Rwanda: New Research Seeks to Make Maize Safer From Aflatoxin

What the report says

A New Times report distributed by AllAfrica says Rwanda is exploring new research aimed at reducing aflatoxin contamination in maize, a problem that has hurt farmers, traders and food safety. The article highlights the experience of Amani Karwa, a maize farmer in Gatsibo District, who said buyers rejected part of his crop because of contamination, forcing him to sell at very low prices. He and other farmers cited poor drying and storage conditions as major reasons for the problem.

The story says scientists discussed aflatoxin-resistant maize at the Africa Food Systems Forum in Kigali. Agnes Kalibata of the International Maize and Wheat Improvement Center said advances in plant science and gene editing could help develop crops that better withstand the fungi that produce aflatoxin. CIMMYT said resistant maize varieties are expected to be released soon, while researchers are also looking at ways to pair improved seed with affordable drying and storage tools.

The report adds broader context on why aflatoxin matters: it can survive in grain through cooking and storage, affect livestock feed, and pose health risks to people, including children. It also notes related work on biofortified crops and gene-edited groundnuts. Rwanda’s agriculture minister and an African Development Bank official both stressed that finance, partnerships and delivery systems are needed to move climate-smart technologies from research to farmers at scale.