green revolution
Ancient African food Part 1: The answer to Africa’s malnutrition and obesity
Bambara beans (Vigna subterranean) are dug from the ground like peanuts and boiled, roasted, fried, or ground into flour. Interesting facts became known in Jurie van der Walt’s research on food in ancient cultures. He has published two books, namely The history of food and why we eat it[...]
Driving Africa’s green revolution
With 90% of sub-Saharan Africa’s food currently produced by smallholder farmers on plots typically under two hectares, the continent’s traditional farmers are a vital element of food security. Since the continent also has over 60% of the worlds potential arable land, how Africa’s farmers are supported to mechanise and[...]