Read the full article by Dr Yemi Akinbamjo in The Globe Post; Photo credit : ICRISAT “Superfoods” is a catchword that has found popularity among the most health-conscious consumers. However, the concept of these nutritionally dense and healthy foods only focuses on...
Read full article by Fred Love, Iowa St. Univ. @ Phys.org PC: Phys.org A new study that examines the genetics behind the bitter taste of some sorghum plants and one of Africa’s most reviled bird species illustrates how human genetics, crops and the environment...
Read full article @AfricaHarvest PC: SOMNI The fortunes of sorghum and millet farmers and other value chain players in the arid and semi-arid areas of eastern and western Kenya are rapidly changing for the better as a result of the introduction of improved crop...
Read full article @ BioInnovate Africa Programme Ms. Gloria Kuhumba is a researcher in food biotechnology from Tanzania and one of the 12 pioneer group of BioInnovate Africa women scientists’ fellows. Her four-month fellowship was on our project that aims to unlock...
Read the ICRISAT media release – HOW DO YOU PROVIDE HEALTHY, SUSTAINABLE FOOD FOR WORLD OF THE FUTURE? Farmers around the world can be helped to grow the best food that is fit for future generations with help from a new development in the partnership between the...
