Demand-Driven Technologies for Sustainable Maize ... - IITA

viiiHost-plant resistance has been found to be the most effective controlmethod, with little or no cost to the farmer. Therefore, the strategyof the Network has been to develop Striga resistant varieties andhybrids. Introgression of sources of Striga resistance into existing earlyand extra-early maize populations and elite varieties has led to thedevelopment of varieties with moderate levels of resistance/toleranceto Striga. The populations are presently being further improved.In addition to Striga, poor soil fertility has been one of the constraintsto maize production in WCA. Generally, inorganic fertilizers arenot easily available and, when available, are too expensive for mostfarmers. WECAMAN researchers have approached the problem inthree ways: incorporation of legume–maize rotation into the farmingsystem, development of improved cultural practices that moreeffi ciently utilize the native soil fertility, and use of low-N tolerantvarieties. Maize varieties and populations have been screened for low-N use effi ciency. Improved cultural practices have been developed,including optimal plant populations and time of fertilizer application(top dressing) for increased yield of early and extra-early varieties, useof local sources of fertilizer and organic matter for soil improvement,appropriate number of maize rows to legume (e.g., groundnut) rowsin maize–legume association and appropriate dates of planting inmaize–legume intercrop. Maize–legume rotation has also been usedto control Striga, improve soil fertility, and raise maize grain yield.There is concern that an increase in maize production in WCAcould lead to a glut in the marketing system that, in turn, would lead tolower prices, thereby making maize production less profi table and lessattractive to farmers. There is a need to diversify maize utilization andmarketing. Therefore, the Network has worked to develop appropriatelinkages between NARS and producers, extension services, NGOs, andprocessors. As a fi rst step, the Network has identifi ed the marketingconstraints and commissioned several studies on the maize marketingnetwork and utilization in the subregion. Technologies for improvednutritional values of maize have been developed. Among these arevarieties that produce better quality fl our and Quality Protein Maize(QPM). Availability of these varieties has led to the development ofnew food products. For example, baguettes prepared from compositefl our, consisting of 15% maize and 85% wheat, have been developedand widely adopted in Mali. Similar studies have been conducted inCameroon and are reported in this volume. Couscous and semolinadeveloped from QPM have also been widely accepted by Malianconsumers. Furthermore, Malian scientists have developed maizesyrup that is being produced commercially by a company calledFoghass. Chadian scientists have prepared an infant formula from acomposite fl our of wheat and maize, and characterized four normal