옥수수 from 탄자니아

History

Maize was introduced to East Africa in the 16th century and gradually became a staple crop in Tanzania by the 20th century, replacing traditional grains like sorghum and millet in many areas. Post-independence agricultural policies promoted maize through extension services and subsidies. Since the 1990s, liberalization and regional trad, particularly with Kenya and Rwanda, have fueled expansion. Government programs such as the Southern Agricultural Growth Corridor of Tanzania (SAGCOT) and partnerships with seed companies aim to increase yields and market orientation.

Production Regions

• Southern Highlands (Mbeya, Iringa, Njombe): Highest productivity region; surplus zone and key to national food supply.
• Northern Zone (Arusha, Kilimanjaro): Semi-commercial farming; some irrigation; maize grown for both food and feed.
• Lake Zone (Geita, Mwanza, Simiyu): Mixed rainfed maize and cassava systems; susceptible to drought.
• Central Zone (Dodoma, Singida): Semi-arid with lower yields; high vulnerability to erratic rainfall.
• Western Zone (Kigoma, Tabora): Expanding area with potential due to available land.

Growing Conditions

• Altitude: 300–2,000 m depending on zone
• Climate: Tropical to subtropical; ideal temperatures between 18–30°C
• Rainfall: 500–1,200 mm annually; bimodal and unimodal rainfall patterns
• Soil: Well-drained loamy and volcanic soils; fertility varies by region
• Irrigation: Limited to <5% of production; mostly rainfed agriculture

Agroforestry & Cultivation Practices

• Agroforestry: Trees often left on fields; maize intercropped with bananas or legumes
• Intercropping: Common with beans, pigeon peas, or sunflowers
• Soil Management: Traditional methods predominate; NGOs promote conservation agriculture
• Input Use: Fertilizer and hybrid seed use still low; limited access in rural areas

Harvesting Process

• Harvest Method: Manual harvesting using hoes and machetes
• Drying: Sun drying on mats, roads, or elevated racks
• Storage: Traditional granaries or polypropylene bags; hermetic storage promoted by NGOs
• Post-Harvest Losses: High, often 20–30%, due to poor drying and pest infestation

Cultivation Methods

• Seed Types: Mix of local varieties, improved open-pollinated varieties (OPVs), and hybrids from TARI and private firms
• Farm Structure: Mostly smallholders (<2 ha); medium-scale farms emerging in southern and northern zones
• Key Pests: Fall armyworm, maize weevil, stem borer
• Disease Management: Extension-led promotion of integrated pest management (IPM) and pesticide use

Supply Chain

• Farmers: Over 4 million smallholders grow maize for food and sale
• Middlemen: Rural traders collect from villages; sell to processors or urban markets
• Processors: Flour mills, poultry feed manufacturers, breweries
• Exporters: Traders selling into Kenya, Rwanda, Burundi, Zambia, and Malawi

Local Logistics

• Transport: Most maize moved by truck or bus; poor road access in rural areas adds cost
• Processing Zones: Milling hubs in Mbeya, Iringa, Arusha, and Dar es Salaam
• Storage Infrastructure: NFRA (National Food Reserve Agency) silos, private warehouses, and on-farm storage

Traceability

• Commercial Supply Chain: Limited traceability except in export-oriented or donor-linked value chains
• Informal Trade: Dominates local markets; traceability and grading limited
• Emerging Trends: Digital platforms piloted for maize marketing and supply chain visibility

Regulations and Certifications

• Regulatory Bodies: Ministry of Agriculture, Tanzania Official Seed Certification Institute (TOSCI), Tanzania Food and Drugs Authority (TFDA)
• Certifications: Limited at farm level; food processors may meet HACCP or ISO standards; export maize must meet aflatoxin limits

Quality Standards

• Moisture Content: Target ≤13% for safe storage
• Grading: Mostly informal; classified by visual inspection (cleanliness, color, grain size)
• Color and Grain Type: White maize preferred for food; yellow maize used in feed
• Aflatoxin Monitoring: Sporadic; prioritized by exporters and NGOs

Trade Terms

• HS Code: 100590 – “Other maize”
• Exports (2023): ~500,000–700,000 MT, largely to Kenya, Rwanda, and Malawi
• Imports: Occasional during droughts from Zambia or Uganda
• Top Buyers: Kenya, Rwanda, Burundi, Zambia
• Domestic Demand: Strong for household consumption and poultry feed
• Price Volatility: Linked to rainfall, input prices, trade restrictions, and cross-border bans

Environmental Impact

• Water Use: Mainly rainfed; vulnerable to delayed rainfall and drought
• Soil Health: Land degradation and fertility loss due to continuous cropping
• Climate Risk: Erratic rains and dry spells threaten yields
• Sustainability Practices: Conservation agriculture, minimum tillage, and drought-tolerant varieties promoted

Social Impact

• Livelihoods: Backbone of rural economy; major source of income and food
• Labor: Family labor dominant; women heavily involved in fieldwork and storage
• Women & Youth: Women contribute to planting, harvesting, and marketing; youth engaged in input distribution and trading
• Food Security Role: Core staple for all income groups; used in public food reserves

Uses

• Food: Ugali (maize meal), roasted cobs, porridge, and maize flour
• Animal Feed: Poultry and dairy feed sector expanding in peri-urban areas
• Industrial Use: Limited; small-scale wet milling and brewery usage 
• Byproducts: Bran for feed, maize husk used as fuel or mulch