How can tomato farming be improved in Kenya? Study finds producers face a ‘myriad of constraints’

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In a recently published paper in Scientific African, CABI’s Willis Ochilo led on a study which captured a better understanding of tomato producers in Kenya, describing in detail the production practices in order to identify challenges and opportunities for increasing tomato productivity for the country’s smallholder communities.

Tomato is a good source of vitamins A and C, and lycopene making it an important crop in terms of food and nutritional security for families in Kenya, and is in fact eaten in nearly all households across the country.

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