CGIAR/KikuyuEnglish_translation huggingface dataset:
English: Picking them prematurely can result in lower-quality coffee with less desirable taste characteristics.
Kikuyu: Gūtua kahūa gatari keeru no gūtūme gīkiro gia kahūa karia gegūthīo gīthii thī na anyui mage gūkenda.
English: Lower Coffee Bean Weight: Green coffee cherries are heavier than ripe ones. 
Kikuyu: kūhūtha mūno gwa kahūa karia gakonyore- kahua gatari keeru nī karitu gūkira kahūa keeru.
English: Picking them before they are fully mature can lead to a lower overall yield as the beans haven't had the chance to reach their maximum weight.
Kikuyu: Gūtua mbegū ici mbere ya ikūre no gūtūme maciaro manyihe nīūndū mboco icio cia kahūa itiyarekirwo īkūre īkīrīkia.
English: Impact on Plant Health: Picking green cherries may stress the coffee plants.

Kikuyu: Maumīrīra harī mūtī wa kahūa- gūtua kahūa gatari keeru ni gūtigaga mītī ya kahaū īgatangīka
English: The energy invested in producing those cherries is lost, and the plant may take longer to recover. 
Kikuyu: Hinya ūria wahūthīkīte gūthondeka matunda mau ūkorīra na mītī īkoya ihinda inene kūhona.
English: This can impact the overall health of the coffee plants and their ability to produce high-quality beans in subsequent harvests.
Kikuyu: Ūndū ūyū no ūtūme mūtī wa kahūa wage riri na hinya wa gūciara kahūa kega mahinda megūka.
English: Reduced Cupping Score: In the coffee industry, the quality of coffee is often assessed through a process called cupping. 
Kikuyu: Kūgūithia mūcamo wa kahūa- thīinī wa thoko cia kahūa, mūcamo wa kahūa ūthimagwo na njīra ītagwo cupping.
English: Coffee made from green cherries is likely to receive a lower cupping score compared to coffee made from fully mature cherries, affecting its market value.
Kikuyu: Gīkombe kīrīa gīthondeketwo na kahūa gatarī keeru gīkoragwo gīa gīkīro gīathī ūkīringithania na karia keeru, ūndū ūyū no ūgūithie thogora wa kahūa.
English: Economic Consequences: Picking green coffee cherries can have economic consequences for coffee farmers. 
Kikuyu: Maumīrira ma marīhi- kūgetha kahūa gatarī keeru no kūrehere mūrīmi hathara.
English: The lower quality and reduced yield can result in lower income for the farmers, impacting their livelihoods and the economic sustainability of coffee production in a region.
Kikuyu: Gīkīro gīathī gīa kahūa na ūnyihu wa magetha kūhotomagia ūtūūro wa mūrīmi na mīrīmīre ya kahūa īkaritūha.
English: Environmental Impact: Picking green cherries may contribute to environmental degradation. 
Kikuyu: Ūgarūrūku wa marīa matūrigicīirie- kūgetha kahūa gatarī keeru nīgūthūkagia marīa matūrigicīirie.
English: If there is a consistent practice of harvesting immature cherries, it can disrupt the natural balance of the ecosystem, affecting soil health and biodiversity.
Kikuyu: Angīkorūo mūtugo wa kūgetha kahūa gatarī keeru nīūgūthī na mbere, ūndū ūyū nīūhīngīcaga wūigananu wa maūndū mathī, ūgima mwega wa tīīri na indo iria ciīmuoyo.
English: Quality Consistency: Coffee flavor profiles can vary widely based on factors like altitude, climate, and soil. 
Kikuyu: kwaga gutwarana kwa maumīrīra- mucamo wa kahua noukorwo na ngūrani kuringana na maūndū ta matūūra, riera na tīīri.
English: Picking green cherries can introduce inconsistency in flavor, making it challenging for coffee producers to maintain a consistent and high-quality product.
Kikuyu: Kūgetha kahūa geethī nogūcenjie mucamo wako na ūndū ūyū ūkaritūhīra arīmī ūkūria-inī wa kahūa karī na mūcamo mwega
English: How do you know coffee is ready for harvesting?
