Managing and utilising Prosopis in Baringo District, Kenya – a success story
Background
Chapatti made from
Prosopis flour
Prosopis had been introduced into the Baringo District, Kenya in the 1980s and spread rampantly causing problems to traditional pastoral livelihoods.
The project
In 2005 a village trust in Oxfordshire, Kennington Overseas Aid, funded a project by HDRA and the Kenya Forestry Research Institute (KEFRI) to promote the management and use of Prosopis through training and product development, focusing on two villages in Baringo District, Kenya.
Outcomes
By the end of the project, farmers and pastoralists were controlling trees on community land and had begun to do the same on their own private land. Wood was beginning to be used for charcoal and timber, and pods had been milled and eaten for the first time in Kenya. Links were also made with the private sector in Kenya and internationally, and orders commenced for the sale of Prosopis charcoal and pods. In November 2006, trainees from Baringo travelled to two other districts of Kenya, Garissa and Bura, to run outreach-training workshops on their innovations.
Outputs
- A cookery book detailing recipes using Prosopis flour was produced and disseminated.
You can download the 'Cooking with Prosopis flour' recipe book here (PDF - 146Kb) - A report on potential markets for Prosopis products in the UK was produced.
You can download the Prosopis marketing report here (PDF - 420Kb) - The full report on the Kenya project is available to download here (PDF - 391Kb)
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