Maize, also known as corn, is a staple food in Uganda and plays a critical role in the country’s agriculture and food security. It is a versatile cereal grain that was first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. In Uganda, maize serves multiple purposes, including human consumption, animal feed, and industrial products such as corn starch and corn syrup. While human consumption remains a significant use in Uganda, other uses, including animal feed and export, drive a substantial part of the maize trade.

The two most common subspecies of maize in Uganda are white and yellow maize, with white maize being the predominant type consumed. Additionally, the six main types of maize—dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn—are also recognized, although their prevalence varies.

Maize is the most widely cultivated crop in Uganda in terms of area planted, accounting for a significant proportion of total cereal production. It is a vital food crop for households and a key commercial crop for farmers. Despite its importance, maize yields in Uganda remain relatively low compared to the potential achievable yields. The average yield is about 2.5 metric tonnes per hectare, although improved farming techniques and inputs could increase this to over 5 metric tonnes per hectare.

Maize prices in Uganda often fluctuate due to various factors, including weather patterns, domestic production levels, and trends in global demand and supply. Seasonal price volatility is also influenced by the variety and quality of maize produced, as well as the availability of storage and processing facilities. Addressing these challenges could enhance maize productivity and stabilize its market in Uganda, improving livelihoods and food security across the country.