Kenya’s diverse regions play a vital role in the country’s agriculture sector, each specializing in different crops and livestock due to varying climatic conditions and soil types.
The Rift Valley, known as Kenya’s breadbasket, produces maize, wheat, and barley, supplying both local and international markets. Central Kenya, with its fertile highlands, is a hub for tea, coffee, and dairy farming, significantly boosting exports.
Western and Nyanza regions focus on sugarcane, fish farming, and subsistence crops like cassava and millet, supporting local economies.
Eastern Kenya thrives in horticulture and miraa (khat) production, while the arid and semi-arid regions in the north contribute through livestock rearing, providing meat, milk, and hides.
Government initiatives, irrigation projects, and technological advancements are enhancing productivity across regions, strengthening food security and economic growth.
By leveraging regional strengths, Kenya continues to position itself as an agricultural powerhouse in Africa