The following is some of what has been done to achieve tremendous results:
Length of time in the field
The maize crop is left in the field until it is mature and then harvested without delay to avoid insect infestation. Farmers have harvested simultaneously where possible to ensure uniformity of the maize crop.
Maize threshing method
Maize can be shelled from cobs by various methods. The difference between methods relate to their costs and the proportion of the grain that becomes broken, which is a significant quality factor. Threshing by beating cobs in a bag is very damaging to the grain while hand shelling is slow and tedious. Myanzi ACE has provided access of well-adjusted mechanical threshing machines to all its RPOs and this gives them a distinct advantage in being able to produce a uniform product without an excessive proportion of broken grains.
Grain drying
Most farmers are aware that grain must be dried for good storage and many have an area close to their house that is used for sun drying. There is a temptation to market moister grain as this is no longer the farmers’ responsibility and in any case the grain may be consumed quickly. The farmers’ own stocks for long-term storage tend to be looked after rather better. Myanzi ACE is proud for successful collective marketing of the maize in flour form; farmers have coordinated their drying activities so that they produce a reasonably uniform product within the market limits.