New Mwangaza Groundnut Variety Targets Higher Yields and Safer Harvests for Kenyan Farmers

Agricultural researchers have developed a new groundnut variety that could help Kenyan farmers improve yields while reducing losses linked to aflatoxin contamination.

The medium-red variety, known as Mwangaza, has been developed by Egerton University’s Agro-Science Park in collaboration with the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) under the Food Safety for Africa (FS4Africa) project, with support from the European Union.

The variety matures within four to five months and is intended for both food and commercial uses, including oil production, biofuel and animal feed.

Researchers say Mwangaza could help revive groundnut production in regions where the crop was previously widely grown but has declined because of changing weather conditions, pests and diseases.

According to the research team, laboratory analysis showed an 80 to 90 percent reduction in aflatoxin accumulation in the new variety. Its reported aflatoxin levels are below 10 parts per billion, a level that aligns with Kenya’s regulatory threshold for total aflatoxins and requirements in some export markets.

Aflatoxin is produced by Aspergillus fungi and can contaminate crops both before harvest and during poor drying or storage. Groundnuts, cereals, oilseeds and other crops are particularly vulnerable when drought stress is followed by high moisture conditions.

The researchers used breeding and biotechnology approaches aimed at strengthening the plant’s natural defence against the fungi responsible for aflatoxin contamination. The approach is designed to limit fungal infection and reduce the production of toxins in the crop.

Groundnut production remains largely in the hands of smallholder farmers, who grow the crop for household consumption, income and supply to agro-processing businesses. However, national output has remained below its potential.

Kenya National Bureau of Statistics data shows groundnut production fell from 16,600 tonnes in 2023 to 13,300 tonnes in 2024. The value of production also declined from about KSh3.1 billion to KSh2.4 billion during the same period.

Researchers say low productivity, recycled seed, inadequate agronomic practices and limited mechanisation continue to constrain the sector. The introduction of improved varieties could therefore address both productivity and food safety challenges.

Egerton University says the research is also being linked to farmer training, extension and market needs. Farmers participating in FS4Africa activities have received training on production, harvesting, drying, storage and aflatoxin management.

The programme has also promoted the use of Aflasafe, a biological control technology developed for reducing aflatoxin contamination in crops. Researchers say resistant varieties should complement, rather than replace, proper harvesting, drying and storage practices.

The focus on food safety is significant because contaminated groundnuts and grains can face rejection by formal markets, reducing returns to farmers. Aflatoxin can also remain a problem after processing, making prevention at farm and seed level an important part of managing the risk.

Beyond food safety, the researchers are examining nutritional characteristics of improved groundnut varieties, including Vitamin E content. They say combining improved genetics with better agronomic practices, biological control and post-harvest management could create a more reliable groundnut value chain.

Egerton University says the wider objective is to move agricultural research from laboratories into practical technologies that improve food safety, farmer incomes and market access.

If successfully adopted, Mwangaza could give farmers an additional option for producing marketable groundnuts while addressing one of the major food safety challenges facing the crop.