By v.I. Grains
Scenes of hunger have drawn the world's awareness to Africa's agricultural and environmental main issue. a few observers query even if this continent can ever desire to feed its turning out to be inhabitants. but there's an ignored meals source in sub-Saharan Africa that has huge capability: local nutrition vegetation. Africa has greater than 2,000 local grains and culmination - ''lost'' species due for rediscovery and exploitation. This quantity makes a speciality of local cereals, offering details on the place and the way they're grown, harvested, and processed, their advantages and boundaries as a foodstuff resource, and the the futures of every grain.
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Additional resources for Lost Crops of Africa
SPECIES INFORMATION Botanical Name Oryza glaberrima Steudel Synonym Oryza barthii ssp. glaberrima Common Names English: African rice, glaberrima rice French: riz pluvial africain, vieux riz, riz africain, riz flottant Cameroon: erisi (Banyong) Guinea: Baga-malé, malé, riz des Baga Mali: Issa-mo (river rice), mou-bér (great rice) Sierra Leone: kebelei, mba, mbei (Mende), mala (Kissi), Kono, pa (Temne) 13 Information from G. Second. Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files.
Please use the print version of this publication as the authoritative version for attribution. html AFRICAN RICE 17 1 African Rice To most of the world, rice connotes Asia and the vast agriculture of Far Eastern river deltas. 7 billion people—is grown there. But rice is also African. A different species has been cultivated in West Africa for at least 1,500 years. Some West African countries have, since ancient times, been just as rice-oriented as any Asian one. 1 Asia's rice is so advanced, so productive, and so well known that its rustic relative has been relegated to obscurity even in Africa itself.
Html INTRODUCTION Copyright © National Academy of Sciences. All rights reserved. 9 About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution.