Ejemplares similares: A multi-disciplinary effort to provide options for sustainable intensification of African smallholder farming systems
- Multi-stakeholder Research-for-Development (R4D) platforms - An initiative for integrated farming towards sustainable intensification
- Research-for-Development (R4D) platforms - A multi-stakeholder initiative for integrated farming towards sustainable intensification
- Intensification of smallholder livestock production through utilisation of crop residues for livestock feed in Tanzania
- Exploring niches for dairy intensification in smallholder farming systems in Malawi
- Sustainable Intensification of Mixed Farming Systems Initiative: Outlier observations
- Africa research in sustainable intensification for the next generation
Autor: Lukuyu, Ben A.
- Supporting participatory livestock feed improvement using the Feed Assessment Tool (FEAST)
- Training and certification of small scale commercial feed producers in Uganda
- Corn oil supplementation enhances hydrogen use for biohydrogenation, inhibits methanogenesis, and alters fermentation pathways and the microbial community in the rumen of goats
- ILRI-CIMMYT Study Tour Report: Develop Resilient and Low Emissions Crop-livestock
- Development of balanced diets using local feeds for smallholder Kenyan pigs: Implications for livelihoods, human health and gender
- Tanzania dairy value chain development: Pre site selection scoping study
Autor: Abass, A.
- Manioc au Gabon : vers un système semencier durable
- Development of a pilot scale energy efficient flash dryer for cassava flour
- Transiting cassava into an urban food and industrial commodity through agroprocessing and marketing driven approaches: lessons from Africa
- Etude de la possibilite de modelisation de la pate a pain a partir de la farine d'Ipomea batatas ou patate douce a chair blanche et a peau blanche
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots