Assessing risks and benefits: Bt maize in Kenya

As an extremely important staple food throughout East and Southern Africa, maize (Zea mays) has been a primary focus of agricultural research on the continent during and since the Green Revolution. Despite the development of higher yielding varieties (HYVs) and improved cultivation methods, Kenya has yet to attain self-sufficiency in the crop's production and is a regular importer of grain and recipient of food aid, especially in times of drought. Kenya's maize production system relies primarily on smallholder agriculture that uses minimal inputs and open-pollinated varietie (OPVs) of seed. This production system is common in the densely populated areas of the Central Highlands, Eastern coastal areas and Nyanza in the West. Large-scale maize production, characterized by monocultures of hybrid seed purchased each season, is only common in parts of the Rift Valley and Western Province, in areas around Kitale, Njoro and their environs.