Kakamega, Kenya – As climate change and diseases increasingly threaten maize production in Kenya, the traditional staple food, researchers and farmers alike are turning toward underutilized crops, such as finger millet. The crop is gaining renewed attention, particularly in the western region, for its resilience and nutritional value.

According to a new release by Kenya News Agency, Dr. Chrispus Oduori, a leading finger millet breeder, stated that interest in the crop has been growing since the 1990s. KALRO has been actively conducting research on finger millet, including on its post-harvest practices and nutritional benefits.

Small-scale farmer Wilson Oduori, who is not related to Dr. Oduori, embodies this change. Residing in Sikoma, Butula subcounty, he has diversified his three-acre farm to include finger millet, cassava, sorghum, and maize, each occupying a quarter-acre, along with vegetables. Oduori stated that KALRO convinced him to try a short period maturing sorghum variety, a decision that has him optimistic about the yield compared to traditional types of the crop.

KALRO food scientist Dr. Francis Wayua emphasized the crop’s high nutritive value, stating it is rich in carbohydrates, proteins, and essential minerals like calcium, phosphorus, iron, and zinc. He believes that the crop’s potential is underexploited and calls for increased nutritional education to promote its consumption.

Despite its benefits, finger millet farming faces challenges, primarily from birds. Dr. Oduori suggested that growing Panicum grasses around the millet could deter birds. He also noted that increasing the acreage dedicated to finger millet farming could minimize the risk from birds.

Value addition is seen as another avenue to promote millet consumption. Some parts of western Kenya have introduced a finger millet spread similar to peanut butter, although it has yet to become widespread.

With initiatives from research organizations like KALRO and the efforts of farmers like Wilson Oduori, finger millet is poised to play a larger role in food security and nutritional health, offering a viable alternative in a landscape of climate uncertainties.