Rising food prices in Kenya have an adverse effect on the country’s development as a whole.
PAUL GOLDSMITH explores the evolution of agriculture policies in Kenya that failed to recognise the importance of smallholder farming, which has proved to be more resilient than large-scale agriculture projects.
OYUNGA PALA mourns the loss of indigenous crops and farming methods that were buried by capitalist modes of production that focus mainly on high yields and profit.
The impression being created is that GMOs are about food security and survival, yet experience shows that they are more about the undisclosed interests of foreigners.
As more families in Kenya experience hardships brought about by austerity measures, Kenyan counties will experience varying levels of food insecurity that may lead to displacement and conflicts.
CHRISTINE MUNGAI travelled to western Kenya to meet farmers who had only good things to say about One Acre Fund’s activities in their communities, as the organization fills a gap created by the abandonment of smallholder farmers by government authorities. But more questions arise on how exactly the organization is able to circumvent the cartels that have gripped the sector, and on the structural inequalities that the company exploits and even exacerbates.
Food has never been about the simple act of eating; food is history, and identity. Hence, colonialism, as a violent process, fundamentally altered the way of life of a people, including their culinary habits.
DAUTI KAHURA travelled to speak to insiders in the coffee industry and long-suffering farmers, and discovered that the woes which have bedeviled the sector for decades continue to tighten their grip, to the point where Kenyan coffee might soon become a thing of the past.
Peoples are what they eat and the dietary consumption and what we choose to imbibe, or not consume based on habits, health, religion, or taboos symbolically reflect this dynamic.