Nairobi News

Nzivoo Katoo, the Founder and Chief Executive of Green Leaf Veggies, has embarked on a journey showcasing the potential of dried African indigenous vegetables, such as kunde (cowpea leaves), managu (black nightshade), and terere (amaranthus), as key components of nutrition and sustainable agriculture.

His story is one of innovation and a commitment to community welfare.

Twenty years ago, driven by a passion for preserving family vegetables and inspired by the abundance of cowpea leaves during the rainy season contrasted with scarcity during the dry season, Nzivoo began exploring traditional methods of vegetable preservation.

It was out of this necessity and ingenuity that the goal of Green Leaf Veggies was sown.
In 2021, amidst the challenges posed by the Covid-19 pandemic, Nzivoo operationalized the family’s vision by unveiling the now thriving business.

Starting with kunde and gradually introducing terere and managu, he sought to fill the void left by the loss of fresh produce experienced by farmers due to post-harvest challenges.
According to the Ministry of Agriculture, farmers lose between 20 to 35 per cent of their produce post-harvest.

“Ideally, I can say my contribution to the vegetable processing niche has only covered about 1 per cent of the post-harvest losses,” he said, expressing his undeterred commitment.
Green Leaf Veggies has established a network of over 20, 000 farmers who supply their vegetables.

According to Nzivoo, through stringent quality control processes, the vegetables are carefully dried, preserving their nutritional value and taste.

He also prioritizes farmer education, training them on the most viable leaves and best practices in agriculture.

With a focus on standards, Green Leaf Veggies accepts leaves not older than three days (after harvesting) and is selective about the types of vegetables they process.

While currently utilizing traditional methods like solar dryers, he is seeking funding for automated machines to scale up production and meet growing demand.

He processes 2.5 tons for every two days, with prices ranging from Sh100 for a 50-gram pack to Sh200 (80 grams) depending on the kind of indigenous vegetables.

The company’s dried veggies, known for their nutritional value and quality, have found consumers not only in Kenya but also abroad, reaching countries like Ghana, Spain, Bahrain, the Emirates, Canada, and even Nashville, USA.

“They purchase while enroute to their countries,” stated the entrepreneur with a background in Mathematics and Computer Science.

His commitment underscores the importance of value addition in agriculture and the potential for innovation to address longstanding challenges.

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