Background
Yellow fleshed potatoes biofortified with iron have been developed through conventional breeding but the bioavailability of the iron is unknown.
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Marketing fortified rice: Effects of aspirational messaging and association with free distribution
Fortification of staple foods is among the most cost-effective public health interventions.
Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize
High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations.
Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice
Biofortified rice with high Zn concentration could reduce Zn deficiency in South Asia. This population frequently parboils rice.
Bargaining power, decision making, and biofortification: The role of gender in adoption of orange sweet potato in Uganda
We examine the role of gender dimensions of intrahousehold bargaining power and decision making in the adoption and diffusion of orange sweet potato (OSP), a biofortified crop being promoted to increase dietary intakes of vitamin A in Uganda.
Proceedings of the workshop ‘Biofortified food - Working together to get more nutritious food to the table in India’
HarvestPlus is the global leader in biofortification and has been leading biofortification efforts in India for nearly a decade.
Promoting rapid and sustained adoption of biofortified crops: What we learned from iron-biofortified bean delivery approaches in Rwanda
Micronutrient deficiencies, also known as hidden hunger, affect two billion people worldwide, curtailing their ability to lead healthy, productive lives.
Biofortification is a feasible and cost-effective means of delivering micronutrients to populations that may have limited access to diverse diets and other micronutrient interventions.
Biofortification: A review of ex-ante models
Orange-fleshed sweetpotato is rich in beta-carotene, which the body converts into vitamin A. In SSA, sweetpotato lacks beta-carotene.