Portuguese grain that changed the way Africans eat

By Ally Jamah

Maize was introduced in Africa by Portuguese explorers in the beginning of the 16th century. It has since become Africa’s second most important food crop, after cassava.

Maize is Kenya’s staple food, with area under cultivation estimated at 1.6 million hectares.

The greatest threat to Kenya’s maize production is the pesky insect that attacks maize stalks. It is estimated that Kenya loses Sh7.2 billion ($90 million) annually to this insect.

Continued research on more resilient breeds is being taken with a view to developing crops that are resistant to insects, and in particular, the stem borer. Growing of Genetically Modified (GM) seeds is currently in practice.

Centre

The total area under maize cultivation by end of 2008 stood at 1.9 million hectare. Maize growing in Kenya is concentrated in the Rift Valley districts of Trans Nzoia, Uasin Gishu and Nakuru, a region often referred to as the ‘Granary of Kenya’.

Maize production in Kenya relies on the small-scale farmers who contribute about 75 per cent of the overall production, with the remaining 25 per cent being contributed by the large-scale farmers.

The Kenya Maize Development Programme (KMDP) boss, who works with at least 370,000 farmers in Rift Valley and Western provinces, says that the majority of farmers produce food for domestic consumption and only sell a small fraction of the produce at throw away prices.

‘Only 30 per cent of the maize produced in Kenya is formally traded nationally, but the rest circulates in the local markets. This means some regions suffer plenty of maize and low prices, while other suffer maize scarcity and high prizes. This needs to be harmonized" he says

Generally speaking, all the experts we spoke to agreed that the current over-reliance on maize imports is concealing the serious sickness of our maize industry, and they warn postponing the problem further may have devastating consequences for the country.