Maize Variety
| Variety | KALRO Maize Varieties | Year released/ Centre/Scientist | Attributes | Uses | Where grown | Commercialization by who |
|---|---|---|---|---|---|---|
| H511 | 1967 Kenya Seed Co/KARI | Optimal production altitude range (Masl) 1000-1500 m Maturity: 4-5 months Grain yield (t ha-1 ) 4-7 Novelty: Medium maturity | Used to make maize flour, mixed with beans to make githeri or with cow peas for muthokoi, can be eaten as roasted or boiled maize whole on cob, livestock feed, corn oil | Western Kenya, Lake region, South Rift, Meru and Central | Kenya Seed Co/KARI | |
| H622 | 1965 Kenya Seed Co/KARI | Optimal production altitude range (Masl) 1200-1700 m Maturity: 5-7 months Grain yield (t ha-1 ) 6-8 Novelty: Large kernels Dent | Used to make maize flour, mixed with beans to make githeri or with cow peas for muthokoi, can be eaten as roasted or boiled maize whole on cob, livestock feed, corn oil | Western Kenya, Lake region, South Rift, Meru, and Central | KARI/Kenya Seed Co. | |
| H632 | 1964 Kenya Seed Co/KARI | Optimal production altitude range (Masl) 1200-1700 m Maturity: 5-7 months Grain yield (t ha-1 ) 6-8 Novelty: Large kernels Dent | Used to make maize flour, mixed with beans to make githeri or with cow peas for muthokoi, can be eaten as roasted or boiled maize whole on cob, livestock feed, corn oil | Western Kenya, Lake region, South Rift, Meru and Central | KARI/Kenya Seed Co. |