In the rolling hills of Bungoma County, Kenya, a farmer named Gentrix Naliaka Maindi has embarked on a unique agricultural journey.
While many farmers in the region traditionally cultivate white maize for their nutritional and economic needs, Maindi has chosen a different path.
She believes that purple maize holds a treasure trove of benefits and essential nutrients, far surpassing its white counterpart.
Maindi, a passionate advocate for indigenous crops, shares her story of cultivating purple maize, locally known as ‘Makondo’ or ‘Namba nane.’
Her journey began in 2017 when she decided to reintroduce this indigenous maize variety into her farming practices.
At first, she started on a modest quarter-acre piece of land, but her dedication and belief in the potential of purple maize led her to invest Sh100,000 in 2022 in cultivating three acres of this remarkable crop.
“First, I started growing it because it’s natural. Second, it has more benefits than the white ones. I was intrigued by this purple maize and chose the seeds to plant exclusively,” she explains.
One of the challenges Maindi faces is the lack of awareness among the younger generation about indigenous maize varieties like purple maize.
However, she passionately emphasizes that this crop is a nutritional powerhouse with a multitude of health benefits.
“It is a staple food that helps boost the body’s immunity against diseases. It is also beneficial for those suffering from lifestyle diseases such as hypertension, heart problems, diabetes, and obesity. It is even believed to have cancer-fighting properties,” Maindi reveals.
The uses of purple maize extend beyond its role as a dietary staple.
Its natural pigment adds vibrant color to various culinary preparations and is in demand by food processing industries.
Currently, Maindi stands as the sole producer of purple maize in her area.
Maindi employs a meticulous farming approach that involves cultivating the land twice before planting the seeds.
She utilizes a combination of fertilizers, including DAP, CAN, and NPK, for optimal maize growth.
Looking forward, she plans to transition to organic fertilizers to enhance the sustainability of her farming practices.
The journey from planting to harvest takes approximately six months, although some may choose to harvest as early as four months, when the maize is still young and tender, suitable for boiling and consumption.
Notwithstanding the numerous benefits of purple maize farming, it is not without its challenges.
Pests can pose a threat to the crop, and inconsistent rainfall patterns may lead to uneven seed germination. Access to sufficient agricultural inputs is another hurdle that farmers like Maindi face.
Furthermore, convincing consumers accustomed to white maize to embrace the purple variety requires time and education.
Birds and crop theft are additional challenges that Maindi has encountered. However, her unwavering dedication to the cause of purple maize farming has propelled her past these obstacles.
Looking ahead, Maindi envisions adding value to her purple maize crop by producing maize flour, ugali (a popular Kenyan dish made from maize flour), and baking flour. These products will cater to those with lifestyle-related diseases and those seeking improved nutrition.
Intriguingly, Maindi plans to create a unique purple maize flour soda, inspired by the Chira Morada widely consumed in Peru.
She notes that purple maize commands a higher price compared to white maize, making it a potentially lucrative venture for farmers willing to explore this path.
