Mexico
Top shelf: Who has access to the healthiest processed foods?
As processed food products gain popularity in Mexico City, researchers are keen to understand variation in access to healthier maize- and wheat-based foods across differences in purchasing power.
Scaling farming innovations: what, why and how
A group from Chiapas gets frameworks and tools to make innovations sustainable.
Sustainable tradition
Transition to sustainable farming using concepts from ancestral food production systems leads to healthier soils and diets in Mexico.
Breaking Ground: Mechanization expert Jelle Van Loon goes as far as creativity allows
CIMMYT’s mechanization team is in a quest to build the perfect machine for each farmer.
Tracing maize landraces, 50 years later
Scientists track down the families in Morelos, Mexico, who donated maize landraces to CIMMYT in 1966-67. Would they still be cultivating them?
New role in Nepal is “a dream come true”
Cynthia Carmona on her transition from grant management in Mexico to project management in Nepal.
The geese in Morelos, Mexico
Source: La Repubblica (2 May 2019)
Researchers from CIMMYT, the University of Wageningen and the Scuola Superiore Sant’Anna published a tracing study on abandonment of maize landraces over the last 50 years in Morelos.
Chicago’s tortillas are better than ever, thanks to Masienda’s heirloom corn from Oaxaca
Source: Chicago Tribune (22 Apr 2019)
Three million subsistence farmers producing heirloom corn in Mexico are protecting biodiversity.
UQ licenses high-yield wheat variety
Source: Food Processing (16 Apr 2019)
Australian farmers to benefit from CIMMYT high-yielding, white-grained wheat.