Recent shifts in how scaling is approached have helped alter attitudes toward how change happens, and we are now approaching a tipping point for doing scaling better.

CIMMYT’s agrifood systems research looks at how to better connect farmers to consumers in a sustainable way, allowing for higher benefits from farming and increased access to nutritious cereal-based food for consumers.

For World Food Day, discover how CIMMYT is improving food security, livelihoods and nutrition in South Asia, with support from ACIAR.

High-yielding purple maize, introduced into Peruvian agriculture by Alicia Medina Hoyos, is attracting global attention.

Through the CSISA project, CIMMYT is helping female farmers in Bangladesh, India, and Nepal to receive the recognition and opportunities they deserve.

Senior government representatives from across South Asia join forces to consolidate food security in the region.

CIMMYT and its partners are helping farmers branch out into business to improve crop yield and create job opportunities in their communities.

Zone-specific recommendations provide Afghan farmers with the best practices in wheat production for their region.

Exacerbated by the pandemic, women are still facing inequality across all areas, including health and livelihoods. CIMMYT is working to make parity a reality.

CIMMYT and CGIAR scientists develop drought-tolerant maize and use forecast information to prevent the spread of crop diseases.

New manual helps standardize field trial data collection across Afghanistan.

An article in Amar Ujala in India explores the cross-country collaboration instigated by the Borlaug Institute for South Asia.

CIMMYT and its partners provide training on hybrid maize seeds to value chain actors from South Asia.

Farmers in Ethiopia’s lowlands trialed usage of the Kingbird wheat variety, with promising results for improved yield and increased income.

CIMMYT supports practical solutions to the ongoing global wheat crisis by understanding consumer acceptance of foods baked from blended wheat flour.