Título
Sub-Saharan African maize-based foods: technological perspectives to increase the food and nutrition security impacts of maize breeding programmes
Autor
natalia palacios rojas
Gideon Kruseman
vincenzo fogliano
Anita Linnemann
Nivel de Acceso
Acceso Abierto
Materias
Maize - (AGROVOC) Research programmes - (AGROVOC) Agricultural productivity - (AGROVOC) Maize Based Food - (AGROVOC) Maize Breeding - (AGROVOC) Maize Value Chain - (AGROVOC) Consumer Preferences - (AGROVOC) MAIZE - (AGROVOC) PLANT BREEDING - (AGROVOC) SUPPLY CHAIN - (AGROVOC) CONSUMER BEHAVIOUR - (AGROVOC) CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA - (CTI)
Resumen o descripción
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.
Fecha de publicación
2018
Tipo de publicación
Artículo
Recurso de información
Formato
application/pdf
Idioma
Inglés
Audiencia
Investigadores
Repositorio Orígen
Repositorio Institucional de Publicaciones Multimedia del CIMMYT
Descargas
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