Read full article By K Krader & R Vines @bloomerg Illustr. Alvin Fai Far-away ingredients have been pushed off these high-end menus in favor of produce grown with graywater and dishes composed from food scraps. Fine dining can be a drag on the climate. Think of...
Read full article by Roselyne Kavoo @ Kenya News Agency PC: KNA International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) has developed new parental hybrid lines for sorghum and pearl millet expected to increase yields by over 70 percent among...
Read full article by Mary Izuaka @ Premium Times PC: ICRISAT The International Crops Research Institute for the Semi-Arid Tropics’s country representative in Nigeria, Hakeem Ajeigbe, has said that Nigerian-farmed sorghum will soon be exported as the demand of...
Please read full article by Rebecca Hill@Ozy.com PC: GettyImages approximately 1,200 acres of an ancient grain that originated in Ethiopia called teff. It needs a quarter of the water that alfalfa takes, and has a shorter growing season, says Cushman. Plus, teff is...
Read full article by Natalie Rizzo @Bicycling Photo Credit: Bicycling Sorghum probably isn’t a food that’s sitting in your cupboard right now, but you’ve likely eaten (or drank) it before. This ancient whole grain is often used as an ingredient in a packaged...
