Alfalfa, “queen of forages,” a high-yielding crop with high nutritional quality, could make a big difference in the lives of the rural folk that carve out a living in Inner Mongolia.
“[Our] goal is to grow a resilient local food community for organic farms,” says Layne Cozzolino, Executive Director of Farmshed, the nonprofit putting a spin on Wisconsin CSAs.
“Coffee is a family business, and by family I also mean a community business, it relies on everybody.” Steingard explains, “Let’s affect not just the farmer and him or herself but also the family and the community.”
CORAF’s Research Program on Priority Agricultural Sectors deploys new varieties of maize to producers to prepare them for climate change, strengthen value chains, and lift communities out of poverty.
Once associated as a food for the rural poor, these innovative chefs are embracing millets for their flavor, nutrition, and environmental benefits
On Food Talk, George Siemon, CEO of Organic Valley, talks about what drives the co-op: an exciting mission, love for organic, and care for farmers and their communities.
Switching out traditional raffia baskets with plastic crates when transporting tomatoes in Nigeria can save fresh, healthy food and have multiple subsequent effects on nutrition in the region.
“If the associations are registered and the farmers have collective rights to some land, maybe the land grabbing can stop,” Zunguze told me. Association leaders planned to visit neighboring National Farmers Union cooperatives to learn how agro-ecology could help them grow more food for their families and communities.
Dr. Christian Andres discusses how information delivery can be optimized for smallholder farmers.
“With this collection safely conserved, we can continue to use it to develop improved rice varieties that farmers can use to respond to the challenges in rice production, and to adapt to the changing tastes and preferences of consumers everywhere.”