CABI and KALRO Develop New Kinale Kale Varieties
May 10, 2025 — Nairobi, Kenya
In a major boost for Kenyan agriculture, scientists from the Centre for Agriculture and Bioscience International (CABI), in partnership with the Kenya Agricultural and Livestock Research Organization (KALRO), have unveiled two new improved varieties of Kinale kale, a traditional leafy vegetable widely consumed across the country.
The two varieties, now in the final stages of commercialization, are the result of more than two decades of research and field trials aimed at improving crop resilience, nutritional value, and yield. Originally studied in the early 2000s for their unique adaptation to highland conditions, the improved Kinale kale varieties have been selectively bred to withstand pests, diseases, and climatic stresses more effectively than conventional strains.
“These new varieties are a game-changer for smallholder farmers,” said Dr. Monica Kinyua, a senior plant breeder with KALRO. “They mature faster, yield more per acre, and are naturally resistant to key pests like aphids and diamondback moths, reducing the need for chemical sprays.”
CABI has played a central role in supporting the scientific development and testing of the varieties through its plant health and biosecurity initiatives, as part of a wider effort to promote sustainable agriculture and enhance food security across Africa.
The highland regions of central Kenya, particularly around Kinale in Kiambu County, are traditionally known for producing kale (locally referred to as sukuma wiki) for urban markets. However, farmers in the area have struggled with declining productivity due to emerging pests and erratic rainfall patterns. The new varieties are expected to address these challenges while boosting farmer incomes.
“We are now working with partners to ensure these varieties are registered, certified, and made available through licensed seed companies by 2026,” said Dr. Samson Wanjala of CABI’s Nairobi office. “This is part of our mission to bring science-based solutions to the people who need them most.”
Farmer field trials conducted in Kiambu, Nyandarua, and Murang’a counties have shown promising results, with up to 40% higher yields compared to traditional Kinale kale.
Agricultural experts see the development as a significant step in diversifying Kenya’s food systems and improving the availability of nutritious, locally adapted vegetables. CABI and KALRO are also engaging with county governments and extension officers to ensure smooth dissemination and farmer adoption of the new varieties.
