1. Ressource principale
    01/01/2002 L’acidification du sol est un processus naturel ayant d'importants effets sur la croissance des plantes. À mesure que le sol devient de plus en plus acide, particulièrement lorsque le pH descend en-dessous de 4,5, il est de plus en plus difficile de produire des cultures vivrières. Lorsque le pH...
  2. 01/01/1982 444 pages, tables FAO Soils Bulletin 48
  3. 01/01/2013 An overview of what has been accomplished in home fortification with micronutrients and what has been accomplished in in different settings (refugee camps, emergency relief, schools, market-based) is presented. A guide to future programs are presented in this publication.
  4. Beans are a simply delicious, naturally nutritious food. We’re talking about dry edible beans, beans that are harvested when the beans are dry in the seed pod. All types of beans—including black, cranberry, Great Northern, dark red kidney, light red kidney, white kidney, navy, pink, pinto, and...
  5. Iron deficiency anemia is the most common nutrient deficiency among Americans. It affects children and young women most often, but anyone can fall short of the RDA for this mineral. When iron intake is too low, the body can’t make enough red blood cells. The result can be fatigue, headaches and...
  6. Conventional plant breeding and modern technology can increase the density of micronutrients in staple crops grown and consumed by smallholder farmers around the world. This means that tens of millions of people today, many having suffered from the effects of "hidden hunger," are eating more...
  7. 20/01/2015 Selenium (Se), along with iron, zinc, and iodine, is one of a number of essential micronutrients that must be consumed in sufficient amounts in order to maintain human health. Selenium is part of a number of proteins within the human body that play an important role in protecting our bodies from...
  8. Abstract, The Journal of Nutrition, 2007 Dietary quality is an important limiting factor to adequate nutrition in many resource-poor settings. One aspect of dietary quality with respect to adequacy of micronutrient intakes is bioavailability. Several traditional household food-processing and...