Back to Results
First PageMeta Content
Food and drink / Cereals / Food science / Tropical agriculture / Zinc / Phytic acid / Micronutrient / Sorghum / International Crops Research Institute for the Semi-Arid Tropics / Chemistry / Nutrition / Matter


An Bè Jigi II: Enhancing Bioavailability of Iron and Zinc in Varieties of Sorghum and Pearl Millet Consumed in Mali AN BE JIGI II ANNUAL REPORT FOR YEAR 1 November 14, 2011
Add to Reading List

Document Date: 2013-09-05 16:41:43

Open Document

File Size: 266,20 KB

Share Result on Facebook

City

Seribila / Banco / Keniero / /

Company

AES / Bancoumana / /

Country

Mali / Senegal / India / /

Currency

pence / /

Facility

University of Hohenheim / International Crops Research Institute / IER laboratory / /

IndustryTerm

food consumption surveys / beliefs underlying food habits / food preparation techniques / change communications / food processing / grain processing / energy intake / micronutrient-rich local food / health services / animal products / improved food production/processing/preparation / Food preparation methods / food preparation / field management / main food crop / food products / communications tools / food technology / communications materials / grains-processing techniques / food habits / food / /

Organization

Agro Action Allemand / Peace Corps / McKnight Foundation / University of Hohenheim / International Crops Research Institute for the Semi-Arid Tropics / Institut d’Economie Rural / /

Person

Pearl Millet Consumed / Marthe Diallo / Fred Rattunde / Ray Fluorescence / Goita Marthe Diallo / Goita Marthe / /

Position

Principal Researcher / Country Director / farmer / Project Coordinator / part-time project coordinator / producer / /

Product

vitamin A / /

Technology

food technology / /

SocialTag