Responsible, intelligent food choices have a positive impact – not only on our health and well-being, but also on the health of our planet. Started in 1992 by K.C. Raghu, a food technologist with around 3 decades of experience in product formulation, analysis, and...
Read full article by Suresh Muthukulam @ Krishi Jagran “The rice eater is weightless like a bird, the one who eats jowar is strong like a wolf; one who eats ragi remains ‘nirogi’(illness-free) throughout his life”- an old Kannada saying. Millet is a dietary staple and...
Read the original article in United News of India A newly developed sorghum hybrid using ICRISAT breeding material was recently given special recognition as the outstanding Forage Hybrid 2019 for revolutionizing forage sorghum production in India. This is significant...
Read the full article in Thomson Reuters Foundation News by Sabine Homann-Kee Tui Sabine Homann-Kee Tui is a social scientist with the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT). People in Bulawayo’s townships in Zimbabwe primarily...
Read the full article in CNBC by Deepali Nandwani Chef Garima Arora, the chef who founded Michelin-star Gaa in Bangkok, is looking at creating a new narrative for Indian cuisine — one that is firmly rooted in traditions and yet, re-evaluates and reintroduces Indian...
