kenthefarmer
Lister
For decades, African farmers have been conditioned to believe that only hybrid maize varieties can deliver high yields and quality produce. However, my experience growing a local maize variety , which I introduced to Kirinyaga in 2019, tells a different story.
Unique Features of This Local Maize
Unlike commercial hybrids, this maize variety does not contain the terminator gene, meaning I can select the best cobs, save the seeds, and replant year after year just like our forefathers did. Over time, this natural selection process strengthens the crop's resilience and adaptability.
Some key characteristics of this variety include:
* Thick stems that provide strong support and reduce lodging.
* Deep green leaves that indicate high chlorophyll content, improving photosynthesis.
* Larger cereals compared to most commercial varieties.
*Resistance to pests and diseases, especially maize streak virus.
* Faster maturity, allowing me to harvest green maize while other varieties are still struggling at the silking stage.
A Game-Changer for Silage Farmers
Back in Gatundu ,Kiambu county around 2008, we used to grow this variety specifically for silage, and for good reason. Its long height and thick stems produce a massive amount of fodder from a small piece of land. If you are in the dairy business, this variety could significantly cut your feeding costs.
The Hidden Gem of Grilled Maize (Mahindi Choma)
One of the most surprising things about this maize is its sweetness when grilled. Unfortunately, most maize vendors have been brainwashed into believing that only one specific hybrid variety is good for roasting. Ironically, that variety has been faked so many times that people now unknowingly buy poor-quality seeds marketed under its name. If you want real, sweet roasted maize, this local variety is a must-try!
Why I Am Keeping This Variety
Seeing how well this maize performs, I have decided to retain it for generations. Its natural strength, disease resistance, and high productivity make it a perfect choice for both food security and agribusiness. Now, I just need a good name for it!
What do you think? Should farmers start embracing more local, resilient maize varieties instead of relying entirely on commercial hybrids? If you're in doubt, visit my farm in Kirinyaga and see for yourself ,I’m harvesting green maize while others are still waiting!
Let’s reclaim our farming heritage!
~village investor
Unique Features of This Local Maize
Unlike commercial hybrids, this maize variety does not contain the terminator gene, meaning I can select the best cobs, save the seeds, and replant year after year just like our forefathers did. Over time, this natural selection process strengthens the crop's resilience and adaptability.
Some key characteristics of this variety include:
* Thick stems that provide strong support and reduce lodging.
* Deep green leaves that indicate high chlorophyll content, improving photosynthesis.
* Larger cereals compared to most commercial varieties.
*Resistance to pests and diseases, especially maize streak virus.
* Faster maturity, allowing me to harvest green maize while other varieties are still struggling at the silking stage.
A Game-Changer for Silage Farmers
Back in Gatundu ,Kiambu county around 2008, we used to grow this variety specifically for silage, and for good reason. Its long height and thick stems produce a massive amount of fodder from a small piece of land. If you are in the dairy business, this variety could significantly cut your feeding costs.
The Hidden Gem of Grilled Maize (Mahindi Choma)
One of the most surprising things about this maize is its sweetness when grilled. Unfortunately, most maize vendors have been brainwashed into believing that only one specific hybrid variety is good for roasting. Ironically, that variety has been faked so many times that people now unknowingly buy poor-quality seeds marketed under its name. If you want real, sweet roasted maize, this local variety is a must-try!
Why I Am Keeping This Variety
Seeing how well this maize performs, I have decided to retain it for generations. Its natural strength, disease resistance, and high productivity make it a perfect choice for both food security and agribusiness. Now, I just need a good name for it!
What do you think? Should farmers start embracing more local, resilient maize varieties instead of relying entirely on commercial hybrids? If you're in doubt, visit my farm in Kirinyaga and see for yourself ,I’m harvesting green maize while others are still waiting!
Let’s reclaim our farming heritage!
~village investor
