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The latest issue of journal Crop Science examines how pre-breeding crops with their wild relatives can increase their climate resilience.
Why researchers are rushing to make potatoes more resilient to climate change, plus 5 facts about their extraordinary potential.
From renowned chefs Ada Parellada and Ska Moteane, two recipes based in sustainable grains sorghum and rice to whisk you away on culinary travels.
Q&A on COVID-19 and genebanks with ICRAF's Tony Simons and Crop Trust's Charlotte Lusty, Lava Kumar and Vania Azevedo.
