Could “magic beans” help ease Malawi’s maize woes?

by Neil Palmer | May 12, 2016

Whichever way you drive into or out of Lilongwe, the capital of Malawi, maize is everywhere. It flanks the roadsides for miles and miles; huge, undulating expanses disappear into the distance. You’d be forgiven for thinking the country was preparing for a bumper...

CIAT Annual Report 2015-2016 is out!

by Stefanie Neno | Apr 28, 2016

We build the fundamentals of sustainable food futures The world has never produced or consumed so much food. We cannot, however, ignore the pressure that food production is putting on the environment and the ecosystem services we all depend on. We cannot ignore either...

New study calls for shift to pre-pregnancy nutrition, to drive down stunting in Rwandan children under two-years-old

by Georgina Smith | Apr 19, 2016

A new scientific report calls for a shift in interventions to tackle malnutrition in children in Rwanda under the age of two. Among recommendations, authors urge renewed focus to “fast-track” pre-pregnancy nutrition. Adolescent nutrition before pregnancy, they say,...

“I’m standing on the shoulders of giants” – CIAT scientist wins Hugo de Vries Award

by Neil Palmer | Apr 11, 2016

CIAT’s Colin Khoury has received the 2016 Hugo de Vries Award for his landmark doctoral thesis on changing human diets and the importance of wild plants to global food security. The annual award is a joint initiative of the Royal Botanical Society of the Netherlands...

Low-income communities need more affordable and nutritious food

by Georgina Smith | Apr 5, 2016

A research project tackling malnutrition among vulnerable populations in Kenya and Uganda is launched in Nairobi today. The three-year initiative targeting women aged 15-49 years of reproductive age, and children aged 6−59 months, aims to develop a quick-to-cook...

Chocolate meltdown: feeling the heat

by Georgina Smith | Apr 4, 2016

That melt-in-your-mouth chocolate egg you savored this Easter might face a different kind of meltdown in future, researchers warn in a new study.  Temperatures in West Africa’s cocoa belt – supplying 70 percent of the world’s cocoa, the raw ingredient in...