Asparagus Farming In Kenya

Varieties

Mary Washington, Dorbone, Huchels, Staudenauslese, Jersey Giant F1, Jersey King F1

Ecological requirements

Altitude: Above 1000m.

Rainfall:

Soil: Fertile, well drained sandy loams, PH ranging from 6.0-6.8.

Temperature: Day temp ranging from 23⁰-29⁰C and night temps ranging from 13⁰-19⁰C.

Land preparation                                

Plough the land early before planting; ensure you plough deeply removing all weeds especially the perennials. Add 70-80 tons of well rotten manure per hectare as the crop requires high organic matter content.

Propagation and transplanting

Sow seeds in the nursery at 25-30cm apart and 3cm deep. Seed rate range from

1-1.3kg per hectare, roughly 18000-20000 seedlings. The crop can also be propagated from crowns or transplants. Transplant the seedlings at a spacing of 1.0-1.2m between trenches and 40cm between plants.

Fertilizer application

Apply 30g/m² of SSP/DAP during planting equivalent to 300kg DAP/SSP per hectare, 30g/m² CAN at top dressing stage equivalent to 300kg CAN per hectare.

Weed management

Keep the vegetable field weed free throughout the growing period. Weed 2-3 times before and after top-dressing to avoid nutrient usage by the weeds.

Pest management

Asparagus beetle: Spray using suitable insecticide such as pyrethrin.

Disease management

Fungal and bacterial rots: Plant the crop where soil is well drained and in full sun exposure or use raised beds.

Rusts: Spray with suitable copper based fungicide eg Cupracaffaro WC

Harvesting

Cut all spears at the base when shoots are 20-25cm long that is 6-12 months after transplanting. Harvest on daily basis for 1-2 months, allow the crop to rest 2-3 months then repeat the cycle. Yield range from 5-8 tons per hectare.

Grading

Done according to shoot lengths and tie in bundle

Grade 1: Minimum of 1.3cm in diameter two third of the spears being green, well trimmed with closed compact tip, fairly straight and free from decay or any damage.

Grade 2: Minimum of 0.8 in diameter, with half of the spears being green. Well trimmed with closed tip and free from serious damage. Keep the spears cool to preserve the sugar content which along the fibre determines the quality.

Tie the spears in a bunch of 1kg when 18-25cm long and package the bunches in carton boxes or plastic crates longer than the spears.