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CIMMYT Annual Report 2002-2003: Innovation for development
Last year my message described how diversity was essential to CIMMYT’s research and integral to its character as an organization. I concluded by discussing our plans to develop a mission and strategy that would build on ...
CIMMYT in sub-Saharan Africa: weaving the fabric of better livelihoods
Agriculture engages nearly nine-tenths of the populace in sub-Saharan Africa. Drought, depleted soils, unfavorable polices, disease, and armed conflict ravage productivity, health, and hope for a better life. By mobilizing ...
Focusing on food safety, CIMMYT researchers develop experimental maize and wheat varieties that better resist fungal diseases and pests in the field and in storage, as well as cropping and grain storage practices that help ...
Insect Resistant Maize for Africa (IRMA) Project: annual report 2003-2004
(KARI; CIMMYT, 2005)
The IRMA project is aimed at producing stem borer resistant, locally adapted maize varieties for various Kenyan agro-ecological zones using conventional and biotechnology-mediated approaches, particularly Bt technology. ...
Wellhausen-Anderson plan genetic resources center: operations manual 2004
In 2004, CIMMYT restructured its research programs into six new global and ecoregional programs. One of these, the Genetic Resources Program, is now home to the maize and wheat germplasm collections in CIMMYT’s gene bank. ...
CIMMYT Annual Report 2003-2004: Adding value for development
This publication shows how CIMMYT and partners applied quality science in 2003-04 to add value to crops and cropping systems, innovation networks and training activities, and global public goods, thereby improving the ...
Community assessment of drought tolerant maize for Africa (DTMA) in Kenya
(KARI; CIMMYT, 2009)
While maize is the most important agricultural commodity in Kenya, its production often falls below requirements whenever there is drought. The main aim of the Drought Tolerant Maize for Africa (DTMA) project is to address ...
Science for farmers and a better food future