• Unlocking the potential of bean production and marketing for improved nutrition and income in Kenya

    By: Owen Kimani, Boaz Waswa, Justin Mabeya and Josey Kamanda On the undulating landscape of Omobirona village, Nyansiongo Ward, Nyamira County, in Kenya, is a healthy bean crop planted to showcase the newly released high iron and zinc bean varieties; Angaza, Faida and Nyota. Thirsty for knowledge, farmers are seen

  • Better beans for Africa

    Insufficient iron in diets is a leading cause of anemia, a condition that particularly affects pregnant and breastfeeding women, as well as children under the age of five. Through collaborative plant breeding efforts with farmers and other partners, CGIAR scientists have developed and scaled up hundreds of varieties of iron-biofortified

  • World Pulses Day 2021: Counting on beans for healthier diets and planet

    As a result of demand-led breeding, beans have evolved from a mere subsistence crop to a nutritious marketable commodity. Heard about bean jam? Precooked beans anyone? , they play an important part in the proper diet especially for children, improving mental health and boosting nutrition. Beans are good for you,

  • Webinar Invitation to Celebrate World Pulses Day

    This year’s World Pulses Day celebrates the contribution of pulses to healthy diets with the theme #LovePulses for health diets and planet. You are invited to our webinar session Counting on beans; catalyzing investment for increased resilience, gender equity and improved nutrition on 10 February 2021 from 1600 – 1730hrs (East Africa Time). The Pan-Africa Bean Research

  • Graduate scaling great heights growing climbing bean in Uganda

    By Charles Katabalwa (CEDO), Gabrielle Birwa Luyima (NARO), Patricia Onyango, Owen Kimani, Eileen Nchanji, Justin Machini, Jean Claude Rubyogo Fresh pod beans are becoming a popular source of protein among urban dwellers in Uganda. They are considered highly nutritious and cook faster compared to dry beans. Depending on the variety planted, the

  • Youth agri-entrepreneur transforming his community through job creation in Tanzania – case of Pastory Tarasisi

    By Sylvia Kalemera, Kessy Radegunda, Eileen Nchanji, Patricia Onyango, Justin Machini, Owen Kimani, Jean Claude Rubyogo According to the UN report on Youth 2015, Africa constitutes 19% of the global youth population with 60% of the entire continent aged below 25, making it the youngest continent in the world. In Tanzania,

  • Fresh bean grain business in Tanzania; a new hope for youth and women

    By Fadhili Kasubiri, Sylvia Kalemera, Kessy Radegunda, Eileen Nchanji, Owen Kimani, Patricia Onyango & Jean Claude Rubyogo Beans are a staple food in most rural households in Tanzania. They are both a food and income-generating crop in most households. Kagera region is one of the leading producers of common beans

  • PABRA mentors award winning scientist on Improving smallholder farmers’ food security through disease resistant common beans

    Bean researchers are almost always cooped up in the laboratory and farm trials looking into various ways of improving production and productivity. They spend months and even years looking at solutions that will maximize bean yields to ensure food and nutrition security. Beans are a quick source of proteins and

  • Common Beans: The Greener Pasture for Northern Tanzania Pastoralists

    By: Radegunda Kessy, Sylvia Kalemera, Fadhili Kasubiri, Patricia Onyango, Owen Kimani, Jean Claude Rubyogo For the longest time when one mentions Maasai, the image that comes to mind is of young men—warriors—living in the wilderness, moving their livestock from one seasonal pasture to another, coping with the vagaries of nature

  • Promoting nutrition strategies to cope with COVID 19 in Lesotho

    by Pauline Lekeba-Sithole Malnutrition is still a major challenge in Lesotho with infants and children under-five mortality rates being high in rural children compared to those in the urban. Children in rural Lesotho have limited access to basic health services, education, income, and nutrition. In 2014, the national prevalence of