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More yield, better quality, stronger resilience! Improved yam varieties contribute to multiple development goals, including food security, poverty reduction, climate resilience, and women/youth employment. They are climate-smart innovations that address production bottlenecks while aligning with SDGs on hunger, nutrition, and sustainable agriculture.
High-yielding, early maturing, and striga-resistant cowpea varieties for farmers! IITA’s improved cowpea varieties offer a development-oriented solution to combat poverty, hunger, and malnutrition. Short-duration, high-yielding, and pest-resistant, these varieties are adapted to Sahel and Sudan Savanna agro-ecologies. With protein-rich grains and fast-cooking seeds, they provide both nutritional benefits and increased income opportunities for smallholder farmers. Supporting adoption of these varieties aligns with SDGs, climate-smart agriculture, and rural development initiatives.
Unleash Prosperity with Our Drought-Tolerant White Grain Sorghum Hybrid This groundbreaking technology in high-yielding white grain sorghum hybrids represents an innovative response to critical challenges in sorghum cultivation. Developed in the context of a growing need for high-quality, abundant sorghum production, this exceptional variety delivers significantly increased yields compared to traditional methods. Its advantage lies not only in its capacity to produce more but also in its adaptability to changing environmental conditions, including enhanced resistance to water stress. This technology redefines the standard for sorghum cultivation by providing a versatile and reliable solution for farmers, ensuring plentiful and quality harvests across diverse climatic contexts.
Yellow-fleshed cassava rich in vitamin A Low level of vitamin and mineral in the common varieties of cassava grown by farmers leads to widespread malnutrition and hidden hunger, and numerable desease in the African continent. Therefore, it comes to raise the provitamin A in the conventional cassava throught breeding technics by parking the Golden cassava’s roots with beta-carotenoid for the color caracteristic, these to be convert after ingestion into vitamin A by enzymes as per the need in the body.