Cabbage (Brassica oleracea) is a popular vegetable crop grown in various regions of Kenya. It is a cool-season crop that thrives in temperate climates. Cabbage farming in Kenya can be a profitable venture if managed properly, as there is a high demand for cabbage in both local and international markets.

Land Preparation on cabbage farming

Select a well-drained site with fertile soil. Begin by clearing the land and removing any weeds or debris. Plow or dig the land to a fine tilth, incorporating organic matter such as compost or well-rotted manure to improve soil fertility.

• Choose a site with well-drained soil and access to sunlight.
• Clear the land of any vegetation, rocks, or debris.
• Plow or dig the land to a depth of 15-20 centimeters, breaking up clods and removing weeds.
• Incorporate organic matter such as compost or well-rotted manure into the soil to improve fertility. Apply at a rate of 20-30 tons per hectare.

Seed Selection and Planting

Choose high-quality cabbage seeds from reliable sources. There are different varieties available, so select the one that suits your local climate and market preferences. Cabbage can be grown from seeds directly or transplants. If using transplants, start seeds in a nursery bed and transplant them when they are 4-6 weeks old. Plant seeds or transplants in rows with appropriate spacing, usually around 45-60 centimeters apart.

• Select high-quality cabbage seeds from reputable suppliers. Consider factors such as yield potential, disease resistance, and market demand.
• Popular cabbage varieties in Kenya include Copenhagen Market, Gloria F1, Pruktor F1, and Green Challenger. We shall describe in detail below.
• Cabbage can be grown directly from seeds or transplants. If using transplants, start seeds in a nursery bed or seed trays 4-6 weeks before the intended transplanting date.
• Prepare the nursery bed by loosening the soil, adding organic matter, and watering it regularly.
• Transplant the seedlings when they have developed four to six true leaves and a strong root system. Transplanting is usually done in the evening or on cloudy days to minimize stress on the plants.
• Plant the seedlings in rows with a spacing of 45-60 centimeters between rows and 45-60 centimeters between plants within the row, depending on the variety’s size requirements.

Crop Management

Cabbage requires regular care and maintenance throughout its growth cycle. Here are some key aspects of crop management:

• Irrigation: Cabbage requires consistent soil moisture for optimal growth. Irrigate the crop regularly, especially during dry periods. Apply water evenly to avoid waterlogging, as excess moisture can lead to disease development. Drip irrigation or sprinkler systems are recommended.
• Fertilization: Conduct a soil test to determine the nutrient requirements of your cabbage crop. Adjust fertilization based on the soil test results. Cabbage requires nitrogen (N), phosphorus (P), and potassium (K), along with secondary and micronutrients.
  • Apply well-balanced fertilizers such as 14-14-14 or 17-17-17 at a rate of 150-200 kilograms per hectare before planting.
  • Side-dress the plants with nitrogen-rich fertilizers, such as calcium ammonium nitrate (CAN) or urea, at a rate of 80-100 kilograms per hectare when the plants have established.
• Weed Control: Weed competition can significantly impact cabbage growth. Regularly remove weeds through hand weeding or use appropriate herbicides with guidance from an agricultural expert. Mulching with organic materials like straw or grass can help suppress weed growth.
• Pest and Disease Management: Common pests affecting cabbage in Kenya include aphids, caterpillars (e.g., diamondback moth), cutworms, and whiteflies. Diseases like black rot can also be problematic.
  • Monitor your crop regularly for pest and disease symptoms and take appropriate action.
  • Use integrated pest management strategies, including cultural practices, biological control agents, and selective pesticides when necessary.
  • Rotate cabbage with non-cruciferous crops to reduce disease incidence.
  • Practice good sanitation by removing and destroying any infected plant material.

Harvesting and Post-Harvest

Cabbage is typically ready for harvest within 70-100 days, depending on the variety and growing conditions. Harvest the cabbage heads when they are firm and have reached the desired size, usually around 1.5-2 kilograms. Cut the heads carefully at the base using a sharp knife, leaving some outer leaves intact. After harvest, remove any damaged or diseased leaves, sort the cabbage heads, and pack them in suitable containers for transportation to the market.

• Cabbage is typically ready for harvest within 70-100 days, depending on the variety and growing conditions. Harvesting is usually done when the heads are firm, dense, and have reached the desired size (usually around 1.5-2 kilograms).
• Use a sharp knife to cut the cabbage heads at the base, leaving some outer leaves intact to protect the head during transportation and storage.
• Handle the harvested cabbage heads carefully to avoid bruising or damage.
• Remove any damaged or diseased leaves from the cabbage heads.
• Sort the cabbage heads based on size and quality to ensure uniformity in your product.
• Pack the cabbage heads in suitable containers such as crates or boxes. Consider using packaging materials that allow for ventilation to maintain freshness.
• Store the packed cabbage in a cool, well-ventilated area to prolong shelf life. Optimal storage conditions include temperatures of around 0-2 degrees Celsius and humidity levels of 90-95%.
• If you plan to sell the cabbage immediately after harvest, ensure proper transportation to maintain freshness and prevent damage. Use trucks or vehicles equipped with cooling systems, if possible.
• It’s essential to have a marketing plan in place. Identify potential buyers, including local markets, supermarkets, hotels, restaurants, and vegetable exporters. Build relationships with them and consider entering into contracts or agreements to ensure a steady market for your cabbage.

Marketing and Sales

Cabbage has a good market demand in Kenya, both locally and internationally. Explore various marketing channels such as local markets, supermarkets, hotels, and restaurants. Establish connections with potential buyers, cooperatives, or vegetable exporters to ensure a steady market for your produce.

• Develop a marketing strategy that includes identifying your target market, understanding their preferences, and establishing a competitive pricing strategy.
• Explore various marketing channels and consider participating in farmers’ markets or establishing your own farm stand to sell directly to consumers.
• Build a network of contacts within the agricultural industry, including suppliers, distributors, and retailers.
• Consider packaging and labeling your cabbage attractively to enhance its market appeal.
• Stay informed about market trends, consumer demand, and pricing fluctuations to make informed decisions regarding timing and pricing of your cabbage sales.
• Continuously evaluate and improve your farming practices and product quality to meet market demands and maximize profitability.

Common Profitable Cabbage Varieties In Kenya

Here is a table of the 15 common cabbage varieties in Kenya, their production per acre, maturity period and characteristics.