Kikuyu: Ingīhota atīa kūmenya kahūa nīgakinyu ga kūgethwo?
English: The fruit is initially green and turns red when it is ready for harvesting.
Kikuyu: Itunda rīa kahūa mbere rīkoragwo rīrī rīa rangi wa ngirini na nīrīcokaga rīkagarūra rangi ūgatūīka mūtune, rīkonania nīikinyu rīa kūgethwo.
English: When do you harvest coffee berries?
Kikuyu: Hihi kahūa kagethagwo rīī?
English: Harvesting time varies by region and altitude. 
Kikuyu: Ihinda rīa kūgetha kahūa rīringanaga na itūūra na irīma.
English: Only the ripe berries should be harvested because immature and overripe berries yield poor bean quality.
Kikuyu: Nīwega kūmenya atī kahūa keeru tu nīko gabatīe gūtuo. Kahūa keeru makīria kana gatarī gakūrū gatirī mūcamo mwega.
English: Coffee is harvested by hand by one of two ways, i.e., strip picking or selective picking.
Kikuyu: Kahūa kagethwo na moko, no ūbure mītī kana ūthure karia keeru gatheri
English: What is the process of coffee after harvesting?
Kikuyu: Kahūa gekagwo maūndū marīkū thutha wa kūgethwo?
English: This process involves harvesting, pulping, fermenting, washing, drying, hulling, cleaning, grading, sorting, storing and transporting green beans. 
Kikuyu: Maūndū maya nī hamwe na kūgetha, gūkonyorwo, kūrinda nīguo kagīe mūcamo, gūthambia, gūthurania, kūiga thitoo na gūkuithia.
English: The process can be broadly divided into two main components - Wet Processing (cherry to dry parchment) and Dry Processing (dry parchment to exportable green bean)
Kikuyu: Maūndū maya no magayanio maita merī; Wet Processing (cherry to dry parchment) na Dry Processing (dry parchment to exportable green bean)
English: How to harvest quality coffee?
Kikuyu: Ingīhota atīa kūgetha kahūa kega?
English: How many times is coffee harvested in a year in Kenya?
Kikuyu: Kahūa kagethagwo maita maigana būrūri-ini wa kenya?
English: What is the best way to harvest coffee?
Kikuyu: Nī njīra īrīkū njega ya kūgetha kahūa?
English: Most coffee beans are harvested by hand, in which they can be strip picked or selectively picked.
Kikuyu: Kaingī, kahūa kagethwo na moko, na mītī no īburwo yothe kana kagethwo gagīcagūragwo karīa geethī gagītigagwo mītī-inī.
English:  The topography of certain regions means machine harvesting is not always possible owing to the steep terrain.
Kikuyu: Ningī mīgūnda īngī nī mīinamu mūno ūndū macini itangīhūthīka.
English: This process involves harvesting, pulping, fermenting, washing, drying, hulling, cleaning, grading, sorting, storing and transporting green beans. 
Kikuyu: Kahūa kahetūkagīra mūtaratara ūyū: kūgetha, gūkonyora, kūrinda, gūthambia, kūūmithia, kūhīhia, gūthurania na irathi, gūchagūrania, kūiga thitoo na gūkuithia karīkia gūkonyorwo.
English: The process can be broadly divided into two main components - Wet Processing (cherry to dry parchment) and Dry Processing (dry parchment to exportable green bean)
Kikuyu: Mūtaratara ūyū no ūgayūkanio maita merī- Wet Processing (cherry to dry parchment) na Dry Processing (dry parchment to exportable green bean)
English: How to harvest quality coffee?
Kikuyu: Hihi kahūa kega kangethagwo atia?
English: The process of harvesting coffee beans is an important part of the coffee production process and has a major impact on the quality of the final product. 
Kikuyu: Njīra īrīa kahūa kagethagwo nayo nī yabata mūno nīūndū nīyo ītūmaga kahūa kagīe mūcamo mwega kana kaage karīkia gūthīo
English: Below is an overview of how to harvest high-quality coffee beans: 

Kikuyu: Īno nīyo njīra ya kūgetha kahūa īrīa īgūkahe mūcamo mwega makīria.
English: Choose harvest time: Harvest time affects the maturity of coffee beans. 
