Solar Drying & Value Addition Training for Kamara & Tarakwet Tai Ogiek Group.

KOWYN conducted practical training with the Kamara Ogiek Women Group and Tarakwet Tai Ogiek Youth Group on the value addition, processing, and preservation of indigenous crops and herbs.

For communities that have grown and harvested these foods for generations, the knowledge of what to grow is already there. This training adds the next layer: how to keep more of what you grow, improve its quality, and turn it into a sustainable source of income.

Training on Solar Drying Technology

At the center of the training was the solar dryer, a technology that is set to be installed to support the groups’ ongoing work. The farmers learned how the dryer can be used to:

• Dry produce hygienically, protecting it from dust, pests, and contamination.
• Reduce post-harvest losses, so less of what is grown goes to waste.
• Improve quality and shelf life, ensuring that dried vegetables and herbs retain their nutrients and stay usable for longer.

For farmers who have traditionally relied on open-air drying, the solar dryer represents a significant upgrade, one that protects both the produce and the effort that goes into growing it.

Creating Income Through Indigenous Products

This initiative is also an important step toward the economic empowerment of women and youth, creating opportunities for income generation through value-added indigenous products.

Importantly, KOWYN will support the groups by providing a ready market for the dried vegetables, helping farmers turn their produce into sustainable sources of income. It is one thing to dry crops well; it is another to know there is a buyer waiting. Together, these two pieces, the skill and the market, are what make the difference between a promising idea and a lasting livelihood.

This work is built around four pillars:

• Preserving our indigenous foods — keeping traditional crops and herbs alive for future generations.
• Empowering women and youth — putting income and decision-making in their hands.
• Adding value to local produce — transforming raw harvests into products that command better prices.
• Creating sustainable livelihoods — building income streams that endure season after season.