Ressources Etiqueté: East Africa
672 correspondances trouvées (Affichage 1 - 10) Suite
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Link to AccessAgriculture videos that are translated to Luo Our Vision Improved livelihoods of rural communities through sustainable agricultural practices and entrepreneurship. Our Mission To promote innovations in sustainable agriculture and rural enterprises through capacity development and...
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Link to AccessAgriculture videos that are translated to Chichewa Our Vision Improved livelihoods of rural communities through sustainable agricultural practices and entrepreneurship. Our Mission To promote innovations in sustainable agriculture and rural enterprises through capacity development...
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20/01/2005 Although many small-scale farmers in eastern Africa have dairy cows of exotic breeds or crosses, they do not feed them in a way that will achieve high milk yields. This practical handbook contains information on nutritional needs at various stages of the cow's life and suitable feeding...
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The fall armyworm (Spodoptera frugiperda) is becoming a household name around the world, but not for good reasons – the pest, native to the tropical and subtropical Americas, devours over 300 plant species, including maize, which feeds millions of people every day. In Africa alone, the fall...
- Developing countries, with high dependence on natural resources and some of the last remaining biodiversity hotspots, are especially vulnerable to weed destruction. The IPM Innovation Lab, recognizing the current and future threat, has helped secure permits to introduce biological control against...
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Abstract,International Journal of Agricultural Policy and Research, 2018 How to increase food production using less water is one of the greatest challenges of the future. Crops and livestock use 70 percent of all water withdrawals and up to 95 percent is some developing countries. Paddy alone...
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Lack of toilets is not a problem unique to Madagascar. TheWorld Health Organization (WHO) estimatesthat 2.4 billion people lack access to basic toilet facilities, and nearly 1bn can’t even do their business in private, practising so-called ‘open defecation’, resorting to fields, street gutters or...
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Abstract,Journal of Food Science and Nutrition Research, 2019 The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition...
- Abstract, International Journal of Advanced Research (IJAR), 2019 Fermentation is an oldest method of food preservation and food nutritional value improving. It involves the concomitant action of one or more microorganisms, and yeasts are the one which play a significant role in African...
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Abstract, Bioactive Molecules in Food, 2019 The demand for consumption of health promoting foods is growing worldwide due to the increased awareness of consumers on the impact of food on health. Traditional fermented foods prepared from cereals such as maize, rice, millet, or sorghum are common...