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cultural practices in maize crop production

Cultural Practices in maize production
Supplying: Replanting of seeds to replace those seeds that did not germinate.
Thinning: Removal of weak plants from a stand to give rise to one or two vigorous crop plants.
Fertilizer Application: Apply N.P.K 15:15:15 (200kg/Ha) (four bags) at planting. Also apply 250 kg (five bags) or 150kg (three bags) of urea per hectare, five to six weeks after planting. Farmyard manure, poultry droppings/organic manure can also be applied as side dressing or by broadcast method.
Weeding: this is done three to four times at regular intervals. Weeding can be done manually by hoeing, cutlassing, etc: or chemically with the use of specified herbicides with the use of specified herbicides; or mechanically with machine.
Control of pests and disease: This is done anytime at regular intervals or prevent it completely, using appropriate chemicals.

Maturity period of maize
This takes up to two to three months (60-90 days) for wet maize, three to four months (90 - 120 days) for dry maize after planting.


Harvesting time maize:
Maize can be harvested by hand, sickle or corn picker by combined harvester. Maize matures 90-120 days after planting. It is harvested either green or dry. It is mostly harvested green for consumption when the silk dries and turns brown. Maize is harvested by plucking the cobs on a small scale and by machine.

Processing and uses of maize
Maize can be eaten either boiled or roasted or processed into corn flour, corn flakes or used for corn meal, beer, baking flour and livestock feed.

Storage methods of maize
Dried maize cobs can be stored either in cribs, rhumbus or in a fireplace, on a small scale or in silos, on a large scale.

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