Global maize production, consumption and trade: trends and R&amp;D implications

Erenstein, Olaf; Jaleta, Moti; Sonder, Kai; Mottaleb, Khondoker Abdul; Prasanna, Boddupalli M.

doi:10.1007/s12571-022-01288-7

Cited by 250 publications

(61 citation statements)

References 112 publications

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“…There are many additional drivers and determinants of agricultural production and trade that are ignored by standard gravity models. A possible and novel continuation of our research could be to extend our models with the drivers of maize production efficiency (Tekalign 2019;Adeagbo et al 2021), furthermore with the conditions and determinants of the international trade of maize (Wondim et al 2020;Erenstein et al 2022).…”

Section: Discussionmentioning

confidence: 99%

Regional trade agreements, globalization, and global maize exports

Szerb¹,

Csonka²,

Fertő³

2022

AGR ECON-CZECH

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Globalisation is also having a profound impact on international agricultural trade. This study examines the impact of regional trade agreements (RTAs) and globalization on international maize trade using a gravity model for the period 1996–2020. The results show that, despite globalization, distance has a larger negative impact on bilateral maize trade than on the manufacturing sector. It appears that distance remains an important factor in explaining trade flows in commodity markets, including maize. Our findings on the role of RTAs are in line with the results of previous studies: RTAs are generally preceded by a strengthening of bilateral trade relations. There is mutually positive feedback between the level of bilateral trade and RTA membership. However, the establishment of a common RTA membership and its trade-stimulating effects are not immediately visible.

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Section: Discussionmentioning

confidence: 99%

Regional trade agreements, globalization, and global maize exports

Szerb¹,

Csonka²,

Fertő³

2022

AGR ECON-CZECH

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“…As human food, maize is consumed worldwide in various whole and processed products such as pop maize, polenta, tortillas, mush, breakfast cereals, snack food, bakery items, and maize meal [ 2 ]. Globally, the USA, China, Brazil, Argentina, Ukraine, Indonesia, India, and Mexico produce three-quarters of the global maize production (881 million tons) [ 3 ]. In 2021, Mexico reported an average production of 27.5 million tons and is one of the ten significant consumers of maize with a per capita consumption of 34 kg/year [ 2 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

Cardador‐Martínez

Pech-Almeida

Allaf

et al. 2022

Foods

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Maize is one of the three worldwide cereal crops with the most outstanding production; however, its postharvest losses range from 2 to 40% due to inadequate harvesting, drying, and storage technologies. This study focuses on the Instant Controlled Pressure Drop technology (DIC) effect on maize kernels’ drying and rehydration kinetics. In total, 19 different DIC treatments were carried out on maize kernels (~25% d.b.). The DIC parameters studied were steam pressure (0.1 to 0.4 MPa) and treatment time (10 to 90 s). After DIC treatment, drying kinetics were carried out by Convective Air Drying (CAD) at 50 °C and 0.4 ms−1 airflow. Rehydration kinetics and Water Holding Capacity (WHC) were evaluated at 20 °C. In comparison to CAD samples, DIC (0.4 MPa and 90 s) reduced the drying time from 180 min to ~108 min. Additionally, regarding the rehydration and WHC results, DIC achieved the same moisture content in only 3.5 min that controls achieved after 1 h of rehydration (0.40 g H2O/g dry matter). Moreover, DIC (0.4 MPa and nine cycles of 10 s) increased the WHC 2.3 times compared to the control. In this way, DIC could be a postharvest technology to improve maize kernels’ drying operations and functional properties.

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“…Corn used for whole-crop silage is planted worldwide [1] and is characterized by relatively stable yields [2], high energy content [3] and good palatability [4] ] under various environments and planting conditions. Feed intake is elevated in dairy animals fed whole-crop corn silage, resulting in an increase in the yield as well as in the protein content of milk [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…1 ZM: 0 cfu/g of L. plantarum + milk stage; MM: 1 × 10 7 cfu/g of L. plantarum + milk stage; ZD: 0 cfu/g of L. plantarum + dough stage; MD: 1 × 10 7 cfu/g of L. plantarum + dough stage. The samples ensiled for 42 d were selected 2 L.p: L. plantarum…”

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confidence: 99%

Effects of Lactiplantibacillus plantarum inoculation on the quality and bacterial community of whole-crop corn silage at different harvest stages

Dong

Chen

et al. 2022

Chem. Biol. Technol. Agric.

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Background Silage is achieved by anaerobic fermentation of lactic acid bacteria. However, harvest stage and Lactiplantibacillus plantarum (L. plantarum) content affect the changes of microbial community in silage, which play an important role in silage quality and mycotoxin levels. The current study evaluated the effects exerted by the application of L. plantarum on fermentation, mycotoxins and bacterial community of whole-crop corn silage at different harvest stages. The fresh whole plant corn from the same area was harvested during the milk stage and the dough stage, following which from each harvest stage was subjected to four L. plantarum treatments: 0 cfu/g; 1 × 106 cfu/g; 1 × 107 cfu/g; and 1 × 108 cfu/g in a 2 × 4 factorial experimental design. Samples were collected on days 0, 3, 7, 21 and 42. Subsequently, nutrition parameters, fermentation parameters, mycotoxin levels and bacterial community were determined. Results Prolonging the harvest stage resulted in an increase in the levels of starch and dry matter as well as deoxynivalenol in corn silage. Addition of 1 × 107 cfu/g and 1 × 108 cfu/g of L. plantarum applied after 42 d of ensilage reduced dry matter loss, which significantly lowered deoxynivalenol concentration in corn silage at the dough stage (P < 0.01). The pH of corn silage decreased, whereas the lactic acid concentration increased after ensiling. The effects exerted by the interaction (harvest stage × dose of L. plantarum) on pH on day 21 as well as on fermentation and lactic acid on days 21 and 42 were significant (P < 0.05). Addition of 1 × 107 cfu/g of L. plantarum at the dough stage significantly increased the relative abundance of Firmicutes while decreasing that of Bacteroidetes, compared to when L. plantarum was not added (P < 0.05). Conclusions Adding L. plantarum improved the fermentation quality and bacterial community of silage, which reduced part of mycotoxin content and relative abundance of harmful bacteria. In addition, adding L. plantarum in dough stage resulted in greater improvements to mycotoxin content and bacterial community.

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Global maize production, consumption and trade: trends and R&D implications

Cited by 250 publications

References 112 publications

Regional trade agreements, globalization, and global maize exports

Regional trade agreements, globalization, and global maize exports

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

Effects of Lactiplantibacillus plantarum inoculation on the quality and bacterial community of whole-crop corn silage at different harvest stages

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