Factors influencing uptake of improved sorghum

Agricultural extension and technology transfer services play a vital role in disseminating research knowledge, skills and income generating strategies among the farming communities in Kenya. However, there exists a gap in the flow of information and technologies developed in research stations and what is implemented by the farmers on the farms. Sorghum is a third staple grain food for millions of people, animals and source of industrial raw material in marginal regions of Africa. Despite considerable research efforts towards improving sorghum production, a negligible number of farmers in marginal areas are adopting improved sorghum technologies. The purpose of this study was therefore to assess factors influencing and contributing to the uptake of improved sorghum technologies among smallholders in Embu County Kenya.

Autorentext
Chimoita, Evans Ligare
Evans Ligare Chimoita - Doctor of Philosophy degree in Agricultural Information and Communication Management, University of Nairobi, Kenya.Master of Science degree in Science Education, Masinde Muliro University of Science and Technology.Bachelor of Science Agricultural Education and Extension, Egerton University, Njoro, Kenya.