Bred by the World Vegetable Center, ‘Lakateu-AV’ and ‘Kiukae-AV’ are the first mungbean varieties released in Timor-Leste—and also the first WorldVeg vegetable varieties in the country.
Focusing on African nightshade, amaranth, spider plant and Ethiopian kale, the HORTINLEA project aims to boost the potential of traditional African vegetables to improve nutrition and increase farmer incomes. A group of young researchers is looking into ways to share the knowledge and know-how collected by the project with farmers, other researchers, and policymakers.
A lack of diversity in the diet is a major cause of malnutrition in rural farming communities in Tanzania. Traditional vegetables can bridge the nutritional gap.
With solar dryers, farmers can avoid postharvest losses, add value to their vegetable crops, and provide consumers with nutritious food that can be stored and consumed throughout the year.
Conducted under the SNV-led CHAIN project funded by the Swiss Development Corporation (SDC), the workshop brought together 45 participants (10 women & 35 men) to learn how to graft tomato and when to apply the method.
A little knowledge about basic nutrition and a few new vegetable recipes can make all the difference in a family's diet.
Nutrition discussions, field tours, and a chance to taste some intriguing amaranth dishes drew many to attend field days in Babati and Kiteto.
To help increase the capacity of their staff in food value chains, a group of 9 Catholic Relief Services staff visited the World Vegetable Center in Tanzania on 21 August 2017 as part of a five-day “Horticultural Learning Journey”.
Rotten onions stink, and in the past any Indian farmer who kept his crop for months after harvest was all too familiar with the smell. But thanks to a WorldVeg project in the eastern state of Odisha, India, farmers who keep their onions now experience the sweet smell of success and the promise of much higher incomes.