🌾 Crop & Maize Farming

Crop farming is an essential part of life at Kuja School as it supports both student welfare and practical learning. The school produces fresh vegetables that are used daily in student meals, helping to improve nutrition and promote healthy living.

Through active participation in farming activities, students gain practical agricultural skills such as land preparation, planting, crop management, and harvesting. Surplus produce is sold in local markets, generating income that supports school programs and farm sustainability.

The cultivation of maize and beans also contributes significantly to the school's feeding program, helping to reduce food costs. Furthermore, the practice of crop rotation helps maintain soil fertility, improve yields, and promote environmentally sustainable farming.

Our dedicated crop farming team works tirelessly to ensure food security and sustainable agricultural practices:

• Mr. Ila Samuel – Crop Farm Manager.
• Mr. Derick Ochieng' – Maize & Grain Production.
• Ms. Lorine Okech – Pest & Disease Management.

Our crop farming unit follows a structured daily routine to ensure productivity and sustainability:

• 6:00 AM – Morning inspection of crops
• 8:00 AM – Weeding and pest inspection
• 9:00 AM – Harvesting ready produce
• 10:00 AM – Sorting and packaging produce
• 2:00 PM – Students practical training session
• 3:00 PM – Fertilizer application and crop care
• 5:00 PM – Record keeping and planning

• Established 1 acre of productive crop land
• Growing 5+ different crop types
• Two successful harvests per year
• Fresh vegetables supplied to school kitchen daily
• Surplus produce sold to local community
• Reduced food costs by 30%
• Trained over 50 students in crop farming skills

The crop farming project at Kuja School was established to ensure food security and provide practical agricultural training for our learners. The project started with a small plot of land and has grown into a productive farm that supports the school feeding program.

Why It Was Started:

• To provide fresh, nutritious vegetables for learners
• To reduce the school's food expenditure
• To provide practical farming skills for students
• To generate income through surplus produce sales
• To promote sustainable agricultural practices
• To prepare students for agribusiness opportunities