View allAll Photos Tagged nutritious!
430 calories, 43% daily intake of fat. Yum.
That being said, they rate a portion as 1/6th of the cake, which is just insane unless you have 2 stomaches.
New solar Kenya’s first solar-powered “bubble” drier, improves bean quality and commercial value, retaining nutritious qualities before they are turned into a porridge flour. It has been donated to farmers and partners shown in a training session here at ICIPE campus in Nairobi on December 9th, as part of a project “Making Value Chains Work for Food and Nutrition Security of Vulnerable Populations in East Africa,” which aims to reach around five million small holder farmers in Uganda and Kenya benefiting 50,000 rural and urban consumers.
The project is supported by BMZ and GIZ; The CGIAR Research Program on Agriculture for Nutrition and Health and CGIAR donors. It is a joint project between the Pan-Africa Bean Research Alliance initiative and DAPA-Linking Farmers to Markets. The project is led by the International Center for Tropical Agriculture (CIAT), in collaboration with The University of Hohenheim (UHOH), University of Göttingen (UGOE), Kenya Agriculture and Livestock Research Organization (KALRO) and Ugandan National Agricultural Research Organization (NARO).
For more information visit: alliancebioversityciat.org/stories/first-solar-powered-bu...
Credit: ©2016CIAT/Georgina Smith
Please credit accordingly and leave a comment when you use a CIAT photo.
For more info: ciat-comunicaciones@cgiar.org
I was very intrigued when the folks at PINES International, reached out to me about trying their products, which are powders and tablets containing nutritious vitamins and minerals found in vegetables. They sent me a little bottle of PINES Wheat Grass to get started, which I’ve added to my smoothies all week. Just one little teaspoon of this powder contains the same amount of nutrients as a helping of deep-green, rich leafy vegetables in just 10 calories. While I haven’t tried the powder alone in water, I can tell you that it barely adds a taste to smoothies, so it’s like sneaking in extra nutrients."
I love the company’s motto — “Keep it Simple. Keep it Clean. Keep it Green.,” and I also like that PINES is so focused on helping people be healthy with cost-efficient products. All of the powders are gluten free, raw, non-GMO, USDA certified organic and sealed with the oxygen removed to give them a long shelf-life, and one 3.5 ounce bottle goes for less than $15 for nearly 30 servings.
I’d say the best part about using a wheat grass powder is that you can bring it with you when traveling to get in some extra greens on-the-go by adding it to your water, smoothies or food. If you’re interested, you can buy PINES products at thousands of health food stores across the U.S. and in 20 other countries — just find a retail location near you by visiting this store locator. Thanks PINES for introducing me to wheat grass.
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Being familiar with nutrition will assist you to develop positive changes to the lifestyle. Good nutrition is crucial forever health. A nutritious diet keeps you in great shape and will help you reside an extensive and happy life. There may be some key important information when thinking about your own personal nutritional plan, and this post will provde the secrets to starting your own personal nutritional changes.
When attempting to completely clean the diet if you make it healthier, start slowly. Change will not likely happen overnight. Don't deter yourself from eating well by consuming meals you realize you can expect to hate. Gradually add different things to your diet program after a while.
Quinoa is undoubtedly an method to consider when attempting to lower your steak intake. It is actually a meatless food containing the correct amount of proteins. Also, it is gluten-free and full of vitamins. Quinoa carries a mild, pleasant, nutty flavor everyone loves, and it's a real nutrition treat.
Proteins are really valuable nutrients to enjoy per week. Meats and fish are best ways to inject protein into the diet. Eggs are are perfect method to obtain protein. Through an egg everyday is an excellent source of protein. Be sure you like a meatless day once weekly. Eat peas, nuts, beans or legumes as an alternative.
Highly refined food must be avoided while they contain trans fat. Foods that happen to be full of trans fats are already related to coronary disease and ought to basically be consumed without excess. Trans fats resulted in a advanced level of unhealthy cholesterol minimizing good cholesterol.
Puree some berries, pears or peaches to generate a fast, healthy, tasty snack. This tastes great with pretzels or spread on pita chips. Combine fun fruits to hold things fresh and exciting.
When your food requires that it is microwaved, this generally means it ought not to be eaten from the beginning. Foods that happen to be pre-packed needing simply a quick heat-up from the microwave contain preservatives.
