Joyce Njoki, 38, is an Okra farmer from Mandunguni, Kilifi County.
Okra, also known as gumbo or ladies’ fingers, is a warm-season vegetable, and a good source of minerals, vitamins, antioxidants and fiber.
Njoki who previously worked as a waiter ventured into farming after her tourism and hospitality investments failed to work.
Here is her story as told by WoK.
After her investments in the tourism and hospitality industries failed due to the COVID-19 pandemic, Njoki retired to Kilifi County to pursue farming.
Njoki had previously worked as a waitress.
“I left work upon marriage in 2012. We stayed in Diani for seven years as my husband was also in tourism. We shifted in Malindi in 2017,” she said.
She first grew tomatoes which did well but the second round was destroyed by pests forcing her to go back to the drawing board.
At the same time, Njoki and her husband had leased a six-acre piece of land where they planted sukuma wili, cabbages, maize and spinach.
However, vegetable farming was not sustainable, and after conducting their research, the couple decided to try okra farming.
“We were looking for something that could help maintain the farm. It is probably the best crop to grow as it reaches maturity faster,” Njoki said in an interview with Nation.
According to the farmer, Okra seeds takes at least 12 days ro germinate, and starts flowering within 40 to 50 days after germination.
Okra pods mature three days after flowering, and that is when they are ready for harvest – one plant can produce 25 to 30 pods.
For the plants to perform well, they need adequate supply of water, pesticides and fertiliser.
“Okra performs well in deep soil that is rich in organic matter. It thrives in loam sandy soil with a pH of 5.8. With all the crop requirements, an acre can produce 90 to 100 kilogrammes of pods,” Njoki said.
Njoki has four acres under okra which means she gets 400 kilos per harvest which she sells for Ksh 25 to Ksh 40 per kilo.
She sells her produce in bulk at Kongowea Market in Mombasa and at her farm for locals who want them in small quantities.
With unlimited supply of water, Njoki grows okra all year round.
“We use well water. Fortunately one doesn’t need to dig deep to reach to water. We have to wells because of the size of our farm,” she said.
Considering the crop is perishable, Njoki has also had to deal with challenges. Okra can only last three days.
“We suffered losses during the festivities in 2021. Kongowea Market and others were closed for days because people had travelled to their rural homes,” Njoki shared.
