Hello followers, Welcome to another day of our *CEREALS BUSINESS TRAINING*.
Food traders are the most essential service providers in the world. They provide food and nutritional security for millions of people by linking farmers and food processors to consumers. In Kenya, they buy, store, dry, re-bag and distribute all food types.
To start a cereal business in Kenya, you need to be able to purchase cereals in bulk and transport them with ease. If you are looking at selling in different areas, then you will also need a good vehicle for transportation.
The amount you need will depend on a number of factors.
Variety of cereals: If you are looking at just one cereal, then the amount will probably be small. But if your business plan involves selling different types of cereals, then you will need considerable investment to get started.
Type of Cereal: Some cereals are obviously more expensive than others. For instance, beans in Kenya is usually more expensive than maize while millet is more expensive than beans.
It is good that you first identify the most profitable cereals in Kenya before you can buy stock. This will help you avoid buying slow moving stock which may end up going bad before you can sell it. You can stock cereals like beans, maize, rice, wheat, sorghum, millet, green grams, and flour.
In today`s training we shall teach you about the various kinds of cereals you can stock in your cereals business.
RICE VARIETIES
Rice distribution business is a lucrative business that prospective investors should consider looking into here in Kenya because it’s very promising, especially when the profit potentials are analyzed.
You will agree with me that there’s no home in Kenya that doesn’t eat rice. As a matter of fact, rice is regarded as a holy grail that can’t be done without.
Below are the various rice varieties you can sell in Kenya.
1. Sidano / Biriyani
Sidano or Biriyani Rice; A non-aromatic and imported popular rice variety especially for the budget conscious households. When cooked the rice separates easily, another reason for it’s popularity.
Being a popular rice it has also become prone to being mixed with other cheaper variety.
2. Kenya Pishori (Mwea Pishori)
Kenya Pishori; An aromatic and most popular local rice variety especially for household consumption amongst the middle class, and therefore prone to numerous market tricks especially, mixing the rice with cheaper variety in order to earn brokers a quick buck.
3. Hola Pishori
Hola Pishori is an aromatic rice variety mostly found on the East Africa Coast of Kenya and Tanzania. The rice is an all time favorite for Mombasa residents and Tanzanians living in Nairobi
4. Tanzania Pishori
Tanzania Pishori; A very aromatic rice, mostly popular for it’s strong aroma. The rice also requires a lot of attention in cooking, as it tends to cake.
It should be cooked in low heat at 1.5 part water instead of 2 part water ratio to rice as in the other variety.
5. Thai Parboil
Thai Parboil; The rice is non-aromatic and imported from Thailand. The rice because of its increased volume when cooked, is a favorite among low income households. Mother’s also like it because its big grains gives a comfortable eat especially for small children thereby making it very filling in comparison to other rice varieties.
6. Super Basmati Parboil
Super Basmati Parboil is a very slim long grain rice imported from Pakistan and India. The rice is Grade 1, and extremely popular for making pilau with clients who are not sure how much water to add to the pilau, because of its ability to not cake easily no matter how much water is used to boil it.
Its a very tasty non aromatic rice.
Super Basmati grain is much more slender than the Sidano rice grain. The rice is parboil so it is off white in color.
7. Golden Basmati Parboil
Golden Basmati Parboil; The rice is non-aromatic and imported from India and Pakistan. The grain is slightly bigger than the Super Basmatic parboil. The parboil rice is normally boiled with the husks before it is milled. Golden Basmati is a popular pilau rice.
8. 5 Star Basmati Rice
5 StarBasmati; A non-aromatic and imported popular rice variety especially for the low income households, and schools. The rice is popular for it’s pocket friendly price, however the rice tends to easily cake. While the rice is for human consumption, it is increasingly become popular with many dog lovers and breeders, as affordable additional to dog meal.
BEANS VARIETIES
Beans are protein sources and Kenya is heavily dependent on them. The bean market, globally and internationally, is overwhelming. Prices for 90 kg bags of beans vary between Ksh.7,000 and Ksh.12,000, depending on the quality and type of beans.