Kikuyu: Thura ihinda rīa kūgetha. Ihinda rīa kūgetha nīrīhutagia mūkūrīre wa mboco cia kahua.
English: Choosing the time to harvest must ensure that the seeds have reached optimal maturity.
Kikuyu: Gūcagūra ihinda ria kūgetha no mūhaka rīkorwo nī rīrīa kahūa karīkia kwīIruha wega.
English:  For some types of coffee, this process lasts from several weeks to several months.
Kikuyu: Mithemba ngūrani ya kahūa yoyaga ihinda rītiganīte gūkūra kuuma wiki nginya mīeri.
English: Harvesting method: There are two main methods for harvesting coffee: hand harvesting and machine harvesting. 

Kikuyu: Njīra ya kūgetha: Njīra nī igīri cia kūgetha, nacio nīgūtua na moko kana na macini.
English: Hand harvesting is often preferred for high-quality coffees, where the process requires meticulousness and selection. 
Kikuyu: Gūtua na moko nīkūo kwedagwo nīūndū mūndū nīahotaga gūthura karia kega na gakūrū rīrīa egūtua.
English: Harvesters are often used for larger and more cost-effective harvests.
Kikuyu: Macini ihuthagīrwo mīgūnda-inī īrīa mīnene nīundu nīihotaga gūtua kahūa kaingī kwa kahinda kanini na ningī ngarama īkoragwo irī nini.
English: Bean selection: After harvesting, coffee bean selection is the next important step. Coffee beans are often selected to eliminate those that are of poor quality or have defects. 
Kikuyu: Gūthura mbegū cia kahūa: Thutha wa kūgetha, mbegu cia kahua ibataraga gūcagūranio nīgetha iria cia gīkiro gīathi na iria irī na wathe cieheranio na iria njega.
English: Processing process: After being harvested, coffee beans often need to go through processing steps such as peeling, drying, or cooking to remove the skin and coffee beans and create a high-quality product. 
Kikuyu: Gūthīa kahūa: thutha wa kūgetha, kahūa kahītūkagira makinya ta gūkonyora, kūūmithia kana gūcina niguo kagie mūcamo mwega.
English: Storage conditions: Coffee beans need to be stored at stable temperature and humidity conditions to ensure that they are not damaged and retain their best flavor.
Kikuyu: Kūiga thitoo: Kahūa no mūhaka kaigwo kūndū gūtarī ūrūgarī mūingī kana ona ūgunyu nīgwo gatigate mūcamo.
English: How do you sort coffee?
Kikuyu: Hihi kahūa gacagūranagio atīa?
English: Cherry is sorted out before pulping, which helps to remove the immature, diseased, insect damaged and dry berries as well as the leaves, twigs and other foreign matter. 
Kikuyu: Mbegū cia kahūa icagūranagio mbere ya gūkonyorwo. Ūndū ūyū ūteithagia kweheria iria itarī njīrū, iria ndwaru, iria ithūkitio nīigūnyū, iria nyūmū ona mahuti kana indo ingī.
English: The sorted out berries are then ready for processing.
Kikuyu: Mbegū iria njega tu nīcio ithiaga nambere gūthondekwo.
English: What are the grades of coffee in Kenya?
Kikuyu: Hihi irathi cia mbegū ngonyore cia kahūa Kenya nī irīkū?
English: Currently, there are 8 Kenyan coffee bean grades: E, PB, AA, AB, C, TT, T, and MH/ML. 
Kikuyu: kwa ihinda rīrī, Kenya kwīna irathi  inyanya cia kahūa na nīcio; E, PB, AA, AB, C, TT, T, na MH/ML.
English: Grades are given to coffee beans before roasting to determine their size. 
Kikuyu: Kahūa gacagūranagio na īrathi kūringa na ūnene wa mbegū mbere ya kūhīhio.
English: Bean size is important since beans of the same size roast at the same rates.
Kikuyu: Wūigananu wa mbegū nī wa bata nīūndū mbegū iria cīiganaine nīihīanagīra.
English: How should coffee be stored?
Kikuyu: Hihi kahūa kagīrīirwo kūigwo atīa?
