Maize

Aflatoxin, a toxin produced by the Aspergillus fungus, poses a serious health threat in developing countries. The toxin grows in a number of staple crops worldwide, such as maize, and chronic exposure can lead to liver disease, cancer, and even death. While proper testing and processing of crops can reduce aflatoxin levels in finished food products like maize flour, many developing countries lack the regulatory environment needed to enforce such testing and handling requirements.

Common wisdom holds that rising price volatility in international food markets has translated into higher food price volatility in developing countries, particularly in Africa. This seems to be a logical assumption, as most African countries are net food importers, but is it actually the case? Not necessarily, according to a 2013 research brief by IFPRI researcher Nicholas Minot.

New labeling system may bring safe, affordable maize flour to Kenyan consumers

Kenyan consumers are demanding maize flour that is safe from contamination by aflatoxin, a chemical linked to cancer and other health problems. The toxin, produced by certain fungi, is commonly found in maize from several regions of Kenya due to a combination of environmental conditions and poor post-harvest practices.