Peas as a Functional Food: Health Benefits and Dietary Applications

Peas are a small, round, green seed pod or the seeds inside the pod of the pea plant. They are a popular vegetable and a good source of protein, fiber, and various vitamins and minerals. Peas are commonly eaten as a side dish, in soups, or stews. We have several types of peas as listed below: 

Types of Peas:
  • Garden Peas (also called Green Peas): These are the most common type, with round, smooth pods and sweet, starchy seeds.
  • Snow Peas: These have thin, flat pods that are eaten whole, including the pod.
  • Snap Peas: These have a similar shape to snow peas but are eaten when the peas inside are nearly mature. 
Nutritional Benefits:
  • High in Protein: Peas are an excellent source of plant-based protein, providing all nine essential amino acids. 
  • Rich in Fiber: Fiber helps with digestion, blood sugar control, and overall health. 
  • Good Source of Vitamins and Minerals: Peas contain vitamins A, C, and K, as well as minerals like iron and potassium. 
  • Antioxidants: Peas are rich in antioxidants that help protect against cell damage. 
Health Benefits:
  • Eye Health: Peas contain lutein and zeaxanthin, which are beneficial for eye health. 
  • Digestive Health: Fiber in peas promotes healthy digestion. 

Blood Sugar Control: Fiber and protein in peas help regulate blood sugar levels. 

Cardiovascular Health: Some studies suggest that a diet rich in peas may help reduce the risk of heart disease.

Green Peas

Green pea farming in Kenya is a profitable venture due to the high demand for peas both locally and internationally. Green peas (also known as garden peas or Pisum sativum) are a cool-season crop, making them suitable for cultivation in various high-altitude regions of Kenya. Here’s a detailed guide on green pea farming in Kenya:

1. Suitable Regions for Green Pea Farming in Kenya

Green peas thrive in cool to moderately warm climates. The best regions in Kenya include:

  • Central Kenya: Nyeri, Murang’a, Kiambu, Kirinyaga

  • Rift Valley: Nakuru, Nyandarua, Uasin Gishu, Kericho

  • Eastern Kenya: Embu, Meru, parts of Machakos

  • Western Kenya: Bungoma, Trans Nzoia

2. Climatic and Soil Requirements

  • Temperature: 15°C – 25°C (frost can damage the crop)

  • Rainfall: 800–1,200 mm annually (supplemental irrigation may be needed in dry seasons)

  • Soil: Well-drained loamy or sandy loam soils with a pH of 6.0–7.5

  • Altitude: 1,500–2,500 meters above sea level

3. Varieties of Green Peas Grown in Kenya

  • Sugar Snap Peas: Sweet, edible pods

  • Snow Peas (Mangetout): Flat, tender pods

  • Garden Peas (English Peas): Grown for seeds only

  • Popular Hybrid Varieties: Oregon Sugar, Lincoln, Green Arrow, and Maro

4. Land Preparation

  • Plow and harrow the land to a fine tilth.

  • Remove weeds and debris.

  • Incorporate well-decomposed manure or compost (10–15 tons per hectare).

5. Planting

  • Seed Rate: 50–80 kg per hectare (spacing: 30–45 cm between rows, 5–10 cm between plants)

  • Planting Depth: 2–5 cm

  • Planting Time:

    • Long Rains: March–April

    • Short Rains: August–September

    • Irrigated Farming: Can be grown year-round in suitable climates

6. Fertilization

The fertilizer application varies depending on the time whether its planting time or topdressing.

  • Basal Fertilizer: Apply DAP (Di-Ammonium Phosphate) at planting (200 kg/ha)

  • Top Dressing: CAN (Calcium Ammonium Nitrate) at 100 kg/ha after 3–4 weeks

7. Irrigation

  • Requires consistent moisture, especially during flowering and pod formation.

  • Drip irrigation is ideal to prevent waterlogging.

8. Weed, Pest, and Disease Control

Weeds:

  • Hand weeding or use herbicides like Lasso (pre-emergence)

  • Mulching helps suppress weeds.

Pests:

  • Aphids – Control with Karate, Confidor

  • Cutworms – Use Duduthrin

  • Pea Weevils – Practice crop rotation

Diseases:

  • Powdery Mildew – Use Sulphur-based fungicides

  • Fusarium Wilt – Plant resistant varieties

  • Root Rot – Ensure proper drainage

9. Harvesting

  • Time to Maturity: 60–90 days (depending on variety)

  • Harvesting Method: Hand-pick pods when they are plump but still tender.

  • Yield: 4–8 tons per hectare (depending on management)

10. Post-Harvest Handling & Market

  • Sorting & Grading: Remove damaged pods.

  • Packaging: Use ventilated crates or bags for fresh market.

  • Storage: Can be stored at 0–4°C for up to 2 weeks.

  • Markets:

    • Local: Nairobi, Mombasa, Kisumu, Nakuru

    • Export: Europe, Middle East (via exporters like KHE, Vegpro Kenya)

    • Processors: Companies like Alliance One, Sunripe

11. Profitability & Challenges

  • Cost of Production: Ksh 80,000–150,000 per acre

  • Returns: Ksh 200,000–400,000 per acre (depending on yield & market prices)

  • Challenges:

    • Price fluctuations

    • Pests & diseases

    • Poor post-harvest handling: