Borlaug-Ruan international intern Sweta Sudhir tells us about her summer at CIMMYT-Turkey.
Unless global policymakers redouble their efforts to properly support a strategy to ensure a future food supply, the current hunger crisis threatens only to get worse.
Martin Kropff and John Snape joined leaders from CGIAR centers worldwide in an open letter to the heads of state at the 70th UN General Assembly in New York.
If we are to be truly successful in improving the lives of farmers and consumers in the developing world, we need to base our interventions on the best evidence available.
For many farmers in the developing world, cell phones are the most accessible form of technology, but are only one of many technologies changing agriculture.
Malende has been a focus of CIMMYT’s major research programs since 2005, where cropping systems based on the practices of conservation agriculture (CA) have been introduced.
Paula had an exceptionally sharp, analytical mind and a deep understanding of how change can empower men and women to give them a better chance to influence their own lives and choose their own path.
The controversial debate among researchers about the suitability of conservation agriculture for smallholder farmers in Africa continues while millions face food insecurity and degrading resources.
Food security is of paramount importance, but what about nutritional security?
A nutritionist wants to dispel myths generated by claims that the protein found in wheat is unhealthy.
Heat and drought are a major cause of wheat yield losses worldwide, problems that scientists predict will worsen due to climate change.
For Ethiopian smallholder farmers who have for millennia used the traditional animal-drawn maresha plow, two-wheel tractors could increase their productivity while reducing labor.
Africa’s demand for wheat is being driven by population growth, urbanization, as well as from a growing female work force who prefer fast and easy to make wheat products, like bread or pasta.
“The most obvious question is also the most difficult to answer: How could gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening?”
Wheat contributes significantly to the daily intake of essential dietary components, including B vitamins, minerals such as iron and zinc and dietary fiber.
Wheat is a staple and strategic crop across most of North Africa and West Asia, accounting for almost 40 percent of the region’s total food supply.
A popular dietary trend involves the elimination of wheat- and gluten-containing foods inspired in part by the book “Wheat Belly” written by cardiologist William Davis.
Over the last 50 years big increases in agricultural production have come through improved yields. Since 1990, wheat is the only major crop to experience an overall decline in area.
The expected average rate of warming over current wheat areas for the next few decades is a little less than 0.5 °C per decade, which implies a negative yield impact of about 2 percent per decade.
Wheat, being produced equally in developing and developed countries, is the top global source of calories and the top traded food grain, a position it is unlikely to lose.