Arise Media 
Large swathes of mango farms with trees weighed down by huge fruits line up the Kawanjara-Ishiara road in Runyenjes Constituency, Embu County.
The fruits of different varieties hang on thin branches, a few inches off the ground in an appealing spectacle during their on-season usually set between September and March.
However, the plenteous harvest is painful when farmers helplessly watch as ripe fruits fall and rot away on the ground.
“We work tirelessly to nurture our mango trees, hoping for a good harvest that will provide for our families and secure our future, but the reality is that even as the mangoes ripen on the trees, we struggle to make ends meet,” says Peter Murithi, a Mango farmer.
Some farmers work through middlemen to find a market for their fruits. Their turmoil in the hands of the exploitative middlemen isn’t less grave as they easily accept as low as Sh3 for a mango that fetches as high as Sh60 in Nairobi.
But, one farmer stands out not just for her abundant harvest but for her innovative approach to tackling longstanding issues of post-harvest losses and exploitation.
Meet Christine Wanja Nyaga, a visionary farmer whose determination and ingenuity, have not only transformed her farm but also uplifted a huge community of mango growers.
“Like many farmers, I suffered post-harvest losses and felt like doing away with my 50 mango trees. However, these challenges inspired turnaround,” Wanja says.
Although she adds value to various fruits and vegetables at her Chanay Agro-processing Unit at the Runyenjes Constituency Industrial Development Centre (CIDC), Wanja has majored in mango processing.
Her products include; Spiced Sweet Mango Chutney which comes in three varieties (Hot, Mild, and No chilies), Tamarind Food Sauce, and Barbecue Sauce.
She says Hot, Mild, and No chilies Mango Chutneys are characterized and named as per the amount of chili added to the spiced mangoes.
Tamarind Food Sauce is made from the tamarind fruit, while Barbecue Sauce is made from vegetables and can be used as an accompaniment or marinade.
“During their season, mango fruits are plenty, especially in our home area—Karurumo. A significant portion of mangoes often goes to waste due to overripening, so I decided to intervene,” she says.
Armed with agro-processing skills, Wanja, a graduate with a Bachelor of Commerce and a Diploma in Food Science and Technology, progressively used proceeds from her fruit sale to start the project early last year.
“I used the little I earned to purchase some stainless sinks and tables to start the project. Thank God I had ready mangoes and a space. We have been bootstrapping,” she reveals.
Wanja who engages two casuals at her agro-processing unit, works manually. However, she says she has saved at least 70 percent of mango fruits on her farm. Wanja works with ten other farmers to ensure she has processed mango products always.
On the farm, the agro-processor ensures she gets ripe mangoes before taking them to her company for washing, chopping, and cooking at the required temperatures.
After that, she carefully adds the required spices and flavors before packing them in branded plastic and glass cans ready for the market.
“Our products are a perfect accompaniment for your food and also can be eaten as such. They have a shelf life of 12 months and don’t require further cooking,” she notes.
According to her, two mangoes make at least 300 grams of the Mango Chutney that sells at Sh400.
Wanja markets her products through social media platforms, organic markets, and exhibition forums. She reveals that she has built a good customer base in Nairobi among other regions in Kenya.
She says although the market has constantly been improving, she is yet to produce in large quantities due to a lack of machinery.
She calls upon the County government and people of goodwill to partner with innovators and help them acquire proper machinery for their work noting that it would help to control the rising cases of youth unemployment.
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