Our Indigenous chickens have gone through a Selective breeding, they are dual popurse breed that is good for both eggs and meat production, they are a cross breed of indigenous (kienyeji) chicken with morden chicken.
Indigenous chicken (Kienyeji) is a poultry species of importance for nutrition and income security among the poor rural households in Kenya and Africa as a whole. In Kenya, Indigenous chicken account for 82% of the 34 million estimated chicken population and contribute more than 35% and 55% of total egg and meat produced annually. The demand for Kienyeji chicken and eggs is ever-increasing due to urbanization, increasing human population, decreasing agricultural land and consumer preference for Indigenous chicken meat.
The popularity of Kienyeji among the resource poor rural households is attributed to their low costs of production, adaptability to harsh scavenging conditions and poor nutrition and tolerance to parasite and diseases. Rural households in Kenya have been characterised by low income, food insecurity and high levels of poverty and therefore engage in production enterprises that require low inputs. Indigenous chicken production therefore is a promising tool to improve their livelihoods.
Currently, the Kienyeji production output is low but studies show potential to improve using management and our genetic interventions and recognising the need to hatch Indigenous chicken commercially. This action aims at contributing to poverty alleviation and income and food security of smallholders and disadvantaged actors in Kenya.
Indigenous chicken and eggs fetch a higher price in the market than hybrid ones as most people are going back to organic food, therefore there is a high demand for indigenous chicken (kienyeji) and eggs.
Rearing of Indigenous chicken is fairly cheap since it doesn’t involve high cost compared to the highbred