Beans in particular, whether it is a harvesting season or not, attract high pricing. There are still certain species that are more costly than others. For example, rose coco and kidney beans are a little cheap in comparison with the many other varieties.
Below are the various beans varieties you can sell in Kenya.
1. Rosecoco Beans
Many farmers have marveled at the productivity of Rosecoco beans since ancient times. As a result, Rosecoco beans farming has spread its root in the Kenyan cereal market. Rosecoco Farming in Kenya both rural and urban farmers who enjoy a good return.
Among all the bean farming varieties, Rosecoco beans have emerged to be one of the varieties with low production costs. Rosecoco does not require special attention from the farmer apart from panting and weeding. The variety is rated to have a strong disease resistance and adapts well to the Kenyan climatic condition.
2. Mwezi-Moja
Mwezi-Moja; alias Kabulangeti (Zambia) is a purple bean, and as the names (one month in swahili) indicates the bean matures very quickly.
Mwezi-Moja is popular for fresh maize Githeri (cooked mixture of maize and beans) and Madondo (beans stew) as it takes a shorter time to cook in comparison to other beans.
3. Nyayo Beans
Nyayo Beans (Long Red Speckled) also known as Nambale, NABE 19, NABE 4, K132 (Uganda), Maluwa (Malawi), Kabanima (Tanzania), Lyambai (Zambia), Royal Bacara (Zimbabwe). Nyayo beans is an all season bean and is the most popular bean variety in restaurants, and small size food vendors. Nyayo bean is highly favored due to it rich red color when cooked with maize, along with it’s rich red stew. The Nyayo beans are mostly imported from Uganda and Tanzania.
4. Saitoti
Saitoti Beans (medium, red mottled) alias NABE-17 (Uganda), Lyambai (Zambia), Napilira (Malawi) Bilfa Uyole (Tanzania); Very popular with hotels and restaurants, and a favorite in household consumption. Saitoti bean shares similar features with Nyayo beans however it is characterized by being shorter Nyayo bean.
5. Wairimu
Wairimu Bean (Long Red beans); alias Uyole 96 (Tanzania), Red Wollayta (Ethiopia) Famous of its rich red color in Githeri (cooked mixture of maize and beans) and Madondo (beans stew).
The Wairimu beans are mostly imported from Uganda and Tanzania. There are two Wairimu beans variety the shinny polished variety popularly know as Royal.
6. Mwitemani
Mwitemani, popularly know as Pinto bean or Sura Baya is a cream bean with black strips that is very popular for Githeri (cooked mixture of maize and beans).
The bean is very popular especially in Western Kenya, Kenyan Coast, as it is very tasty and is very popular with individuals with sensitive stomachs.
7. Sugar Beans
Kikara/Kakunzu or Sugar Bean – (Kenya), Kholophethe, Nyati Red (Malawi), Golden Starlite (Zimbabwe), Masavu/NABE11 (Uganda) is a white/cream maroon stripped bean often mistaken for Mwitemani.
Sugar beans are imported from Uganda into the Kenyan market.
8. Gachuma/Kachuma
Gachuma/Kachuma Bean (Kenya), alias; Naser (Ethiopia); Very similar to Kituru/Gituru bean but is small round deep red kidney bean its small size and polished look sets it apart. This bean is season and may not be available all the time like the Nyayo bean.
9. Yellow Beans
Yellow Beans (A greenish bean) alias Kathika (Kenya), Soya Njano (Tanzania).
Yellow Beans is commonly found in Africa countries, the bean is tasty and does not give gas. While greatly lacking in color when cooked the bean is an increasing great meat supplement in domestic household consumption.
Yellow Beans fetches the highest prices.
10. Gituru, Kituru, Canadian Wonder
Gituru alias; Kituru or Canadian Wonder Bean (Kenya), Urafiki (Tanzania); Sapatsika (Malawi) Deep Red, Shiny long kidney bean, often mistaken for Wairimu Royal; however it’s distinct tastes, long size and polished look sets it apart.
