Brachiaria breakthrough: scientists home-in on apomixis

Brachiaria breakthrough: scientists home-in on apomixis

The US corn industry underwent a massive transformation during the 20th century. The introduction of hybrid seeds allowed farmers to grow row after row of uniform plants, which produced large quantities of grain. The seeds, which were produced by selectively breeding...
Guiding decision making in agriculture for a triple-win

Guiding decision making in agriculture for a triple-win

Guiding decision making in agriculture for a triple-win  When this study called for policy makers to set realistic targets towards meeting the Paris climate agreement some weeks back, authors were calling for real milestones to measure global progress. But...
Biofortification scientists win the World Food Prize

Biofortification scientists win the World Food Prize

Four scientists who worked to improve the nutritional content of staple crops have won the 2016 World Food Prize. Laureates Howarth Bouis of HarvestPlus (right), and Maria Andrade, Robert Mwanga, and Jan Low of the International Potato Center (CIP), were announced at...
No compromise: food security and carbon hoofprints

No compromise: food security and carbon hoofprints

Sessions at this week’s Africa Agriculture Science Week this week (June 13-17) in Kigali included discussion on the potential of livestock forages to boost farm production and sequester carbon. At night, Rwanda’s capital Kigali is a sparkling carpet of lights....
High-iron beans: a new “superfood” for Colombia

High-iron beans: a new “superfood” for Colombia

New high-iron beans have been officially released in Colombia. They contain as much as 60% more iron than normal beans, and are intended to address the problem of iron deficiency – the world’s most persistent nutritional ailment. Affecting up to 2 billion people...

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