Kenya farmers turn to underutilised indigenous fruits to improve livelihoods

Dragon fruit farmers in Central Imenti, Meru. [File, Standard]

Kenya and Africa in general are home to more than 800 indigenous fruit species, many of which remain underutilised despite their significant nutritional, medicinal and commercial potential.

These fruits offer valuable opportunities to improve livelihoods by generating income for farmers and rural communities, while also enhancing food and nutrition security.

The Agriculture and Food Authority (AFA) Yearbook of Statistics 2024, indicates that Kenya produced about 4.24 million tonnes of fruit valued at Sh111.7 billion in 2023.

However, limited awareness, inadequate processing technologies, poor market access and a lack of investment in value addition have prevented many of these fruits from reaching their full potential, currently valued at $55billion (Sh7.14 trillion).

As a result, significant quantities go to waste, particularly during peak harvesting seasons, denying farmers opportunities to earn more from their produce.

Yet, there is growing hope as researchers, innovators and entrepreneurs explore ways to transform these overlooked natural resources into commercially viable products.

Through research, innovation and value addition, they are developing new products, identifying markets and creating enterprises that could improve livelihoods, reduce post-harvest losses and promote sustainable use of local resources.

At the recent Africa Fruit Connect 2026, an inaugural Pan-African event dedicated to the continent’s fruit economy, Rufas Gachunga and Dennis Nyandieka of Parafoods, affiliated with the University of Nairobi’s Department of Food Science, were among the innovators showcasing value-added products from neglected and underutilised fruits including seaweed and cactus.

Under the theme of ‘Connecting Africa’s fruits to Africa and the world,’ Africa Fruit Connect 2026 sought to showcase possible transformation of Africa’s rich fruit diversity and production potential into stronger businesses, improved farmer incomes, increased trade and greater value addition.

At their stall, they displayed cactus juices and wines, guava juices and wines, tamarind products and superfood supplements such as seaweed.

Gachunga says that since 2019, they’re focused on examining the nutritional value of neglected plants and exploring how they can help address food insecurity.

“Seaweed is a neglected food despite its nutritional value. We use it in products that supports the management of chronic health conditions. We also work with soursop, using extracts from both the fruit and leaves in our products,” he says.

He notes that they are also training and demonstrating to at least 5,000 farmers every month, particularly those in arid and semi-arid lands (ASALs) and other areas where these crops have traditionally been neglected, how to process and commercialise the products and create income-generating opportunities while helping address food insecurity.

Yet when they first began adding value to cactus, many people were sceptical. Gachunga explains that consumers were unfamiliar with the products and often questioned their safety and taste.

“One of the most common questions people ask is whether cactus is bitter or edible. Some even say they have heard that cactus is poisonous. But once they taste the product, they are pleasantly surprised and often ask for more,” he says.

Today, however, the market is growing and the enterprise continues to work with suppliers and distributors. As a start-up, he hopes to expand the business, establish more partnerships and strengthen links with companies and organisations that can support its growth.

The team is also exploring international markets, with Asian communities among its immediate targets because of their familiarity with seaweed and its uses.

Gachunga recalls that their journey began with research into guavas and the development of value-added products. They later expanded to other neglected fruits and plants, maintaining value addition as the central focus of their work.

Loise Wachira, the director and convenor of Africa Fruit Connect 2026,  says Kenya has several commercially established fruits, including avocados and pineapples. But what about the indigenous edible fruit species found across the continent?

“They are available, but not accessible in markets. Some of them are abundant, but they are not traded. Others have significant nutritional value, but they are not commercialised. So, why are these fruits not getting to where they are supposed to be?” she poses.

Wachira reveals, even for fruits that have been commercialised, post-harvest losses between the farm and the market remain enormous. Yet, she says, the opportunities to reduce these losses and unlock value along the supply chain are equally significant.

She challenges farmers to look beyond selling and consuming fresh fruits, pulp and juice, noting that there are greater opportunities in value addition, including the production of nutraceuticals and oils.

Wachira explains that it is not just the world around us that is changing rapidly; global trade patterns, supply chains and the way countries conduct business are also evolving.

"Competitiveness in global markets requires adapting to changing trade dynamics, investing in research, and ensuring access to clean planting materials and improved fruit varieties that meet market needs,” Wachira says.

Anthony Mugambi, popularly known as the ‘King of Dragon Fruit’ and a pioneer of dragon fruit farming in East Africa who began his farming journey in 2012, also showcased his products at Africa Fruit Connect 2026.

He showcased a range of value-added products made from dragon fruit, including flavoured yoghurt, cakes, cookies, juice, jam and natural food colourants.

Mugambi says he has also explored value addition in collaboration with researchers from Kenyan universities.

He explains that partnerships with universities are important because they enable farmers to benefit from scientific research and emerging technologies that can improve product development and production methods.

For example, Mugambi shares that dragon fruit is a versatile crop with potential for near zero-waste utilisation, as different parts of the plant can be put to various uses.

“The roots can be harvested for teas, while young stems, flowers and immature fruits can be prepared as vegetables. The ripe fruit provides the edible pulp, while the skin can be processed into products such as tea and natural food colourants,” he explains.

The tiny seeds can be separated from the pulp and pressed to extract oil, which can be used in cosmetics and potentially in nutraceutical products, including food supplements.

The woody parts can also be composted or used as animal feed where appropriate. This makes dragon fruit a crop with considerable potential for a circular, resource-efficient production system.

Mugambi has also managed to breed a Kenya dragon variety, known as Kika after seven years of research. Last year, Kenyan government gave him plant breeders’ rights.

The protection runs for 25 years, giving the breeder time to recoup the investment made in developing the variety and protecting the associated intellectual property.

He was motivated by the gap in the market. “It was partly the realisation that there was a gap in the market. The varieties available may not necessarily be best suited to the specific conditions of our environment. As an entrepreneur, whenever you see a problem, there is an opportunity wearing a disguise," he explains.

African Union Inter-African Phytosanitary Council (AU-IAPSC) Coordinator, Dr Saliou Niassy reveals that Africa is gaining ground in the global fruit economy.

“Our share of world fruit exports increased from 7.2 per cent to 8.6 per cent. And since 2019, African fruit exports have grown by 7.9 per cent annually, about twice the 3.9 per cent growth rate of world fruit exports,” he says.

He urges Africa not only to produce more of its fruits, but also to consume more, process more, trade more within the continent, and competitively supply the rest of the world.

“While Africa exports increasing quantities of fruit to international markets, fruit availability on our own continent is only 198 grammes per person per day, the lowest of all five FAO regions,” he says.

Today, approximately 85 per cent of Africa’s fruit exports by value are fresh, while processed products account for only around 9percent.

This is why, Niassy says a mango should not only be a mango. It can become dried fruit, purée, juice and ingredients for the food industry. Citrus, pineapple, avocado, berries and indigenous fruits can similarly support African processing industries, SMEs and jobs.

He says the establishment of the African Continental Free Trade Area (AfCFTA) represents a major opportunity to connect African production with African demand.

Intra-African fruit trade is already moving. Trade between African countries increased by 34 per cent, from $0.88 billion (Sh114.19 billion) to $1.18 billion (Sh153.12 billion), between 2014 and 2023. Yet it represented only 8.7 per cent of African fruit exports in 2023.