KALRO hosts workshop to advance traditional maize-processing technology in Kenya
The Kenya Agricultural and Livestock Research Organization (KALRO) has hosted a workshop on maize nixtamalization, bringing together researchers, universities, development partners and experts from Kenya and Mexico to promote knowledge exchange on innovative maize-processing technologies.
According to a statement posted by KALRO on X, the workshop focused on the progress of nixtamalization in Kenya and explored how the traditional maize-processing technology can enhance food security, nutrition and value addition.
KALRO said the facilitators were welcomed by Deputy Director General for Crops, Dr. Alice Murage, who reaffirmed the organization’s commitment to advancing research, innovation and technology transfer to improve agricultural productivity and strengthen food security.
The workshop was officially opened by Dr. Charles Bett, Institute Director of the Apiculture and Beneficial Insects Research Institute, who emphasized the importance of collaboration, innovation and strategic partnerships in promoting food security, improved nutrition and maize value addition. He also highlighted the need to establish innovation hubs to accelerate the adoption of nixtamalization technology across the country.
Representing GIZ Mexico, Dr. Alexis Kastanos outlined the Kenya-Mexico cooperation project, noting that it combines scientific research with indigenous knowledge to build more sustainable food systems. He said international collaboration is key to transferring appropriate technologies that can benefit Kenyan communities.
During the technical session, Dr. Leticia García Cruz presented the science and history of nixtamalization, explaining that the traditional process improves the nutritional quality and safety of maize. According to KALRO, the technology increases the bioavailability of essential nutrients such as calcium, iron and niacin while reducing harmful mycotoxins. It also supports the production of a wide range of nutritious maize-based foods.
KALRO said the workshop highlighted progress made through the Kenya-Mexico partnership in adapting the technology to local conditions. The collaboration has involved research, training, pilot demonstrations and stakeholder engagement aimed at improving food safety, promoting value addition and creating sustainable livelihood opportunities.
Participants also took part in a practical cooking session where they milled nixtamalized maize and prepared tortilla wrapped pies.
KALRO said the event reaffirmed its commitment to research, innovation and strategic partnerships that support agricultural transformation and contribute to a more food-secure and nutritionally healthy Kenya.