Grapevines are members of the Vitaceae family, and the most popular kinds are Vitis vinifera species (European vine). A species of Vitis is the common grape vine (Vitis vinifera). The plant was domesticated in Morocco and Portugal, southern Germany, and Iran. It is native to the Mediterranean region, central Europe, and southwestern Asia. The grape, which is a berry, is the plant’s fruit.
The species of grapes that are eaten around the world vary. The Vitaceae family, which includes 600 different species and 11 genera, includes grapes as one of its members. There are around 60 different species in the genus Vitus, which is the only food-bearing genus in the Vitaceae family. One of four categories is used to classify these species.
Native Grapes
The earliest European settlers in North America termed the new continent “vineland” because there were so many grapes growing there. Native to North America are the grape species V. labrusca, V. aestivalis, V. riparia, and V. berlandieri. Native species are renowned for their disease resistance and cold resilience. Unfortunately, their fruits are “slip skin” and have lesser sugar and higher acid content, which is a bad combination for making decent wine. The latter phrase describes the berry’s propensity to separate into its peel and flesh when eaten fresh. ‘Concord’, a cultivar with V. labrusca ancestry, is maybe the most well-known grape from America.
Fanciers of “Norton” (also known as “Cynthiana”) may make a strong case for their cultivar. Native grapes were sometimes referred to as having an “animal den” scent by early settlers. Consequently, native grapes were frequently referred to as “fox grapes” throughout our country’s history. According to scientific research, V. labrusca and cultivars derived from that native species contain methyl anthranilate, an unpleasant-tasting chemical with an earthy, musky odour. It’s interesting to note that recent research has also shown that methyl anthranilate is present in the secretions of fox and dog musk glands. It appears that our ancestors had a keen sense of smell.
European Grapes
The word “grape” is most frequently linked with the European grape (V. vinifera), which also produces the majority of the world’s wine. Although European grape varieties lack cold hardiness and are more prone to a variety of unpleasant diseases than local grapes, their fruits’ chemical composition is superior to that of native grapes for winemaking. The European grape is attributed to having been brought to the Americas by Columbus, but colonists’ initial attempts to grow it failed because of its susceptibility to frigid temperatures. Presently, only parts of the United States with warm winters, lengthy growing seasons, and summers that are largely dry and low in relative humidity can produce V. vinifera.
French-American Hybrids
French-American hybrids were created to produce grapes with greater winemaking abilities, cold hardiness, and disease resistance. Most were created by mating distinct European grape species with distinct North American grape species. These hybrids generated in the Midwest were extremely productive and had the necessary winter hardiness as well as the capacity to withstand a wide range of problematic illnesses. Indeed, French-American cultivars like “Chambourcin,” “Vidal Blanc,” “Seyval Blanc,” “Chardonel,” and “Vignoles” were responsible for Missouri’s wine industry’s recent revival. V. labrusca was carefully avoided during the growth of these hybrids to prevent it from passing on its “foxy” flavour to its offspring.
Muscadine Grapes
The little berries on muscadine grapes (V. rotundifolia) have a strong, smoky flavour. They need a growing season of at least 200 days but are almost immune to insects and illnesses. Only a few states, all of which have moderate winters, including Florida, Mississippi, Louisiana, and North Carolina, produce muscadine grapes.
There are various things to think about before deciding to produce grapes in Kenya. They include:
• Location. The climate in your area will influence which types will grow the best there. The flavour, colour, size, and texture of grapes vary. Others are better suited for jellies, juices, and wines while some are sweet and suitable for the table.
• Sun. Grapes need direct sunlight. Find a location in your yard where it can at least receive the morning light if you don’t have a position in your yard that is sunny all day.
• Airflow. Fungi won’t harm your vine if there is good air movement. Find a location away from vegetation that can obstruct breezes from blowing into your vines, such as trees, tall bushes, or structures.
Good pruning is the key to growing grapes that are extremely fruitful. It’s likely the most significant and difficult chore you’ll encounter when taking care of your vines. Keep in mind that fruit is created from the growth of the current season, which in turn grew from the wood of the previous season. Therefore, don’t be afraid to eliminate up to 90% of the growth from the previous season; your grapes will develop better as a result. Fruit from heavy pruning is of the highest quality, whereas fruit from mild pruning generates vast amounts of poor fruit. Additionally, to encourage more energy to go into the development of the remaining fruits, cut off every third bunch as soon as it forms if you want your fruits to be larger.
CROP ESTABLISHMENT
Grapes need acidic weather and soil with a pH of around 5. If your soils are not acidic, lowering the PH is a good idea. It is best to grow bare-root, dormant grape vines. Self-fertile grape types constitute the majority. a suitable location with deep, well-drained, loose soils, adequate air circulation, and direct, unfiltered sunshine for at least six hours every day.
Growers in Kenya import seeds from South Africa, which they then root for six months in a quarantine area. After that, they are moved to the fields. In addition to increasing air circulation and reducing illness in the canopy, grapes need a trellis system to sustain the weight of the fruit on the vines. You may support your grapevine right away after planting. With the right care, the vines can grow to be longer than 30 meters and can last for many years.
Grapevine roots should be opened up by soaking in OPTIMIZER for three hours before planting. This will hasten the establishment of the crop.
Vine spacing should be between 6 and 10 feet, and a planting hole should be dug that is 12 inches deep and 12 inches wide for each vine. Add 4 inches of topsoil to fill. Remove damaged roots and insert the vine a little deeper into the hole. Add six inches of soil on top of the roots and compact it. Avoid applying extra pressure or water when planting and fill with the remaining dirt.
