Global Forum on Food Security and Nutrition (FSN Forum)

Re: Preserving, strengthening and promoting Indigenous Peoples’ food and knowledge systems and traditional practices for sustainable food systems - HLPE-FSN consultation on the scope of the report

THE INDIGENOUS KNOWLEDGE OF YELLOW MAIZE (NYAMULA) FOR HOUSEHOLD FOOD SECURITY IN KENYA

The neglect of yellow maize, locally known as Nyamula, in Kenya’s Nyanza region, particularly in Luoland, Siaya region, highlights a missed opportunity to leverage indigenous knowledge for food security. Historically, local maize varieties like Nyamula were widely cultivated by smallholder farmers, while hybrid maize varieties have struggled to gain similar traction in these communities (Mango & Hebinck, 2004). However, these local varieties, often dismissed by scholars and plant breeders as “landraces,” remain unregistered and excluded from formal markets (Louwaars & Marrewijk, 1997). This exclusion underscores the systematic marginalization of indigenous maize despite its potential advantages. 

Yellow maize exemplifies how indigenous crops overlooked in Kenya’s agricultural research and policy agenda. Aguk, Onwonga, Chemining’wa, Jumbo, and George (2021) note that its production and utilization are so neglected that there is minimal data and research available. Yet maize (Zea mays) is a staple food for Kenyan households, with considerable attention given to hybrid maize varieties (Kang’ethe, Mutua, Roesel & Grace, 2020). This bias reflects broader global trends where external policies and developments undermine indigenous agricultural practices and knowledge systems (Turner, Berkes, Stephenson & Dick, 2013). The neglect of these varieties stifles their potential to contribute meaningfully to food security, as smallholder farming in countries like Kenya has been shown to generate income and improve food security among rural households (Ndlovu, Thamaga-Chitja & Ojo, 2021).

Yellow maize possesses unique attributes that make it invaluable for sustainable agriculture and food systems. Its resilience to pests, adaptability to local agroecological conditions, and higher nutritional value compared to white maize position it as an important crop for addressing malnutrition and hunger (Keith, 2003; Muzhingi et al., 2008). Furthermore, yellow maize is deeply rooted in the cultural heritage of communities, serving not only as a food source but also as a marker of identity and tradition. Boven and Morohashi (2002) emphasize that indigenous knowledge, like that surrounding yellow maize, is a powerful resource for rural communities, providing tools to combat poverty and social exclusion. 

Despite its potential, yellow maize remains underutilized and undervalued in Kenya’s agricultural landscape. Aguk et al. (2021) argue for its promotion, particularly among resource-poor households, as a strategy to alleviate hunger, malnutrition, and poverty. Addressing this neglect requires understanding the barriers and challenges that limit its production and utilization, as well as identifying opportunities for its revival. By harnessing evidence-based strategies, interventions, and policies, yellow maize can be repositioned as a key component of household food security and cultural preservation in Nyanza region. Prioritizing its cultivation and conservation is not only an agricultural imperative but also a step toward equitable and sustainable food systems. 

Reference

Aguk, J., Onwonga, R. N., Chemining’wa, G. N., Jumbo, M. B., & George, A. (2021). Enhancing yellow maize production for sustainable food and nutrition security in Kenya. East African Journal of Science, Technology and Innovation, 2.

Boven, K., & Morohashi, J. (2002). Best practices using indigenous knowledge (pp. 12-13). The Hague: Nuffic

Kang’ethe, E., Mutua, F., Roesel, K. & Grace, D. (2020). Food safety landscape analysis: The maize value chain in Kenya. Nairobi, Kenya: ILRI.

Keith, P. W. (2003). Vitamin A deficiency disorders in children and women. Food and Nutrition Bulletin, 24(4).

Louwaars, N. & Marrewijk, G. (1997). Seed Supply Systems in Developing Countries.CTA Publication. Wageningen/Reading: The Papyrus Press, Whitchurch Hill

Mango, N. A. R., & Hebinck, P. G. M. (2004). Cultural repertoires and socio-technological regimes: maize in Luoland. In Seeds of transition. Essays on novelty production, niches and regimes in agriculture (pp. 285-318). Koninklijke Van Gorcum.

Muzhingi, T., Gadaga, T. H., Siwela, A. H., Grusak, M. A., Russell, R. M., and Tang, G. (2011). Yellow maize with high β-carotene is an effective source of vitamin A in healthy Zimbabwean men. American Journal of Clinical Nutrition, 94, 510–519.

Ndlovu, P. N., Thamaga-Chitja, J. M., & Ojo, T. O. (2021). Factors influencing the level of vegetable value chain participation and implications on smallholder farmers in Swayimane KwaZulu-Natal. Land Use Policy, 109, 105611.

Turner, N. J., Berkes, F., Stephenson, J., & Dick, J. (2013). Blundering intruders: extraneous impacts on two indigenous food systems. Human ecology, 41, 563-574.