Today we went on an excursion to Hortanzia Farm with the school children.
The farm is located in Usa River, outside of Arusha.
The farm used to grow roses for export, but these days finds chives and green beans more profitable.
The chives are grown in massive greenhouses.
The chives are cut every 28 days, and then are left to regrow.
The climate inside the greenhouses needs to be kept warm and humid.
15 tonnes of chives are exported to Europe each month - mainly to France.
3 tonnes of beans are harvested each week. These are also exported to Europe.
The chives are graded by hand. Each bundle needs to be 15cm in length, with no brown tips or white bases.
In the cold room the chives are stored in 1kg boxes ready for export.
Michael, the farm's manager explaining the process.
Any chives not coming up to standard are discarded and used as mulch for the coffee plants.
We tasted a coffee cherry for the first time (nothing special). The beans are the pale seeds inside the cherry that need to be roasted before they resemble anything drinkable.