Legumes are an important staple food commodity in Kenya.
The main producing areas for legumes in Kenya include the Rift Valley, Eastern, Nyanza,
Western and Central Provinces.
The area under legumes on average is 1.47 Ha million producing on average 1 million
tons involving 2 million farmers. Pulses are the edible seeds of plants in the legume family.
Legumes grow in pods and come in a variety of shapes, sizes and colors. In Kenya, these include
Common dry beans, soya beans, pigeon peas, dolichos beans, cowpeas, chickpeas, broad beans,
cluster beans, dry peas and green grams. Common bean is the major pulse cultivated. Legumes
are annual crops that yield between one and 12 grains or seeds per pod. The term “legumes'' is
limited to crops harvested solely as dry grains, which differentiates them from other vegetable
crops that are harvested while still green. Kenya is the seventh largest producer of common beans
in the world and the second leading producer in East Africa after Tanzania.
Major Legumes
The main legumes grown in Kenya include; common beans, green grams, cowpeas, pigeon peas, and Dolichos lablab.
Economic Importance
Economic Importance
Economically, legumes contribute about a third of the food crops subsector GDP.
Agro-Ecological Zones
Legumes perform well in moderate rainfall areas and good yield levels have been
reported in 31 counties namely; Baringo, Bomet, Bungoma, Busia, Elgeyo Marakwet, Embu,
Homabay, Kakamega, Kericho, Kiambu, Kisii, Kisumu, Kitui, Laikipia, Machakos, Makueni,
Meru, Migori, Murang’a, Nakuru, Nandi, Narok, Nyamira, Nyeri, Siaya, Trans Nzoia, Uasin Gishu,
Vihiga and West Pokot.
The role of legumes in health
Legumes have an important role in preventing illnesses such as cancer, diabetes and heart disease. Legumes are a low fat source of protein with a high fibre content that decrease blood cholesterol levels and control blood sugar levels.
Legumes provide minerals which include: iron, potassium, magnesium and zinc. They are also particularly abundant in B vitamins; including folate, thiamine and niacin. Growing legumes also promotes sustainable agriculture, as pulse crops help decrease greenhouse gases, increase soil health, and use less water than other crops.
