biofortification
Cobs & Spikes podcast: Striving for higher quality, more nutritious maize
Feeding the world’s population is only part of the challenge — we must also strive for higher-quality, more nutritious crops.
New publications: Biofortification of maize with provitamin A can reduce aflatoxin load
This research is especially significant for countries where the health burdens of exposure to aflatoxin and prevalence of vitamin A deficiency converge with high rates of maize consumption.
Reflections on the global impact of biofortification
There are now 290 new varieties of 12 biofortified crops – including maize, wheat and potatoes – being grown in 60 countries, reaching an estimated 10 million farming households.
Nutritious vitamin A orange maize boosts health and livelihoods in Zimbabwe
As Zimbabwe’s child malnutrition rate peaks above the international threshold for emergency response, nutritious vitamin A orange maize gains ground on the national market.
First zinc-enriched maize in Guatemala to combat malnutrition
The first zinc-enriched maize varieties developed for Guatemala were released this month to improve food and nutrition security in a country where over 46 percent of children suffer from chronic malnutrition.
Global maize experts discuss biofortification for nutrition and health
At the 2018 Latin American Cereals Conference (LACC), researchers discussed hidden hunger, the consumption of insufficient micronutrients, and how biofortification can help.
Global grain research and food industry experts meet to address rising malnutrition
Malnutrition is rising again and becoming more complex, according to the director-general of the world’s leading public maize and wheat research center.
First zinc maize variety launched to reduce malnutrition in Colombia
A new zinc-enriched maize variety developed by CIMMYT was released in Colombia to help combat malnutrition in South America.
From A to Z: Developing nutritious maize and wheat at CIMMYT for 50 years
Over the past 50 years, various research activities have been undertaken to boost protein quality and micronutrient levels in maize and wheat to help improve nutrition in poor communities.