To read the full report, please click here.
The new maize lethal necrosis (MLN) online portal provides up-to-date information and surveillance tools to help researchers control and stop the spread of the deadly disease.
MLN was first reported in Kenya in 2011 and has since then been reported in several countries in eastern Africa, especially the Democratic Republic of the Congo, Ethiopia, Kenya, Rwanda, Tanzania and Uganda. The disease kills plants before they can grow, and the pathogens are transmitted by insects or contaminated seed. Serious damage to the region’s maize production from MLN has impacted household food security.
The 2016 CIMMYT Annual Report details the strong partnerships and science through which MAIZE lead center CIMMYT creates and shares innovations for farmers to grow more, earn more and reduce environmental impacts, now and in the future. Highlights include:
- Maize and wheat breeding speeds up to equip farmers with varieties for dryer, hotter climates, and to resist evolving pathogens and pests.
- Scientists refute trendy claims disparaging wheat and promote the nutritional benefits of this vital food grain.
- Growing partnerships, including the joint launch with Henan Agricultural University, China, of a new maize and wheat research center.
- Dramatically expanded maize seed markets for Mexican farmers.
- Use of zero tillage and other sustainable agriculture practices in southern Africa and South Asia.
In 2016, CIMMYT marked and celebrated 50 years of applying excellence in maize and wheat science to improve the livelihoods of the disadvantaged. With the commitment and continuous support of dedicated staff, partners and donors, the Center will continue contributing to a food- and nutrition-secure future for all.
Click here TO VIEW OR DOWNLOAD A COPY OF THE REPORT.
Guatemala forms part of the center of origin of maize, and is home to a large amount of the staple crop’s genetic diversity. Smallholder farmers are the guardians of much of this diversity in the form of landraces, native maize varieties passed down through generations that are prized for their flavor and use in traditional dishes. These landraces are gaining interest in the culinary community, and many chefs are willing to pay more for traditional maize varieties. A recent study from scientists working with the International Maize and Wheat Improvement Center (CIMMYT) and the CGIAR Research Program on Maize (MAIZE) investigated whether facilitating the emergence of niche markets for local maize varieties in the western highlands of Guatemala could contribute to poverty reduction.