Assessment of Post-harvest Handling Practices and Losses of Maize in Ejura-sekyeredumase Municipality

 Introduction to the background of the study: Maize (Zea mays) is the highest produced cereal crop and the most widely consumed food in Ghana with increasing production since 1965 (FAO, 2008; Morris et al., 1999). Maize is cultivated in all the ten regions of the country however the leading producing areas are mainly in the middle-southern part (Brong Ahafo, Eastern and Ashanti provinces) where 84 percent of the maize is grown, with the remaining 16 percent being grown in the northern regions of the country (Northern, Upper East and Upper West provinces). In 2012, maize accounted for over 60 percent of all grain output followed by paddy rice, sorghum and millet (MoFA 2013). Since the last decade, production has been fairly stable with a significant increase starting from year 2008. Maize is also an important component of poultry feed and to a lesser extent the livestock feed sector as well as a substitute for the brewing industry. In Ghana, maize is produced predominantly by smallholder poor farmers under rain-fed conditions. Under traditional production methods and rain-fed conditions, yields are well below their attainable levels – maize yields in Ghana average approximately 1.9 metric tons per hectare. However, achievable yields as high as 6 metric tons per hectare are possible, if farmers use improved seeds, fertilizer, mechanization and irrigation (MoFA, 2013). As an important commodity in Ghanaian diet, maize is used to prepare local and traditional dishes such as banku, apkle, kenkey, and tuo zaafi.