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Subsistence Farming Activities and Food Sustainability in East Alego Location, Siaya County Kenya Crop Production and Food Sustainability

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Subsistence Farming Activities and Food Sustainability in East Alego Location, Siaya County Kenya Crop Production and Food Sustainability ISSN (Online) 2393-8021 IARJSET ISSN (Print) 2394-1588 International Advanced Research Journal in Science, Engineering and Technology Vol. 7, Issue 4, April 2020 Subsistence Farming Activities and Food Sustainability in East Alego Location, Siaya County Kenya Crop Production and Food Sustainability Oduor, T. A1, Otieno, A. C2, & Tonui, K. W3 Department of Geography and Social Sciences, Jaramogi Oginga Odinga University of Science and Technology - P. O. Box 24, Ngiya, Kenya1 Department of Geography and Social Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya2 Correspondence: Oduor, T., A Abstract: A lot of intervention measures have been put in place to curb the challenges faced by peasants practicing subsistence farming. However, most households still experience food unsustainability. Subsistence farmers of East Alego location, Siaya County, where the study was conducted practice subsistence farming all the year round. Even though the area is endowed with natural conditions favorable for crop production, but most households experience food unsustainability. The main objective of the study was to determine the effects of subsistence farming activities on food sustainability. Descriptive research design was used together with research instruments such as observations, interview schedules and administration of questionnaires. The study adopted stratified sampling technique and simple random sampling design with a sample size of 327 households out of 2381 targeted farm households in the study area. Data from the field was analyzed using measures of central tendencies such as mean, mode and median. Frequencies and percentages were also used to present data using tables, pie charts, bar graphs, line graphs and photographs. Tests such as Mann Whitney U-Test, Kruskal-Wallis Test and Chi- square statistics were used in analyzing data from the field. A Kruskall- Wallis Test revealed that there was a significant effect on crop production in East Alego location; Where (H (2 d.f.) = 8.07, p ˂ .05). From the mean ranks Umala Sub-location had a higher mean maize production (10) than Olwa (9.25) and Ulafu (9.25) Sub-locations. Tabulated (critical) 푋2 value at 0.05 and d.f. =5 was 11.070 while calculated 푋2 value was 225.231 which was greater than the tabulated (critical) 푋2 value (11.070) hence, the null hypothesis was rejected. Therefore, it was concluded that dependence on rain fed agriculture was significantly affecting crop production in East Alego location. A Mann Whitney U-Test value of 31 was calculated and it was above the mean and median values of 8.5 respectively and almost twice the number of the observations made (16) showing more significant effect on food sustainability in Umala/Ulafu Sub-locations than in Olwa Sub-location. Nearly 81% of the respondents suggested keeping of mixed animals for their produce and use of dung/farmyard manure as farm input to improve soil fertility so that crop production could be improved for food sustainability. There was need for mitigation measures so that subsistence farmers of East Alego location could be able to embrace clean crop husbandry practices for food sustainability. Keywords: subsistence farming, food sustainability, diversification, intensification I. INTRODUCTION The American Public Health Association (APHA), defines a sustainable food system (APHA 2007) as one that provides healthy food to meet current food needs while maintaining healthy ecosystems that can also provide food for generations to come with minimal negative impact to the environment (Davids et al., 2016; Foley et al. 2011). According to Andersen (2009), sustainable food security requires not only that all people at all times have access to sufficient food but also that this food be produced with minimal environmental impact (Godfray et al. 2010). There was need to create awareness to subsistence farmers of East Alego location as they work towards improved food production to consider the impacts of subsistence farming within the community over a time in order to take care of the environment for future generation thus, sustainable food production. Copyright to IARJSET DOI 10.17148/IARJSET.2020.7409 52 ISSN (Online) 2393-8021 IARJSET ISSN (Print) 2394-1588 International Advanced Research Journal in Science, Engineering and Technology Vol. 7, Issue 4, April 2020 Some of the characteristics of sustainable food system are based on Pothukuchi & Kaufman (1999) findings; they are energy efficient, healthy, safe and environmentally beneficial. Works towards organic farming, builds soil quality and farmland through the recycling of organic wastes. Preserves biodiversity in agro ecosystems as well as in the crop selection and has a strong education focus to create awareness of food and agricultural issues. There was need of assessing whether subsistence farmers of East Alego location takes into consideration the proposed characteristics towards sustainable food production as opposed to mere food availability. This study focused on finding out how subsistence farming activities affects food sustainability in East Alego location, Siaya County, Kenya. From the characteristics given, it could be attested that subsistence farmers of East Alego location had a lot do in order to work towards sustainable food production within the community. Food produced should not benefit only an individual family as the definition of “subsistence farming” states according to Malhi & Noev (2004). It should provide healthy food to meet current food needs, accessible and affordable to all members of the society hence, a need for intensification in sustainable food system which nurtures the people, the animals, the land, the community and the environment at large. Globally, there are more than 1 billion overweight adults, at least 300 million of them obese (WHO, 2000). A number of countries in Asia, the Middle East, Northern Europe, the Americas, the Pacific and Sub Saharan Africa now have increasingly overweight and obese populations and the specific characteristics and quantities of foods they eat have become a serious threat to their health (Yach, 2006). This has generated a strong movement towards healthy, sustainable eating as a major component of overall ethical consumerism (Mason, 2006; Rosane, 2018). Lack of diversification and intensification in crop production in East Alego location were found to be the highest contributor to food unsustainability with majority of farmers practicing mono-cropping with maize being the staple food. The WHO (2004), recommended the Mediterranean diet which is associated with health and longevity and is low in meat, rich in fruits and vegetables. Low in added sugar and limited salt, and low in saturated fatty acids. Awareness should be created to the subsistence farmers of East Alego location, Siaya County on the nutritive values of the foods they produce so as to shift diets towards one that is more plant-based. This is because most people all over the world prefer eating meat and it is the ultimate example given representing unsustainable food (Michael et al. 2007). Types of food recommended for good health by WHO (2004) are grown by subsistence farmers and therefore intervention measures on how farmers should be able to participate in clean crop husbandry for sustainable food production in the area of study was a matter of concern. Kilonzi (2011), argues that food security in Kenya is generally equated with availability of and access to adequate supplies of maize (East Africa grain council, 2008). A question subsistence farmers should ask themselves is whether growing and consummation of maize in larger quantities without considering diversification in production of other crops leads to food sustainability. Siaya County was identified as being a food deficit area (Obiero, 2013), with maize as the leading crop produced by many people. This calls for mitigation measures on diversified crop production in the area of study based on the characteristics of Pothukuchi & Kaufman, (1999) of being energy efficient, healthy, safe and environmentally beneficial. Achieving the goal of enough food production through subsistence farming has been a global challenge even though a number of intervention measures have been put in place with many researches undertaken towards improved food production. It is estimated that over one-third of people who live in Latin America, Asia and Africa rely on subsistence agriculture for their food supply (Kostov & Lingard, 2004). Agricultural productivity levels in Sub-Saharan Africa (SSA) are still far below that of other regions in the world, and are well below that is required to attain sustainable food and poverty reduction goals (Kibaara, Ariga, Olwande & Jayne, 2009). Farmers take all the necessary steps to ensure proper nourishment of the items they raise (Schlesinger, 1977), but still food sustainability is not realized in many households. FAO (2006) emphasized on drastic measures to help the situation. Despite the fact that low income countries such as Kenya tend to have populations in which 80% of the poor are in rural areas, and more than 90% of rural households have access to land, majority have insufficient access to sustainable food (de Janvry, 2011). There is need for proper utilization of the arable land farmers own in East Alego location in order to meet the challenges of food unsustainability. Improvements that have been made in subsistence farming have not been realized in some regions such as the area of study where farmers are engaged in farm work all the year round, but can only meet their sustainable food needs for four months in a year (Obiero, 2013). There is need for intervention measures to food unsustainability in East Alego location where natural farming conditions are favorable but food production is rarely diversified with most people producing mainly maize which is also sold to purchase other crops which could be grown in the study area. According to Carloni (2001), subsistence farming has evolved over a time into intensive subsistence agriculture especially in high potential areas where farmers maximize food production on relatively small fields (Dixon et al. 2001a, 2001b).
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