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Kenya eggplant is a succulent, purple plant than can be classified botanically as a berry. It belongs to the nightshade family Solanaceae. Just like tomatoes and berries and other plants that belong to this family, the eggplant grows hanging from the vines of its plant. It is cultivated worldwide for its edible fruit, although it is considered a vegetable, it is used in several dishes, including non-vegetarian dishes. 

The eggplant is also known as guinea quash, aubergine or brinjal in Kenya. The name brinjal has an Indian background. It is also scientifically known as Solanum Melongena. The eggplant can easily be found locally in the Kenyan market.

A regular Kenya eggplant produces a deep purple, either perfectly pear-shaped or slightly lopsided fruit. Each plant produces about 4 -6 large fruits. The fruit is approximately 6-9 inches long and about 5 inches in diameter. On most occasions, the eggplant weighs about 2.5 pounds.

There are quite a number of different types of eggplant in the Kenyan market. All these varieties vary in size, farming conditions, color and period of maturity. Some of these types include;

• Small fruited eggplant: these grow into green fruits and mostly include lavender and purple varieties
• Oval/oblong variety: they are usually purple to black, large and oval
• Novelty eggplant: This range consists of some of the most unusual eggplant breeds. Some of them include the orange Turkish and the green Thai eggplant
• Japanese eggplant: this one produces long, thin fruits but is mostly known for its fast maturity.

Kenya eggplant thrives best in regions exhibiting subtropical climates with temperatures of between 20 to 28 degrees Celsius with soils of Ph levels between 5 and 7. They are mainly planted between May and June, August and September and December and January. They are sown with proper spacing between the lines.

Eggplants can be wrapped in PVC films though wholesalers don’t prefer this mode of packaging as the films need to be removed before taking them to the market. An alternative method of packing was therefore devised.

 About 15 fruits are pre-treated with fungicide and later packed in non-perforated polythene lined bags with layers of tissue paper. The tissue paper helps to prevent condensation. They are stored at 12 degrees Celsius.

This storage and packing methods are what makes Kenyan eggplants are the best in the market.

The eggplant should be transported as swiftly as possible under controlled temperatures. Low oxygen levels will do good to increase the life of the eggplant by delaying its decay for a couple of days. 

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