A farmer tucks in to a plate of githeri in Embu district, Kenya. This dish is made by boiling a mixture of maize and beans together and is a dietary staple in the region.
Kenyan farmers are highly dependent on maize, and many are smallholders earning a living from small plots of land. CIMMYT and the Kenya Agricultural Research Institute (KARI) have been working in collaboration to develop and promote new improved maize varieties. These are more drought-tolerant and insect resistant, give higher yields under proper management, and are quality protein maize (QPM), meaning they have enhanced levels of essential amino acids.
Photo credit: CIMMYT