English: Coffee stores should be dry, clean and well ventilated.

Kikuyu: Makūmbī ma kahūa no mūhaka makorwo marī matherū, matarī na wūigū, na marī na riera rīracera thīinī wega.
English: Never store or keep chemicals in a coffee store. Keep fully dry coffee beans on wooden tables or floors or even in ventilated bins.They should be stirred or turned every day for 10 days before bagging. 
Kikuyu: Ndūkanaige dawa thitoo-inī ya kahūa. Hebata kūiga kahūa komithio wega igūrū ria metha cia mbaū na gaikare gakīgarūragwo gwa thikū ikumi mbere ya gwīikīra makūnia-inī.
English: They must be put in sacks as they come from the drying tables. Place bags on wooden battens 15 cm above the ground or concrete floor and away from walls.
Kikuyu: Kahūa gakīrutūo mīnanda-inī karīkia kūūma, gekīrwo makūnia-inī namo macoke maigīrīrwo igūrū ria mbaū, sentimita 15 kuuma floo-inī na matikahutanie na thingo.
English:  Do not store close to corrugated iron sheets. 
Kikuyu: Ningī hebata makūnia maya matigakuhīrīrie mabati.
English: Store for a minimum of 4 weeks and a maximum of 6 months. After that beans become woody. A relative humidity in the store of 60% at 20deg celcius is suitable. 
Kikuyu: Kahūa rīu no kaigīke kwa ihinda rīa wiki inya nginya mīeri ītandatū. Thutha ucio nīkomaga mūno. ūgunyu wa 60% na ūrūgarī wa 20 degrees nīcio itthimi iria ciagīrīire.
English: To preserve your beans' fresh roasted flavor as long as possible, store them in an opaque, air-tight container at room temperature. 
Kikuyu: Nīgūo gūtūria mūcamo mwega wa kahūa kahīhie, nīgegūbatara kūigwo mūkebe-inī ūtarahetūkia rīera kana ūtheri, na wūigūo handū hahehu.
English: Coffee beans can be beautiful, but avoid clear canisters which will allow light to compromise the taste of your coffee. Keep your beans in a dark and cool location.
Kikuyu: Mboco cia kahūa noikorwo irī thaka, no nīwega kwaga gūciīkera mūkebe-inī ūrona nīūndū ūtheri nīūtūmaga īgatee mūcamo. Kuogwo cīigwo handū hatarahetūkia ūtheri na hahehu.
English: How to store coffee for a long time?
Kikuyu: ūngīiga kahūa ihinda iraya atīa?
English: Use an opaque, airtight container, should do the trick, but if the bag your coffee came in has an airtight closure, such as a zip-top seal, you can use that. 
Kikuyu: Hūthira gīkabu gītekūhetūkia ūtheri, kana rīera.
English: Squeeze any additional air out of the bag before closing the seal. Store coffee bags in a cool, dark, and dry area.
Kikuyu: Mbere ya kūoha, geria kūruta rīera kuuma gīkabu-inī ūcoke wūige gīkabu kīu handū hahehu, hena ndūma na hatarī na wūigū.
English: How to dry coffee?
Kikuyu: Kahūa komithagio atīa?
English: Use drying beds that provide aeration from above and below, with a height of approximately 1 m and a width of approximately 1.2m. 
Kikuyu: Hūthīra itanda ciretīkīria rīera gūcera kuuma nathi na naiguru irī na ūraihu wa mita 1 na warie wa mita 1.2.
English: It ensures good aeration which leads to even drying and hence high quality coffee
Kikuyu: Riera nīrīhotaga gūcera wega nakahūa nikomaga wega na gagakorwo na mūcamo mwega
English: How to keep records in coffee?
Kikuyu: Ingīiga atia rekondi cia kahūa?
English: A record of activities should indicate when a task was performed , the time taken and cost
Kikuyu: Rekodi yagīrīire kūonania riria wira warutirwo, muigana wa kahinda karia woire, na ngarama
English: How much profit on coffee farming?
Kikuyu: Kahūa kangīhe baida īigana atia?
English: Coffee has an average yield of 1-1.5 tons per īka. 
Kikuyu: Kahūa kaingī nīgaciaraga tani 1-1.5 kuuma īka-inī īmwe.
