Karanja, J.K.Otipa, M.Esilaba, A.O.Nyongesa, D.Okoti, M.Mutuma, E.Kathuku-Gitonga, A.N.Too, A.Mutisya, D.Njunie, M.Muli, B.Wasilwa, L.2024-07-262024-07-262019-04Karanja, J.K., Otipa, M., Esilaba, A.O., Nyongesa, D., Okoti, M., Mutuma, E., Kathuku-Gitonga, A.N., Too, A., Mutisya, D., Njunie, M., Muli, B. & Wasilwa, L. (2019). Maize Trainer of Trainers’ Manual. Kenya Agricultural and Livestock Research Organization.https://kalroerepository.kalro.org/handle/123456789/13956The purpose of this training of trainer’s module is to familiarize extension officers, lead farmers and service providers on the maize production manual content and empower them with the capacity and training methods. This will enable them to impart knowledge on good agricultural production practices of maize farming through farmer trainings. Maize (Zea mays L.) is a major staple food in Kenya. It can be used as food, feed for animals and as a source of industrial raw material. It contributes to about 65% of daily per capita cereal consumption. Maize accounts for more than 20% of the total agricultural production and 25% of agricultural employment in the country. Maize is an important source of carbohydrate, protein, iron, vitamin B, and minerals. Its products include baked, roasted and boiled fresh maize on the cob, porridge, pastes, beer, starch, oil and livestock feed from by-products of fresh and dry maize grain.enMaizeTrainingSoil fertilityExtension material