nutritional quality
The science behind the perfect bread and pasta flour
Every year, thousands of wheat lines are analyzed in detail in the CIMMYT Wheat Quality laboratory to determine the nutritional, processing and end-use quality of the grain.
What is nixtamalization?
Water, heat and lime transform grain in a traditional Central American maize processing method.
Starting with Seeds
CIMMYT and partners in sub-Saharan Africa work with seed companies to invest in deployment of climate-resilient and nutritionally enriched maize seed.
Nutrition, health and food security
East Africa partners welcome “new era” in wheat breeding collaboration
Experts from Ethiopia and Kenya join CIMMYT and other partners to renew a long-standing collaboration under the auspices of the new AGG project.
Breaking Ground: Maria Itria Ibba and the lab that bakes bread
CIMMYT scientist helps breeders meet complex and stringent market demands for high-quality wheat.
