World Food Day on 16 October: With research against mold toxins and crop losses

This refers not only to new technologies, but also to farmers' knowledge, traditional practices and cooperation between different actors. The SolFOOD project combines the elements of modern research, practical experience from agriculture and the exchange between Kenya and Germany. As the project management agency BLE is responsible for this three-year research project funded by the Federal Ministry of Agriculture, Food and Regional Identity (BMLEH).

The focus is on maize, a food that is part of everyday life for millions of people in Kenya. German research institutions are working closely with Kenyan scientists, agricultural organizations and smallholder farmers to make maize production safer, more sustainable and more resilient to the consequences of climate change.

When Heat and Humidity Become a Health Problem

High temperatures and humid conditions favor the growth of mold. Some of these fungi form so-called mycotoxins – natural toxins that can be harmful to human and animal health. 

Aflatoxins are particularly problematic. They are thermostable, so they are hardly destroyed by heat during cooking or baking. Aflatoxins, especially aflatoxin B1, are highly toxic and highly carcinogenic. They  damage especially the liver. Acute poisoning, called aflatoxicosis, is manifested by liver failure, jaundice, vomiting and abdominal pain. Intake over longer time periods can lead to growth delays in children as well as immunodeficiency and increased risk of liver cancer.

In addition: When maize becomes unusable due to mold after harvesting, not only valuable food is lost. For smallholder farmers, this also means a considerable economic loss.

The starting points of the SolFOOD project

SoLFOOD addresses the aflatoxin contamination along the value chain  – from the soil and the plant, to cultivation and harvesting, to storage and further processing. The project examines maize varieties that are naturally more resistant to fungal infestations, as well as natural methods that can protect plants and improve soil quality. In addition, it is investigated how aflatoxin-contaminated maize can be biologically detoxified and made usable again. 

Detoxified maize as a soil improver

The SoLFOOD project researches and selects specialized strains of fungi that are able to break down aflatoxins in already contaminated maize. The detoxified maize can then be used as an organic soil improver or plant strengthener and can be incorporated into the soil. 

From harmful raw material to valuable food

Alternatively, another specific type of fungus is used for aerobic fermentation of contaminated maize. After completion of fermentation, a solid product with a consistency reminiscent of tempeh is created. This product not only has a significantly reduced aflatoxin load, but also contains valuable mycoproteins and has an improved shelf life. Mycoproteins provide essential amino acids, are low-fat, cholesterol-free and high in fiber. In this way, a previously hazardous raw material could be used to produce a high-quality and nutrient-rich food.

There is considerable economic potential in the practical implementation of these findings. In particular, the combination of biological detoxification and the conversion of a contaminated raw material into a plant strengthener or a protein-rich food or feedstuff represents a highly innovative approach.

Why this is also important for Germany and Europe

At first glance, the question of mold in Kenyan maize seems far from our everyday lives. But the challenges are global. Maize is also a central lifestock feedstuff for Germany and is grown on about one-fifth of Germany's arable land. 

Climate change is also changing the conditions for agriculture in Germany: Rising temperatures, changing rainfall patterns and more frequent weather extremes can make plants more susceptible to diseases and pests and increase crop losses. 

Food systems must therefore become more resilient. While the concrete problems and growing conditions in Kenya are different from those in Germany, the two regions share a common challenge: How do we develop food systems that continue to provide sufficient food in the future – while being safe, sustainable and as resource-efficient as possible?

Background: International Research on World Food

BMLEH supports international research cooperation as well as other projects in the field of global food security. The aim is to develop needs-oriented findings and solutions through research cooperations between German research institutions and those in sub-Saharan Africa as well as South and Southeast Asia. In addition, interregional cooperation and transnational knowledge exchange should strengthen the development of scientific networks, establish long-term partnerships and contribute to the further development of local capacities (capacity development).

The application of participatory, practical and application-oriented as well as interdisciplinary and transdisciplinary research approaches is fundamental. On behalf of BMLEH, the project management agency BLE is in charge of the administration of the international research projects and provides technical support to them.