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Organic Rabbit Farming on the Rise in Kiambu as Urban Farmers Tap Into Niche Meat Market
Urban and peri-urban farmers in Kiambu County are turning to organic rabbit farming as a lucrative, low-cost livestock enterprise. With rising demand for lean, antibiotic-free meat among health-conscious consumers, rabbit meat is carving out a premium market niche in Nairobi, Nakuru, and Mombasa.
Why Rabbits?
- Require small spaces, ideal for backyard farming
- Feed mostly on forage and kitchen waste, making them economical
- Reach market weight in 10–12 weeks
- Higher feed-to-meat conversion ratio than poultry
Organic Practices in Rabbit Rearing:
- No use of antibiotics or synthetic dewormers
- Herbal alternatives like neem, garlic, and aloe vera used for disease prevention
- Rabbit hutches made from recycled or untreated timber
- Waste used in biogas and composting systems
Market Trends and Profit Margins:
- 1kg of organic rabbit meat fetches KES 800–1000 in health food outlets
- Restaurants and butcheries placing bulk weekly orders
- Farmers reporting monthly net incomes of KES 40,000–60,000
Farmer Support and Networks:
The Kiambu Organic Livestock Network (KOLN) is providing training, breeding stock, and linkages to organic meat certifiers. Youth agripreneurs are also venturing into value addition: smoked rabbit meat, rabbit sausages, and organic pelleted feeds.
As dry season approaches, organic rabbit farming offers a climate-resilient income stream that aligns with consumer trends and sustainable urban agriculture goals.
