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dc.contributor.authorNyoro, James
dc.contributor.authorKirimi, Lilian
dc.contributor.authorThomas, Jayne
dc.date.issued2004
dc.date.accessioned2021-02-02T07:05:11Z
dc.date.available2021-02-02T07:05:11Z
dc.identifier.urihttps://www.tegemeo.org/images/_tegemeo_institute/downloads/publications/working_papers/wp10.pdf
dc.description.abstractIntroduction: Maize is the main staple food in Kenya for a large proportion of the population in both urban and rural areas. Maize consumption is estimated at 98 kilograms per person per year, which translates to roughly 30 to 34 million bags (2.7 to 3.1 million metric tons) per year. Maize is also important in Kenya’s crop production patterns, accounting for roughly 28 percent of gross farm output from the small-scale farming sector (Jayne et al., 2001).en_US
dc.description.sponsorshipTegemeo Agricultural Monitoring and Policy Analysis Project (TAMPA) between Tegemeo Insitute/Egerton University and the Department of Agricultural Economics at Michigan State University. Financial support for this project is provided by the Kenya Mission of the United States Agency for International Development. Additional support is also provided by MSU through resources from the Food Security III Cooperative Agreement.en_US
dc.language.isoenen_US
dc.publisherTegemeo Instituteen_US
dc.subjectKenyan and Ugandan Maize Productionen_US
dc.titleCompetitiveness of Kenyan and Ugandan Maize Production: Challenges for the Futureen_US
dc.title.alternativeWorking Paper 10en_US
dc.typeWorking Paperen_US
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