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Biofortified with zinc and iron to fight micronutrient malnutrition, varieties of lentils developed by the International Center for Agricultural Research in the Dry Areas (ICARDA) mature in less than 100 days and fit well in cereal-based cropping systems. Lentils provide a protein-rich legume crop that can improve nutrition and strengthen rural livelihoods.

Desert Control, a Norwegian start up company, has devised a new way of mixing clay and water so that when it is applied to sandy soil, it envelops each grain of sand and spreads the clay perfectly. Liquid Nano Clay (LNC) as it is called, turns the sand into a sponge-like fabric that retains water, thereby holding the nutrients much better. Consequently, crops receive more nutrients and yields improve.

Farmers across the Global South can learn from agroecological solutions presented by their peers via Access Agriculture’s online video platform. While thousands of organizations and rural service providers have freely downloaded and shared these videos from Africa, Asia and Latin America, farmers have become the largest occupational group signing up for Access Agriculture. At least sixty million farmers have seen Access Agriculture videos.

VBAs help smallholder farmers improve their farm productivity by enhancing their access to both appropriate farm inputs and information on good agronomic practice. VBAs work with all willing farmers within a community, regardless of gender, age or social status. They believe in empowering farmers to learn by doing, providing small packets of inputs like seed and fertilizer for farmers to test on their own fields with little risk.

Kumé is an IFAD-supported platform created by Fundación ACUA (Afro-descendant Cultural Assets Foundation). By commercializing gastronomic products and services that promote culture, traditional knowledge and local crops, ACUA enhances the visibility of rural Afro-descendant communities in Colombia, Ecuador and Peru. Through the platform, chefs in rural territories offer live online cooking classes for participants in major cities. Using traditional recipes, the chefs showcase their cultures, territories and traditional practices.

Improving food security by reducing post-harvest loss in fishery through better processing

Charcoal produced as a by-product of daily cooking becomes a livelihood opportunity.

Tackling malnutrition through knowledge sharing and practical demonstrations among farmers

Enterprise-based solutions for reuse of domestic and agro-industrial waste

Uniting local organizations improves farmers' incomes.