were maintained, processors
in the coastal region ensured thorough washing of cassava (30%), use of clean oil (20%) and use of
white colour cassava roots (50%). In eastern, the standards were maintained by ensuring the ratios of
ingredients were in the right proportions while in western, the standards were maintained by washing
the cassava roots thoroughly. The effect of environmental regulations on the production of cassava and
cassava-based products was reported by 25% of respondents in the coastal while in eastern and
western regions, there were no environmental regulations.

Raw Materials

The main raw materials for cassava and cassava-

based products varied with region and the
products processed. In the coastal region, the
main raw materials were cassava roots (50%),
cooking oil (25%), charcoal (19%) and salt (6%).
The source of raw materials was mainly
Kongowea market in Mombasa. In eastern
region, the main raw materials were cassava
roots, cowpea leaves, pearl millet, pigeon peas,
sorghum and sweetpotato leaves all in equal
proportions of about 17%. In western region, the
main raw material was cassava roots. In both
eastern and western regions, the raw materials
were sourced locally.
Cassava tubers for both retail/wholesale market at Kongowea, Mombasa

In the coastal region, 73% of respondents reported that they obtained raw materials from the source
while 27% had the raw materials delivered to them by agents. Similarly, in the eastern region, 50% of
respondents reported that they obtained raw materials from the source while 50% had them delivered
by agents. In western, the processor collected the raw materials from the source.

Fifty percent of respondents at the coastal region reported that they could access raw materials when
required while 100% of respondents in eastern reported that they could not access the raw materials
when required. In the eastern region the unavailable raw materials are mainly cowpea and sweetpotato
leaves during off-season periods. In the western region, 100% of the respondents could access raw
materials when required. Except in the coastal region where 12.5% of respondents had contractual
arrangement with suppliers, none of the processors in the other regions had any contractual
arrangement. Twenty five percent of the respondents at the coastal region had storage facilities while
all respondents in the eastern and western regions had storage facilities.

Processing equipment and utilities

Except in the eastern region where the equipment was of foreign origin, all the other processing
equipments in the three regions were locally fabricated. The average lifespan of the equipment ranged
from 8 to 18 years. The average cost of various processing equipment ranged from 38,000 to 1,000,000
K. Shs.
At the coastal region, 50% of the equipment was powered by electricity while 50% were both manually
- 19 -
and wood powered. The power supply was 67% reliable and 33% unreliable. In eastern region, the
equipment was diesel/petrol powered which was highly reliable while in western region the equipment
was electrical and also very reliable. At the coastal and eastern regions, 50% of the processors had
alternative sources of power. In eastern and western
regions, all the processors interviewed had alternative
sources of power. The average months of operation of
processing equipment ranged from 10 months in the
eastern region to 12 months in the coastal and western
regions.

At the coastal region, 83% of the respondents had

access to tap water whereas 27% had access to other
sources of water (Table 3). In the eastern and western
regions, all respondents had access to tap water. In all
three regions, the water supply was reliable and
processors paid for the water. A manual cassava chipper being promoted in Mbeere

Table 3: Source of water and reliability for cassava processors in western, eastern and coastal regions
Tap water Other sources Reliability
Region % respondents % respondents % respondents
Coast 83 17 100
Eastern 100 0 100
Western 100 0 100

Constraints in cassava processing

At the coastal region, the major constraints reported were market fluctuations (37.5%), availability of
cassava (12.5%), lack of credit facilities (25%), competition from alternative products (12.5%) and city
council regulations (12.5%). In the eastern region lack of market (50%) and capital (50%) were the
major constraints reported while in the western region, lack of processing equipment (50%) and
competition (50%) from other related products like maize and sweetpotatoes were the major
constraints.

Conclusion

The major cassava products reported were cassava crisps, fried chips, composite flours (cassava
mixed with cereals, legumes, leaves etc). Clean and golden coloured crisps, fiber free cassava and
sweet taste were preferred by consumers. Processors maintained high standards by thorough washing
of cassava, use of clean oil and white cassava roots. In all the regions none of the processors had their
products patented. Processing of cassava products showed a rising trend in the three regions. The
study shows that cassava products were marketed in local outlets like supermarkets, direct consumers,
retailers and wholesalers. There is thus need to explore other outlets like manufacturers and export
markets.

