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Sub-Saharan African maize-based foods : technological perspectives to increase the food and nutrition security impacts of maize breeding programmes

Author: Ekpa, O.
Author: Palacios-Rojas, N.
Author: Kruseman, G.
Author: Fogliano, V.
Author: Linnemann, A.
Year: 2018
URI: https://hdl.handle.net/10883/19492
Descriptors: Maize
Descriptors: Research programmes
Descriptors: Agricultural productivity
Abstract: The demand for maize in Sub-Saharan Africa will triple by 2050 due to rapid population growth, while challenges from climate change will threaten agricultural productivity. Most maize breeding programmes have focused on improving agronomic properties and have paid relatively little attention to postharvest qualities, thus missing important opportunities to increase the contribution to food and nutrition security. This paper considers current and potential food uses of maize in Africa and proposes six objectives to enhance the contribution of maize breeding programmes to food and nutrition security: (1) enhance nutrient density; (2) enhance suitability for use in bread and snacks; (3) improve characteristics for consumption as green maize; (4) improve characteristics that enhance the efficiency of local processing; (5) reduce waste by maximising useful product yield and minimising nutrient losses; (6) reduce the anti-nutrient content of grain.
Abstract: The demand for maize in Sub-Saharan Africa will triple by 2050 due to rapid population growth, while challenges from climate change will threaten agricultural productivity. Most maize breeding programmes have focused on improving agronomic properties and have paid relatively little attention to postharvest qualities, thus missing important opportunities to increase the contribution to food and nutrition security. This paper considers current and potential food uses of maize in Africa and proposes six objectives to enhance the contribution of maize breeding programmes to food and nutrition security: (1) enhance nutrient density; (2) enhance suitability for use in bread and snacks; (3) improve characteristics for consumption as green maize; (4) improve characteristics that enhance the efficiency of local processing; (5) reduce waste by maximising useful product yield and minimising nutrient losses; (6) reduce the anti-nutrient content of grain.
Language: English
Publisher: Elsevier
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Type: Article
Place: Amsterdam, Netherlands
Pages: 48-56
Journal: Global Food Security
Journal volume: 17
DOI: 10.1016/j.gfs.2018.03.007
Keywords: Maize Based Food
Keywords: Maize Breeding
Keywords: Maize Value Chain
Keywords: Consumer Preferences
Audicence: Researchers
Country of Focus: SUB SAHARAN AFRICA
Agrovoc: MAIZE
Agrovoc: PLANT BREEDING
Agrovoc: SUPPLY CHAIN
Agrovoc: CONSUMER BEHAVIOUR


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  • Maize
    Maize breeding, phytopathology, entomology, physiology, quality, and biotech

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