Analyses from institutions across four countries demonstrate the positive effects of millet consumption on blood sugar.
New Protein Study Reveals Power of Millet-Legume Blends for Enhancing Human Health
ICRISAT’s Smart Food initiative released a study that reveals a combination of millets and legumes that creates a complete, nutrient packed protein. This new combination has the potential to help countries with malnutrition.
Largest Seed Deposit in a Decade at Svalbard Global Seed Vault Celebrates Diversity
The seed count at the Svalbard Global Seed Vault mounted 1 million with contributions from the Cherokee Nation and more first-time donors.
Chef’s Smart Recipes for Customers, Farmers and the Planet
Indian Chef Anahita Dhondy cooks with millets, providing people with an opportunity to discover how beneficial smart foods are for their health, farmers, and the planet.
Indian Celebrity Chef Cooks Up Traditional Grains and Fair Prices for Farmers
Ranveer Brar is an Indian celebrity chef who informs consumers about traditional cooking, while also empowering farmers through his work with International Crops Research Institute for the Semi-Arid Tropics (ICRISAT).
Scientists Use Technology to Resist Effects of Climate Change on Crops
Crop physiologists invest in research to develop climate resistant crops for smallholder farmers in the developing world. Sorghum and millet varieties that can withstand extreme climate conditions will reduce hunger and malnutrition.
Millet and Sorghum are Climate-Smart Grains for Farmers in Chad
Climate-resilient grains like pearl millet and sorghum can help subsistence farmers in Chad enjoy increased crop yields and better self-resilience.
Smarter Lunch Food in India
ICRISAT and the Akshaya Patra Foundation are joining forces to implement a new Smart Food-based mid-day meal program to improve nutrition and food security for Indian schoolchildren.
Empowering Kenyan Women with Nutrition Education
By facilitating participatory cooking training and educational demonstrations, ICRISAT is empowering Kenyan women and improving the nutrition, dietary diversity, and wellbeing of rural families.