English: One ton of coffee can be sold at KES 350,000, translating to a potential income of KES 350,000 to KES 525,000 per īka
Kikuyu: Tani īmwe ya kahua no īgūrūo KES 350,000, iria ingirehe maumirira ma mbeca mūigana wa KES 350,000 nginya KES 525,000 harīīka īmwe
English: What are the best dairy cattle breeds for milk production in Kenya?
Kikuyu: Nī ng'ombe irīkū njega cia iria kūrīthia būrūri-inī wa Kenya?
English: Friesian which has a large body frame (one of its main characteristics) and high milk yield.
Kikuyu: Friesian nī ng'ombe ya iria īrī mwīrī mūnene (īmwe ya ngumo nene yayo) na wūingī wa iria.
English: it has the ability to produce 20-25 Liters of milk per day with a butterfat content of 3.5%. 
Kikuyu: īkoragwo na ūhoti wa kūruta lita 20 nginya 25 cia iria o mūthenya na 3.5% mūigana wa maguta ma butter fat.
English: Ayrshire which was developed in a region known for it's rolling hills.
Kikuyu: Ayrshire īgicoka guciarithanio gīcigo-inī kīrī na irīma nyingī.
English: The animal can survive in rugged terrain as the one it was carved out of.  
Kikuyu: Ng'ombe īno no īhote gūtūūra kūndū kūrī irīma ta kūria yaciarithanīirio.
English: Ayshire is characterized by the red and white colors that it carries on the skin. 
Kikuyu: Aryshire īmenyekaga nīūndū wa matūūrī mayo mūtune na merū.
English: It has symmetrically shaped udders and a smooth body. 
Kikuyu: Ningī nī īrī mūkamo wūigananīirie na mwīrī mūnyoroku.
English: Guernsey which originated from channel islands close to the north coast of France. 
Kikuyu: Guernsey īrīa kīhumo kīayo nī Channel Islands hakuhī na rūgongo rwa rūteere rwa iria ria Faranja.
English: Their skins have shades of fawn with clearly defined white markings with a yellowish pigment.
Kikuyu: Nayo īno ikoragwo na matūūri merū na ngoikoni thitu
English: They carry horns that are inclined forward, refined with a medium length, and tapers towards the tips. The horns are also characterized by their small size and yellowish color at the base
Kikuyu: Guernsey ciarī na hīa nene ciarorete na mbere, ningī igakorwo na ūraihu wa gatagatī, igacekeha mithia-inī na igakorwo irī na rangi wa ngoikoni gītina-inī.
English: the Jersey breed which was developed in the largest Channel islands of Jersey.
Kikuyu: Mūthemba wa Jersey ūrīa waciarithanīrio Channel Island ya Jersey
English: What are the characteristics of a dairy cow?
Kikuyu: Ng'ombe ya iria īkoragwo na maūthī marīkū?
English: Wide rump, pins and thighs enable a dairy cow to calve relatively easily.
Kikuyu: Ng'ombe ya iria īrī na ciīga nene cia thutha,iria imīteithagia ndīkagiīke mūno īgīciara.
English: A broad and big rib cage (barrel, stomach, chest) enables the animal to eat lots of feed for milk production.
Kikuyu: Makīria ma ūguo, gīthūri na nda nene nīihotithagia ng'ombe kūrīa irio nyingī, iria irī cia bata harī kūheana iria.
English: A steep foot angle is associated with better mobility, less hoof trimming, and longer life.
Kikuyu: Magūru marūngarū nī mahotithagia mīthīīre mīega, makanyihia gūconga kwa mahūngū na makaraihia ūtūro wa ng'ombe.
English: The hock joint is at a moderate angle, and the rear legs are straight. 
Kikuyu: Maru ma magūrū ma thutha mabatiī kūrora ūndū ūkūhotithia magūrū mau kūrūgama marī marūngarū.
English: The hock is flat and clean and shows no swelling. Sickle legs put too much strain on leg muscles and tendons
Kikuyu: Ningī, mabatiī gūkorwo marī matheru na matarī maimbu. Magūrū magonyoku nīmagiragia ng'ombe īrūgame na njīra njega.