11. Butter Beans (White) Noe
White Butter Beans popularly know as Noe White in Kenya. Butter beans are grown in Kenya in Nanyuki, and some parts of Kitui. Butter beans are not grown much because they are crawling beans that decrease other crop yield when intercropped.
Butter Beans varieties are white, brown, purple or black bean, that is popular for bean stew, it takes a shorter time to cook in comparison to other beans.
12. Butter Beans (Purple / Black) Noe
Black Butter Beans popularly know as Noe Black in Kenya. Butter beans are grown in Kenya in Nanyuki, and some parts of Kitui.
Butter beans are not grown much because they are crawling beans that decrease other crop yield when inter-cropped.
Black Noe is increasing becoming very popular because it is tasty and lacks of an after taste in comparison to the white noe.
13. Butter Beans (Noe) Speckled
Red Speckled Butter Beans popularly know as Speckled Noe Black in Kenya. The speckles on this variety of butter beans gives it a beautiful and interesting pattern, which is maintained even after the bean is fully cooked. Speckled butter beans are as tasty as they look.
LEGUMES (OTHER THAN BEANS)
Legume is an all-encompassing term for plants with pods that have edible seeds in them. So legumes can refer to any number of plants. In fact, there are more than 19,000 species of legumes!
Though there are many species, most of them fit into certain common categories. This includes soybeans, pulses, fresh peas, beans, and peanuts. Chances are, you will have eaten at least some of the more common ones.
Beans are legumes, but not all legumes are beans. For example peas, lentils, and peanuts are not beans but are legumes.
Below are the various legume varieties you can sell in Kenya.
1. Njahi, Dolichos, Black Indian Bean, Mbumbu
Njahi, Dolichos, Black Indian, Mbumbu is popular for it’s high protein nutritional value. Excellent meal for nursing mothers as it is traditional known to aid in breast milk production
2. Ndengu nylon
Ndengu nylon is basically a tiny circular shaped bean that is green in color. They have a polished/shiny look.
They are mostly imported from Tanzania and are tasty and make a great accompaniment as Rice/ chapati stew
It is loaded with vitamins and has an edible taste. Not only does it protect you from diseases, but also improves your hair and skin.
3. Green Grams Dengu Ordinary Moong Mung Beans
Green Grams Dengu Ordinary in India know as Green Mung or Moong Beans is a readily available locally.
However the ordinary dengu is the least popular variety, the reason being the small grain makes sorting of the product a challenge, secondly the grain does not mature evenly resulting in a lot of wastage at household consumption level.
The commodity has become increasing unpopular with customers. However there are customers who grew up with Dengu ordinary and it still remains their all time favorite.
4. Dengu Special Western
Dengu Special, also know as Dengu Western or Uganda is brown grain popular due to its filling and does not cause heartburn or digestive gas in comparison with the ordinary green-gram.
5. Green Grams, Ndengu, Dengu, Pojo (Mung or Moong, Bean) Makueni Uncle Variety
Green Grams, Ndengu, Dengu, Pojo, (Kenya Makueni/Uncle variety), Uganda (Cotton variety) (India – Moong, Mung Bean), bigger grains than ordinary and nylon, the variety with a more dusty look, it is tastier and cooks evenly.
6. Moong Dall or Split Green Grams
Moong Dall, is split green gram, grown locally in Makueni and Matuu, Kenya. The dall is a favourite among the Indians, Somalis, and Arabs.
It is the preferred variety for household consumption and is grown Makueni, Kitui, and Matuu Kenya. Makueni is only found in Kenya, in the East Africa region.
PEAS VARIETIES
Peas are not actually a vegetable but a small, edible legume and as such they belong to the same family as lentils, chickpeas, beans and peanuts. Peas grow in pods on a vine and once the pod is plump, they are ripe for picking.
Below are the various peas varieties you can sell in Kenya.
1. Bahazi Mbaazi Pigeon Peas
Pigeon Peas (Mbaazi, Baazi). A popular alternative to beans, especially when fresh is a cheaper alternative
2. Red Kunde Cow Peas
Red Cow Peas/ cowpeas (Kunde), popular meal when served with rice or ugali. Kindly note the color shade may vary depending on the crop, and harvest location.
