By Faridat Salifu
Nestled in the quiet outskirts of Bungoma town, in Sinoko village, there’s a plot of land that’s not only thriving with life but also challenging the conventional notion of what it means to be a farmer. At the heart of this transformation is 31-year-old Brian Okeyo, a trained civil engineer who, having worked on road construction projects in western Kenya, decided to trade in his hard hat and drafting tools for a hoe and farming equipment. What began as a simple passion for sustainable food production has now blossomed into a model of innovation and environmental stewardship in the agricultural sector.
Okeyo’s decision to leave a promising engineering career and embrace farming was not a spontaneous one. For years, he had felt a deep concern about the growing environmental challenges and the looming food security crisis facing not just his community but the country at large. His engineering background equipped him with problem-solving skills, which he now applies in an entirely new arena—agriculture. His goal is not just to cultivate food but to do so in a way that supports the environment, ensures sustainability, and promotes health for the people who consume his produce.
The farm, which spans a quarter-acre of land, is a striking sight. Vibrant rows of bell peppers in shades of red, yellow, and green line the neatly arranged planting bags. The scent of fresh, rich soil fills the air, offering a welcoming fragrance of growth. For Okeyo, these peppers are more than just crops; they are the product of innovation, dedication, and a conscious choice to integrate sustainable practices in every step of farming.
“Farming is no longer a last resort,” Okeyo says with a confident smile. “It’s a frontier for innovation. I may have left engineering, but I’m still building—this time for healthier communities and a cleaner planet.” This is the philosophy that drives Okeyo’s agricultural journey. He’s intent on proving that farming is not just for the older generations, but that young people can bring fresh ideas and innovations to the sector, making it both profitable and environmentally sustainable.
After graduating with a degree in civil engineering, Okeyo spent three years working on road construction projects across western Kenya. However, his growing concern over food security, coupled with a desire to create a positive impact on his community, led him back to Bungoma. Here, he set out with a mission: to combine the innovation he had learned in engineering with the age-old practice of farming, thereby developing solutions to improve food production in an environmentally responsible manner.
What started as a small experiment in his backyard has now blossomed into a fully-fledged, thriving farm. Okeyo’s approach to farming is one that prioritizes sustainability at every stage of the process. He’s adopted a holistic approach that involves creating his own organic fertiliser using household and farm waste. This fertiliser is made by blending vegetable scraps, banana leaves, fish waste, and eggshells, which are then composted by red wigglers—earthworms renowned for their composting abilities.
“The worms eat through organic waste and produce vermicompost that is rich in nutrients,” explains Okeyo. “I then blend it with other farm and household waste to create a fertiliser that nourishes the soil, encourages healthier plant growth, and avoids the harmful chemicals found in traditional farming.” This homemade organic fertiliser is free from chemicals and rejuvenates the soil without risking contamination of the crops. Okeyo’s approach also combats some of the environmental problems caused by the overuse of synthetic fertilisers, such as soil degradation and water pollution.
The key to Okeyo’s farm’s success lies in his ability to reduce his dependency on chemical fertilisers and instead use organic methods to grow his crops. He speaks passionately about how overuse of chemical fertilisers can lead to harmful health effects, citing the rise in cancer rates and other diseases associated with chemical pesticide use. “The chemical fertilisers have been proven to be harmful when used in excess,” Okeyo notes. “I decided to go fully organic as a way to produce chemical-free foods that won’t harm my clients in any way.”
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His transition from conventional farming to organic methods has been a game-changer for his farm, significantly reducing production costs and increasing the quality of the crops. This approach also reduces the soil’s acidity, which is a growing concern in many farms. Okeyo advocates for regular soil testing so that farmers can understand exactly what nutrients their soil needs, ensuring that their crops are properly nourished and that they avoid the problems associated with over-fertilising.
One of Okeyo’s most innovative techniques is his use of integrated pest management (IPM). Rather than relying on chemical pesticides, Okeyo has incorporated companion planting to naturally control pests. For example, he has planted coriander and spring onions along the perimeter of his farm. The coriander attracts ladybugs, which feed on harmful pests, while the spring onions repel insects like caterpillars. This natural pest control system reduces the need for harmful chemicals and promotes biodiversity on the farm.
“Nature has its own solutions,” Okeyo says, pointing to a cluster of ladybugs perched on a coriander stem. “You just have to pay attention and work with it.” His approach to pest control is a testament to how farmers can work with nature, rather than against it, to maintain healthy, thriving crops.
Okeyo’s farm is also a model of space maximisation. With limited land available, he has embraced vertical farming through the use of conical garden structures. These upright garden beds allow him to grow leafy vegetables like kale, spinach, and managu in small spaces. He believes that even people living in urban apartments can grow their own food if they make use of available space creatively.
His farm is powered by sustainable technologies, such as solar panels for energy, a water tank for rainwater harvesting, and a drip irrigation system to conserve water. The drip irrigation system delivers water directly to the plant roots, ensuring that no water is wasted. In addition, he uses a shade net to protect his crops, especially the delicate bell peppers, from excessive sun and pests. This climate-smart approach allows Okeyo to conserve resources while improving the overall productivity of his farm.
Bell peppers, in particular, have become the focal point of Okeyo’s farm. These vegetables require minimal attention compared to other crops like tomatoes, and they are well-suited to the harsh conditions on his farm. After three months of planting, the peppers start to bloom, and Okeyo begins his weekly harvests. The peppers are harvested for up to eight months before their production starts to decline, yielding consistent returns throughout the period. Okeyo earns over Sh80,000 monthly from his farm, which is a significant income for someone working with such a small plot of land.
Okeyo also focuses on value addition to ensure that nothing goes to waste. Lower-grade produce, such as grade three and four bell peppers, is transformed into paprika, while his leafy vegetables are dried and preserved. Tomatoes that don’t make the cut are dried and ground into a fine powder, which is then packaged and sold. This strategy of adding value to his produce ensures that Okeyo maximises profits and reduces food waste.
Despite his success, Okeyo acknowledges the challenges of scaling his business, especially with the high demand for his products. “I can’t even satisfy five per cent of our customers yet,” he admits. But with his innovative approach to farming, Okeyo is determined to grow his operation and prove that agriculture is not just a career for older generations—it is an exciting, profitable, and sustainable path for young people looking to make a difference.
Brian Okeyo’s journey is a testament to the power of innovation, passion, and commitment to sustainable practices. He is not just changing the way farming is done in Bungoma; he is inspiring a new generation of farmers across Kenya and beyond to think differently about agriculture—where technology, sustainability, and entrepreneurship can all work together to create a greener future.
Source:The standard