As we discussed presently, you should monitor your food consumption to be healthy. Nutrition is among the most important component of living an extensive, healthy life. While using information on this page, you may practice proper nutrition and live an extensive and healthy life. robrobilliard.blogspot.com/2013/08/vitamin-d-against-dr-w...
The heat fused these Flintstones Gummi Vitamins into a fist-sized gummi ball! That sharp pain in my stomach means the nutrients are working.
Food
Manihot esculenta produces the 3rd most important carbohydrate group in the world after only rice and maize. It is a main dietary component for over 500 million people, mainly in Latin America, Africa, and Asia. The starch filled roots are highly nutritious and are commonly used to combat malnourishment as they have an extremely high concentration of vitamins and minerals. However, the roots contain cyanogenic glucosides and must be carefully processed to be edible.
There are two varieties of cassava cultivated for consumption---‘yuca dolce’ and ‘yuca braval’. Yuca braval or bitter cassava contains higher amounts of cyanogenic glucosides and is mainly used for starch production. Yuca dolce or sweet cassava also contains cyanogenic glucosides, but in smaller amounts. Unlike bitter cassava, sweet cassava does not require processing to become edible---it is simply cooked to eliminate its toxicity. Sweet cassava is typically consumed as a vegetable.
Cassava is mostly harvested by hand to completely pull the roots out of the ground. The roots are extremely perishable and will deteriorate after just a few days. Typically, most of the stem and leaves have been removed before it is time to harvest to prolong the self-life. There are methods, such as freezing and coating the roots in wax, that are commercially used to preserve cassava before it is processed. Traditional methods of preparation differ around the world and there is even more variety in preparation depending on what product is being made. However, one thing is consistent across the board: cassava must be peeled. The highest concentrations of cyanogenic glucosides are in the root skin. Therefore, all cassava must be peeled before it can be used. The specific cyanogenic glucosides in cassava are linamarin and lotaustralin. When ingested, they are acted upon by the naturally occurring linamarase enzyme that is also present in cassava. Linamarase liberates the cyanogenic glucosides thus producing poisonous hydrogen cyanide (HCN). To eliminate those toxins, peeled cassava needs to be carefully dried, boiled, roasted, fermented, squeezed, soaked, sifted, grated, toasted, ground, pressed or a combination of any of the above before cassava can be consumed.
After the roots are processed, yuca can be cooked and eaten as vegetable, or refined into granules, pasta, flour, thickening agents, or starch to make other food products. Cassava meal is commonly referred to as ‘farinha’ in Brazil. Tapioca, a popular culinary thickening agent, is produced from cassava root starch. Fermented cassava is used to make alcoholic beverages such as ‘mazatto’ and ‘beshu’ in South America. Cassava leaves also have some culinary use. In the State of Pará, Brazil, Maniçoba is a festive dish eaten during Círio de Nazaré that is made with finely ground cassava leaves. The leaves, called ‘maniva’ in Portuguese, are boiled for at least four days to remove all the toxins. Salted pork, dried meat, and other smoked ingredients are added and served over rice and farinha.
Archaeological evidence shows that cassava was first cultivated as crop in Peru approximately 4,000 years ago then later in Mexico approximately 2,000 years ago. Cassava spread to Africa in the 16th century during the slave trade as it was often stored as food for long voyages. Africa is now the largest center for manioc production. Nigeria, Thailand, and Brazil are the top commercial producers in the world. In 2010, the global production was close to 228 million metric tons.
Medicine
Cassava is typically employed to combat malnourishment due to its nutritive value. In Brazil, it is commonly used to treat the results of eating disorders such as anorexia. Cassava is not only nourishing, but also increases appetite. In Venezuela, the freshly crushed tuber is used to treat stomach ailments. In Colombia, the dried leaves are combined with Tabernaemontana undulata to make a tea used to help expel parasites and worms. The Wayâpi people of Brazil use the leaves in a poultice as a remedy for arrow wounds. The Palikir people of Brazil also make a poultice from the leaves, but use it for tender muscles. In Trinidad, the raw tuber is commonly used for treating snake bites and the fresh leaves are placed on the forehead to soothe headaches. Manihot species are being investigated in recent years for their possible antioxidant, anticancer, antidiabetic, antimicrobial, anti-inflammatory, pain-relieving, anti-parasitic, and amoebicidal properties.
