7th International Research Conference of Chuka University,2020

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Browsing 7th International Research Conference of Chuka University,2020 by Author "Gathungu, G.K"

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    AN ANALYSIS OF INSTITUTIONAL FACTORS AFFECTING OPTIMIZATION OF COFFEE YIELDS IN CHUKA SUB-COUNTY, THARAKA NITHI COUNTY, KENYA
    (Chuka University, 2021-12-04) Gathungu, G.K; Kihoro, D.M; Thogori, M
    The importance of coffee production in the world economy cannot be ruled out due to its contribution in the developing countries in areas such as creation of employment and rise in foreign exchange. Most of the coffee producing countries in the world have come up with strategies to increase their quantity and improve the quality of their produce. In Kenya, the government have also come with numerous policies to support coffee production at the farm level but production of coffee in Kenya has since 1989 crop year been declining. There has been emergence of other enterprises that are profitable than coffee production such as real estate and dairy sector in most of the coffee- growing zones, but there are many farmers who have been determined to maintain coffee production. Despite the efforts made by the government to maximise coffee production in terms of quality and quantity, production has shown a downward trend, with some farmers completely doing away with production This study was aimed at assessing the factors that affect optimization of coffee production in Chuka sub-County, Thaka-Nithi County. Stratified random sampling was used to select a sample of 140 respondents from a population of 7,428 small-scale coffee farmers from ten cooperatives in the sub-County. The findings of the study indicated that access to extension, access to research and management of coffee cooperative were essential in coffee production with a mean agreement of 58.33%. The research established that access to extension (5%) and management of cooperatives (5%) were statistically significant while access to research at (5%) was statistically insignificant. Similarly, access to extension services increased optimization by 91%, poor management of coffee cooperatives reduced production by 45.1%, while access to research increased coffee production by 51%. Therefore, it is important to ensure farmers access extension services, research and improve management of coffee cooperatives.
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    THE ROLE OF RESEARCH AND FARMER ENTREPRENEURSHIP IN SUSTAINABLE FOOD SECURITY AND DEVELOPMENT
    (Chuka University, 2021-12-04) Gathungu, G.K
    The global challenges (climate change, soil and biodiversity degradation) are affecting sustainability of food and agriculture systems, and livelihoods of millions of farmers by threating achievement of the right to adequate food worldwide. Today, hunger remains an everyday challenge for humankind and about 815 million people are still chronically undernourished. Sustainable Development Goal (SDG) 2 aims to end hunger and ensure access to sufficient, safe and nutritious food by all people all year round. Achieving zero hunger by 2030 will require applications of new and existing STI across the food system through an enhanced research and farmer entrepreneurship culture. A number of technological innovations can play a role in addressing concerns related to the four dimensions of food security (availability, access, and nutrition, stability) to increase the amount of food produced. Research and farmer entrepreneurship will provide long lasting solutions for Kenya’s food security through provision of quality seed for farmers, improving yields, creation of new value chains, markets and products of crops and livestock produced. Responsible research and innovation (RR&I) helps to distinguish societal obstacles which may hinder innovation implementation, as well as the values that innovation allows to help to bring about in farming. Breakthroughs are needed in research and innovation (R&I) that foster changes in the entire food system, targeting not only the food production chain, but also attainment of Sustainable Development Goals (SDGs). There is need to develop innovations that enhance nutrition for sustainable and healthy diets, climate-smart and environmentally sustainable food systems, circularity (recycling) and resource use efficiency of food systems, and empowerment of comThe global challenges (climate change, soil and biodiversity degradation) are affecting sustainability of food and agriculture systems, and livelihoods of millions of farmers by threating achievement of the right to adequate food worldwide. Today, hunger remains an everyday challenge for humankind and about 815 million people are still chronically undernourished. Sustainable Development Goal (SDG) 2 aims to end hunger and ensure access to sufficient, safe and nutritious food by all people all year round. Achieving zero hunger by 2030 will require applications of new and existing STI across the food system through an enhanced research and farmer entrepreneurship culture. A number of technological innovations can play a role in addressing concerns related to the four dimensions of food security (availability, access, and nutrition, stability) to increase the amount of food produced. Research and farmer entrepreneurship will provide long lasting solutions for Kenya’s food security through provision of quality seed for farmers, improving yields, creation of new value chains, markets and products of crops and livestock produced. Responsible research and innovation (RR&I) helps to distinguish societal obstacles which may hinder innovation implementation, as well as the values that innovation allows to help to bring about in farming. Breakthroughs are needed in research and innovation (R&I) that foster changes in the entire food system, targeting not only the food production chain, but also attainment of Sustainable Development Goals (SDGs). There is need to develop innovations that enhance nutrition for sustainable and healthy diets, climate-smart and environmentally sustainable food systems, circularity (recycling) and resource use efficiency of food systems, and empowerment of communities. Farmers are the main actors in the achievement of food self-sufficiency through entrepreneurship that is driven by their internal potential. Entrepreneurial farmers have creative and independent thinking, innovative behavior and are willing to take risks for agribusiness development by gathering resources and trying new ideas. Farmer entrepreneurship improves farm performance followed by increasing agricultural production towards national food self-sufficiency.munities. Farmers are the main actors in the achievement of food self-sufficiency through entrepreneurship that is driven by their internal potential. Entrepreneurial farmers have creative and independent thinking, innovative behavior and are willing to take risks for agribusiness development by gathering resources and trying new ideas. Farmer entrepreneurship improves farm performance followed by increasing agricultural production towards national food self-sufficiency.