20 Feb 2015

Maize is a staple food for households in Kenya. Maize consumption is estimated at 98 kilograms per person per year, which translates to roughly 30 to 34 million bags (2.7 to 3.1 million metric tons) per year. Households spend the largest percentage of their budgets on food, with the largest portion of this going to staple foods like maize and bananas. Maize is also important in Kenya’s crop production patterns, accounting for roughly 28 percent of gross farm output from the small-scale farming sector.

A number of animal feeds and by-products may also be produced through the milling process: poultry feed (coarse bran), cattle feed, dairy meal, and maize oil through the further processing of the germ that has been removed.There are three main types of maize meal currently being marketed: whole meal; partly de-germed meal (i.e. meal from which part of the bran and germ has been removed) which is designated under various names (e.g. partly sifted meal, bolted meal, roller meal); and fully de-germed meal from which most of the bran and germ have been removed and which is also designated as “super-sifted meal”. Quality differences exist within each type of meal depending upon the milling technique adopted, the quality of the grain, and the addition of various vitamins. In general, “super-sifted meal” is called Grade 1 and is sold at supermarkets as processed white flour. It is the most expensive. Partly sifted meal is called Grade 2 and is less expensive than Grade 1. Whole meal is called Grade 3, and it is the least expensive.


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