Many popular cereals have 10 to 14 grams of sugar per serving, which is nearly a third of the USDA’s recommended daily limit.
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The Pop-Tart teaches an entrepreneurial lesson: While first movers may have an advantage, a fast follower often wins the game in the long run.
Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
Extreme weather is already having an influence on global food prices.
For decades Somalia has been in a near-constant state of food insecurity. This is due to a combination of stagnant crop production, a rapidly increasing population and political unrest.
Wholegrains provide us with important protein, fat, vitamins, and minerals.
Unused biomass residues from maize, sorghum, rice, millet and groundnut in Uganda show to offer unique opportunities for circular production and soil amendment of biochar.
Rising carbon dioxide may be a boon for crop yields, but at the expense of nutritional content and quality.
Top contributors
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Honorary Associate Professor of Agriculture and Food, The University of Melbourne
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Research scientist, International Institute of Tropical Agriculture (IITA)
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PhD Student, University of Minnesota
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Research Fellow, Queen's University Belfast
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Executive Director of the Somali Agriculture Technical Group and Lecturer, City University of Mogadishu
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Senior Teaching Fellow in Global Sustainable Development, University of Warwick
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Professor, International Development, SOAS, University of London
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Assistant Professor of Nutrition and Dietetics, University of North Dakota
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Faculty Director, Burgess Institute for Entrepreneurship and Innovation, Michigan State University
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Professor Emeritus, Cropping Systems Agronomist, University of Minnesota