By Milliam Murigi
Researchers have unveiled a high-yielding bean variety capable of increasing Kenyan bean production and improving nutrition.
Known as Waithera, this newly improved bean variety can produce up to 54 pods per plant compared to about 25 pods in conventional varieties. This translates to more than 200 seeds from a single plant.
“Waithera is high yielding, more climate-resilient and cooks faster without the flatulence issues commonly associated with older varieties which has been in use since the 1980s,” says Jean Claude Rubyogo, Global Bean Program Leader and Director, Pan – African Bean Research Alliance (PABRA).
Developed through a long-standing partnership between KALRO and the Pan-Africa Bean Research Alliance (PABRA) programme of the Alliance of Bioversity International and CIAT, the new variety was developed from the Wairimu variety to better meet the changing needs of farmers and consumers.
Wairimu, which has been widely grown in Kenya since the early 1980s is still popular especially in school feeding programmes. However, it is less productive, takes longer to cook and has lower market appeal. It is also associated with consumer concerns such as flatulence.
“Farmers are interested in productivity and market prices, while consumers want beans that cook faster and taste better. We have been working to meet all these needs across the value chain,” he said.
Already, several seed companies have been licensed to multiply and distribute the new variety, paving the way for wider adoption by farmers across the country.
According to Rubyogo, widespread adoption of improved bean varieties could significantly boost Kenya’s bean production and eventually eliminate the need for imports.
Kenya consumes about 756,000 metric tonnes of beans annually but produces less than it needs, forcing the country to import between 50,000 and 60,000 metric tonnes each year to bridge the supply gap.
Increasing the acreage under high-yielding, climate-resilient bean varieties could help close this deficit while improving farmers’ incomes and strengthening the country’s food security.
“We are looking forward to the day when newly released bean varieties account for at least 40 per cent of the country’s bean acreage. Once we reach that level of adoption, Kenya could significantly increase production, reduce its reliance on imports and improve farmers’ incomes,” he said.
The need to increase production according to Rubyogo is expected to become even more urgent as Kenya’s population continues to grow and consumer preferences shift towards healthier, plant-based diets. This demand presents an opportunity for farmers to expand production and tap into growing local and regional markets.
Rubyogo says that time has come for farmers to move beyond subsistence production and embrace bean farming as a commercial enterprise. He noted that bean cultivation in Kenya is still largely carried out on small plots, limiting productivity and market supply.
“We want farmers to see beans as a business,” he said, adding that adopting improved varieties alongside good agronomic practices would boost yields, improve incomes and help the country meet its growing demand for the crop.
Dr. David Karanja, KALRO Bean Seed Systems Researcher, says that apart from Waithera, KALRO has also developed improved yellow bean varieties that combine larger grain size with higher productivity. Traditional yellow bean varieties are popular among consumers but have small seeds and relatively low yields.
Another improved variety deserving greater attention according is Nyota, which has become one of Kenya’s most successful bean varieties. Widely adopted in many parts of the country, Nyota is prized for its high yields, fast cooking time, good market acceptance and resilience to several production challenges.
However, he noted that the variety performs less well in some colder, high-rainfall areas, which prompted researchers to develop Waithera as a complementary variety suited to those conditions.
“Together, Nyota and Waithera give farmers options depending on their agroecological conditions, while increasing productivity, improving food security and reducing the country’s reliance on bean imports,” Karanja said.
Beyond increasing yields, Rubyogo reveals that scientists are now focusing on developing beans with enhanced health benefits. According to him, the next generation of bean varieties will target nutrition and disease prevention by offering higher levels of essential nutrients and compounds linked to improved human health.
Researchers are particularly interested in varieties that can support people living with diabetes by helping regulate blood sugar levels, reducing cholesterol and improving digestive health due to their high fibre content.
“The next generation of bean varieties will be bred not just for yield, but for health benefits. We have started working on beans for health. We’re not there yet, but soon we’ll have varieties that offer much more than productivity,” he adds.
