The Choice of Technique — Maize Grinding in Kenya

Abstract

Maize is the staple food in large parts of Kenya.¹ In 1966 it was estimated that on average 13–17 million bags, or 250–300 lb per head were produced each year.² It is eaten in a number of ways, but is most often consumed in the form of a flour. In this form it is probably eaten by the majority of Kenyans at least once a day. Hence the process of grinding maize is potentially very big business affecting almost everyone. Maize is a subsistence crop and in normal conditions about 80 per cent of total production is not marketed but consumed by those who produce it.³ There is a wide range of methods of processing maize in use in Kenya. They extend to traditional methods, which pre-date historical records, involving the use of a wooden pestle and mortar, to the most modern roller mills, of identical design to those currently in use in the developed countries. Between these two extremes are hand-operated mills, water and grindstone mills, and hammer mills which are operated either by diesel engine or electric motor.