MAIZE FARMING

 Maize (Zea mays L), is from Spanish: maíz after Taíno mahiz, known in many English-speaking countries as corn, is a grain domesticated by the Olmec and Mayans during Mesoamerica in prehistoric times. In the late 15th and early 16th centuries, the European explorers and traders carried maize from America to Europe and introduced it to other countries. The Adoption of Maize in Africa occurred during the British occupation, from the late 19th century. In fact, until the 1920s, most of the maize produced by European settlers in Kenya was exported, not eaten domestically. The first “scientific” maize research program began in Kenya in Kitale in 1955.

Maturity Duration: Long rain varieties: 8-12 months. Short rain varieties: 3-6 months depending on the area temperatures

Expected Yield: 20-40 bags/ acre in the long rains 10-20 bags/acre in the short rains seasons

Growing Season per Year:  Once a year.

Nutritional Value: Per 100 g / % Daily Values.  Energy 360 kJ (86 kcal); Carbohydrates        19.02 g; Fat 1.18 g; Protein 3.22 g; Water 75.96 g; Vitamin A 9 μg (1%); Thiamine (vit. B1) 0.200 mg (17%); Niacin (vit. B3) 1.700 mg (11%); Vitamin B6 0.093 mg (7%); Folate (vit. B9) 46 μg (12%); Vitamin C     6.8 mg (8%); Iron 0.52 mg (4%); Magnesium 37 mg (10%); Potassium 270 mg (6%) .

Altitude:   1500 – 2900 meters above sea level

Rainfall: Over 700 – 1000 mm of rainfall annually

Temperature:  10 – 24 0C

Soils: Well-aerated, well-drained, and deep, with 0.5% or more organic matter.

PH: 5.5 - 7.5