CIMMYT’s agrifood systems research looks at how to better connect farmers to consumers in a sustainable way, allowing for higher benefits from farming and increased access to nutritious cereal-based food for consumers.
New study projects food demand in 2030 and considers the implications for meeting the Sustainable Development Goals.
Researchers in Kenya and Uganda are incorporating sensory preferences like taste, smell or texture into maize breeding.
What they are, why they are important for your health, and how to identify them.
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.
Study gives insight into Mexican consumers’ preferences and demand for blue maize tortillas.