Pumpkins Farming

There are many varieties of pumpkins and they vary  in terms of size, shape and colour. They include  Cinderella, big max, atlantic giant , baby boo, lumila and spooktacular. These varieties can do well in most parts of Kenya.

Propagation and planting: Pumpkins are somewhat difficult to transplant, therefore are mostly direct seeded in  the field. Usually, two to three seeds are sowed per hill then later thinning is done  to leave a seedling. The spacing  is 2-3m by 3m but it will depend on the variety .The land should be prepared to a fine tilth.

Irrigation: Pumpkin requirements  are slightly lower than those of other vegetable crops. Peak water requirements during rapid growth and development may average 90 percent of reference evapotranspiration levels, decreasing to 70 percent during the final growth period. It   has an extensive root systems  and can obtain available ground moisture, thus reducing irrigation requirements. It is important to note that excessive irrigation can reduce crop yields by leaching crop nutrients or promoting disease. However, plant stress from limited water availability will also reduce fruit size and quality. Water stress will also lead to increased incidences of blossom end rot.

Fertilizer: Incorporate well-decomposed manure or compost at planting. A compound fertilizer NPK(15-15-15) may  be used depending on soil fertility. Generally, apply 15-20N/ha CAN three weeks after planting. Top dress every 14-21 days. It is recommended to do soil and tissue analysis regularly.

Earthing up: This should be done to prevent roots from coming out of the soil.

Mulching: Both synthetic and organic mulch may be used. Care  should be  taken not to lower  soil temperature.

Pests and diseases: Use the appropriate chemicals  to control pests and diseases. Bacterial  diseases are controlled by use  copper-based fungicides. Fruit flies are a major  problem and can be controlled by use of traps.

Harvesting: Pumpkins are ready for harvesting after four to five months. When harvesting the fruits, leave a stalk of about 2cm to prevent injury of the fruit and increase the  shelf-life. You can also add value to the pumpkins by cutting into small pieces, drying and then milling flour. The leaves are also  used as a vegetable and the seeds  are fried and eaten like peanuts.

Market: Pumpkins have a good market locally and internationally. You can sell your produce in supermarkets, local markets,  hotels and for traders in major towns. You can also advertise on social media like Facebook and also in print media so that consumers can be aware of your products.