Biofortification is the process of increasing the density of vitamins and minerals in a crop
through plant breeding—using either conventional methods or genetic engineering—or …

Context It is important to understand the sensory acceptability of biofortified food products
among target population groups if biofortification is to be realized as a sustainable strategy …

The success of biofortified staple crops depends on whether they are accepted and
consumed by target populations. In the past 8 years, several studies were undertaken to …

In this article, we use the Becker‐DeGroot‐Marschak mechanism to estimate consumer
demand for biofortified yellow cassava varieties in two states of Nigeria: Imo in the southeast …

Aflatoxins are a common health hazard in tropical countries, especially in rural areas. New
methods to reduce aflatoxin levels in food staples, as well as cheaper test methods, are …

In this paper we use hedonic testing methods adopted from food science literature and the
Becker-DeGroot-Marschak mechanism adopted from economic valuation literature to …

Diets in Mexico, like many countries, have changed dramatically in recent decades, with
increased consumption of processed foods being a major factor. Research suggests that …

The CGIAR biofortification program, HarvestPlus, was founded with the aim of improving the
quality of diets through micronutrient-dense varieties of staple food crops. Implemented in …

BACKGROUND In Africa, food‐processing industries are emerging fast, especially for
cereals. New low‐cost extrusion cookers give small enterprises an opportunity to enter the …

BACKGROUND Undernutrition in sub‐Saharan Africa remains problematic, and quality
protein maize (QPM) can benefit populations whose diets are heavily based on maize and …