White Maize Research Articles

Ugradnja Ga1-S gena u roditeljske linije hibrida kukuruza belog zrna pomoću molekularnih markera

Maize Research Institute Zemun Polje has a marker-assisted backcross breeding (MABB) program aimed to incorporate the strong allele of incompatibility gene Ga1 into parental components of the hybrids with specific traits (white kernel). The main objective of this research was marker-assisted development of the white maize hybrid's parental lines with complete cross-incompatibility to foreign pollens. Ga1-S-tightly-linked molecular markers successfully identified heterozygous plants with a percentage of approximately 50% after all three backcrossings. Regarding the background selection, 69% of progenies had recurrent parent's genome (RPG) above the theoretical value for BC3 generation. Also, a few individuals even had 99%, the value theoretically achieved in the BC6 generation, showing that MABB made a genetic gain in RPG recovery. Foreground selection in this generation aimed to identify homozygous dominant individuals. Out of 264 BC3 F2 plants, 70 (26.5%) were dominant homozygotes, which is in accordance with the expected Mendelian ratio. Progenies of the BC3 F2 homozygous dominant plants were planted alternatively with yellow-kernel maize of the same maturity to check cross-incompatibility. Unfortunately, none of the dominant progenies had a 100% white kernel, most likely due to the presence of modifier genes that increase/decrease the effectiveness of pollen exclusion or that, alternatively, modifiers are lost during the backcrossing. It could be expected that successfully employed functional markers (developed from the sequence polymorphisms present within a functional gene(s) associated with phenotypic trait variations) would outbalance the noted impediments and enhance MABB efficiency to transfer the desired gene(s) controlling simple or complex trait(s) into cultivated varieties.

APLIKASI ASAP CAIR BERBASIS KESAMBI DENGAN KONSENTRASI BERBEDA TERHADAP PERKECAMBAHAN JAGUNG PUTIH LOKAL TIMOR

The province of East Nusa Tenggara (NTT) has several local maize varieties that are proven to be more resistant to pest than hybrid varieties. Unfortunately, the local varieties have very low growth and development that in turn, hinder its productivity. Research on the effect of kusum tree (Schleichera oleosa) derived liquid smoke on the germination and growth of white local maize variety has been conducted. Treatments used different concentration as follows: P 0 : 0% of liquid smoke (control), P 1 : 10%, P 2 : 20%, P 3 : 30% and P 4 : 40%. Results showed no significant effect on germination percentage (GT) and mean germination time (MGT). However, it has significant effect on the number of leaves/sprout where the P 1 andP 2 treatment gave the best result. This could serve as an alternative method for farmers in cultivating their maize crops for a better productivity yield, especially for use as livestock feed. Keywords : White maize, Liquid smoke, Kusum tree, Germination, Timor local variety.

Speculative ratios and returns volatility in the South African white maize futures market

Speculative ratios and returns volatility in the South African white maize futures market

Are consumers willing to pay for conservation agriculture? The case of white maize in the Democratic Republic of the Congo

AbstractThroughout the low‐income world, agricultural producers have a motivation to slash‐and‐burn rainforests as they cannot afford inorganic fertilizers. Farmers in the Democratic Republic of the Congo (DRC), who are predominantly women, are often forced to walk long distances to cultivate more productive lands, when fertility near their villages is reduced. On their way and while working away from home, women become targets for rape. Adopting conservation agriculture (CA) could help mitigate deforestation and potentially create a safer environment for women. Limited knowledge about the benefits of CA across countries in Sub‐Saharan Africa (SSA) has hindered its adoption. Taking these impediments into account, we estimate if consumers in the DRC are willing to pay (WTP) a premium for CA, using maize flour as the medium. By means of a double‐bounded dichotomous choice valuation method, 600 consumers in Bukavu, DRC, were surveyed about their willingness‐to‐pay for CA‐produced maize. Our study finds that only those consumers who identify themselves as farmers are WTP a premium. This study indicates that if CA adoption is to spread in the DRC, it will likely need to happen via increased yields or reduced costs before the farm gate and not premiums after the farm gate.

Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains

One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi. Ogi is a gurel made from different types of cereal ranging from maize, sorghum, millet among others. Hence, this study was aimed to evaluate nutrient, phytochemicals, functional properties, and glycemic index of Ogi produced from different grains. Grains such as yellow maize (YM), white maize (WM), popcorn maize (PC), red sorghum (RS), white sorghum (WS) and finger millet (FM) were processed into Ogi samples, packaged in airtight container prior to analysis and stored at –20 °C. Proximate results showed that Ogi sample produced from PC significantly contained the highest protein content followed by sample YM. Potassium was observed to be the most abundant mineral elements in Ogi (14.50–19.10 mg/100 g). The phytochemical composition (mg/g) of the experimental samples ranged from 0.34–1.62, 53.82–177.09, 0.00–0.10, 3.71–69.22 and 2.08–6.08 mg/g in oxalate, saponin, flavonoid, phytate and tannin, respectively. The glycemic index ranged 48.83% in YM to 50.71% in WS, while the glycemic load ranged 31.96% in YM to 37.82% in WS, respectively. The result revealed that Ogi samples, especially YM was high in calcium, Ca/P ratio, iron, zinc but low in phytate and tannin content. Sample YM also exhibit lower glycemic index, when compared with other Ogi samples. Hence, YM may be a better grain for the production of Ogi samples.

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize.

Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM.

Kernel color and fertilization as factors of enhanced maize quality.

Maize is an important staple crop and a significant source of various nutrients. We aimed to determine the macronutrients, antioxidants, and essential elements in maize genotypes (white, yellow, and red kernel) using three different fertilizers, which could be used as a basis to increase the nutrient density of maize. The fertilizer treatments used bio- and organic fertilizers as a sustainable approach, urea, as a commonly used mineral fertilizer, and the control (no fertilization). We evaluated the yield, concentration of macronutrient (protein, oil, and starch), nonenzymatic antioxidants (phenolics, yellow pigment, total glutathione (GSH), and phytic phosphorus), and reduction capacity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, as well as essential elements that are commonly deficient in the diet (Mg, Ca, Fe, Mn, Zn, Cu, and S) and their relationships with phytic acid. The genotype expressed the strongest effect on the variability of grain yield and the analyzed grain constituents. The red-kernel hybrid showed the greatest accumulation of protein, oil, phenolics, and essential elements (Ca, Fe, Cu, and S) than a yellow and white hybrid, especially in the biofertilizer treatment. The yellow kernel had the highest concentrations of yellow pigment, GSH, phytic phosphorous, Mg, Mn, and Zn (19.61 µg g-1, 1,134 nmol g-1, 2.63 mg g-1, 1,963 µg g-1, 11.7 µg g-1, and 33.9 µg g-1, respectively). The white kernel had a greater starch concentration (2.5% higher than that in the red hybrid) and the potential bioavailability of essential metals, particularly under no fertilization. This supports the significance of white maize as a staple food in many traditional diets across the world. Urea was important for the enhancement of the antioxidant status (with 88.0% reduction capacity for the DPPH radical) and increased potential Zn bioavailability in the maize kernels (13.3% higher than that in the biofertilizer treatment). This study underlines the differences in the yield potential and chemical composition of red, yellow, and white-kernel maize and their importance as a necessary part of a sustainable human diet. This information can help determine the most appropriate genotype based on the antioxidants and/or essential elements targeted for kernel improvement.

Identification and Sequencing of aflP (omt) and aflD (Nor-1) Genes from Aspergillus flavus Species isolated from Maize (Zea mays L.), Obtained Across Abuja, Nigeria

This study aims to examine aflD (Nor-1) and aflP (omt) genes that could be present in species of Aspergillus flavus isolated from varieties of maize seeds obtained across Abuja, Nigeria, utilizing the PCR method and Sanger sequencing method. The DNA extraction of16 isolates (14 were procured maize varieties and 2 known aflatoxin infected varieties of yellow and white maize from the laboratory to serve as positive control) was carried out with Zymo, D6005 DNA extraction kit. All 16 A. flavus isolates were tested for amplification of Aflatoxin genes with oligonucleotide primers (FwOmt-1:5’, RvOmt-1:5’, FwNor-1: 5′, and Rv Nor-1: 5′). The PCR analysis was carried out with a DreamTaq Green PCR Master Mix (2x). The sanger sequencing was carried out using ExoSAP-IT™ Express PCR Product Cleanup Sequencing Kit. The findings of this study showed that all A. flavus isolated from the various maize varieties had the presence of NOR (afl D) gene except for the A. flavus isolated from Maize-Samaz 15, Maize-Oba super 39 and Maize-Oba super 6 (UNIAbuja). In addition, Maize-DK 777, Maize-Samaz 52 (Abaji) and Maize-Samaz 37 varieties had the OMT (aflP) gene. This study has demonstrated that an Aspergillus flavus attack may either be accompanied with aflatoxin production or not, with the Maize-Oba super 39, Maize-Samaz 15 and Maize-Oba super 6 (UNIAbuja) although infected with A. flavus they had no aflD and aflP gene present in them. In addition, this study revealed that the maize varieties across Abuja were prone to A. flavus contamination which have tendency to produce aflatoxin.

Microwave-ultrasound assisted extraction of red corn pigments and their effect on chemical composition and tecno-functional properties

Currently, there is a growing interest in obtaining natural pigments, without presenting a risk to health, as well as to the matrix and food safety. The objective of this study was to characterize grains with different shades of red color (High pigmentation maize = RA, Medium pigmentation maize = RM, and Low pigmentation maize = RB, reddish maize with white segments = VO and white maize control = SC). The physical properties (kernel weight, length, width, thickness, and grain and flour color), chemical composition (moisture, fat, protein, fiber, starch, ash, and minerals), and techno-functional properties (capacity of absorption of organic molecules (OMAC), swelling (CH), oil retention (CAAC), and water absorption (WAS)) variables were measured. Afterward, RM was selected, and a pigment extraction (EAUM) was carried out using microwave-ultrasound equipment with different ratios of ethanol (0, 30, and 70%) and citric acid ratios (0 and 1%). The color and properties of the solid (starch, protein, fat, and their techno-functional properties) were determined in the aqueous phase and were compared with the properties prior to EAUM. The results indicated that the red grains have higher starch content (57.6%) and reddish colors, in addition, VO presented higher moisture (10.4%), fat (6.7%) and fiber (10.0%). The colors of the pigments obtained with EtOH (30 and 70%) show shades red and yellow. Finally, the EAUM decreased the fat content up to 57%, increased WAS and CAAC in the residual flour and generated changes in OMAC and CH, increasing in aqueous medium and reducing with EtOH.

Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of the Box–Behnken-response surface methodology (RSM). Fermentation time and temperature as well as boiling time were optimized and pH, total titratable acidity (TTA) and total soluble solids (TSS) determined. Results obtained showed that the processing conditions significantly (p ≤ 0.05) influenced the physicochemical properties. pH values of the mahewu samples ranged between 3.48–5.28 and 3.50–4.20 for YM mahewu and WM mahewu samples, respectively. Reduction in pH values after fermentation coincided with an increase in TTA as well as changes in the TSS values. Using the numerical multi-response optimisation of three investigated responses the optimal fermentation conditions were observed to be 25 °C for 54 h and a boiling time of 19 min for white maize mahewu and 29 °C for 72 h and a boiling time of 13 min for yellow maize mahewu. Thereafter white and yellow maize mahewu were prepared with the optimized conditions using different inocula (sorghum malt flour, wheat flour, millet malt flour or maize malt flour) and the pH, TTA and TSS of the derived mahewu samples determined. Additionally, amplicon sequencing of the 16S rRNA gene was used to characterise the relative abundance of bacterial genera in optimized mahewu samples, malted grains as well as flour samples. Major bacterial genera observed in the mahewu samples included Paenibacillus, Stenotrophomonas, Weissella, Pseudomonas, Lactococcus, Enterococcus, Lactobacillus, Bacillus, Massilia, Clostridium sensu stricto 1, Streptococcus, Staphylococcus, Sanguibacter, Roseococcus, Leuconostoc, Cutibacterium, Brevibacterium, Blastococcus, Sphingomonas and Pediococcus, with variations noted for YM mahewu and WM mahewu. As a result, the variations in physicochemical properties are due to differences in maize type and modification in processing conditions. This study also discovered the existence of variety of bacterial that can be isolated for controlled fermentation of mahewu.

Physico-Functional and Nutritional Properties of Pigmented and Non-pigmented Maize Available In Bangladesh

Consumption of diversified pigmented whole grain maize is encouraged to combat hidden hunger. The present research was conducted to evaluate physico-functional and nutritional properties of pigmented and non-pigmented maize in Bangladesh. Results revealed that white maize had the highest brightness value while purple, and deep red maize showed the lowest brightness value. The lowest bulk density (0.565 ± 0.005 g/ml) and percentage change (15.05 ± 0.31%) in sedimentation was in purple maize flour. White maize flour showed the highest change (35.43 ± 0.59%) in sedimentation value. Red and purple maize contained the highest amount of ash (2.27 ± 0.059 and 2.27 ± 0.05%, respectively) and mixed maize contained the highest crude fibre (4.17 ± 0.049%). Purple, deep red, and mixed colored maize had the highest (72 to 73%) carbohydrate whereas indigenous deep red and mixed colored maize had the lowest (6%) protein content. All most all samples had similar Mg and S content. Purple, deep red and mixed maize were found to be promising for Ca. White maize had the highest amount (19.79 ± 0.1 mg/100 g) of Zn. Yellow maize showed to contain the highest amount (4.99 ± 0.37 mg/100 g) of Fe. Overall, whole grain pigmented and nonpigmented hybrid and indigenous maize were comparable for physico-functional and nutritional properties. Bangladesh J. Bot. 51(3): 589-596, 2022 (September)

