The use of plant genetic diversity is essential for ensuring an adequate and stable supply of diverse food crops as well as for enhancing their nutritional quality. The role of effective conservation, management, and use of plant genetic resources in...

Agricultural biodiversity includes all components of biological diversity of relevance to food and agriculture: the variety and variability of plants, animals and micro-organisms at genetic, species and ecosystem level which are necessary to sustain key functions in the agro-ecosystem, its...

Diversification is a central tenet of any good risk management plan, whether applied to business and finance, or food and farming. In agriculture, biological diversity is key to ensuring success: having a variety of well-adapted crops not only reduces the...

Lessons learned from organic farming and other agroecological approaches in Brazil, Ethiopia, Kenya, the Philippines, Sweden and Uganda

We hypothesize that institutions such as agricultural cooperatives influence regional levels of variety diversity through input supply, processing or marketing functions. This diversity can also affect yield, a partial measure of crop productivity. We test these hypotheses with data from...