Read full article by Temwa Mhone @The Nation With 10 bags and a granary full of maize, 70 year-old Lovemore Tachokere enters the 2019/2020 growing season with a peace of mind on food. He is a proud farmer in Mbenderana Village, Traditional Authority (T/A) Kasisi in...
Read the original article in The Hindu Business Line International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) has announced that it will be studying nutrition health and crops such as millets, sorghum, chickpea, pigeonpea and groundnuts, now known as...
Read full article by Nikita Singh @Daily Maverick Photo: Craig Fraser Eat-Ting with Modern Traditions is the first culinary workshop to introduce indigenous African ingredients as a healthy, sustainable breakfast option. The workshop draws on international food...
Read full article by Issa Silva @ipsnews; PC: Ollivier Girard/CIFOR The desertification is causing job loss and decreased harvest and this is evident from Ibrahim Harouna and his neighbours as they are simply passing thier time playing and chatting amid the simmering...
Read full article by McCarthy J & Chileshe M, PC: @globalcitizen.org Zambian meals revolve around maize. People regularly eat it two or three times a day, prepared and cooked it in a variety of ways. The crop can be quickly boiled and folded into a tasty treat,...