Morphophysiological and developmental parameters of maize varieties

Knowing the characteristics of maize varieties becomes a strategy for an adequate crop planning, in order to extract the maximum agronomic power of each variety. The objective of this work is to know the morphophysiological and developmental parameters of maize varieties. The experiment was conducted in August 2021, in Faculdades Integradas Stella Maris (FISMA), located in the Municipality of Andradina, State of São Paulo. The design was entirely randomized, where six maize varieties were grown: XB 8010; AG 1051; Cateto Paraguay; Sweet Maize (Paraguay Soup); White Maize and Asteca Mole and with four repetitions, totaling 20 plots or pots. The hybrid varieties showed better development characteristics. The criolla variety Asteca Mole presented lower developmental characteristics. Stomatal density and functionality were expressed in an antagonistic way. Maize varieties did not present differences in internal morphology in the leaves. Correlations were found between the morphophysiological and developmental parameters in the maize varieties.

Preliminary screening of toxigenic fungi and mycotoxin contamination: A case of agricultural products in Ivory Coast

Toxigenic fungi are generally known to contaminate agricultural products; the causes, rate, and extent of its effects on common products have less emphasis, especially in sub-Saharan African countries. This lack of emphasis could be attributed to the state of research, storage, and accountability that could have intimated the public with necessary measures to curb the menace.For the purpose of the food safety control, this study investigates the fungal presence and mycotoxins in major food crops such as cereals (millet, rice, white and yellow maize), vegetables (chili, gnangnan, haricot, melon, and okra), legumes (haricot), and root products (attieke, cassava flakes) in Abidjan, Ivory Coast. Each sample is serially diluted and inoculated onto Czapek yeast agar (CYA), malt extract agar (MEA) and potato dextrose agar (PDA), to screen for fungal contamination. Colony color, colony edge, mycelia color, conidia shape, and microscopic features are used to identify the isolates. In addition, thin layer chromatography (TLC) was used to identify seven mycotoxins in food commodities. It is revealed that, Aspergillus species are found in 64 (92%) of the samples, Penicillium species in 29 (41%), and Fusarium species in 20 (29%) of the samples. A significant incidence rate of aflatoxin B1 (AFB1) is found in vegetables (gnangnan, haricot, and melon), roots products (cassava flakes), cereals (rice, and white maize). According to this investigation, each sample contains one or more fungus and mycotoxins.

POTENTIAL OF MAIZE (Zea mays) YIELD IN THE SAVANNA OF KANO STATE, SEMI-ARID REGION OF NIGERIA

This study examined the Savanna agro-ecologies potential of maize yield in Kano State. Field experiment consisted of five different fertilizer treatments namely were replicated three times in a Randomized Complete Block Design. The trial was established at three different locations namely: Doguwa (Northern Guinea Savanna), Bunkure (Sudan Savanna 2) and Dambatta (Sudan Savanna1) with a total of fifteen treatments(Five fertilization for three locations). White maize hybrid cultivar (SC651) was planted at 25cm and 75cm intra plants and inters ridges respectively. The results showed that highest maize yield potential was in the Northern Guinea Savanna with mean yield of 4.284 t/ha while lowest in the Sudan Savanna 1 with mean yield of 1.927 t/ha. Fertilization using Nutrients Expert (NE) has the highest maize yield while lowest maize yield of was observed in Regional Recommendation (RR) fertilization in all the three locations. It further revealed that there is significant maize yield difference between Doguwa (NGS), Bunkure (SS2) and Dambatta (SS1) with p value <0.001 at 0.05 significant level.

Effect of banana peels as a substitute for white maize grain on laying performances and egg quality of Bovans Brown chickens

Effect of banana peels as a substitute for white maize grain on laying performances and egg quality of Bovans Brown chickens

Development of High-Fibre and Low-FODMAP Crackers.

Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7–10 g/100 g of which 17–23% are soluble), and “high in protein” (24–26 g/100 g).

Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours

Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal, namely whole sorghum, waxy coix, and white maize were processed into flours through spontaneous fermentation, ragi fermentation, and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation, and in 1% ragi tapai solution (1:2 w/v) for ragi fermentation. Meanwhile, native flour (without fermentation) was produced by grounding and sieving the cereal grains. Results showed that both fermentation techniques significantly altered the physical properties of cereal flours, as indicated by the increase in lightness index and decrease in water-binding capacity and viscosity. However, cereal flours’ chemical and functional properties remain unchanged during fermentation, except for lipid and amylose. Spontaneous fermentation significantly resulted in the lowest lipid content of cereal flours, while ragi fermentation resulted in the lowest amylose content of cereal flours. Sorghum flour generally showed better nutritional properties among the examined cereal flours, especially lipid, protein, and dietary fibre. Meanwhile, waxy coix and white maize flours had the highest folate.

Developing a Moving Average Crossover Strategy as an Alternative Hedging Strategy for the South Africa Maize Market

Grain marketing is complex because important decisions are made on the timing of sales and the quantities sold at every trading activity. The literature suggest various grain-hedging strategies, however these strategies are not adaptable to changing market conditions or are difficult for a producer to implement. To address these limitations, our study developed tailor-made moving average crossover (MAC) strategies that are adaptable to changing market conditions and can be easily followed by risk neutral and risk averse grain producers. The study used daily closing prices for the white maize May futures contract for the period 2009/2010 to 2019/2020. An optimization model was solved using the evolutionary algorithm embedded in Excel® to identify the optimal MAC strategy that maximizes the margin above marketing cost for a risk aversion level. The results showed that optimal MAC strategies differ amongst producers with different levels of risk aversion. Furthermore, it was found that the risk-averse producers perform best by marketing their grain early in the marketing season. Meanwhile, the risk-neutral producers perform better by spreading their marketing activities throughout the season. The results further showed that the optimal MAC strategies performed better than the previously proposed routine strategies. The conclusion is therefore that an optimal MAC strategy outperforms routine strategies because of its ability to adapt to changing market conditions, while still being easy to implement.

Detection of Fusarium verticillioides in maize sold at some markets in Ibadan Metropolis, Nigeria

Fusarium is a prominent fungal genus connected with maize in Africa. In this genus, there are two most common species (F. verticillioides and F. proliferatum) that have many toxigenic features and produce fumonisins. Fumonisins are a collection of economically significant mycotoxins that are widely found in maize-based foods and feeds across the globe. This preliminary study was conducted to detect the occurrence of Fusarium verticilliodes in infected maize collected from four main markets in the Ibadan metropolis. A total of ninety-five (95) maize samples were collected from three major commercial markets in Ibadan. Maize seeds were prepared following standard sterilization procedure after which, ten (10) seeds each were then plated on PDA media in triplicates and incubated at 25 oC for six days. Identification of isolates was performed using conventional cultural and morphological characteristics. Results show that the maize samples obtained from Apata market had the highest occurrence of Fusarium verticilliodes with 28.2% while the least occurrence of 22.3% was found in maize samples obtained from Bodija market. Other species of fungi, Aspergillus flavus, Aspergillus niger, and Botryodiplodia Theobroma, were also detected with a negligible count. The study also revealed that there was a significant difference at p = 0.002 in the occurrence of Fusarium verticilliodes between the yellow and white maize seeds studied. These findings call for great concern as it detected that maize and maize-based feed consumed could be infected with Fusarium and fumonisin toxin.

Hunger and power: Politics, food (in)security and the development of small grains in Zimbabwe, 2000-2010

White maize sadza is the most eaten food in Zimbabwe. Yet, over the decade of the 2000s, its consumption was threatened by drought and consequent acute food shortages. Small grains - sorghum and millet - offered a panacea to looming starvation and civil unrest. Yet, as we argue in this article, its access became rooted increasingly within political contestations between the ruling ZANU PF government, the budding opposition party and ordinary citizens. Using the story of small grains -sorghum and millet - between 2000 and 2010, we trace how food (in)security took a political form, stirring a pot of sometimes violent clashes between political and social contenders. We argue that through 'political grain', various political and social elites were able to amass wealth and power for themselves and grab control of sociopolitical discourse on food security during the crisis years. As the state imposed a series of seemingly well-intentioned and sometimes even widely welcomed food initiatives such as Operation Maguta and BACOSSI, these food security measures were often ad hoc, temporary and - as we argue - actually had an adverse long-term impact on local grain production and food availability. The government worked through key parastatals like the Grain Marketing Board and the Reserve Bank of Zimbabwe to allocate resources and food support to ruling party loyalists. In this period, the ZANU PF regime was concerned primarily with holding on to its waning political power and avenues for personal wealth accumulation at the expense of food security in the country. This paper demonstrates how an anthropogenically-induced 'hunger' effectively prolonged ZANU PF's control of society - but we also show how 'small people' fought back against President Robert Mugabe's 'big men' by embracing the growing and eating of traditional 'small grains'.