The Kenya White rabbit is the most common local breed in Kenya, found mainly in the central, central Rift Valley, and western regions. Farmers often cross it with California or New Zealand White rabbits to produce quality meat. The breed is hardy and well adapted to local climatic conditions.
Kenya White rabbits are mostly white in coat color. They have broad ears that they hold firmly upright. They reach a weaning weight of 0.4–0.6 kg and a mature weight of 3–4 kg. Litters typically contain 6–8 kits, and rabbits reach sexual maturity at 5–6 months.
The Kenya White is also considered a “synthetic” hybrid, developed by crossbreeding New Zealand White, Californian White, and Chinchilla rabbits. Compared to pure exotic breeds, they are more disease-resistant and heat-tolerant. They grow into larger-bodied rabbits capable of producing 6–8 kg of quality meat, though they may take 5–6 months to reach 2 kg, slightly longer than pure commercial breeds.