Traditional Green Vegetable Symposium and Exhibition organized by FORMAT

Symposium: 30 June 2004 National Museum of Kenya Auditorium

Exhibition: 30 June - 2 July 2004 National Museum of Kenya Auditorium

Live demonstrations | Exhibits  |  Participants

Chairman: Musa Omare (FORMAT Director)

0900 – 0915                Kenya’s wealth of traditional green vegetables (Miriam Imbumi, KENRIK)

0915 – 0930                Traditional green vegetables in coastal Kenya (Churchill Okumu, Jamii Na Maendeleo, Mombasa)

0930 – 0945                Producing traditional green vegetables for market, a Women’s Group Experience (Jennifer Etiang, St. Mark Women Group, Teso)

0945 – 1000                Field-scale production of traditional green vegetables (Dr. Stephen Agong, JKUAT)

1000 – 1015                Preserving and processing traditional green vegetables: opportunities and bottlenecks (Alice Masinde, ARDAP, Busia)

1015 – 1030                Nutritive wealth in traditional pots: preparing Kenya’s important traditional vegetables (Ann Mwangi, MoA, Nairobi)

1030 – 1045                From the backyard to the supermarket shelf, scaling up production and processing of traditional green vegetables (Dr. Paul Woomer, FORMAT)

1045 – 1100                Discussion on traditional green vegetables

Live Demonstrations (30 June to 3 July)

1.      Preparing traditional Luhya brine (Andanje B. Mafunga, Department of Culture, Nairobi)

2.      Comparing traditional and “instant” mboga (Alice Masinde, ARDAP, Busia)

3.      Grain amaranth: a new product from a traditional plant (Jane Thuo, 3KM Self-Help Group, Thika)

Exhibits and Exhibitors (30 June to 3 July)

Musa Omare                Goals and activities of FORMAT

Jenipher Etyang            Preparation of traditional vegetables

Jane Thuo                     Processing amaranth seed into flour and its food products

Alice Masinde              Value-added traditional vegetables

Angela Karemi            The nutritive value and uses of pumpkin

Eusebius Mukhwana Processing and marketing of traditional foods

Churchill Okumu            Traditional green vegetables in coastal Kenya

Andanje B. Mafunga            Preparing traditional Luhya brine

Anne Mwangi               Nutritive value of Kenya’s traditional vegetables

Mary Nyongesa Processing and marketing of traditional foods

Marianne Ndagana

Contact details

1.      Jane Thuo, 3KM Self Help Group, P.O. Box 220, Thika

2.      Musa N. Omare FORMAT, P.O. Box 79 Village Market 00621, Nairobi, email: formatkenya@yahoo.com; tele. 522337

3.      Prof. Stephen G. Agong, Deputy Vice-Chancelloer, JKUAT, P.O. Box 62000, Nairobi; email: dvcapd@nbnet.co.ke

4.      Alice Masinde, ARDAP, P.O. Box 11 Bar-Ober via Busia, email: ardapkenya@hotmail.com

5.      Angela Karemi, HRPEA, P.O. Box 55126 Nairobi; tele 0722884475; email: neemken@yahoo.com

6.      Churchill O. Okumu, JANAMA, P.O. Box 42913, Mombasa; tele. 0722678694; email: churchillokumul@yahoo.com

7.      Eusebius Mukhwana, SACRED Africa, P.O. Box 2248, Bungoma; email: sacred@africaonline.co.ke

8.      Jenipher Etyang, St Mark Women Group, P.O. Box 2248, Bungoma

9.      Dr Paul L. Woomer, FORMAT/SACRED Africa, P.O. Box 79 Village Market 00621, Nairobi, email: formatkenya@yahoo.com; tele. 522337

10.  Andanje B. Mafunga, Department of Culture, P.O. 2415 GPO Nairobi; tele 2727981

11.  Marianne Ndagana, Resource Projects Kenya, P.O. Box 59411 Nairobi; tele 890592/5; email: isagi.rpk@africaonline.co.ke

12.  Anne Mwangi, MoA, P.O. Box 4688, Nairobi; tele 333551 ext 20292; email: mwangianne1@yahoo.com

13.  Mary Nyongesa, SACRED Africa, P.O. Box 2248, Bungoma; email: sacred@africaonline.co.ke