Determination of Essential Soil Nutrient Levels from Tea Growing Areas in Western and Central Highlands of Kenya

Kithure J.G.N. and Oganga S.G.
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Kithure J.G.N.: Department of Chemistry, University of Nairobi, P.O Box 30197-00100, Nairobi, Kenya
Oganga S.G.: Department of Chemistry, University of Nairobi, P.O Box 30197-00100, Nairobi, Kenya

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 9, 533-545

Abstract: Tea is a vital economic crop in Kenya, especially in the highlands, and is rich in beneficial ingredients like caffeine and polyphenols. Soil nutrients influence the health of tea plants. This study analyzed the levels of Sodium (Na), Phosphorus (P), Potassium (K), Calcium (Ca), Magnesium (Mg), Zinc (Zn), Manganese (Mn), Copper (Cu), pH, and moisture content in soil samples from Kisii and Meru Counties. Samples were dried, ground, and digested using aqua regia, with elements analyzed via Atomic Absorption Spectrophotometry and Phosphorus via UV-Vis Spectroscopy. Results for Kisii soil showed higher nutrient concentrations overall, except for Ca, K, and Na, which were higher in Meru. Kisii: Na (8.38 mg/kg), K (36.15 mg/kg), Ca (0.85 mg/kg), Mg (22.075 mg/kg), Mn (14.16 mg/kg), P (0.2765 mg/kg), Cu (2.66 mg/kg), Zn (8.445 mg/kg), MC (22.855%), pH 5.00. Meru: Na (8.69 mg/kg), K (38.6 mg/kg), Ca (0.95 mg/kg), Mg (17.41 mg/kg), Mn (5.675 mg/kg), P (0.236 mg/kg), Cu (0.975 mg/kg), Zn (8.13 mg/kg), MC (27.995%), pH 5.81. Kisii soil had higher overall nutrient levels, with potassium being the highest. Both samples were deficient in Ca and P. The pH levels were suitable for tea production. Mn and Mg levels exceeded World Reference Base (WRB) standards, while Zn, Na, and Cu were within Food and Agriculture Organization (FAO) limits. Ca and P were below WRB and FAO standards.

Date: 2024
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