Understanding the relationship between climate change and plant health is key to conserving biodiversity and boosting food production today and for future generations.
How to preserve and share the genetic biodiversity of maize.
Source: The Counter (21 May 2021)
Dave Hodson discusses why conservation may be the key to our survival.
In a Q&A, Thomas Payne reflects on how CIMMYT’s wheat genebank can be a model for maintaining biodiversity in agricultural systems.
CGIAR centers make strong case for Latin America as the best place for investing in solutions to overcome challenges to global agriculture from climate change, pandemics and more.
Source: India Science Wire (22 Sep 2020)
Approach combines farmers’ knowledge of resilient crops with ‘elite’ varieties identified by scientists.
A team of scientists has completed one of the largest genetic analyses ever done of any agricultural crop to find desirable traits in wheat’s extensive and unexplored diversity.
The use of corn husk as veneer has helped a town to preserve maize biodiversity, protect the environment and reduce migration.
Source: The Manila Times (26 May 2020)
Mexican designer Fernando Laposse partnered with CIMMYT and works with a village of Mixtec farmers to transform unused maize husks into furniture.
Maize and wheat seeds from all over the world are preserved at the CIMMYT genebank, used to bring new varieties to farmers, and backed up at the Global Seed Vault.
Source: Fortune (18 Apr 2020)
Biodiversity loss poses dangers for the robustness of the environment, the safety of our food supply chain and potential exposure to pandemics.
Source: The Wire (14 Apr 2020)
Biodiversity loss creates new opportunities for pathogens to move from one species to another.
Experts share their insights on the link between biodiversity loss and emerging infectious diseases.
Source: Maclean's (6 Mar 2020)
Preserving ancient maize landraces in Mexico is key for biodiversity, food security and future sustainability.
Consumers near Mexico City perceived blue maize tortillas to taste better. They were willing to pay up to a third more to buy them for special family events or to consume them in restaurants.