Putting Sweet Potatoes on the Map in Malawi
Advanced science training equips Dr. Felistus Chipungu, and other AWARD Fellows, to further their research
Sweet potatoes are traditional cuisine in the southern United States where I grew up. Baked, roasted, fried, or mashed, this succulent staple is often served daily, not just at Thanksgiving. And for dessert? Grandma’s sweet-potato pie, of course.
As a child, I knew orange-fleshed sweet potatoes tasted good, but I didn’t know they were so good for me. I learned about the root’s rich nutritional value years later from my colleagues—CGIAR scientists breeding orange-fleshed sweet potatoes high in Vitamin A to help improve the nutrition of children in Africa and Latin America.