3. Dry Green Peas Mijii
Dry Green Peas (Mijii). Dried green peas are a popular meal especially during festive seasons and are a popular alternative to the more expensive fresh beans. Domestic consumption includes Mokimo (Mashed Potatoes and Peas), and vegetable stews.
4. Chick Peas Chania
Chick Pea whole is a favorite among the Indians, Somalis, and Arabs. Chick peas can be added to githeri as a rich source of Potassium. Chick pea tends to take longer to cook, and may require presoaking before cooking.
5. Chana Dall or Split Chick Peas
Chana DAll is split chick peas which the outer skin has been removed, Chania are a favorite among the Indians, Somalis, Kamba, and Arabs.
NUT VARIETIES
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, a wide variety of dry seeds are called nuts, but in a botanical context “nut” implies that the shell does not open to release the seed.
Below are the various nut varieties you can sell in Kenya.
1. Njungu Mawe
Njugu Mawe (Swahili), Tsimbade (Luyha), Monkey Nut, Bambara Nut, Okpa (Igbo), Epa-Roro (Yoruba). While a nut, it is regarded as not to be a nut but a legume, and is rich in protein.
Njugu Mawe is a traditional healthy food, that is highly nutritious often cooked with maize (both fresh, dry, or dehusked maize). Health benefits include reducation of anaemia, as it boost the blood cell producation.
2. Njugu Red Kubwa Groundnuts Peanuts
Njugu Red Kubwa (Red Groundnuts), the red nuts are a tasty and popular household snack and breakfast item. The groundnuts sold in the Nairobi market are imported from Malawi
3. Njugu Ndogo Red Small Groundnuts Peanuts
The Red Small Groundnuts are grown mostly in Western Kenya and Meru. Kenya being a high cost producer of groundnut, the small red groundnuts tend to be more expensive than the large groundnuts which are imported from Malawi into Kenya.
The high price of the small red groundnut has resulted in less demand for the commodity, while an all time favorite with many Kenyans, the commodity tends to be very season and often difficult to find in many leading Kenyan markets.
4. Njugu White Kubwa Brown
Njugu White Kubwa (White Big Groundnuts), the white nuts are favored over the red, due to their lower fat content. Nuts are a popular household snack and breakfast item. And a good source of magnesium.
5. Njugu White, Ndogo, Small White Groundnuts, Peanuts, Karaga
Grown in Western Kenya, and Meru the nuts are actually brown, but the street names in most Africa Markets is White.
The small white groundnuts are favored over the red, due to their lower fat content. Especially with health conscious individual who are reducing their fat intake.
The less fat content certainly gives them a different flavor from the red groundnuts, or peanuts. Nuts are a popular household snack and breakfast item.
If you find yourself craving chocolate, try some roasted peanuts, or groundnuts. Do not be surprised if the craving disappears, it usually is your body asking for some magnesium. Kindly Note the Small Groundnuts are highly season.
6. Cashew Nuts Korosho
Cashew Nuts are an awesome source of healthy fats such as oleic and palmitoleic acids which are fatty acids that are associated with lowering the levels of unhealthy cholesterol and increasing the levels of healthy cholesterol, therefore decreasing the risk of heart diseases.
Cashews are also rich in proteins, can boost your immune systems and are an excellent source of antioxidants.
7. Coconut Desiccated Nazi
Desiccated Coconut (Nazi) is fully dried flaked coconut that can be used the same way you shredded coconut, as an ingredient in savory and sweet recipes. It can also be eaten as a snack
or as an addition in making sweets, flavoring rice, beans, or other cakes. The item is very popular in many non-coastal cities, as a substitute for freshly shredded coconut.
MILLED FLOUR VARIETIES
Think of it as flour milled the old-fashioned way. The process grinds the entire grain (including the oil-and-nutrient-filled germ and bran), which some say makes stone-milled flour more nutritious compared to the commercially produced stuff (which is ground into flour after the hard bran and germ is removed).