Tools
Cassava has been traditionally used by many groups of indigenous people across Latin America as a fish poison. It is also commonly used as animal feed. Cassava has some promising uses for the future as well. Cassava can be used as source of ethanol in biofuel production and has compared favorably in comparison to other biofuel crops such as maize, sugarcane, and sorghum. Cassava is the cheapest source of carbon in biodegradable plastics.
Formula milk lacks antibodies, anti-viruses, and anti-allergens that help protect the baby from illnesses, all of which is present in breast milk.
Mothers milk is best for babies since it is tailor-made and your body makes for your baby. It contains all essential antibodies to fight infection and increases baby's immunity
Breast milk lines baby's gut with friendly bacteria. Research has proven that it increases the intellectual level. Breast milk is first-class milk and formula or any other milk is second class milk.
Formula milk is powdered processed and has preservatives so how can it be nutritious??
Formula companies claim to have added DHA and iron but it cannot reach to the level of breastmilk. When the whole world is moving towards organic and for ourselves, we want organic natural and sustainable food then why not for babies??
WHO also recommends mothers milk exclusively till 6 months and use optional milk only if mothers milk is not available for any reason.
Part of tonight's nutritious, delicious dinner: breaded turkey cutlet strips. So delicious and so easy.
Breaded Chicken/Turkey Cutlets
Take approximately 3/4-1 pound of chicken or turkey cutlets, and pound them to a decently thin level. Get the fingers, strips or "thin cutlets" if you're pressed for time. (see pic.)
Toss the poultry into a decent-sized bowl. Pour enough buttermilk over them to cover. Toss a bit to ensure coverage. Let sit for 30 minutes.
Take a pie pan/shallow pan/etc. and pour in some grated parmesan and breadcrumbs, using about a 2-cheese-to-1-breadcrumb ratio. Mix together.
When the poultry is done marinating, shake off the excess buttermilk and dredge both sides in the breadcrumb-cheese mixture until fully covered. Place on a oiled/cooking-sprayed rack set in a baking pan. Drizzle some olive oil or spray some cooking spray on top of all the pieces.
Cook is a 450-500F oven for about 6 minutes until lightly browned. Pull out of the oven, flip all the pieces, oil/spray again and stick back in the oven and cook for another 6-7 minutes until browned.
Pull out of the oven and serve with whatever the heck you'd like.
New solar Kenya’s first solar-powered “bubble” drier, improves bean quality and commercial value, retaining nutritious qualities before they are turned into a porridge flour. It has been donated to farmers and partners shown in a training session here at ICIPE campus in Nairobi on December 9th, as part of a project “Making Value Chains Work for Food and Nutrition Security of Vulnerable Populations in East Africa,” which aims to reach around five million small holder farmers in Uganda and Kenya benefiting 50,000 rural and urban consumers.
The project is supported by BMZ and GIZ; The CGIAR Research Program on Agriculture for Nutrition and Health and CGIAR donors. It is a joint project between the Pan-Africa Bean Research Alliance initiative and DAPA-Linking Farmers to Markets. The project is led by the International Center for Tropical Agriculture (CIAT), in collaboration with The University of Hohenheim (UHOH), University of Göttingen (UGOE), Kenya Agriculture and Livestock Research Organization (KALRO) and Ugandan National Agricultural Research Organization (NARO).
For more information visit: alliancebioversityciat.org/stories/first-solar-powered-bu...
Credit: ©2016CIAT/Georgina Smith
Please credit accordingly and leave a comment when you use a CIAT photo.
For more info: ciat-comunicaciones@cgiar.org
Scrambled eggs, english muffins, veggie sausage and frozen orange juice. It's a great Sunday morning!
only 78 calories per 1-cup serving! (until you add the sour cream)
copyright © 2008 sean dreilinger
view delicious, nutritious, beet borscht! - _MG_9219 on a black background.
A beautiful, nutritious winter meal. Find the recipe at: freshslowcooking.com/99/pomegranate_beef_to_welcome_the_n...