Except for the eastern region, the coastal and western regions most processors could access raw
materials throughout the year. A few processors in the coastal region had contractual arrangements
with suppliers, whereas none of the processors in the other regions had contractual arrangements. In
all three regions the processing equipment were locally fabricated except in the eastern region where
the equipment was imported. The three regions had reliable sources of power for running processing
equipment. Common sources of power supply included electricity, wood, diesel/petrol and manual. In
all three regions the water supply was reliable and processors paid for the water.
Generally, the major constraints reported were market fluctuations, inadequate supply of cassava, city
council regulations, competition from other related products like maize and sweetpotatoes, lack of credit
- 20 -
facilities, market and capital, and processing equipment.

References

Kadere, T.T. 2002. Marketing opportunities and quality requirements for cassava starch in Kenya. In
Proceedings of regional Workshop on improving the cassava sub-sector, held in Nairobi, Kenya,
April 2002, 8-18, pp. 81 - 86.
Mbwika, J.M 2002. Cassava sub-sector analysis in the Eastern and Central African region. In
Proceedings of regional Workshop on improving the cassava sub-sector, held in Nairobi, Kenya,
April 2002, 8-18, pp. 8-18.
Nweke, F. I., D. S. C. Spencer and J. K. Lynam. 2002. Cassava transformation. International Institute of
Tropical Agriculture. 273p.

- 21 -
 Part III

Trend in the Trade of Cassava and Cassava-Based Products and Business

Activities in the Coastal, Eastern and Western Regions of Kenya

- 22 -
 Trend in the Trade of Cassava and Cassava-Based Products and Business
Activities in the Coastal, Eastern and Western Regions of Kenya
Githunguri, C.M., Gatheru M. and Ragwa, S.M.

Abstract

The potential to increase cassava products utilization is enormous if the available recipe range can be
increased. Marketing is still a major challenge for the cassava sub-sector especially for the dried chips.
A marketing survey was conducted in the coastal (Mombasa), eastern (Nairobi) and western (Busia)
regions of Kenya where only the major markets were visited and cassava traders interviewed randomly.
In Mombasa and Nairobi, marketing of cassava and cassava-based products was done on a daily
basis. In Busia, daily marketing accounted for 22% while 78% of marketing was done through a local
market that opens twice a week. In Mombasa, 100% of respondents reported that cassava and
cassava-based products were sold at the main market (Kongowea). In Nairobi, 94% of respondents
sold their products in local markets (Gikomba and Kibera) while about 6% sold their products to hotels.
In Busia, 50% of respondents sold their products at the main market while 50% sold in secondary
markets. Sale of cassava and cassava-based products in Mombasa, Busia and Nairobi dates as early
as 1956, 1962 and 1987 respectively. In Mombasa, cassava crisps and fried fresh cassava constituted
8% and fresh roots 92% of cassava and cassava products sold. In Nairobi, boiled cassava constituted
6%, cassava flour 25%: dried chips 69% of cassava and cassava products being traded in. In Busia
cassava flour constituted 33% and dried chips (for milling) 67% of the cassava processed products
sold. In Mombasa, the average price of a fresh root was 13 shillings during scarcity and 8 shillings
during abundance. In Nairobi, the average price of a 2 kg tin (gorogoro) was 69 shillings during scarcity
and 55 shillings during abundance. In Busia, the average price of a 2 kg tin was 35 shillings during
scarcity and 31 shillings during abundance. In Mombasa, the majority of those marketing cassava and
cassava-based products were males while in Nairobi and Busia the business was dominated by
females. The main products sold in Mombasa were crisps and fried chips and fresh tuberous roots
while in Nairobi the main products were boiled cassava, flour and dry chips. In Busia flour and dried
chips (for milling) were the main products. In Mombasa the major customers of cassava and products
were final consumers, retailers and processors while in Nairobi major customers were final consumers,
wholesalers, retailers and millers. In Busia customers were final consumers, wholesalers, retailers and
processors. In Mombasa the principal suppliers of cassava products were both male and female. In
Nairobi the principal suppliers were women. In Busia principal cassava suppliers were both men and
women. The main supply constraints reported at the coast were lack of cassava during scarcity,
transport, competition and lack of credit. In Nairobi, the main supply constraints were competition from
other related products like maize and lack of cassava during scarcity. In Busia, most important
constraints recorded were transport, lack of sorghum and finger millet for blending cassava, lack of
cassava during scarcity and unfavourable weather which makes the cassava chips not to dry well.

