KALRO-KCEP Maize Training and Extension Manual

dc.contributor.corpauthor	Kenya Agricultural and Livestock Research Organization
dc.date.accessioned	2024-07-26T11:50:21Z
dc.date.available	2024-07-26T11:50:21Z
dc.date.issued	2016-04
dc.description.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.
dc.description.sponsorship	European Union
dc.identifier.citation	Kenya Agricultural and Livestock Research Organization. (2016). KALRO-KCEP Maize Training and Extension Manual. Kenya Agricultural and Livestock Research Organization
dc.identifier.uri	https://kalroerepository.kalro.org/handle/123456789/13966
dc.language.iso	en
dc.publisher	Kenya Agricultural and Livestock Research Organization
dc.subject	maize production
dc.subject	varieties
dc.subject	field operations
dc.subject	seeds
dc.title	KALRO-KCEP Maize Training and Extension Manual
dc.type	Extension material