Posts Tagged ‘Maize’

Red root marker creates new opportunities for DH breeding

Purple maize varieties with high anthocyanin accumulation can have significant nutritional and economic value, but  cannot be identified using the R1-nj marker.

Purple maize varieties with high anthocyanin accumulation can have significant nutritional and economic value, but cannot be identified using the R1-nj marker.

Doubled haploid (DH) technology provides important benefits to maize breeding programs, as DH lines enhance genetic gains and improve breeding efficiency in addition to offering significant economic advantages. DH lines can be generated in less than half as many seasons as lines generated through traditional breeding, thus saving valuable time, resources and energy. The large scale production of DH lines is dependent on the identification of haploids at an early seedling stage. Haploids have traditionally been identified by the R1-nj (Navajo) anthocyanin color marker which, when crossed with haploid inducer lines through induction crosses, will produce haploid progeny seed with purple markings on its outer layer, or pericarp. This is to differentiate haploid from diploid seedlings, which are not useful for DH breeding.

Agricultural Innovation for Pakistan: New High-yielding Maize Varieties

Dr. Abdur Rahman Beshir, CIMMYT maize improvement and seed systems specialist, speaking at the introduction of new, high-yield maize varieties at NARC in Islamabad. Photo: Sana Jamal

Dr. Abdur Rahman Beshir, CIMMYT maize improvement and seed systems specialist, speaking at the introduction of new, high-yield maize varieties at NARC in Islamabad. Photo: Sana Jamal

Several new high-yield maize varieties have been introduced for commercial use in Pakistan this past week, lauded as the “first ever type of maize innovation in Pakistan,” according to the International Maize and Wheat Improvement Center (CIMMYT) Maize Improvement and Seed System Specialist, Dr. Abdur Rahman Beshir. The varieties, which were developed by CIMMYT, can yield as much as 10 tons per hectare.

MAIZE CRP Book Celebrates Mexico’s “Secret Scientists” on International Day of Rural Women

WWMM Cover for WebRural women play a critical role in enhancing agricultural and rural development, improving food security and eradicating rural poverty.

They provide innumerable benefits to agricultural systems around the world at all levels of the value chain, but their contributions often go unrecognized. This year, for the U.N. International Day of Rural Women (IDRW) on October 15, the CGIAR Research Program on Maize (MAIZE) would like to honor the significant contributions that women make to agriculture around the world by sharing photos and stories via our social media channels from our new book, “Portraits of Women Working with Maize in Mexico.” This nationwide documentary initiative seeks to shine light on the often unseen contributions that rural women make to their families, communities, countries and the world through agriculture.

New Videos Highlight the Benefits of Nixtamalization



The CIMMYT Global Maize program, with funding from the MAIZE CRP, recently produced a series of videos on nixtamalization, the process of cooking and steeping dried maize grain with water and lime (calcium hydroxide) in order to unlock important nutritional benefits. The video is meant to serve as an instructional tool to inform the public about the positive nutritional and physical characteristics the nixtamalization process can bring to maize.

Nixtamalization is a traditional maize preparation method that has been practiced in Central America for centuries.  The process induces changes in the kernel’s structure, chemical composition, physical properties and nutritional value; increasing the calcium content as well as the bioavailability of protein and niacin. This helps to prevent malnutrition and related diseases such as pellagra and kwashiorkor in populations that consume a maize-based diet, as maize, while very nutritious, is deficient in certain important amino acids in its raw form. The nixtamalization process also allows for the creation of masa, or maize dough, which can be formed into many traditional food items that form the basis of Central American diets, such as tortillas.

The videos explain both the traditional domestic and modern industrial process of nixtamalization, and include interviews with local “nixtamalization experts,” millers and tortilla makers who have been practicing the art of nixtamalization for decades.

To view the video on the nixtamalization process, please click here.

To view the “nixtamalization expert” video, please click here.