Introduction

The potential to increase cassava products utilization is enormous if the available recipe range can be
increased (Githunguri, 1995). The International Institute of Tropical Agriculture (IITA) has officially
recognized cassava as a new cash commodity, which will help raise foreign exchange and a vital food
source throughout Africa. The Amsterdam-based Common Fund for Commodities has also recognized
cassava as an internationally tradable commodity. The Intergovernmental Group on Grains has
adopted cassava as a commodity (Githunguri et al., 2006).

Marketing is still a major challenge for the cassava sub-sector especially for the dried chips. Cassava
marketing in the country is undeveloped and like in most food crops not efficiently organized. Cassava
producers sell fresh roots at farm gate or at the nearby markets. Buyers are mainly middlemen, local
traders or neighbours who do not have cassava on their farms. The middlemen and local traders in turn
sell the fresh roots in local markets directly to consumers or other retailers.
- 23 -
Formal price/market information on cassava does not exist unlike other major food crops whose prices
are provided through the print and electronic media. Cassava growers and traders get information on
cassava prices through inquiry and precious market conditions (Makokha and Tunje, 2000). The
demand for processed cassava products in Kenya has not been well documented. Some import and
export statistics of cassava starch however point to a possibility of a potential cassava starch market in
the country (Wambugu and Mungai, 2000).

Import export trade for cassava products in Kenya is only documented for cassava starch. The level of
trade is however, very small and there is scope for expansion. Exports of cassava starch from Kenya
have been mainly to Tanzania, Uganda, Portugal, and South Africa. Unconfirmed reports also
indicated informal trade of cassava between Kenya and Uganda along the common border. There are
no organized marketing associations either by farmers or traders. Marketing is mainly done by
producers as individuals in nearby markets or sold to middlemen who then transport for sell to local or
district market centers. There is need to carry out a comprehensive marketing study on cassava and
support its marketing in Kenya if cassava is to play its rightful role in the food security and
industrialization (KARI, 1995).

Study Methodology

The study was conducted in the coastal (Mombasa), eastern (Nairobi) and western (Busia) regions of
Kenya where only the major markets were visited and cassava traders interviewed randomly. In this
kind of study it is not possible to predetermine the sample size. Randomly selected cassava traders
were interviewed using a structured questionnaire. Data collected included information on traders’
characteristics, business activities, storage of cassava and cassava-based products, demand and
supply characteristics. The data collected were analyzed using the Statistical Package for Social
Sciences (SPSS).

Results and discussion

Market characteristics

Market characteristics in the three study areas are shown in Tables 1 and 2. In Mombasa and Nairobi,
marketing of cassava and cassava-based products was done on a daily basis (Table 1). In Busia, daily
marketing accounted for 22% while 78% of marketing was done through a local market that opens twice
a week.

Farmers vend fresh cassava tubers at Kongowea Market, Mombasa A trader being interviewed by a market analysts about his business at
Kongowea, Mombasa

- 24 -
Table 1: Type of market by region
Market type
Region Daily Other
% respondents % respondents
Mombasa 100 0
Nairobi 100 0
Busia 22.2 77.8

In Mombasa, 100% of respondents reported that cassava and cassava-based products were sold at the
main market (Kongowea). In Nairobi, 94% of respondents sold their products in local markets (Gikomba
and Kibera) while about 6% sold their products to hotels. In Busia, 50% of respondents sold their
products at the main market while 50% sold in secondary markets.

