Dry Maize

Maize, also known as corn, is a major cereal grain and one of the world's most important staple crops alongside wheat and rice. It is widely grown and consumed globally, with a significant role in food security, particularly in sub-Saharan Africa and Latin America. Maize is versatile and can be eaten as is, or processed into flour, snacks, beverages, and is also a major animal feed source.
Nutritional and scientific information
Nutritional makeup: A typical maize kernel consists of approximately 70–75% starch, 8–10% protein, and 4–5% lipids. It also contains high levels of phytosterols, which can help reduce cholesterol.
Protein quality: Maize protein lacks two essential amino acids, lysine and tryptophan. However, genetically modified varieties like Quality Protein Maize (QPM) have been developed to increase its protein quality by enhancing these amino acids.
Domestication: Maize was domesticated from a wild grass called teosinte in southern Mexico around 9,000 years ago and has since spread across the globe.
Global and regional importance
Global significance: It is the third most important cereal crop globally, after wheat and rice, and is grown on every continent except Antarctica. The leading producers include the United States, China, and Brazil.
African context: maize is the most important staple food in sub-Saharan Africa. For example, in Kenya, it is the most crucial crop, with over 40% of arable land dedicated to its production.
Uses and functions
Human consumption: consumed directly or used for flour, bread (like tortillas), porridge, snacks, and beverages.
Animal feed: Approximately 80% of the world's maize is used for animal feed.
Industrial use: Maize is a versatile crop used in the production of starches, biofuels, and other industrial products