Wamu Investments is an indigenous private company founded in 1989 that produces and exports fresh fruits and vegetables to Europe and the Middle East. It is registered by the Horticultural Crop Development Authority of Kenya and is a member of the Fresh Produce Association of Kenya among others.
The company gets its produce from its own five farms located in different regions of the country at different altitudes. This ensures that we are able to grow different products all year around.
The onion, leek, and chive production manual addresses the following topics:
- Seeding and planting
- Fertilizer and lime
- Plant tissue analysis
- Weed management
- Insect management
- Disease management
Organic farmers rely primarily on preventive, cultural, and integrated methods of pest and disease management. Additionally, there are a number of materials that can complement and support organic management. This guide was developed to provide a useful and scientifically accurate reference for organic farmers and agricultural professionals who are searching for information on best practices, available materials, and perhaps most importantly, the efficacy of materials that are allowed for use in organic systems.
Florida Plant Disease Management Guide: Chemical Control Guide for Diseases of Vegetables, Revision No. 21
This publication is a guide to lawful use of sprayable chemicals intended for control of plant diseases affecting vegetables grown in Florida. For each crop, products are listed by FRAC code in alphabetical order to help differentiate products based on their active ingredient(s) and their specific mode of action(s).
Herbs are various kinds of non-woody plants whose fresh or dried parts are used to season foods, provide fragrances, supply natural dyes, or make industrial or pharmaceutical products. Herbs are different from spices. Herbs grow in temperate regions and spices come from tropical regions. Generally herbs are fresh or dried leaves while spices are seeds, roots, fruits, flowers, and bark.
This article presents postharvest information and storage requirements for Perennial Culinary Herbs. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product.
This is an excellent manual with practical information for vegetable growers.
Includes the following topics: