Obatanpa maize is a variety of maize that was developed in 1992. It is a white dent maize with a maturity period of 105-110 days. It is suitable for cultivation in all agro-ecologies in Ghana. Obatanpa maize is known for its excellent nutritional value, promoting the health of humans, poultry, and livestock.

Katanga Rice is a rice variety introduced in 2009. It is resistant to pests and diseases and has long and slender grains. The maturity period for Katanga Rice is 120-130 days. It thrives well in deep lowland areas. This variety is highly regarded for its excellent cooking quality, making it a preferred choice for many consumers.

Akad-kom millet is suitable for cultivation in the Upper East, Upper West, and Northern Regions of Ghana.

Asumdwee cowpea can be grown in the forest transition and coastal savanna agro-ecologies.

Obolo groundnuts are noted for their sweet taste and good flavor, making them highly desirable for consumption.

CRI-Bankye Hemaa cassava was released in 2005. It has purple petioles and a greyish orange skin color on the roots. It takes 365-458 days to mature and has a starch content of 48%. It can be grown in forest, coastal, and forest-savanna transition regions. This variety is particularly suitable for making fufu and bakery products.

Okumkom sweet potato, introduced in 1998, is drought-resistant and moderately resistant to Sweet Potato Virus Disease (SPVD). It has a reddish color and matures in 20 days. It is suitable for cultivation in the Guinea Savanna, forest transition, and Coastal Savanna regions. Okumkom sweet potato is popular for making ampesi (boiled dishes).

The use of Fermented Maize Meal Technology helps convert maize into a semi-finished product that has a longer shelf life (a year or more) when properly packaged. Additionally, it significantly improves the nutritional value of maize-based foods, making them more beneficial for consumers.