Resultados de búsqueda - "A"

  1. Building resilience for a Sustainable food future in Africa por International Center for Tropical Agriculture

    Publicado 2017
    “…Three ways CIAT is making a difference: Reaching more farmers, boosting production, improving seeds.…”
    Enlace del recurso
    Video
  2. A holistic approach to participatory crop improvement in wheat por Virk, Daljit S., Harris, D., Raghuwanshi, B.S., Raj, A.G.B, Sodhi, P.S., Witcombe, John R.

    Publicado 2001
    “…Participating farmers experimented on a simple, cheap agronomic intervention: seed priming. …”
    Enlace del recurso
    Capítulo de libro
  3. A 10-year strategy for the banana sector in Africa por Beed, Fenton D.

    Publicado 2011
    “…The Banana 2008 Conference held in Mombasa, Kenya, provided the opportunity for developing a strategy to help propel the banana industry as an important engine of growth in Africa. …”
    Enlace del recurso
    Journal Article
  4. AgroPortal: a vocabulary and ontology repository for agronomy por Jonquet, C., Toulet, A., Arnaud, Elizabeth, Aubin, S., Dzale-Yeumo, E., Emonet, V., Graybeal, J., Laporte, Marie-Angélique, Musen, M.A., Pesce, V., Larmande, Pierre

    Publicado 2018
    “…Therefore, there is need for a common platform to receive and host them, align them, and enabling their use in agro-informatics applications. …”
    Enlace del recurso
    Journal Article
  5. African yam bean: a food security crop? por Adewale, B.D.

    Publicado 2010
    “…This paper fouses on the conservation and maintenance of agrobiodiversity of neglected and underutilized plant species, such as the African yam bean (Sphenostylis stenocarpa) in seed banks to contribute to food security and prevent a potential food crisis. The potentials and biodiversity of various African yam bean accessions are also highlighted. …”
    Enlace del recurso
    Journal Article
  6. Developing a Nigerianspecific food and nutrient coding database por Day, R.S., Douglass, D.L., Maziya-Dixon, B.B.

    Publicado 2008
    “…Recipes were kitchen tested to obtain a weight before and after cooking, and the weight of a typical serving. …”
    Enlace del recurso
    Journal Article

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