Table 2: Market category for cassava and cassava based products

Market category
Main market Secondary market Hotel
Region % respondents % respondents % respondents
Mombasa 100 0 0
Nairobi 93.8 0 6.2
Busia 50 50 0

Characteristics of cassava traders

Characteristics of traders of cassava and cassava-based products are shown in Table 3. In Mombasa,
cassava wholesalers constitute 8%; wholesalers/retailers 17% and retailers 75%. In Nairobi, 19% of
respondents were wholesalers, 25% were wholesalers/retailers while 56% were retailers. In Busia 22%
of respondents were both wholesalers and retailers while 78% were retailers. In Mombasa, the majority
(58%) of those marketing cassava and cassava-based products were males while in Nairobi and Busia
the business was dominated by females (Figure 1). The origin of cassava traders was as follows; in
Mombasa (75%) were natives and 25% were migrants while in Busia (67%) were natives and 33%
migrants. In Nairobi 75% of the traders were migrants .

Processed cassava crisps at Mama Ngina Drive, Mombasa Cassava chips (fermented and sun-dried) ready to be mixed with other cereals
for milling into flour

The average age of respondents was 42 years in Mombasa, 43 years in Nairobi and 44 years in Busia.
The minimum (20 years) and maximum (85 years) age of respondents was recorded in Mombasa. The
average number of years in cassava trading was highest (19 years) in Mombasa while Nairobi recorded
the lowest (7 years). The average number of years in cassava trading was 12 years in Busia. Busia had
the highest (44%) percentage of traders without formal education while Nairobi region recorded the

- 25 -
highest (50%) percentage of traders that had attained secondary education.

Ownership of storage facilities ranked highest (73%) in Nairobi and lowest (8%) in Mombasa. Busia had
33% of traders owning storage facilities. The low figure reported in Mombasa could be attributed to
quick sales of fresh tubers that did not require storage facilities.

Out of the number of cassava traders interviewed, only 25% in Mombasa were selling other agricultural
products. In Nairobi, all traders interviewed were selling other agricultural products besides cassava
while in Busia, 78% were dealing with other agricultural products. Other agricultural products sold in
Mombasa included other root crops (33%), while in Nairobi and Busia cereals were dominant at 87%
and 85% respectively.

Table 3: Characteristics of traders of cassava and cassava-based products

Region
Mombasa Nairobi Busia
Characteristic Mean Standard Mean Standard Mean Standard
deviation deviation deviation
Age of trader (yr) 42 17 43 13 44 13
Trading experience (yr) 19 13 7 6 12 15
Percent of respondents Percent of respondents Percent of respondents
Gender of trader
Male 58 19 22
Female 42 81 78
Origin of trader
Native 75 25 67
Migrant 25 75 33
Education level
None 25 25 44
Primary 50 25 33
Secondary 25 50 23
Post-secondary 0 0 0
Own a store
Yes 8 73 33
No 92 27 67
Business category
Wholesaler 8 19 0
Whole sale & retail 17 25 22
Retail 75 56 78
Own the business
Yes 100 88 100
No 0 12 0
Sell other products
Yes 25 100 78
No 75 0 22
Other products sold
Grains (cereals etc) 0 87 85
Other root crops 33 0 0
Vegetables 0 0 15
Animal products 0 0 0
Others 67 13 0

- 26 -
 90

80
Male
70
Female
% respondents
60

50

40

30

20

10

0
Mombasa Nairobi Busia

Region

Figure 1: Gender of cassava traders in Mombasa, Nairobi and Busia

Business activities

Figure 2 shows the overall trend in the trade of cassava and cassava-based products in the three study
regions. Sale of cassava and cassava-based products in Mombasa, Busia and Nairobi dates as early
as 1956, 1962 and 1987 respectively. In Mombasa, cassava crisps and fried fresh cassava constituted
8% and fresh roots 92% of cassava and cassava products sold. In Nairobi, boiled cassava constituted
6%, cassava flour 25%: dried chips 69% of cassava and cassava products being traded in. In Busia
cassava flour constituted 33% and dried chips (for milling) 67% of the cassava processed products
sold.

