From biofortification to cooking techniques, a CIMMYT scientist and her team test how to make this global staple as nutritious as possible.
Water, heat and lime transform grain in a traditional Central American maize processing method.
Could an ancient and — in the Americas — commonplace practice help make maize agri-food systems more nutritious?
Source: Culinary Backstreets (2 Dec 2019)
Food entrepreneur worked with CIMMYT researcher to create a fair market for farmers with surplus heirloom maize in Mexico.
Modern nixtamalization technology could increase maize uses and offer Kenyans invaluable benefits.
