Potato is locally referred to as Walu (Kikuyu), Kiazi (Swahili), Egiasi, Mbatata, and Enkwashei. The potato originated in the highlands of South America, where it has been consumed for more than 8000 years. Spanish explorers brought the plant to Europe in the late 16th century and later to Africa in the 19th century. Nearly all of Kenya’s potatoes are consumed locally. Potato is relished by the rural people who grow them and also by higher-income urban dwellers. In Kenya, it is considered a high-quality and prestigious food item.
Maturity Duration: 3 – 4.5 months
Expected Yield: 20-35 tons per hectare
Growing Season per Year: Twice per year.
Nutritional Value: Per 100 g / % Daily Values. Energy: 93.0 / 5%; Carbohydrates: 21.2 / 7%; Protein: 2.5 / 5%; Phosphorus: 70.0 / 7%; Potassium: 535.0 / 15%.
Altitude: 1200 – 3000 meters above sea level
Rainfall: Over 500 – 750 mm of rainfall annually
Temperature: 20 – 25°C
Soils: Potato is tolerant to a rather wide variety of soils, except heavy, waterlogged clays.
PH: 4.8 - 6
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CROP ROTATION