Below are the various milled flour varieties you can sell in Kenya.
1. Thafai, Thabai, Stinging Nettle Flour
Thafai, Thabai, (Stinging Nettle) flour, comes highly recommended as a alternative to tea leaves. Nutritional benefits include reduced allergies, antioxidants, anti flammatory, anti-microbial, and anti cancer cell activities.
Domestic consumption in addition to tea includes Mokimo (mashed potatoes and maize meal).
2. Mabuyu (Baobab Tree Fruit) Flour
Mabuyu (Baobab) Fruit Powder or Flour. Mabuyu flour in addition to being used in making one of the most popular snack/treat “Mabuyu” in Nairobi and Mombasa, the flour can also be used in as an additional ingredient in porridge.
3. Terere Amaranth Flour
Terere / Amaranth Flour is a good source of manganese, magnesium, phosphorus and iron. It is very popular as a porridge blend especially for child for brain function and protection against neurological conditions. Amaranth helps the body in producing blood.
4. Njugu Mtama (Groundnuts & Sorghum) Flour
Njugu Mtama (Groundnut Milled with Sorghum) flour, is used for making porridge for children, and is rich in Magnesium. Sorghum is rich in unsaturated fats, protein, fiber, and minerals like phosphorus, potassium, calcium, and iron.
5. Rice Flour Unga wa Mchele
Rice Flour (Unga wa Mchele) flour, is made from ground raw rice and is used to make Vitumbua or Mahamri (Swahili Pastries). Rice flour is also used to wean babies after 6 months. Rice flour can also be used to thicken soups and stews, and can be an alternative to wheat flour in cakes and biscuits. Rice flour is gluten free therefore cannot be used to make yeasted loaves of bread.
6. Omena na Mtama (Sardine Fish & Sorghum) Flour
Omena (Sardine fish milled with Red Sorghum Grain) flour, Unga Wasamaki (Swahili) is mostly popular in porridge especially as a rich source of calcium for children, and an excellent traditional Africa way of ensuring small children sufficient Omega 3 intake
7. Mawele Pearl Millet
Mawele (Pearl Millet), Uwele TZ), Pearl Millet, flour a light green flour also used for making porridge, and popularly used as a fermentation agent in making porride (uji). *Other names include fermented flour, unga yakuchacha or yakugandica etc.
Mawele can also be combined with whole maize flour in making Ugali, or corn bread. The luhya community used mawele, sorghum, and cassava to make a very healthy high fiber Ugali. The combination is becoming increasing popular as an addition to sifted maize flour.
8. Soya Flour
Soya flour comes highly recommended especially for porridge. Soya is very high in protein, and it’s recommended when used in making uji, that its porridge be cooked for an additional 20mins, due to the high protein content in soya
9. Baridi (Extra Fine Maize Meal)
Baridi is extra fine white maize meal flour. Baridi is referred to as Kisra by Sudanese for making Kisra. In Uganda and Rwanda it is know as Kaunga. Baridi is used to make Uji (porridge) and Kisra (chapatti, pancake) by Sudanese. Baridi flour cannot be used to make Ugali, because it will not cake.
10. Cassava Chips
Muhogo (Cassava) Chips are increasing becoming very popular for those customers who prefer to select different grains, and flour products in order to make their individual preferred blend of porridge. Cassava chips are milled with sorghum and figure millet. It is very popular in Western Kenya and DRC Congo.
11. Cassava Muhogo Flour
Most of it is shipped from the Ethiopian community in Australia.
12. Fermented Muhogo Cassava Chips
Fermented Muhogo (Cassava) Chips are increasing becoming very popular for those customers who prefer to select different grains, and flour products in order to make their individual preferred blend of porridge.
Cassava chips are milled with sorghum and finger millet. It is very popular with people from Western Kenya and DRC Congo. The fermented cassava chips are used when making blending enrich the porridge with a tangy sour taste.