Angela Sosa enjoys a nutritious snack at Odgen-Weber Community Action Partnership's Head Start program in rural Utah. The program helps Angela's working parents bridge the gap between what their incomes can provide and what their three young children need to grow up healthy.
via
There’s a misconception that eating healthfully is boring — and we’re here to dispel that myth! A nutritious diet does not need to be repetitive or bland. In fact, when you put the right ingredients to use, a nutritious diet can be flavorful and enjoyable, and this beet hummus is a delicious example. This recipe calls for the beet root (that’s the red-purple taproot portion). But originally, it was the beet greens that were consumed. The sweet red root that most of us visualize as a beet wasn’t cultivated until ancient Rome. By the 19th century, the natural sweetness of beets came to be appreciated. Beets are nutritional powerhouses. Like other dark colored vegetables, beets deliver phytonutrients which are are essential for a strong, healthy body. While beets have the highest sugar content of all vegetables, and we at Hope4Cancer recommend minimizing sugar in your diet, most people can safely enjoy beets a few times a week. Beets are exceptional in fighting inflammation because they are rich in betaine. This nutrient protects cells, proteins and enzymes from environmental stress and prevents a variety of chronic diseases. The very nutrients that give beets their remarkable color may also aid in cancer prevention. Also high in immune system-boosting vitamin C and fiber, beets deliver essential minerals like potassium and manganese. Furthermore, beets are great for detoxification support, helping your body excrete toxins and purify both the blood and the liver. This recipe pairs beets with protein-rich and fiber-rich chickpeas for a superfood dish. Just one bite and you won’t consider healthy eating to be boring eating ever again. Serve this hummus alongside fresh raw vegetable crudite. Broccoli and cauliflower, sliced peppers or chopped carrots are excellent choices. Expand your food horizons with this beet hummus!
Beet hummus
Serves four-six as a snack
Ingredients
2 cups cooked chickpeas
4 tbsp tahini
1 medium beet
2 garlic cloves, finely chopped
Juice of 1 lemon
1⁄2 tsp salt
1⁄2 tsp cayenne pepper
1 cup water (or less, adapt to desired consistency)
Instructions
Place rack in middle of oven and preheat oven to 375° F.
Rinse beets and trim off the leafy tops. Wrap each beet loosely in parchment baking paper and place in the oven.
Roast until tender and easily pierced with a fork, about 1 hour.
Remove from the oven and take off parchment; set aside to cool.
When cool enough to handle, slice off leaf end. Using your thumbs, push the beet skin off. If it doesn’t easily strip away, return the beet to the oven for further roasting.
Roughly chop beet.
Add all ingredients to a blender or food processor; add water to thin the hummus to your desired consistency.
Chill for 30 minutes, then enjoy.
Recipe: Beet Hummus is republished from www.hope4cancer.com
Herring salad and roast potatoes can be a tasty and nutritious meal when enjoyed in moderation. Here are a few things to consider:
1. Nutritional Benefits: Herring is rich in omega-3 fatty acids, which are good for heart health. It also provides protein and essential vitamins like vitamin D and B12. Potatoes offer carbohydrates for energy and are a good source of fiber, especially when roasted with the skin on.
2.Sodium Content: Herring salad can be high in sodium, especially if the herring is pickled. High sodium intake can lead to high blood pressure and other cardiovascular issues.
3. Balanced Diet: While herring salad and roast potatoes can be part of a balanced diet, it's important to include a variety of other foods to ensure you're getting all the necessary nutrients.
So, enjoy your herring salad and roast potatoes, but make sure to balance it with other healthy foods for a well-rounded diet. 🐟
Make this thick, hearty and nutritious chicken soup to fill up your kids’ thermoses for school lunch. I warm up the insides of the thermoses with boiling water from the tea kettle, then heat up servings of the soup in the microwave. When the soup is ready, I pour out the water and replace it with the hot soup. The kids will be amazed that they have hot lunch, straight out of their lunch bags! My kids call soups like this one, that’s so thick it’s almost a stew, “stoup.” In the fall you can use all sorts of autumn vegetables—try butternut squash, parsnips or rutabaga for the carrots and celery—or your own canned tomatoes from a garden harvest.
For the full recipe, click here: www.justbarechicken.com/blog/?p=704
A thick nutritious smoothie that’ll keep you feeling full for hours. Find the recipe on College Recipe Cafe
Fresh, wild, nutritious, organic and growing wild all over Deep Creek and the Bradford Ridge trail in the spring time.
