Sorghum bread has excited bread consumers in Nakuru town following the introduction of the product in the market. The bread is baked using composite flour of sorghum and wheat at some ideal ratios. It is not just any sorghum but some special cultivar developed and evaluated at Egerton University by a team of scientists led by Prof. Erick Cheruiyot. It is a product of a concept developed by the team and supported by the then Kenya Agricultural and Agribusiness Project (KAPAP), financed by the World Bank in 2011.

Kenya has been selected by the International Centre for Genetic Engineering and Biotechnology (ICGEB) Board of Governors to host its first Regional Research Centre (RRC) in Africa, to complement the one in China.

Scientific research is essential for the advancement of science and humanity at large. It is not only an engine for the generation of new knowledge but also offers a lens through which current practices can be examined. Through constant inquisitions and scientific research, what is currently good and acceptable can be made better.

It is now official. Egerton University has won the bid to host the International Centre for Genetic Engineering and Biotechnology (ICGEB) Regional Research Centre (RRC), and it is the first of such a centre in sub-Saharan Africa.