English: A large udder indicates high milk production. Ideally, quarters are evenly balanced, soft, and well-collapsed after milking.
Kikuyu: Mūkamo mūnene wonanagia iria rīingī. Ningī wīgayanitie maita mana maiganaine na ūhūaga wega thutha wa gūkamwo.
English: A high and firmly attached udder is essential for long-term dairy performance. 
Kikuyu: Mūkamo mūnyitū na ūtari mūikūrūkū mūno ni wa bata hari kūheana ūmithio wa kahinda karaya.
English: High udders are related to less mastitis, fewer udder injuries, and longer life. 
Kikuyu: Mūkamo wa mūthemba ūyū ndūrwaraga mūrimū wa mūkamo kana o na kūgia na nguraro kaingī.
English: Udders should not hang below the hock, but the cow's age needs to be considered. 
Kikuyu: Mīkamo ndūagīrīire ngūcuha thī ma maru harī ng'ombe itarī ngūrū.
English: In addition, the udder should have little movement when the cow is walking.
Kikuyu: Makīria ma ūguo, ng'ombe igīthiī, mūkamo ndwagīrīirūo nī gūceera mūno.
English: Cows that are too thin or have a poor body condition at calving will produce less milk and are more likely to have fertility problems.
Kikuyu: Ningī ng'ombe īngīkorwo īrī hīnju mūno ihinda-inī ria gūciara, irūtaga iria inini na nīicokaga īkagīa na mathīna ma ūciari.
English: What are the factors that affecting successful breeding?
Kikuyu: Nī maūndū marīkū mangītūma gūciarithania ng'ombe kūgacīre?
English: Age at first calving: The animals selected must not be too mature or too young and selection for optimum body weight i.e., 55% of mature weight is necessary. 
Kikuyu: Ūkūrū wa ng'ombe rīrīa iraciara riita rīa mbere: Ng'ombe īrīa īthuragwo ndīagīrīirwo gūkorūo īrī ngūrū mūno kana īrī nini mūno, na gūthurwo gwacio kūringana na ūritū ūrīa wagīrīire wa mwīrī, ūguo nī kuuga 55% ya ūrītū wa ng'ombe icio rīrīa ciīng'ima.
English: Therefore, when age at first service is 14-15 mts, the age at first calving becomes 22.5 to 23.5 months for maximum lifetime profit being. 
Kikuyu: Nī ūndū ūcio, rīria ng'ombe yaheyo mūbira īna ūkūrū wa mieri ikūmi na īna nginya ikumi na ītano, ītanyagwo gūciara gītagatī-inī kīa ūkūrū wa mieri mīrongo īri na īri nginya mīrongo īri na īna nayo baida īkoneka kahinda-inī ka mūtūrīre wayo.
English: Calving interval: Rebreeding after calving depends upon the involution and uterine health of the cow. 
Kikuyu: Ūtaganūkū wa maciara: Kūnyita nda īngī thutha wa gūciara, kuumanaga na kūhona na ūgima mwega wa nyūngū ya mwana.
English: Extension of inter-calving period from 12 to 14 months or more results into substantial reduction financial return over feeding costs as there will be loss in milk, calves produced per cow etc. 
Kikuyu: Kūraihanīrīria mūno kwa maciara kuuma mīeri 12 nginya 14 nogūcūngirīrie ūnyihu wa baida ūkīringithania na irio iria ng'ombe īyo igūkorwo īrīte, ūnyihu wa iria na wa njaū iria īgūciarwo nī ng'ombe īyo.
English: Therefore, there will be considerable financial loss if the calving interval extends beyond 365 days in cows and 395 days in buffaloes.
Kikuyu: Nīūndū ūcio, nogūkorwo na unyihu wa baida angīkorwo maciara nīmekūraihanīrīria makīria ma mwaka ūmwe harī ng'ombe.
English: Inter service interval or interbreeding interval: It is the number of days between services.
Kikuyu: Interservice / interbreeding interval ni matuku maria ngombe yoyaga kuuma yaheo mbegu nginya rīrīa icokaga kuheo rīngī
English: Inter-service intervals of more than 40 days is common. To shorten it heat detection three weeks after insemination is useful. 