New solar Kenya’s first solar-powered “bubble” drier, improves bean quality and commercial value, retaining nutritious qualities before they are turned into a porridge flour. It has been donated to farmers and partners shown in a training session here at ICIPE campus in Nairobi on December 9th, as part of a project “Making Value Chains Work for Food and Nutrition Security of Vulnerable Populations in East Africa,” which aims to reach around five million small holder farmers in Uganda and Kenya benefiting 50,000 rural and urban consumers.
The project is supported by BMZ and GIZ; The CGIAR Research Program on Agriculture for Nutrition and Health and CGIAR donors. It is a joint project between the Pan-Africa Bean Research Alliance initiative and DAPA-Linking Farmers to Markets. The project is led by the International Center for Tropical Agriculture (CIAT), in collaboration with The University of Hohenheim (UHOH), University of Göttingen (UGOE), Kenya Agriculture and Livestock Research Organization (KALRO) and Ugandan National Agricultural Research Organization (NARO).
For more information visit: alliancebioversityciat.org/stories/first-solar-powered-bu...
Credit: ©2016CIAT/Georgina Smith
Please credit accordingly and leave a comment when you use a CIAT photo.
For more info: ciat-comunicaciones@cgiar.org
For many poor children in Asia, just one meal each day is an impossibility. Sponsoring a child for just $35 a month provides daily meals – and much more.
Had an upset stomach the night before, so I left with only two slices of toast in my stomach and two Clif bars in my pockets.
Nowadays, everyone is more conscience concerning their health, so they would like to eat more nutritious foods. However, some people do not know the way to eat balanced and healthy diet. This post will offer many tips and techniques linked to nutrition.
Carefully examine the labels on packages of prepared foods. Foods that happen to be labeled as being "reduced-fat" may contain a great deal of salt, sugar or another ingredients which are not that healthy. Don't eat a great deal of refined food if you would like lose fat. Foods that happen to be less processed and contain fewer additives have shorter ingredient lists how the average person can understand. Artificial ingredients lead to bad health, and food containing them should be avoided.
Go on a homemade lunch to school or work. By packing your own personal meals, you won't ought to depend upon going out to restaurants, or eating unhealthy. With a few moments you may pack and freeze lunches on an entire week.
When you have trouble with motion sickness if you travel, think about using ginger. You can find ginger capsules. Wash one down about 1 hour before going out, and make certain for taking 1000 milligrams every three hours. Ginger is recognized to prevent nausea and upset stomach normally linked to motion sickness. Ginger teas and candies can even be extremely helpful.
If you are looking for the tasty replacement for your typical meal, try canned salmon. Its content has a great deal of minerals, healthful fat and few or no carbohydrates. Try and achieve variety in your diet, simply because this provides maximum enjoyment of your respective food.
Try reducing sugar and taking advantage of sugar substitutes. An excessive amount of sugar can bring about many health concerns, including serious cardiovascular disease. Splenda and Stevia are good sugar substitutes. It is likely you won't even taste the visible difference.
This informative article offered many tips and techniques linked to nutrition. The sooner you will get started the sooner you can expect to make use of higher nutrition levels and ways of eating. Achieving this is certain to produce rapid results. www.naturalnest.com
Wild but edible and nutritious! – Exploring new (and old) ways to contribute to the UN Decade of Action on Nutrition and the SDGs
Rome, FAO headquarters, 25 May 2017
Editorial use only. Copyright ©FAO.
Photo credit must be given: ©FAO/Roberto Cenciarelli
Soft and fluffy pumpkin custard rolls, a change to the classic cinnamon rolls for breakfast.
Nutritious and the natural sweetness from the pumpkin wrapped in wholewheat bread dough!
Yes, with icing as well!
See more?
gingko gluten free Christmas cakes are made with various gluten free flours and packed with fruit and nuts
Food is an important part of a balanced diet.
— Fran Lebowitz
Typeface: Pony
Merchandise available: www.redbubble.com/people/x1brett/works/68627168-food-is-a...
It is considered quite nutritious because it is unusually high in omega-3 fatty acids (found mostly in fish and flax seeds) and contains significant amounts of vitamins A and C, as well as calcium, iron, magnesium and potassium and antioxidants.
This homemade onion rye bread with a touch of rosemary, is nutritious and simply heavenly to the taste-buds especially, when taken just out of the oven, sliced and given a pat of fresh butter mmmm!