In Mombasa, the minimum storage period for cassava and cassava-based products was one day with a
maximum of four days. This was attributed to the fact that they sold fresh tuberous roots only. Though
cassava was stored for a maximum 4 days, 75% of the traders experienced storage losses. In Nairobi
the cassava products could be stored for up to 90 days because they were processed as dried cassava
chips for milling. Although cassava was stored for a longer duration in Nairobi, storage losses were
experienced by only 25% of the traders. In Busia, cassava-based products could be stored for up to 12
days but storage losses were reported by 25% of traders. Losses in storage were attributed mainly due
to storage pests like rats and weevils and rotting.
40

30
Number of traders

20

10

0
2000

2003

2004

2005
2001

2002

2006
1956

1957

1980

1984

1987

1988

1989

1990

1992

1997

1998

Year when cassava business started

Figure 2: Overall trend in cassava and cassava-based products in Busia, Nairobi and Mombasa for a period of 50 years
On treatment of cassava and cassava-based products during storage, none of the traders was applying
- 27 -
any treatment in all the study regions. The reasons given for not applying any treatment to cassava and
cassava-based products differed with region. In Mombasa, 75% of the respondents reported that the
cassava sells quickly because of a ready market and hence does not need treatment while in storage.
Similarly in Nairobi 50% of the respondents reported that cassava was sold quickly, while 29% of
respondents reported that cassava products were not affected by pests. In Busia 75% of the
respondents reported that cassava sold quickly due to a ready market while 13% reported that pests
did not attack stored cassava products.

Demand Characteristics

Demand characteristics for the sampled cassava and cassava-based products traders are shown in
Table 4. The major customers of cassava and cassava-based products in Mombasa were final
consumers (67%), retailers (25%) and processors (8%). In Nairobi 72% of customers were final
consumers, 6% wholesalers, 12% retailers and 10 percent processors. In addition, the processors in
Nairobi were mainly millers specializing in composite flour. In Busia 82% of customers were final
consumers, 5% wholesalers, 5% retailers and 8% processors. Both males and females constituted 67%
and 62% of main customers in Mombasa and Nairobi respectively. In Busia the major customers were
females (56%). In the three study regions, main customers of cassava and cassava-based products
were aged between 20 and 50 years.

In Mombasa, the average price of a fresh root was 13 shillings during scarcity and 8 shillings during
abundance. In Nairobi, the average price of a 2 kg tin (gorogoro) was 69 shillings during scarcity and 55
shillings during abundance. In Busia, the average price of a 2 kg tin was 35 shillings during scarcity and
31 shillings during abundance.

In Mombasa, an average of 5 roots was sold during both scarcity and abundance period. In Nairobi, an
average of 7 tins was sold during scarcity and 6 tins during abundance. In Busia, an average of 32 tins
was sold during scarcity and 21 tins during abundance. The low volume of sales in Mombasa and Busia
during abundance is attributed to the fact that most farmers have harvested enough cassava for their
household use during this period. In Nairobi, the low volume of sales during the same period is
attributed to the high volumes of cassava being brought to Nairobi from western Kenya.

Table 4: Characteristics of cassava and cassava-based products customers

Region
Coast Nairobi Western
Characteristic Percent Percent Percent
respondents respondents respondents
Major customers
Final consumers 67 72 82
Wholesalers 0 6 5
Retailers 25 12 5
Processors 8 10 8
Gender of main customer
Male 8 13 0
Female 25 25 56
Both 67 62 44
Age class of main customers
20-50 years 83 88 100
>50 years 0 6 0
All ages 17 6 0
Customers’ desirable attributes
Sweet taste 75 0 56
White colour 25 50 44
Ease of milling 0 50 0
Mean Mean Mean
Selling price during scarcity 13 69 35
Selling price during abundance 8 55 31

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 Region
Coast Nairobi Western
Characteristic Percent Percent Percent
respondents respondents respondents
Daily quantity sold during scarcity 5 7 32
Daily quantity sold during abundance 5 6 21

Supply Characteristics of Cassava Traders

Supply characteristics for the cassava traders sampled are shown in Figure 5. In Mombasa 67% of the
principal suppliers of cassava and cassava-based products were both male and female. In Nairobi 53%
of cassava and cassava-based products suppliers were women. In Busia 63% of cassava suppliers
were both men and women.

In Mombasa and Nairobi, 85% and 94% respectively, of principal suppliers were between 20 and 50
years old while in Busia, 100% of suppliers were in that age class. In Mombasa 67% of supplies came
from Kilifi and 33% from Kongowea market. In Nairobi, 81% of supplies came from Gikomba market,
13% from Kibera and 6% from Wakulima market. In Busia, 89% of supplies came from Busia market
and 11% from Uganda.

