Meeting consumer preferences for boiled and pounded yams in new varieties

Meeting consumer preferences for boiled and pounded yams in new varietiesYam is a cherished food in West Africa. It is eaten boiled, roasted or fried, but especially as pounded yam (a slightly adhesive dough made by peeling, boiling, pounding and kneading). New yam varieties will only be successful if they can be used in these favorite recipes. In Nigeria consumers … Read More

Consumers have their say: assessing and breeding for preferred quality traits of roots, tubers and cooking bananas

Consumers have their say: assessing and breeding for preferred quality traits of roots, tubers and cooking bananasThe CIRAD-led project, RTBfoods, is finding innovative ways to satisfy consumer demand for new crop varieties. The approach organizes consumer preferences for quality characteristics into “product profiles” for food types and translates them into physical properties and genetic traits that plant breeders can measure … Read More

Breeding for better nutrition: Iron-rich potatoes and sweetpotatoes to combat anemia

Breeding for better nutrition: Iron-rich potatoes and sweetpotatoes to combat anemiaIn developing countries, almost half of young women and children under five suffer from anemia, caused by a lack of iron in their diets. While beans and certain vegetables are iron-rich, the iron in potatoes and sweetpotatoes is easier for the human body to absorb, because these crops are low … Read More

Iron fist potatoes, integrating nutrition and agriculture in social protection programs

Iron fist potatoes, integrating nutrition and agriculture in social protection programsA Zero Anemia project in Peru is linking agriculture with nutrition in coordination with a variety of public social protection programs. The mothers of young children visiting health clinics for checkups receive vouchers for seed of potatoes that are high in iron. The women and their families learn about growing … Read More