Cabbage

Cabbage is the most popular leafy vegetable after kales which has long been a staple in Kenyan diets. Its cultivation has grown significantly, making it a vital component of the country’s agricultural landscape. Cabbage is a rich source of vitamins, minerals, and dietary fiber, making it a healthy food choice. Kenya’s diverse climate allows for year-round cabbage cultivation, ensuring a steady supply and income stream for farmers. It thrives in cool, moist climates with well-drained, fertile soils. Kenya’s highland regions, such as the Central Highlands and Rift Valley, provide ideal conditions.

Cabbage farming is predominantly done for the local market in the country. It is a very profitable business when agronomic practices and timely sprays are done. The biggest problem with it is broker exploitation of the farmers which causes losses to the farmer. AWADI aims to bridge this gap through produce aggregation.