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Celebration of the World Food Day at CSRS: légumes at the center of the debates

The Centre Suisse de Recherches Scientifiques in Côte d’Ivoire (CSRS) celebrated World Food Day on Thursday, 1st  December 2016, by organizing a conference. The central topic of this conference was "Legumes as a Factor of Resilience to Climate Change". The choice of this theme is justified by the fact that the United Nations General Assembly officially proclaimed 2016 as the « International Year of Pulses » and that the CSRS has a long experience in pulses research both at the agronomic and nutritional level. The objective of this conference was to highlight the results of research on legumes and to offer a space for thinking and exchanges on the agronomic and nutritional value of legumes in the face of climate change in order to define research issues. Three conferences have furnished this meeting. The first was given by Professor Brou David of the Nangui Abrogoua University of Abidjan. He explained "Legumes as a solution to malnutrition and prevention of chronic diseases". According to him, "legumes are excellent nutritional supplement for infants and young children, and help them to meet their daily energy needs. "The second one focused on the role of legumes in climate-sensitive agriculture and was presented by Mr. Akanvou Leopold Edgard of the Food and Agriculture Organization of the United Nations (FAO) . "Legumes improve soil fertility and protect against erosion," he said. However, he raised the problems of sensitizing rural populations on the importance of growing legumes. Pr. Konan Georgette, head of the Technology, Nutrition and Food Quality (TNQA) group at CSRS, subsequently presented  in the third conference the achievements of the CSRS on agronomic and nutritional studies on legumes. It emerged from his presentation that CSRS has expertise in the socio-economic studies of legume crops and technology packages for legume crops in association with other crops. This institution also has acquired skills in soybean processing and nutrition education. The various presentations were followed by debates. At the end of the conference, all the researchers present were unanimous in continuing the reflections in order to elicit new research issues on legumes.

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