Les aliments traditionnels d’Afrique pourraient détenir la clé d’un avenir plus sain et plus durable si nous faisons le choix de les valoriser.
- Assistant Professor, Konkuk University
Africa’s indigenous foods may hold the key to a healthier, more sustainable future – if we choose to value them.
Each food-based vitamin A programme carries different advantages and issues.
Low productivity is one of the biggest challenges facing Uganda’s maize industry. But smallholder farmers still won’t adopt improved seed.
Ethiopia’s teff plant is gluten-free and demand is growing. The country needs to upgrade its harvesting to reap the rewards.
