Science-based agriculture can preserve critical indigenous foods, such as cowpea, matoke (banana), cassava, and common beans, while reducing the environmental impacts of farming. On average, genetically engineered crops have cut chemical pesticide use by 37%, increased crop yields by 22%, boosted farmer profits by 38%, and reduced greenhouse gas emissions equivalent to taking 12 million cars off the road.
Evidence
Africa climate innovators up for a win in Prince Williams ‘Earthshot’ Prize
From genetics to the generation: What does the future hold for agrifood systems and food culture
Africa making progress against HIV but donor funds drying up
The genetic revolution can support food security, tackle the climate crisis and protect biodiversity
Cassava: Perilous past and promising future of a toxic but nourishing crop
A more varied diet would help the world’s economy and its health
World Food Day: Global ceremony highlights the right to nutritious and affordable foods
FAO helps foster new food frontiers with African orphan crops
“Training will build capacity of African scientists and give us modern biotech tools”