Kikuyu: Nīguo kahinda gaka kanyihe, kūrora ndariri cia mūrukī kahinda-inī ka wiki ithatū thutha wa kūhe mbegū nīūndū ūrī bata.
English: Period of the standing heat: This depends on the efficiency of estrus detection in all cows. 
Kikuyu: Ihinda rīrīa ng'ombe īrūgamaga īna mūrukī nīguo īhaicwo: Nīkūringanaga na wathi wa kūmenya rīrīa ng'ombe īna ūrugarī.
English: But, cow fertility depends upon a number of factors, including the semen quality, correct handling of semen straws, AI-breeding technique and timing of insemination. 
Kikuyu: Ūhoti wa ng'ombe kūgwatia ūringanaga na maūndū matiganīte ta wagīrīru wa mbegū, kūmenyerera mbegū na gūciga wega, kūhe mbegū na njīra njega na ihinda rīrīa riagīrīire.
English: Detection of estrus: For successful fertilization correct estrus detection is essential. 
Kikuyu: Nīgetha ng'ombe īgwatie, he bata kūmenya ihinda rīrīa rīega rīa kūhe mbegū.
English: Approximately 50% of the estrous periods go undetected on the average dairy farm.
Kikuyu: Hakuhī nuthu ya ng'ombe cia iria nīciagaga kūmenyeka rīrīa irī na mūrukī.
English: Proper timing of insemination: Once Ovulation has occurred it is estimated that the viable life of the egg is less than 12 hrs, unless it becomes fertilized as Sperm require about 6 to 10 h to reach the lower portion of the oviduct. 
Kikuyu: Ihinda rīrīa rīega rīa kūhe mbegū: Rīrīa ng'ombe yagīa mūrukī, kwīrīkanaga atī itumbī rīikaraga muoyo mathaa manyihīire 12, tiga angīkorūo nīrīgūcemania na mbegū ya njamba tondū mbegū ciendaga mathaa matandatū nginya ikūmi nīguo ikinye mūkiha-inī wa gūikūrūkia itumbī.
English: Therefore the proper timing of insemination is to inseminate cows at 6 hrs after estrus (standing heat) so that adequate numbers of motile sperm are present in the oviduct. 
Kikuyu: Gūkīri ūgūo, ihinda riega riakūhe ng'ombe mūbira nī mathaa matandatū kuuma yetīkira kūrūgama nīgūo īhaicūo.
English: Handling of semen straws while AI:To maintain maximum fertilization rates, shaking of the straw while thawing at at 37°C for at least 30 second. 
Kikuyu: Ūmenyereri wa mībira ya AI; Nīguo kūgīe na ūma wa kugwatia, hebata mūbira ūgaikio maaī-inī mararū marī na ūrūgarī wa 37°C ūkīinainagio kahora kwa ihanda ria nuthu ndagīka.
English: Once thawed, inseminate immediately so as to prevent from cold or heat shock. 
Kikuyu: Thutha ūyu, mbegū īno īkīrwo thīinī wa ng'ombe narūa nīgūo ndīgathūkio nī heho kana ūrugarī.
English: Embryonic losses: Early embryonic loss is critical during 15 or 16 days when the embryo is developed sufficiently to overcome uterine secretion of PGF2α. 
Kikuyu: Kūhuna; Ūndū ūyū wonekaga thikū cia mbere 15 nginya 16 thutha wa ng'ombe kūoha nda.
English: Additional late embryonic losses can occur during the period of 25 to 40 days after insemination due to failure of attachment to the uterine wall. 
Kikuyu: Ningī ūndū ūyū no wongerereke thikū-inī cia 25 nginya 40 thutha wa kūheo mbegū, nīūndū gacaū gatirī karenyitīrira wega thingo-inī cia nyūngū ya nyina.
English: Fertility and season : Hot season and high humidity decrease fertility of a cow due to reduction in appetite. 
Kikuyu: Ūciari na ihinda ria kūhe mbegū; Ihinda rīa ūrugarī na ūgunyu mūingī riera-ini, nī itūmaga ng'ombe inyihie ūhoti wa kūgīa tūcaū tondū nīiremagwo ni kūrīa.