The international center for agricultural research in the dry areas (ICARDA; www.icarda.org) was funded in 1977 in Beirut, Lebanon under the umbrella of the CGIAR. ICARDA’s mandate was to su... Read more
Professional Pasta interviewed Umberto Rovati and Marcella Cattaneo, respectively head of marketing for rice and pasta dishes and head of R&D at Riso Scotti for Pasta Venere, an original... Read more
Here few ingredients needed to make sure that innovation happens: “the arms,” meaning the continuous effort made to build knowledge and skills in the area one wants to innovate, “the mind,”... Read more
While much innovation in recent years has come from whole grain or pulses, certain wheat varieties now offer specific benefits, too. Although high-amylose starches are not a recent innovatio... Read more
The International Maize and Wheat Improvement Center (CIMMYT) has been improving low-latitude spring durum wheat for more than 6 decades from its centralized Mexico-based program. Starting i... Read more
Egypt was the cradle of one of the earliest and greatest civilisations ever existed. The complex history of its success starts from a basic precondition: it was an agrarian society, and it c... Read more
Interview with Marta Antonelli, expert in sustainable food systems and coordinator of the EU project LIFE Climate Smarts Chefs Dr. Antonelli, what is an agri-food system? According to the Eu... Read more
De Cecco, Granoro, Cocco, Garofalo. These are just a few Italian pasta factories using raw material from the United States in combination with Italian wheat for their products. Considering t... Read more
