Dr. Dheeru Kumar Tiwari’s Research on Maize
Dr. Dheeru Kumar Tiwari, a renowned agricultural scientist working at the Agriculture Science Center, revealed to Lokal18 that yellow maize plants produce 2 to 3 cobs per plant, while white maize plants can produce up to 5 to 6 cobs. What makes white maize special is that it can be used to make various food products such as laddoos, halwa, vermicelli, cakes, idlis, and more. Ongoing research is focused on gaining more insights into this particular variety of maize.
Potential of White Maize
White maize, with its higher cob production and versatility in food processing, has the potential to revolutionize the food industry. With the ability to be used in a wide range of food products, white maize could offer a healthier and more diverse option for consumers. The ongoing research on white maize aims to explore its full potential and develop innovative food products that cater to the market demand.
Future Research and Development
As the research on white maize continues, there is a growing interest in understanding its nutritional value, cultivation techniques, and market opportunities. The findings from Dr. Dheeru Kumar Tiwari’s research could pave the way for new advancements in the agricultural sector and contribute to the development of sustainable food products. With further studies and collaborations, white maize could emerge as a key player in the agricultural industry, offering unique benefits for both farmers and consumers.
कृषि विज्ञान केंद्र में कार्यरत कृषि वैज्ञानिक डॉ. धीरू कुमार तिवारी ने बताया कि पीले मक्के के पौधे में दो से तीन भुट्टे आते हैं, जबकि सफेद मक्के के पौधे में 5 से 6 भुट्टे निकलते हैं। इस सफेद मक्के से विभिन्न खाद्य उत्पाद जैसे लड्डू, हलवा, सेवईयां, केक, इडली आदि बनाए जा सकते हैं। इस मक्के पर अधिक जानकारी के लिए शोध जारी है।
