Green Grams Trainer of Trainers’ Manual

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Macharia, D.
Waithaka, M.
Otipa, M.
Too, A.
Esilaba, A. O
Nyongesa, D.
Okoti, M.
Mutuma, E.
Kathuku-Gitonga, A.N
Mutisya, D.
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Green gram (Vigna radiata L.) also known as Mung bean and in Kiswahili Ndengu is one of the potential food and cash crop pulses that have been observed to perform well in the arid regions of Kenya. The crop is commonly grown in central, south Nyanza, eastern and coastal regions. Green gram is well suited to diverse environments and fit in various cropping systems owing to their wide adaptability, low input requirements, fast growth, nitrogen fixing and weed smothering ability. Sole crop, cereal-bean and root or tuber crop-green gram intercrops are important among the many green gram cropping systems in Kenya and for which the crop‘s rapid maturity and shade tolerance make it particularly suitable. Most of Kenya’s green gram production is done by smallholder farmers operating less than five acres of land in the semi-arid regions of the Eastern Kenya. In most cases, green gram are intercropped with other crops such as maize and sorghum. The purpose of this training of trainers’ module is to familiarize master trainers on the green gram technologies, innovations and management practices (TIMPs) and empower them with knowledge and skills to train farmers’ trainers.
Esilaba, A.O. et al. (2019). KCEP-CRAL Green Grams Training of Trainers’ Manual. Kenya Agricultural and Livestock Research Organization, Nairobi, Kenya