One HA block, or around 38 beds, can be planted. New vines shouldn’t be permitted to produce fruit for the first 2-3 years following planting to allow them to build robust root systems and support high loads of fruit.
HARVESTING
Pinch back some of the foliage to allow for more sunshine if the grapes aren’t maturing.
After being taken off the vine, grapes stop ripening. Before harvesting, which is often in the late summer or early fall, try a few to see if they are to your liking.
When grapes are vibrantly coloured, juicy, flavorful, easily crushed but not shrivelled, and plump, they are ripe and ready to be harvested. They ought to be securely fastened to the stems. Try a variety of grapes from various clusters; the flavour should range from sweet to sour. For further colour-related advice, see our ripeness guide.
When a bunch of grapes is juicy, vibrantly coloured, flavorful, completely developed, plump, and simple to smash, it is time to harvest it. The fruits should still be firmly fastened to the stems at the time of harvest.
Disease, Weed and Pest Management
Manual weeding is advised when establishing the crop, however, non-selective herbicides (such as Catapult 480 SL) can be used on established crops. Basal fertilizers should be applied precisely per your soil analysis. NPK, DAP Drip irrigation can be used for fertigation. Major crop diseases, including powdery mildew, downy mildew, and botrytis, prey on the crop, particularly after fruiting.
• Anthracnose
This is a fungus-related illness that is favoured by warm weather. Dark red lesions on grapes, sunken grey lesions with darker edges on grapes, curling leaves, lesions on shoots that may result in a ring of damage that will kill parts of the plant, and lesions that may also be present on tendrils, fruit stems, and leaf stems are some of the symptoms. Less vulnerable planting cultivars is advised; It may be important to apply ABSOLUTE, DOMAIN fungicides while vines are dormant for management and control.
• Botrytis
This is a fungus-related illness that thrives in humid environments. Brown lesions on the stem early in the growing season, grapes covered with a grey to tan powder, and shrivelled stems and grape clusters are some of the symptoms. Reduce vegetative growth on vines, avoid overfertilizing, plant less vulnerable kinds, use proper trellises to improve air circulation in the canopy and expose grape clusters to sunlight; For management and control, the use of Megaprode Lock, Nature Gold, or Fulltime may be required.
• Powdery Mildew
This fungal disease is characterized by red patches on canes, yellow patches on the tops of leaves, white powdery growth on leaves, and white powdery growth on fruit. High humidity and mild temperatures encourage this disease. A training technique that encourages air circulation through the canopy is used while planting vines, and Souvenir, Green cop, and Sparrow are applied for management and control.
• Black Vine Weevil
It is an insect that weakens plants by feeding on the stems, leaves, buds, and flowers. The larvae consume roots while they are in the soil.
• Grape Cane Gilder
It is an insect that damages vines severely, especially during establishment, by drilling holes and puncturing the canes.
• Grape Mealybug
Sooty mould on fruit is caused by an insect. On fruit, the insect’s sugary secretions foster the development of mould. For management and control, the application of a suitable pesticide, such as Loyalty. Jambo clean may be crucial.
Yield
In Kenya, the growing season begins in September, and grapes are harvested six months later, after which the crop goes dormant. Typically, one crop or harvest every year. It is recommended that you stress the crop during the dormant season. The crop can then grow new food stalks when the leaves begin to fade. The most popular method of pruning is removing 7-9 buds from a cane. The crop can now produce more canes in the future thanks to this pruning. In a month after pruning, blossoming will begin. The optimal time to perform canopy management, which involves thinning, spacing, and defoliation to promote berry growth, is now.
Benefits of Growing Grapes in Kenya
• A woody vine called grape produces clusters of berries that are edible. They can be consumed unprocessed or used to make wine and other goods like jam and grape juice. Consuming grapes has many positive health effects because they are a great source of vitamins A, C, and K as well as minerals like iron, copper, and manganese.
• Due to their non-climatic nature and ability to thrive in a variety of climatic circumstances, grapes are widely grown around the world, however, they do favour warm to hot temperatures. Home gardeners, as well as small- and large-scale commercial producers, can grow grapes.
• Because there is a healthy market within Kenya, grapes can be used to lessen economic and food poverty there.
• There is a ready market all year long, and new wineries are opening in Kenya that employ grapes as their primary raw material. To diversify, well-known businesses like East African Breweries Ltd are considering entering the wine sector. This crop has a bright future.
• Most of the imported grape that is consumed in Kenya is supplied to the high-end market, which will pay a good price for them (a kilo cost about Kshs 400–500).
• This plant has the potential to benefit Kenyan farmers, particularly the younger ones who are willing to try new things, by generating money and employment.
Even though there are grapevine orchards in various parts of Kenya that are older than 20 years, grape growing is still in its infancy. It is important to encourage more farmers and backyard gardeners to grow this crop. Farmers can go above and above by establishing cottage wine companies that will boost the local economy. To assure high-quality output that will compete with imported grapes and wine, there is more work to be done to ensure that farmers are effectively trained in grape farming and value addition.
Grapes Market in Kenya
Home gardeners, as well as small- and large-scale commercial producers, can grow grapes.
Due to a healthy domestic market, grape cultivation in Kenya has the potential to generate millions of shillings in revenue and thousands of jobs. There is a ready market all year long, and new wineries are opening in Kenya that employ grapes as their primary raw material. To diversify, well-known businesses like East African Breweries Ltd are considering entering the wine sector. This crop has a bright future.