Five CIMMYT solutions for a fairer, healthier world.
Could an ancient and — in the Americas — commonplace practice help make maize agri-food systems more nutritious?
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.
We need to make sure our food systems grow a variety of food to nourish a growing population and sustain the planet.
Cereals offer greater health and nutrition benefits than commonly acknowledged, despite often being considered ‘nutrient-poor’, say scientists.
Source: Des Moines Register (17 Jul 2020)
Self-Help International is fighting malnutrition with biofortified crops in Nicaragua.
What they are, why they are important for your health, and how to identify them.
How can we feed more people while protecting nature and biodiversity?
Review indicates positive health impacts from diverse diets that include not more than 50% carbohydrates and the right mix of grain-based foods.
Millions at lower risk of vitamin A deficiency after six-year campaign to promote orange-fleshed sweet potato
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).
An economist, an agronomist and a plant biologist discuss how to mix markets, research and nutrition for optimal health and sustainability.
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.
Feeding the world’s population is only part of the challenge — we must also strive for higher-quality, more nutritious crops.
On World Health Day, we are sharing five stories showing how CIMMYT is combatting hidden hunger and how agricultural research and innovation leads to healthier families, improved livelihoods and a healthier planet.
EAT-Lancet Commission offers a roadmap for a global food system that provides a healthy, sustainable diet for the world’s 10 billion people by 2050.