Arrow Roots

Kenyan Arrowroots, also known as nduma in the local dialect, are increasingly recognized as a high-value and nutritious crop, offering substantial benefits to both local and international markets. 

These starch-rich tubers are sourced from family farms in Kenya, particularly in marshy regions where water is readily available. 

Arrowroots thrive in well-drained, loamy soils, often in valley areas or near streams, although advancements in upland farming techniques have made it possible to cultivate them in areas with less water.

Key benefits of Kenya arrowroots include:

• High Nutritional Value: They are rich in starch (23%), vitamins (B complex), iron, phosphorus, and manganese, which are essential for bone health and energy.
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• Culinary Uses: Arrowroots are versatile, used in many dishes like mashed, boiled, or roasted meals. They are also a staple in global cuisine and are popular in making biscuits and pastries due to their highly digestible starch.
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• Medicinal Use: Historically, arrowroot juice has been used to treat poisonous wounds, pulling toxins to the surface, a practice from indigenous cultures in the Americas.
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Farmers often plant arrowroots in trenches to allow for optimal water retention, and harvest them once the leaves begin to wilt or turn yellow, indicating maturity. The crop matures within 6 to 12 months, depending on conditions.

In the Kenyan market, arrowroots are available for purchase, either locally or for export, with prices around KES 230.00 per kilogram. They are valued not only for their taste but also for their use in industries ranging from food production to animal feed and paper manufacturing.