KALRO-KCEP Maize Training and Extension Manual

Abstract

Maize is a staple food and contributes to about 65% of daily per capita cereal consumption. It serves as subsistence and a commercial crop, and grows on an estimated 1.4 million hectares. Maize accounts for more than 20% of the total agricultural production and 25% of agricultural employment. It is an important source of carbohydrate, protein, iron, vitamin B, and minerals. Maize products include baked, roasted and boiled fresh maize on the cob, porridges, pastes, beer, starch, oil and livestock feed from by-products of fresh and dry maize grain. The stalk provides an important source of livestock feeds as crop residue and silage.