By Jennifer Johnson
Tortillas made of zinc-enriched biofortified maize. Photo: HarvestPlus.
The first zinc-enriched maize varieties developed specifically for farmers in Guatemala were released this month as part of efforts to improve food and nutrition security in a country where over 46 percent of children under five suffer from chronic malnutrition.
Guatemalan landrace maize hung up to dry. Photo: Denise Costich
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.