By Felix Ochieng Akech

Kenya’s avocado industry is losing millions, and its global reputation, to poor harvesting, as untrained pickers damage fruits, spread fungal infections, and reduce future yields. Farmers, agronomists, and exporters say rough handling at harvest is now one of the biggest causes of rot, rejections, and tree decline’ undermining the country’s reputation in key export markets.

“Picking is a skill, not just labour. One wrong move, and you’ve lost both your fruit and next season’s yield,” said Peter Ndambiri, a technical officer who has spent years training avocado pickers in Murang’a and Kirinyaga counties. “Most casual pickers pull or twist fruits off without cutting, breaking the stem flush with the fruit. Others hit branches with sticks, shake trees, or let fruits drop to the ground. Even small drops bruise the fruit inside.”

He said poor handling directly increases fungal disease. “Some pick when fruits or leaves are still wet, spreading spores like anthracnose and stem-end rot. Using blunt or dirty tools tears tissue and spreads infection,” he said. “You end up with internal bruises, faster ripening, poor eating quality, and export rejections.”

Technical officer Anthony Gitonga, who trains harvesting teams in Tharaka Nithi, said careless work causes lasting damage. “When you pick carelessly, you damage branches and cause defoliation. Some branches break, and that increases fungal infection. The tree takes a long time to recover, which reduces the next season’s yield,” he said.

Both experts said many exporters now reject whole consignments due to bruising or fungal rot. Ndambiri recalled one case where casual pickers caused an entire pallet to be discarded and the farmer fined. “They had pulled fruits by hand, and packhouse rejection rose sharply because of stem-end rot,” he said.

Anthony said exporters who source directly from farms are often the hardest hit. “They pay for what has been harvested and get more rejects,” he said. “The ones who buy from middlemen don’t suffer as much, but the middlemen do, because some hire unskilled pickers who deliver poor-quality fruits. It has cost many suppliers their businesses.”

He added that exporters pay trained pickers between Sh5 and Sh7 per kilogram, but the payment from middlemen can be far lower.

Exporter Beth Mwangi, who has been selling avocados to Europe for more than a decade, said the losses are often preventable. “Some farmers are eager to sell their fruit too early,” she said. “We engaged KALRO to train our farmers. Picked fruits must be placed in cushioned baskets to avoid bruising. We are trying to transform the industry before it loses competitiveness due to immature harvesting,” said Beth.

For smallholder farmer David Munene in Kirinyaga, poor picking cost him entire harvests. “I did not know whether the fruits had matured or not, so when buyers came, I would just let them go into the farm, and they would destroy my fruits,” he said.

On attending a training session on avocado maturity and harvesting, “they taught us that when the fruit turns dark green then it is mature, but the lighter ones are still immature,” he said. “For Hass, the skin becomes darker and rougher, but for Fuerte we rely more on shape and size. The stalk connecting fruit to the branch turns brownish and shrinks when mature.”

Munene said the training reduced his rejections and even gave him new work. “They taught us to cut the stem or use poles, never pull the fruit,” he said. “We can now identify mature fruit and reduce rejects.”

Anthony said his team now uses only professional tools: secateurs, harvesting bags, and hooks. “These tools help us avoid bruises and mechanical damage. The hook helps reach fruit that’s far away, the secateurs cut the stalk clean, and the bag ensures no fruit hits the ground. For taller trees, the rope helps lower the harvesting bag safely,” he said.

Ndambiri said equipment quality and safety practices are vital. “We never stand on branches. We use ladders or poles, inspect tools daily, and wear helmets and boots. Falls, cuts, and crush injuries are all avoidable,” he said.

Both trainers stressed that proper handling extends beyond harvesting. Fruits must be shaded and packed in crates or cushioned bags immediately. “That’s how you maintain export quality,” said Anthony.

The combined effect of poor picking is seen across Kenya’s avocado chain from farms to exporters. Ndambiri said exporters face higher rejection rates, penalties at destination inspection, and shorter shelf life for damaged fruit. “It’s a chain reaction,” he said. “Poor picking hurts everyone.”

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He said farms using trained pickers see clear benefits. “Rejection rates drop, farmers get better prices, and relationships with buyers become stable. Trees remain healthy, yields stay consistent, and workers are safer. The cost of training is recovered in one season through higher prices and fewer penalties,” he said.

Anthony agreed that Kenya’s avocado industry can only grow through investment in training. “We need quality training for farmers and pickers, especially for those already producing,” he said. “That’s how we’ll keep our avocados competitive globally.”

Ndambiri added, “A skilled picker is as important as the tree itself. You can’t have sustainable exports without protecting both.”

With additional reporting by Victoria Amunga and editing by Lizzie Owade

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