Murang’a Mango Farmers Poised for Record-Breaking Harvest

For the second year in a row, mango farmers in lower Murang’a are gearing up for a record harvest, with projections showing they will surpass yields from the past three seasons.

The bumper crop is credited to improved orchard management, favorable weather, and consistent monthly agricultural extension services that have strengthened farmers’ skills.

At a recent training session in Kamahuha, over 70 members of the Nyakiha cluster gathered for lessons on pruning, pest and disease control, nutritional management, and proper harvesting practices. The group meets every month to refine their techniques and monitor progress.

According to Fredrick Kinyanjui, Chairperson of the Lower Murang’a Mango Farmers’ Cooperative Society, productivity has soared in just two years.

“In 2023, we sold 310 tonnes of mangoes. By early 2024, the figure had risen to 839 tonnes. During the December 2024–February 2025 window, we sold 1,272 tonnes,” Kinyanjui said.

The upcoming season, running from December 15 to February 2026, is expected to yield between 1,800 and 2,000 tonnes, with contributions from the cooperative’s 1,200 members spread across 10 wards in the region.

To secure better earnings, the county government has partnered with three fruit processing companies that will buy mangoes at Sh16 per kilo, with an additional Sh7 subsidy per kilo offered by the county—further motivating farmers to expand production.

Kinyanjui, who manages an 800-tree orchard, is confident of exceeding last season’s output.

“Last year I harvested 20 tonnes. This season, I expect at least 30. The trees are so heavy with fruit that we’ve had to support the branches to prevent breakage,” he said.

For farmer Jane Wanjiru from Igikiro, the transformation has been remarkable.

“Before the training, I hardly earned from my 200 mango trees. After adopting proper pruning and pest control, I harvested five tonnes in February—and I expect double that this time,” she said.

The shift toward organic farming has also boosted yields. Many farmers now use compost manure and intercrop with legumes to enrich the soil.

“I stopped relying on chemical fertilizers and started using manure from my cows. My soil is healthier, my trees are stronger, and my harvests have doubled,” said Peter Mwangi, who now expects six tonnes, up from three last year.

Mango farming remains one of Murang’a’s most promising ventures. The crop requires minimal management once established and begins bearing fruit within three to five years.

Popular varieties include Ngowe, Apple, Kent, Tommy Atkins, and Sabine, which perform well in both local and export markets.

Farmers were reminded that vigilance against common pests such as fruit flies, mango weevils, and anthracnose fungus is essential.

Trainers also emphasized proper harvesting techniques—using fruit pickers and soft nets to avoid bruising, and ensuring fruits are picked only when mature to preserve quality and shelf life.

With improved practices, collective marketing, and government support, Murang’a’s mango farmers are turning their orchards into a thriving source of income, proof that good farming knowledge and organization pay off.