Crop of the Week
Njangsa is a fast-growing, buttressed tree of the Euphorbiaceae that is of common distribution throughout tropical West Africa and can reach 50 m height. The tree grows spontaneously from seed and is often preserved near forest villages. It is highly valued for its edible seeds that have high oil and protein content, but more importantly, are popular as a flavouring agent in cooking because of their unique aroma, described as peppery and reminiscent of cocoa. Use of njangsa seems to be particularly popular in Cameroon, and local names for the product appear to have the highest diversity in that country. Our monograph and extension manual of njangsa, published a few years ago, as well as this undated, but very informative report from Southern Cameroon, seem to be the only comprehensive monographic treatments of this rather important species. [...]
International Quinoa Research Symposium
The USDA National Institute of Food and Agriculture, in partnership with Washington State University, will be organising an International Quinoa Research Symposium, to take place 12-14 August 2013 at Washington State University, Pullman, Washington, USA.
Set in the context of the […]
Yale Food Systems Symposium
Yale University will be organising the â€śYale Food Systems Symposiumâ€ť, to take place 18-19 October 2013 at Yale University, New Haven, Connecticut, USA.
The symposium addresses the complex ecological and socio-economic […]