The supply prices of cassava and cassava-based products varied across the three study regions with
Busia recording the lowest fluctuation throughout the year. In Mombasa, the average price for fresh
roots per 90 kg was 900 shillings during scarcity and 400 shillings during abundance. In Nairobi, the
average price of dried cassava chips was 43 shillings for a 2 kg tin (gorogoro) during scarcity and 31
shillings during abundance. In Busia the average price of dried cassava chips was 22 shillings for a 2
kg tin during scarcity and 19 shillings during abundance.

Supply constraints were reported by 58% of respondents in Mombasa, 25% in Nairobi and 56% in
western. The main supply constraints reported at the coast were lack of cassava during scarcity (43%),
transport (29%), competition (14%) and lack of credit (14%). In Nairobi, the main supply constraints
were competition from other related products like maize (50%) and lack of cassava during scarcity. In
Busia, most important constraints recorded were transport (40%), lack of sorghum and finger millet for
blending cassava (20%), lack of cassava during scarcity (20%) and unfavourable weather which makes
the cassava chips not to dry well (20%).

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Table 5: Characteristics of cassava and cassava-based products suppliers
Region
Coast Nairobi Western
Characteristic Percent respondents Percent Percent
respondents respondents
Gender of principal supplier
Male 25 14 0
Female 8 53 38
Both 67 33 62
Age class principal supplier
20-50 years 85 94 100
>50 years 0 6 0
All ages 15 0 0
Experience any supply constraints
Yes 58 25 56
No 42 75 44
Most important constraints
Competition 14 50 0
Lack of cassava during scarcity 43 50 20
Lack of credit 14 0 0
Transport 29 0 40
Bad weather 0 0 20
Lack of sorghum/millet 0 0 20
Mean Mean Mean
Buying price during scarcity 900 43 22
Buying price during abundance 400 31 19

Conclusions

In Mombasa, cassava and cassava-based products were sold at the main market (Kongowea). In
Nairobi, cassava and cassava-based products were sold in local markets (Gikomba and Kibera) and
hotels. In Busia, cassava and cassava-based products were sold at the main and secondary markets.
In Mombasa and Nairobi, cassava traders are mainly wholesalers, wholesalers/retailers and retailers
while in Busia they were both wholesalers and retailers.

In Mombasa, the majority of those marketing cassava and cassava-based products were males while in
Nairobi and Busia the business was dominated by females. In Mombasa and Busia, the cassava
business was dominated by the native people, while in Nairobi the business was dominated by
migrants.

The main cassava products sold in Mombasa were crisps and fried chips and fresh tuberous roots while
in Nairobi the main products were boiled cassava, flour and dry chips. In Busia cassava flour and dried
chips (for milling) were the main products. In Mombasa the major customers of cassava and cassava-
based products were final consumers, retailers and processors while in Nairobi major customers were
final consumers, wholesalers, retailers and millers. In Busia customers were final consumers,
wholesalers, retailers and processors. In Mombasa the principal suppliers of cassava and cassava-
based products were both male and female. In Nairobi the principal suppliers were women. In Busia
principal cassava suppliers were both men and women.

The main supply constraints reported at the coast were lack of cassava during scarcity, transport,
competition and lack of credit. In Nairobi, the main supply constraints were competition from other
related products like maize and lack of cassava during scarcity. In Busia, most important constraints
recorded were transport, lack of sorghum and finger millet for blending cassava, lack of cassava during
scarcity and unfavourable weather which makes the cassava chips not to dry well.

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References

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T. A. Egbe, A. Brauman, D. Griffon and S. Treche (Eds.) CTA, ORSTOM, pp119-132.
Githunguri, C.M., Karuri, E.G., Kinama, J.M., Omolo, O.S., Mburu, J.N., Ngunjiri, P.W., Ragwa, S.M.
and Mkabili, D.M. 2006: Sustainable Productivity of the Cassava Value Chain: An Emphasis on
Challenges and Opportunities in Processing and Marketing Cassava in Kenya and Beyond
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