Kenya's estimated postharvest losses for barley in 2016 was 4,690 tonnes or 12.5%.
In the value chain, the majority of the loss is estimated to be happening at Harvesting/field drying, Threshing and Shelling, and then Market storage. Highest estimated postharvest maize losses in tonnes were estimated to occur in Rift Valley.
To view the list of studies used to estimate these losses, please see the References tab.
Production quantity and estimated postharvest losses
Production quantity (tonnes)
Estimated postharvest losses (tonnes)
2011–2021
2011
59646
2012
72931
2013
37530
2014
37530
2015
37530
2016
37530
2017
37530
2018
37530
2019
59537
2020
34953
Produced
37,530 tonnes
Estimated postharvest losses
12.5%
/ 4,690 tonnes
Production quantity
Estimated postharvest losses
87.5045Production quantity: 37,530 tonnes
12.5Estimated PHL: 4,690 tonnes
See full postharvest losses data table with estimated losses in
percentage ›
| tonnes ›
Value chain
Production quantity and estimated postharvest losses in % per value chain step. Please note that once loss has occurred at harvesting, the percentage loss in the next stage is a percentage of what remained, not of the original amount.
Estimated % of crop left
Estimated % of crop lost
Amount remaining(%)
Estimated postharvest loss(%)
Production
100Remaining: 100% Est. PHL: 0%
0Remaining: 100% Est. PHL: 0%
Harvesting/field drying
96.5Remaining: 96.5% Est. PHL: 3.5%
3.5Remaining: 96.5% Est. PHL: 3.5%
Threshing and Shelling
93Remaining: 93% Est. PHL: 3.5%
3.5Remaining: 93% Est. PHL: 3.5%
Winnowing
93Remaining: 93% Est. PHL: 0%
0Remaining: 93% Est. PHL: 0%
Transport from field
90.5Remaining: 90.5% Est. PHL: 2.5%
2.5Remaining: 90.5% Est. PHL: 2.5%
Household-level storage
90.5Remaining: 90.5% Est. PHL: 0%
0Remaining: 90.5% Est. PHL: 0%
Transport to market
89.5Remaining: 89.5% Est. PHL: 1%
1Remaining: 89.5% Est. PHL: 1%
Market storage
86.85Remaining: 86.85% Est. PHL: 2.65%
2.65Remaining: 86.85% Est. PHL: 2.65%
See full value chain data table with estimated losses in
percentage ›
| tonnes ›