Bread tasting in Ethiopia
In Hawassa, southern Ethiopia, maize is eaten as corn bread, baked on a big clay plate. This bread, made only with water, maize flour, and salt, is the major food in the area (along with ensete, a starchy food made from the roots of the Ensete plant, commonly known as the false banana). The Nutritious Maize for Ethiopia (NuME) project aims to reduce malnutrition and increase food security and household income of resource-poor smallholder farmers in Ethiopia through the widespread adoption, production, and utilization of quality protein maize (QPM). To ensure that the QPM bread tastes as good as the conventional maize bread, the project teamed up with two lecturers of the Hawassa University, Tafese and Debebe (left and right in the photo), who are organizing taste tests.
Photo credit: H. De Groote/CIMMYT.
Bread tasting in Ethiopia
In Hawassa, southern Ethiopia, maize is eaten as corn bread, baked on a big clay plate. This bread, made only with water, maize flour, and salt, is the major food in the area (along with ensete, a starchy food made from the roots of the Ensete plant, commonly known as the false banana). The Nutritious Maize for Ethiopia (NuME) project aims to reduce malnutrition and increase food security and household income of resource-poor smallholder farmers in Ethiopia through the widespread adoption, production, and utilization of quality protein maize (QPM). To ensure that the QPM bread tastes as good as the conventional maize bread, the project teamed up with two lecturers of the Hawassa University, Tafese and Debebe (left and right in the photo), who are organizing taste tests.
Photo credit: H. De Groote/CIMMYT.