Field Crop 2024, Vol.7, No.3, 124-133 http://cropscipublisher.com/index.php/fc 125 2 Historical Perspective on Maize in Food Security 2.1 Traditional classification and uses of maize Maize (Zea mays) has been a cornerstone of human nutrition and agriculture for centuries (de Souza Camacho et al., 2019). Traditionally, maize has been classified based on kernel type, such as dent, flint, sweet, and popcorn, each serving different culinary and agricultural purposes. In many regions, maize is a staple food, providing essential macronutrients and micronutrients necessary for human health. The cultural significance of maize is profound, particularly in areas like sub-Saharan Africa, Southeast Asia, and Latin America, where it forms a critical part of the diet and culinary traditions. Additionally, maize has been utilized in various forms, including whole kernels, flour, and processed products, to meet diverse dietary needs (Karnatam et al., 2023). 2.2 Major changes in maize production and consumption Over the years, maize production and consumption have undergone significant transformations driven by technological advancements and changing global demands. The Green Revolution introduced high-yielding maize varieties, which significantly boosted production. However, ecological challenges such as land degradation, water scarcity, and climate change continue to impact maize production (Grote et al., 2021). Innovations in maize breeding, such as biofortification, have improved the nutritional profiles of maize, increasing its protein, provitamin A carotenoid, and zinc contents (Palacios-Rojas et al., 2020). Additionally, the demand for maize has expanded beyond human consumption to include its use in animal feed and biofuel production, aligning with the Sustainable Development Goals (SDGs) to support global food and nutrition security (Tanumihardjo et al., 2020). 2.3 Challenges faced in traditional agriculture Traditional maize agriculture faces numerous challenges that hinder its potential to ensure food security (Chinthiya et al., 2019). In Sub-Saharan Africa, malnutrition persists despite high maize consumption, partly due to nutrient loss during processing and consumer preferences that do not always align with nutritional needs (Ekpa et al., 2019). Furthermore, the adoption of innovative agricultural practices is often constrained by limited access to seeds, finance, and education/training (Grote et al., 2021). The environmental impacts of traditional maize farming, such as nutrient mining and water resource depletion, also pose significant challenges (Karnatam et al., 2023). Addressing these issues requires a multifaceted approach, including the development of maize varieties tailored for specific uses, improved processing techniques, and enhanced farmer education and support systems. By understanding the historical context and evolving dynamics of maize production and consumption, researchers can better address the challenges and leverage opportunities to enhance maize's role in global food security (Ruanjaichon et al., 2021). 3 Modern Advancements in Maize Production 3.1 Introduction to modern agricultural technologies Modern agricultural technologies have revolutionized maize production, significantly contributing to global food security. These advancements encompass a range of innovations, from improved farming practices to cutting-edge genetic techniques. The integration of these technologies aims to enhance productivity, sustainability, and resilience of maize crops, addressing the challenges posed by climate change, land degradation, and resource scarcity (Grote et al., 2021). 3.2 Genetic improvement and breeding techniques Genetic improvement and breeding techniques have been pivotal in advancing maize production. Traditional breeding methods have been complemented by modern biotechnological approaches, such as Marker-Assisted Selection (MAS), Genomic Selection (GS), and CRISPR-Cas9. These techniques enable precise manipulation of maize genetics to enhance yield, disease resistance, and nutritional quality (Abideen et al., 2023). For instance, biofortification through traditional plant breeding has successfully increased the protein, provitamin A carotenoid, and zinc contents of maize, thereby improving its nutritional profile and contributing to better health outcomes for consumers (Palacios-Rojas et al., 2020).
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