IITA News no 2584 Archives

Baale of Araromi confers chieftaincy title on IITA Director General

The Baale of Araromi Idi-Ose, Chief Rahman Adebayo Oniduhun, has conferred a traditional chieftaincy title on IITA’s Director General, Nteranya Sanginga. This followed a visit to the IITA headquarters of a delegation of 10 chiefs from the Institute’s host community, Idi-Ose land, led by the new Baale on 15 April. The DG received the delegates with the Deputy Director General, Corporate Services, Hilde Koper; Head Security and Safety, David Oluwadare; Manager for Resource Protocol, Toyin Oke; and members of IITA’s Communication team. DG Sanginga welcomed the guests, giving a brief overview of IITA’s location, forest, lake, workforce, and the Institute’s presence…

IITA-Tanzania wins award for promoting workplace gender equality

IITA-Tanzania was among the recipients of this year’s Rising Woman Award to recognize the Institute’s efforts to support women leaders. IITA-Tanzania has more women than men in management positions in the Corporate Services, including the Institute’s Director for Eastern Africa, Head of Finance and Administration, and Heads of Human Resources, Procurement, and Communication. Moreover, IITA’s…

IITA, key partner for promoting agriculture as a business for smallholder farmers in DRC

As part of the PICAGL project implementation funded by the World Bank through the Congolese government, IITA hosted an agricultural fair in Bukavu from 8 to 9 April with the theme: “Agriculture as Business, Source of income for smallholders farmers in South Kivu.” The fair’s general objective was to highlight IITA’s research contribution, with the support of its partners, in favor of smallholder farmers in South Kivu. These include producing healthy varieties with high yields and tolerance to diseases in collaboration with the National Institution for…

Food security in maize production: Managing its implications and sustainability

Maize (Zea mays) is a staple food in many parts of the world, with the total production surpassing wheat or rice. Maize is usually consumed green but can also be eaten as masa, a maize dough from ground corn, soaked and cooked in an alkaline solution to remove aflatoxin, which Latin Americans consume. The crop is also used as the main ingredient to produce corn…