Vegan Turkish spread, onion salad, baba ghanoush, hummus and tabbouleh. From the Turkey Restauran', Hafr al-Batin, Saudi Arabia.
Delicious, nutritious treat, courtesy of Copa Airlines - wish I wasn't already so full from breakfast
Good Shepherd Food Bank at 3121 Hotel Road, Auburn
Working to end hunger in Maine by distributing nutritious food and building strong community partnerships.
All food donated to Good Shepherd is inspected before it makes its journey down the the conveyer belt to be sorted and boxed.
This outing from 11 a.m. to 2:30 p.m. today was organized by Xiaoqing "Hermione" Zhou ‘21 of Shenzhen, China, a Harward Center Community Outreach Fellow who is focusing on nutritional programs. The opportunity received funding from Break at Bates.
Student, staff, and other volunteer IDs"
Hermione Zhou '21 of Shenzhen, China (black hat, black shirt)
Wanyi Lu '19 (glasses and green shirt) of Shenzhen City, China
Vanessa Paolella '21of Dingmans Ferry, Pa., (orange shirt)
Yueh Qi Chuah '22 of Petaling Jaya, Malaysia (black shirt)
Larry Cruz '22 of Dallas (green pullover)
Peter Riley '22 (of La Crosse, Wis., (garnet shirt)
Alex Stigall '22 of Berwyn, Pa., (white shirt)
Rune Rauvenwolf (in ponytail), warehouse associate, leading students in a "meat sort," in which they inspect poultry, beef, pork, fish and other meat products for freshness.
Raymond Wake, warehouse associate (short brown hair)
Volunteerss Roland Bonneau and Gerry Tinkhorn, 89.
"I've never seen so much meat in my life."
-- Vanessa Paolella '21of Dingmans Ferry, Pa.,
Some of the nutritious options available for lunch in Waterford School District in Michigan. School lunch offers students fruits, vegetables and low-fat or fat-free milk with every meal.
Photo credit: Rick Brady/SNA
Learn more about healthy school meals at www.SchoolNutrition.org/SchoolMeals/
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Nutritious food is currently out of reach for millions due to rising prices, and are expected to continue rising over the next several years.
visit oxfam.ca/grow to find out what you can do
Credit: Allan Lissner/Oxfam
In order to emphasize the important role breakfast plays in education, Sodexo’s team at San Jose Unified School District is taking positive breakfast messages directly to students through different activities. Not only are we joining schools throughout the U.S. in celebrating National School Breakfast Week from March 5 through 9, but we also took our role promoting breakfast to the next level by participating in the annual Sodexo Future Chefs: Healthy Breakfast Challenge. This is a national program that uses activity and the spirit of friendly competition to encourage students to eat healthy and nutritious breakfasts at nearly 250 Sodexo-served schools in 27 states across the country. Sodexo challenged all San Jose Unified School District middle school students to come up with creative breakfast recipes. Check out our blog on National School Breakfast Week and the Future Chefs: Healthy Breakfast Challenge at bit.ly/wCEbhB
New solar Kenya’s first solar-powered “bubble” drier, improves bean quality and commercial value, retaining nutritious qualities before they are turned into a porridge flour. It has been donated to farmers and partners shown in a training session here at ICIPE campus in Nairobi on December 9th, as part of a project “Making Value Chains Work for Food and Nutrition Security of Vulnerable Populations in East Africa,” which aims to reach around five million small holder farmers in Uganda and Kenya benefiting 50,000 rural and urban consumers.
The project is supported by BMZ and GIZ; The CGIAR Research Program on Agriculture for Nutrition and Health and CGIAR donors. It is a joint project between the Pan-Africa Bean Research Alliance initiative and DAPA-Linking Farmers to Markets. The project is led by the International Center for Tropical Agriculture (CIAT), in collaboration with The University of Hohenheim (UHOH), University of Göttingen (UGOE), Kenya Agriculture and Livestock Research Organization (KALRO) and Ugandan National Agricultural Research Organization (NARO).
For more information visit: alliancebioversityciat.org/stories/first-solar-powered-bu...
Credit: ©2016CIAT/Georgina Smith
Please credit accordingly and leave a comment when you use a CIAT photo.
For more info: ciat-comunicaciones@cgiar.org