Minty business: Local farmer mints cash from fragrant crop

For years, Joseph Kang’ethe toiled on his quarter-acre farm in Kiambu, growing vegetables with little to show for his effort.

But everything changed in 2015 when he made a bold decision — to switch exclusively to mint farming.

Today, his once-struggling farm thrives with fragrant rows of mint, a transformation fuelled by his willingness to embrace a more profitable, low-maintenance crop.

“Mint farming has a good market. It regrows within a month of harvesting,” says Kang’ethe. “The main challenge is water for irrigation, but the returns make it worthwhile.”

Kang’ethe’s decision was informed by experience. Unlike broccoli and cauliflower, which he previously farmed, mint requires fewer inputs, is less prone to disease, and repels pests naturally, making it more affordable to cultivate.

“Mint uses organic fertiliser and is ideal for human consumption,” he adds.

The herb matures in just 60 to 90 days after planting and can be harvested every 10 days thereafter. With its rising demand in the culinary, beverage, and wellness industries, mint has proven to be a smart choice, both locally and internationally.

Kenya’s favourable climate, especially in regions like Central, Rift Valley, Eastern, and Western Kenya, makes it ideal for mint cultivation. Annual rainfall between 600 and 1,500mm supports its growth, and the global market for mint is projected to reach $1.3 billion (Sh167.7 billion) by 2027.

Mint is used in a wide range of products, including teas, desserts, jams, essential oils, candies, deodorants, and cosmetics. Smallholder farmers can earn between Sh450,000 and Sh600,000 per acre, with production costs ranging between Sh150,000 and Sh200,000.

Today, Kang’ethe employs four people on his leased one-eighth acre and harvests up to 300–500 kilos of mint monthly. His main buyer, Kenya Originals, pays Sh300 per kilo, a consistent and reliable income.

“Working with a local manufacturer has taught me the importance of quality and consistency,” he says.

“Having a ready market reduces wastage.” Besides supplying Kenya Originals, which uses his mint in products like pineapple mint cider, he also sells to local juicers in smaller quantities.

Encouraging other farmers to consider mint farming, Kang’ethe emphasises its affordability and profitability compared to conventional vegetables. “I used to grow broccoli and cauliflower, but they weren’t as profitable and were more prone to pests and diseases.”

Thanks to bulk sales and better prices, Kang’ethe now enjoys an improved quality of life and has set his sights on expanding his operations and becoming a key player in Kenya’s herb industry.

Alexandra Chapatte, CEO and founder of African Originals (the parent company of Kenya Originals), emphasises the importance of supporting local farmers.

“We need to ensure that local produce is not just for export,” she says.

Supply chains

In 2024 alone, the company paid Sh53 million to smallholder farmers and sourced 316 tonnes of fruit, with plans to increase to 500 tonnes.

Counties such as Meru, Makueni, Kilifi, and Garissa were among the biggest beneficiaries.

“Sourcing locally helps us create high-quality, affordable products for our consumers,” Chapatte adds. “It also makes our supply chains more resilient, especially in the face of global disruptions like the war in Ukraine.” 

Other companies are also shifting towards local sourcing. Unilever Kenya surpassed its 2023 goal of sourcing 45 per cent of its raw materials locally, hitting 49 per cent.

In 2024, the figure rose to 55 per cent, with a target of 70 per cent by year-end — representing a projected $516.8 million (Sh7.6 billion) spend on local suppliers.

Kenya Breweries Ltd (KBL) is also investing in local sourcing, working with over 60,000 farmers and providing agricultural training to boost their economic and environmental resilience.

A joint report by PricewaterhouseCoopers and the Massachusetts Institute of Technology revealed that even modest localisation efforts yield significant benefits, with 82 per cent of companies reporting improved resilience and 77 per cent noting cost reductions.

“These outcomes enable businesses to navigate challenges more effectively, reduce risks, and capitalise on operational efficiencies and sustainability,” the report states.