Maize is one of the cereal crops that provide food for 90% of humans in the world everyday. It’s a very important agricultural product as it is useful for manufacturing industries to make different forms of food products. Some of these products include: flour for baking breads, snacks, chips, and even powders for other processed foods.
Livestock farmers also depend solely on the maize by-product in manufacturing feed meals for some animals, especially poultry.
These unlimited economic benefits made the scientist at the Institute of Agriculture and Research and Training in Ibadan develop a new maize variety called “Ife maize hyb-08”. This variety grows to a height of 170 to 178 cm, is white grain in color, mid-silken at 57 days, takes 98 days to mature and has a 8.60 t/ha yield potential.
The aim of production is to enable farmers with viable seeding that will enhance maximum yield as the species is tolerant to all kind of folia diseases and also has the potential for multipurpose use.
There is also a version of Ife maize hyb-08 with 9.50 t/ha yield ability, is silken at 60 days, is mature at 100 days and also is tolerant to some diseases such as maize streak virus, rust leaf blight, curvilinear leaf spot and the use is also multipurpose.
Speaking at a program organized to improve maize yields by the Institute of Agriculture and Research and Training in Ibadan, Dr. Julius Olasoji emphasized that the institution focused on the genetic improvement of maize varieties to solve the problem of low yield faced by maize farmers in the past.
He also added that extension officers. These individuals provide a link between researchers and farmers to ensure knowledge and information is shared to improve production and sustainability. Their farm visits in various states is to observe the challenges faced monthly and also review the new technologies in order to continue the race of winning economic stability in the country through agriculture.