Conservation of maize stovers

Maize is the third most produced grain after wheat and rice but leads in crop fodder production both globally and in Africa. Annual maize fodder yields have been estimated to be 1816 and 340 million tonnes in the world and Africa, respectively. Maize is largely grown and left to dry to less than 20% grain moisture content before harvesting. The dry grain is a widely used staple in tropical regions. In Africa, many communities differently prepare 'porridge' and 'cakes' from maize meal e.g. 'Ugali', 'Fofo', 'Kita' and 'Pap' which are popular in East, West, North and South Africa, respectively.

Tips for good maize stalk conservation

1. The leaf is the most nutritious component of maize stalk hence it is important to prevent loss of leaves in the process of conservation.  
2. Maize stalk can be conserved in the field in pyramidal heaps that reduce chances of penetration by rain water and direct sun heat. 
3.   There are high chances of pest, especially insects attack on stored maize stalks. Thus there should be regular inspection of the stored stalks and corrective measurements undertaken in case of such damages.
4. The bulkiness of maize stalks limits intake. Processing the stalks by grinding enhances the intake and prevents losses due to pests.
5. Chopped/grinded stalks should be stored safely with regular inspection to monitor any spoilage e.g. mould growth or rotting.