Bread: staple or luxury ?
The preparation of staple foods in African countries is still a very time-consuming job. This is particularly the case in sub-Saharan countries where millet and sorghum form the basic diet and where most grain is processed by hand. As a result of...
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| Format: | News Item |
| Language: | Inglés |
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Technical Centre for Agricultural and Rural Cooperation
1987
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| Online Access: | https://hdl.handle.net/10568/44630 |
| Summary: | The preparation of staple foods in African countries is still a very time-consuming job. This is particularly the case in sub-Saharan countries where millet and sorghum form the basic diet and where most grain is processed by hand. As a result of... |
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