13. Ugali Sifted Grade 1 & 2
White Maize Meal (Ugali) flour is mostly used for making ugali (cornbread), and comes in two types of grades. Grade 1 (Sifted) in which the husks are first removed then the maize is milled.
Grade 2 the maize is milled whole. This means that Grade 2 maize meal is high in fiber, and is the preferred healthy
14. Sour Flour (Millet, Cassava, Sorghum, Citric Acid)
Sour (Lemon, Millet, Sorghum, Cassava) flour mixed with acetic acid for a sour taste, is mostly popular with primary and secondary schools as it provides a healthier and cheaper porridge. Other names include fermented flour, unga imechacha, Kuchacha, kuganda etc.
15. Mtama (Red Sorghum) Flour
Mtama (Sorghum) Flour mostly used for breakfast porridge, there are two types of sorghum flour, red and white (gardam) sorghum flour. Sorghum flour can also be mixed with unshifted whole meal maize flour to add fiber in ugali for diabetic and high blood pressure patients.
Mtama, Mawele, and Millet is also a very popular traditional combination for Ugali in Western Kenya.
MAIZE VARIETIES
It is a good business venture because the demand is always high and supply is limited many times. This is a crystal clear fact that you are always assured of the market.
So, get an assured supplier. It’s best if you went to the farmers directly. Use an expert to get the best maize with least moisture content (buyers will always measure that)
Once you have supplies, get into the market. Here, go for millers and direct consumers like schools, NGOs, domestics online (especially Jiji.co.ke).
At all costs, avoid brokers because you will get conned. Sell at a profit and repeat the cycle.
Below are the various maize varieties you can sell in Kenya.
1. Flour corn
Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp. It is primarily used to make corn flour.
2. Dent corn
Dent corn, also known as grain corn, is a type of field corn with a high soft starch content. It received its name because of the small indentation, or “dent”, at the crown of each kernel on a ripe ear of corn.
3. Flint corn
Flint corn is a variant of maize, the same species as common corn. Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name.
4. Sweet corn
Sweet corn, also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel.
5. Popcorn
Popcorn is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. A popcorn kernel’s strong hull contains the seed’s hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated.
6. Waxy corn
Waxy corn or glutinous corn is a type of field corn characterized by its sticky texture when cooked as a result of larger amounts of amylopectin.
7. Muthokoi (Dehusked Maize)
Muthokoi (De-husk) Maize, is a popular alternative to regular dried maize. Often cooked with beans, or other legumes.
OTHER CEREAL VARIETIES
For so many years, cereal grains have played a significant part in our lives. It’s our everyday staple, and it makes up almost 50% to 60% of our diet.
Let’s dive into the world of other types of cereal varieties you can sell in Kenya.
1. Barley
Barley is a cereal grain native to Asia that was one of the first grains to get widely cultivated. The main barley growing areas are Naivasha, Molo, Narok, Nakuru and Laikipia.
Due to its lower gluten content, barley only gets used in a limited number of bread recipes. As a result, fewer people consume barley today.
Despite this, the discovery that barley is high in beta-glucan has led to its use in health-promoting food products, particularly foods tailored to cardiovascular health.
Its health benefits include the following:
*It is rich in vitamins, minerals, and other beneficial plant compounds.
*It contains lignans, a group of antioxidants linked to a lower risk of cancer and heart disease.
*It can boost your intestinal health.
*Beta-glucans may help lower your cholesterol levels.
2. Wheat
Wheat is the most widely grown cereal crop on the planet. It has become a popular grain due to the variety of culinary applications it offers. Wheat grain comes in several variations. Other wheat varieties besides bread wheat and durum include spelt, emmer, einkorn, and kamut.
Areas where wheat is grown in Kenya include Narok, Nakuru, Uasin Gishu, Trans Nzoia, as well as Nanyuki. Narok is the leading area of production, followed by Nanyuki. The planting season starts from February to early April, during the long rains. Highland wheat (and Barley) is grown in Mau Narok and Uasin Gishu.
Its nutritional and health benefits include the following:
*Low in fat, with the majority of it unsaturated.
