Every home should grow at least 1 moringa tree.
And did you know you could make millions from a moringa plantation?
Moringa can be propagated from seeds or from mature cuttings (brown wood).
Seed propagation
Purchase or collect your supply of seeds from reliable sources. A good seed should be viable, clean and disease free. Seeds should not be stored over long periods as they lose viability (germination capacity) after about one year. There are around 3500 moringa seeds (with their shell) in a kilo. Seeds may be sown in containers, in seedbeds or directly in the field. Direct seeding is preferable when the germination rate is high, which is the case with Moringa oleifera.
Seeds must be sown at a maximum depth of 2 cm. Deeper seeding will greatly reduce the germination rate. One or two seeds per pit can be sown. When seeds are expensive or difficult to acquire, a better option is to plant one seed only and to wait two weeks for germination to occur. Then, the empty spaces are refilled. When the seed quality is more uncertain or the seeding period not optimal, use two seeds per pit.
If the two seeds germinate, the weaker plant can be removed after they reach about 30 cm. This must be done carefully to avoid damaging the root system of the remaining plant. Transplanting seedlings produced by direct seeding is not advised, as there is a high risk of damaging the taproot.
Moringa seeds germinate 5 to 12 days after seeding. If the seed has not germinated after two weeks, it will not and must be replaced. If neither of the two seeds germinates, the pit must be opened to check if there is a localized insect attack (ants or termites). If this is the case, the pit must be treated with a neem leaf solution or, better yet, with neem oil mixed with soapy water. Then seeding can be done again.
Propagation in Containers
Suitable containers are polyethylene bags or sacks prefilled with damp loamy soil popularly known as "Top soil". Sowing depth should be no more than 2 cm. Seeds should germinate within 5-12 days after sowing.
Place the bag(s) in a slightly shaded area and where they are protected from heavy rains. If this is not possible, make a set of small incisions (2-3) on the polybag to serve as drains to avoid water logging. Water the seed every 2 to 3 days depending on the dampness of the soil, 10-20 ml of water applied to each bag is recommended. At this stage the young shoot or plant must be well protected from grasshoppers, locusts, termites and ruminants.
Watering must be done with extreme care to avoid collapse of the feeble plant due to pressure. Collapsed plants must be suitably supported. The young moringa plants must be nursed for 4-6 weeks before transplanting, when they are about 30 cm high.
Remove the polythene bag when transplanting ensuring that the roots of the plant are not damaged. Propagation by cuttings hard woodcuttings of one meter long and at least 4 to 5 cm in diameter can also be used for propagation. When planted, one third of the stem must be buried in the soil. Plants produced with cuttings will not have a deep root system and will be more sensitive to wind and drought. Cuttings are also more sensitive to termite attacks.
Farmers in rural or peri-urban Africa can easily undertake moringa leaf production. Its production creates employment, requires little financial investment and can be cultivated without using chemicals. The keys to a successful farm are pruning the trees to obtain bushy leaf-growth and regular but limited amounts of water and organic manure. By following these recommendations, a moringa plantation can produce leaves in abundance all year-round.
Processing is also an accessible activity that generates income for food processing businesses and rural farmers’ associations. Sun drying is an inexpensive, efficient method used to obtain quality results. Milling does not require specific equipment; the mills widely used in Africa are perfectly adapted. Packaging has to be airtight and lightproof. The fundamental aspects of processing are hygiene and humidity control to ensure that the leaf powder stays perfectly dry until packaging.
Moringa leaves are an inexpensive source of proteins, vitamins and minerals for developing countries. Dried and milled, moringa leaves are easily stored and used by families who can then add the powder to their daily meals. The powder can also be used by food businesses to enrich their products in nutrients. Moringa leaves can help decrease developing countries’ dependence on imported goods, such as vitamin and mineral complexes that ward off nutritional deficiency but are too expensive to be used in a sustainable way.
Moringa is categorized as a leafy vegetable like the leaves of the baobab, sweet potato, amaranth and hibiscus. These local leafy vegetables, either cultivated or collected, are all highly concentrated in nutrients. Their use had for a long time been shadowed by European vegetables considered more modern, such as cabbage, carrots etc. Though today, African consumers are showing a rising interest for these leafy vegetables, not only for their low cost but also for their taste and health benefits. The importance research programmes and NGOs have given these products, before considered outdated, has also contributed to revamping the image of local leafy vegetables.
This increase in interest for local foods and culinary traditions is part of a worldwide trend. The moringa leaf is a nutritionally rich, ecological, economical vegetable available in practically all countries with malnutrition issues
Moringa leaves are an excellent, concentrated source of proteins, vitamins and minerals. Of the 120 vegetable species tested for their nutrient content, antioxidant activity, gustatory qualities and the facility with which they are grown and processed, moringa leaves were top ranked by the World Vegetable Centre (AVRDC).
Moringa oleifera grows quickly and is easy to cultivate. The moringa leaf, fresh or processed into dried powder, can be used as an every-day food item in a multitude of ways: in ready-made meals, juices, breads, pasta, fritters, condiments, instant soups…
This food can be used in households, school cafeterias, dispensaries, nutrition rehabilitation centres, as well as in restaurants and supermarkets.
Moringa is an exceptional resource for developing countries. Processed or fresh, the moringa leaf is not only a new, promising source of income and employment, but also an outstanding, nutritionally rich vegetable for families and markets.