Latest News

Maize: From Mexico to the world

For Mexicans, the “children of corn,” maize is entwined in life, history and tradition. It is not just a crop; it is central to their identity.


Harnessing maize biodiversity for food security, improved livelihoods in Africa

Diverse, stress tolerant maize varieties are benefiting smallholders throughout sub-Saharan Africa.


Farmer livelihoods at risk as wheat blast disease emerges in Bangladesh

International scientists are on high alert as they develop tactics to fight wheat blast in Bangladesh, which is affecting a large portion of the country’s wheat growing area.


Bayer collaboration promises new innovations for South Asia farms

CIMMYT and Bayer’s Crop Science team are looking for practical solutions to future climate-change related challenges in South Asian agriculture.


Helping Nepalese farmers adapt to climate change

Cornell University’s Linda McCandless describes some of the agricultural challenges Nepalese farmers face after the devastating 2015 earthquake


A woman for wheat: Maricelis Acevedo takes on new role

Maricelis Acevedo, newly appointed associate director for science for the Delivering Genetic Gain in Wheat project left her island home of Puerto Rico in 2003 to pursue a career as a pathologist and h …


Kenyan maize nutrition and safety get boost from Ancient Mexican technique

Modern nixtamalization technology could increase maize uses and offer Kenyans invaluable benefits.


How improved maize gives options to farmers

Improved seeds resilient to drought, disease and other stresses allow farming families to invest more in their livelihoods and children’s futures.


Tanzania seed company increases demand for drought-tolerant maize

Locally adapted marketing initiatives are successfully converting farmers to the high-performing, drought-tolerant maize variety Lubango in Tanzania.


Global wheat breeding returns billions in benefits but stable financing remains elusive

What do a chapati, a matza, or couscous have in common? The answer is wheat, which is a source for one-fifth of the calories and protein consumed globally.