nutrition

Publications

Don’t discount the contribution cereals can make to combatting micronutrient malnutrition, say researchers.

Features

From biofortification to cooking techniques, a CIMMYT scientist and her team test how to make this global staple as nutritious as possible.

Features

Five CIMMYT solutions for a fairer, healthier world.

In the media

Source: The Conversation (15 Mar 2021)

By changing the way cereals are produced, processed and consumed, it’s possible to harness their benefits to improve diets around the world.

Videos

Could an ancient and — in the Americas — commonplace practice help make maize agri-food systems more nutritious?

In the media

Source: The Third Pole (25 Nov 2020)

Once a world leading lentil producer, Nepal is now having to import them as farmers struggle with low productivity and warmer, wetter weather.

Nutrition, health and food security
Features

We need to make sure our food systems grow a variety of food to nourish a growing population and sustain the planet.

Press releases

Cereals offer greater health and nutrition benefits than commonly acknowledged, despite often being considered ‘nutrient-poor’, say scientists.

In the media

Source: Des Moines Register (17 Jul 2020)

Self-Help International is fighting malnutrition with biofortified crops in Nicaragua.

Explainers

What they are, why they are important for your health, and how to identify them.

Blogs

How can we feed more people while protecting nature and biodiversity?

Press releases

Review indicates positive health impacts from diverse diets that include not more than 50% carbohydrates and the right mix of grain-based foods.

Press releases

More than two million households across six countries received sweet potato enriched with vitamin A as part of a project led by the International Potato Center (CIP).

Features

An economist, an agronomist and a plant biologist discuss how to mix markets, research and nutrition for optimal health and sustainability.

Features

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.