Wheat or ngano (in Swahili) is the most widely adopted, being grown from sea level to altitudes of more than 4500 m, and from the equator to within the Arctic Circle and currently occupies the second-highest production figures after maize. The demand for wheat flour in Kenya at present cannot be sustained by local production, so the country relies on imports to meet almost half its consumption. Wheat provides almost 20% of all human food energy. It is made into various products including bread (leavened, flat, and steamed). It is also used as a brewing ingredient in certain beverages.Maturity Duration: 4 – 7 months
Expected Yield: 20 bags per acre
Growing Season per Year: Once a year.
Nutritional Value: Per 100 g / % Daily Values. Energy: 364.0 / 18%; Carbohydrates: 76.3 / 25%; Proteins: 10.3 / 21%; Phosphorus: 108 / 11%.
Altitude: 1500 – 2900 meters above sea level
Rainfall: Over 700 – 1000 mm of rainfall annually
Temperature: 10 – 24 0C
Soils: Well aerated, well-drained, and deep, with 0.5% or more organic matter.
PH: 5.5 - 7.5
