Chayote: The Hidden Gem Crop Every Kenyan Farmer Should Know

Walk through any Kenyan market, and you’ll find heaps of common vegetables. But tucked away in a few stalls, you might spot a pale green, pear-shaped vegetable that looks like it’s not sure if it’s a fruit or a root. That’s chayote, an underrated but incredibly profitable crop quietly making its way into Kenyan kitchens and export lists.

Most farmers have never considered growing it, yet those who have are already reaping the benefits. From its strong nutritional profile to its versatility in cooking and high yield, chayote might just be one of the next big things in Kenyan horticulture.

Why Chayote

Chayote (also called mshumaa, sechium, or vegetable pear) is a member of the cucumber and squash family. It’s a climbing plant that produces smooth, light-green fruits, each weighing between 150–400 grams. It’s eaten cooked, steamed, or raw. And both the shoots and tubers are edible.

Globally, it’s becoming popular due to its mild flavor, low-calorie content, and high fiber.

For farmers, that means a growing market both locally and abroad. In Kenya, demand is rising in supermarkets and health-conscious households, while international buyers in the Middle East and Europe pay good money for organic, export-quality produce.

And here’s the kicker, chayote grows well in many Kenyan regions without needing excessive fertilizer or pest control. It’s tough, adaptable, and rewarding.

Ideal Climate and Soil Conditions

Chayote loves the kind of weather most highland farmers already enjoy. It grows best in moderate to warm temperatures (18°C–28°C) and can thrive in areas receiving at least 1,200 mm of rainfall per year.

It does exceptionally well in:

• Central Kenya (Nyeri, Murang’a, Kiambu)
• Rift Valley highlands (Kericho, Bomet, Nakuru)
• Western Kenya (Kakamega, Bungoma)
• Parts of Mt. Kenya region

The plant prefers well-drained, fertile loamy soils rich in organic matter, with a pH of 6.0–6.8. Avoid heavy clay or waterlogged soils since the roots can easily rot.

Land Preparation and Planting

Before planting, clear the land and plough deeply to loosen the soil. Mix in compost or well-decomposed manure at least two weeks before planting — this helps improve drainage and fertility.

Unlike many vegetables, chayote is usually planted as a whole fruit, not from seed extraction. The fruit is slightly buried at a 45-degree angle with the broad end facing down and the sprouting tip exposed above the soil surface.

Spacing:

• 3 meters between rows
• 3 meters between plants

Each plant needs room to climb, so it’s best to install strong trellises or support structures like poles and wires early on. Without support, the vines spread uncontrollably and reduce fruit quality.

Caring for the Crop

Chayote vines are vigorous and can grow up to 12 meters long. Once they establish, they need only basic care:

1. Watering:
Keep the soil moist but not waterlogged, especially during the early stages. Once the vines mature, they tolerate short dry spells.

2. Weeding:
Weed regularly during the first few months. Later, the dense vines will shade the ground and suppress most weeds.

3. Pruning:
Trim excessive vines to improve air circulation and make harvesting easier. Regular pruning also encourages better fruiting.

4. Manure and Fertilizer:
Top-dress with compost or well-rotted manure every three months. If necessary, apply NPK (17:17:17) sparingly at planting and again when flowering starts.

Pests and Diseases

Chayote is surprisingly resistant to most pests, but a few can still cause trouble:

• Aphids and whiteflies may attack young shoots.
• Powdery mildew appears in damp, crowded conditions.
• Fruit borers can damage developing fruits if left unchecked.

Organic control methods such as neem oil spray or ash and soap mixture work well. Also, proper spacing and pruning prevent disease buildup.

Flowering and Pollination

Chayote plants produce both male and female flowers on the same vine.

Pollination is mainly by insects like bees, so avoid using strong pesticides during flowering. Farmers can hand-pollinate using a soft brush if pollinators are scarce, ensuring good fruit set.

Harvesting and Yields

Chayote starts producing fruits about 6–8 months after planting, depending on climate and care. The fruits are ready for harvest when they’re firm, shiny, and about the size of a fist — before they become too tough.

Harvest every few days since mature fruits left on the vine slow down new production.

A healthy vine can produce 80–120 fruits per season, and the plant continues fruiting for 3–5 years if maintained well. That means one planting can give you multiple years of harvests.

Post-Harvest Handling and Storage

Handle fruits carefully to avoid bruising. Sort by size and color, export buyers prefer uniform, light-green fruits.

Store in a cool, shaded place or refrigerate at 10–12°C to extend shelf life up to a month. Locally, most farmers sell to traders, markets, or restaurants immediately after harvest.

Market Opportunities

In Kenya, chayote sells for KSh 30–60 per fruit in retail markets and about KSh 10–20 wholesale depending on size and location. Demand spikes in urban areas such as Nairobi, Nakuru, and Kisumu.

Export prices can reach KSh 150–250 per kilogram, especially for organic or premium-grade produce shipped to Europe or Asia.

Since few farmers grow it, there’s little competition — making chayote a golden opportunity for diversification. Farmers can also earn from selling planting fruits (seed chayotes) at KSh 50–100 each, especially when supplying new growers.

Challenges to Expect

1. Lack of awareness – Many Kenyans still don’t know what chayote is or how to cook it, limiting local demand.
2. Transport damage – The fruits bruise easily, so careful packaging is needed for long distances.
3. Limited access to seedlings – Most farmers must source planting fruits from existing growers, often far away.
4. Market fluctuations – Prices rise and fall depending on supply, so building stable buyer relationships is key.

Despite these hurdles, farmers who stay consistent find chayote highly rewarding once they establish stable supply chains.

Practical Tips for Kenyan Farmers

• Get planting fruits from trusted farmers in regions like Limuru or Meru where chayote grows naturally.
• Train vines early to climb trellises — it keeps fruits clean and improves yield.
• Combine with other crops like beans or pumpkins for diversified income.
• Target health-conscious consumers — market chayote as a nutritious, low-fat vegetable rich in vitamin C and fiber.
• Join horticulture cooperatives to access export contracts and better pricing.

Chayote might not have the fame of tomatoes or cabbages, but it’s quietly proving to be a profitable, low-maintenance, and long-term crop for smart farmers. It rewards patience with years of steady yields, and because it’s still rare in Kenya, early adopters stand to benefit the most.

If you’re looking for something new to grow, something that fits Kenya’s climate, has export potential, and doesn’t drain your pocket, chayote is worth every seed. The market is wide open. Maybe it’s time to give this humble green fruit a chance on your farm.