Nairobi: Paddy rice production in Kenya has doubled over the past six years, increasing from 116,000 metric tons in 2018 to 244,000 metric tons in 2023. However, the national rice self-sufficiency rate remains below 20 percent, indicating a continued reliance on imports to meet demand.
According to Kenya News Agency, despite the impressive growth in local production, Kenya imported approximately 937,098 metric tons of rice in 2023, valued at Sh54.7 billion. This substantial importation highlights the gap between domestic production and consumption. In an effort to address food shortages and reduce reliance on rice imports, Kenya has been promoting rice cultivation in various counties, including Meru, Embu, Tharaka Nithi, Elgeyo-Marakwet, Baringo, West Pokot, Turkana, Samburu, and Kajiado.
Africa, as a whole, faces a rapidly escalating nutrition crisis, with nearly 31 percent of children under four stunted and 40 percent of women suffering from iron deficiency anemia. Researchers are advocating for rice value addition to improve nutrition, promote food security, and reduce Africa’s rice import bill. AfricaRice, a Pan-African and CGIAR research organization, is working on innovations to transform rice into a functional food that delivers essential nutrients such as macronutrients, iron, zinc, calcium, and vitamins A and B.
Dr. Prem Bindraban, AfricaRice Deputy Director General, emphasized the importance of rice value addition to improve diets and reduce import dependence. Speaking at the CGIAR science week at the United Nations complex in Nairobi, he highlighted the potential of reversing rice importation with the right investment and innovation. One initiative, Nutri-rice, is designed to fit into African diets and address nutritional challenges.
Dr. Bindraban explained that while increasing rice quantity is important, improving quality by moving away from highly polished rice is crucial. The outer layer of rice, rich in nutrients, is often discarded during milling. To retain these nutrients, AfricaRice is promoting parboiling, where paddy rice is steamed under pressure before milling. Women’s groups are involved in producing parboiled rice, enhancing its nutritional value.
Additionally, rice can be milled into flour for making mandazis, cakes, and chapatis. Biofortification and combining rice products with other foods like moringa can enhance energy levels, making them suitable for school meals. Rice husks can be turned into charcoal, supporting eco-friendly production.
Dr. Bindraban urged Africans to consume local rice, as it is healthier and supports local farmers. With collective efforts, he believes Africa can achieve greater self-sufficiency and better nutrition. Rice is Kenya’s third most important cereal crop after maize and wheat. The International Rice Research Institute (IRRI) Kenya is collaborating with local stakeholders to improve farmers’ income and enhance consumers’ food and nutrition security through sustainable rice production, marketing, and value addition.