Read full article @ Foodtank Photo Credit: Liam Wright, Smart Food, ICRISAT Two billion people around the world are suffering from protein and micronutrient deficiencies. The results of a new study by the International Crop Research Institute for the Semi-Arid Tropics...
Read full article By Mzansi Agriculture Talk News @ MZANSI Photo Credit: MZANSI The most common staple grain across Africa is refined maize, very low in proteins, essential amino acids and micronutrients. Small grains such as millet and sorghum are widely considered a...
Read full article@Farming Portal Photo Credit: ICRISAT Millets are a cereal crop that have largely been forgotten by the developed world, where in recent decades the crop has been grown more for animal feed than human consumption. But Australian researcher Joanna...
Read full and original article by Jill Richardson@Alternet Photo Credit: Food First Quinoa is rising up the popularity charts as a food staple in U.S. and Europe. A growing spate of positive coverage cites quinoa (pronounced KEEN-wa) as a high-protein grain-like...
Read full article by Ellie Krieger @The Washington Post Photo Credit: Goran Kosanovic Sorghum, a whole grain that has been a staple food in Africa and India for centuries, is finally getting its moment on the American table. It is well suited for our modern world...
