Amaranth has been cultivated in Africa for centuries. It was introduced to Africa by the Portuguese in the 16th century and spread across the continent through the trans-Saharan trade routes. Its drought-tolerance and pest-resistance.
Amaranth local names are Mchicha (Swahili), Terere (Kikuyu), Lidodo (Luhya), Ododo (Luo), Kelichot (Kipsigis), W’oa (Kamba), Emboga (Kisii), Kichanya (Taita) and Doodo (Luganda). Amaranth is an herbaceous annual belonging to the family Amaranthaceae with green or red leaves and branched flower stalks (heads) bearing small seeds, variable in colour from cream to gold and pink to shiny black. Amaranth can be used as a high-protein grain or as a leafy vegetable. The seeds are eaten as a cereal grain.
Maturity Duration: 1.5 months
Expected Yield: Up to 8-12 tons per Acre
Growing Season per Year: Three seasons on rain fed and four on irrigation
Nutritional Value: The leaves are rich in calcium, iron and vitamins A, B and C, but fairly low in carbohydrates. Grains are rich in protein.
Altitude: 0 - 2400 m above sea level
Rainfall: above 800mm
Temperature: 15-30°C
Soils: Grows best in loam or silty-loam soils.
PH: 4.5 to 8.0