*Potassium-rich and sodium-free.
*Thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate, and pantothenic acid are all B-group vitamins.
*Iron, zinc, magnesium, phosphorus, and selenium are all present.
*High in carbohydrate (primarily starch) and insoluble dietary fiber.
*It may help reduce your risk of type 2 diabetes by lowering blood sugar levels and improving insulin secretion.
3. Oats
Because oats’ bran and germ seldom get removed during processing, most food items containing the words ‘oats,’ ‘oat flour,’ or ‘oatmeal’ comprise whole grain oats. Oats are naturally high in beta-glucan, a soluble fiber found in the oat grain’s bran and endosperm layer.
The health benefits of oats include:
*Beta-glucan present in oats improves blood sugar control after meals.
*Oats also increase insulin responses.
*Oats help decrease cholesterol levels.
*Avenanthramides present in oats help protect blood vessels from the damaging effects of LDL cholesterol.
Oats are typically rolled or crushed before being consumed as oatmeal or porridge. Because oats are whole grains, they are high in fiber and essential nutrients. Oatmeal is versatile, and you can prepare it in a variety of ways.
You can either boil it with water or milk before being topped with fresh fruit, cinnamon, or nuts. You can also make “overnight” oats. You can soak them in milk or yogurt for several hours and are ready to eat for breakfast.
4. Sorghum
Jowar, also known as sorghum in English, is widely regarded as the “new quinoa” due to its gluten-free, whole grain goodness. The ancient grain, a member of the millet family, is experiencing a revival as people move away from refined wheat products, which are not considered healthy. Because of its high nutrient content, jowar is a desirable grain for good health.
Sorghum in Kenya is grown in western, northern Rift Valley, eastern, and some parts of Central.
Here are some of the health benefits of jowar or sorghum:
*The 3-Deoxyanthoxyanins (3-DXA) present in jowar may inhibit cancer tumor growth.
*It can protect against the risk of diabetes and insulin resistance.
*It is safe for people with celiac disease.
*It can help manage cholesterol levels.
*The high levels of manganese in jowar help maintain calcium levels in your body as manganese increases calcium absorption.
4. Millet (mtama)
Millets are small, round-shaped coarse grains that are native to India and have an impressive nutrient profile. It is a drought and pest-resistant crop that can thrive in harsh climates and poor soil.
All millet varieties are members of the Poaceae family, but they differ in color, appearance, and species.
Millets come in several variations, including ragi, foxtail millet, pearl millet finger millets, proso millets, little millets, Kodo millets, and barnyard millets. All of these grains have one thing in common: they are high in nutrition.
Finger millet is in high demand in Kenya. It is good for infant feeding, special dishes for the sick and for special purposes among some people It, therefore, fetches a good price in the market. The crop is mainly grown in Western, Nyanza, Rift Valley Provinces.
Here are some of the health benefits of millets:
*Millets are high in nutrients, gluten-free, and have a low glycemic index which helps in stabilizing the blood sugar levels.
*Millets improve gut health and help you in achieving sustained weight loss.
*Millets contain beta-glucans, flavonoids, anthocyanidins which lower the risk of heart disease and stroke.
*According to research, millets are effective in inhibiting the growth of cancerous cells in various tissues.
*Good dietary fiber in millets helps maintain digestive health and promotes the overall health of other vital organs.
END OF DAY 2 CEREALS BUSINESS TEACHING SESSION
You need to have a storage facility that is near your cereals shop. Also, avoid storing grains on the floor. It is likely they will absorb moisture from the floor. You should get a carpenter who can make for your strong stands to support up to 10 sacks of cereals.
Make sure that all the cereals are dry before storing them. When you get supplies from suppliers, from time to time, make sure to dry them.
Also, put in place measures to keep away rodents like rats that can eat significant stock.
Also, you need to know how to arrange a cereal shop. You need to adopt a professional cereal shop design so that it looks neat and organized.
We now come to the end of today`s teaching session, The PDF of this teaching is available here. Please comment your thoughts and questions below.
