Research and Innovation NC State grew the North Carolina sweet potato industry into a global powerhouse. Now we’re leading the effort to breed sweet potatoes that could provide economic opportunities and better nutrition for people in African countries. Some foods are known as seasonal wonders, making an appearance only once or twice a year when families gather for holiday feasts.

Africa is brimming with a generation of ‘venturers; entrepreneurs and innovators who are constantly establishing new businesses and developing new technologies to meet needs, solve problems, simplify lives and transform societies.

The humble sweet potato can help power Africa in the face of climate change Forest fires during a record-breaking warm winter in Europe, Arctic cold in the US and melting glaciers are clear signals that climate change is impacting all of us but it is in Africa where such extreme …

Harnessing Sweetpotato Genomics to Improve Breeding and Farmers’ Lives Scientists from the International Potato Center ( CIP) are part of an exciting venture that is working to develop a set of “next-generation” tools for African sweetpotato breeders. Those tools will help breeders develop more resilient, nutritious and high-yielding sweetpotato varieties …

NC State Winter 2018 Behind that rise is a remarkable success story with its roots at NC State, one that reaches into the familiar farms of eastern North Carolina and to the often forgotten corners of a handful of African nations. It is a story of science and salvation, of …

We’re thrilled to announce the call for abstracts for the Marketing, Processing and Utilization Community of Practice Meeting. The annual meeting will be held in Kampala, Uganda on April 9-11, 2019. To enhance the living standards of food producers, the value-chain approaches had received extensive attention. Recently, good nutrition through …

Use of Orange-fleshed Sweetpotato Purée in Bread Boosts Demand for the Crop CIP’s efforts to increase consumption of orange-fleshed sweetpotato (OFSP) and there by reduce the incidence of vitamin A deficiency (VAD) includes the promotion of baked or fried products made with OFSP purée. Those nutritious products not only contain …