Pulses: Innovations from the field to the cooking pot
| dc.creator | FSN Forum (FAO);Agricultural Development Economics Division | |
| dc.date | 2023-04-27T12:06:30Z | |
| dc.date | 2023-04-27T12:06:30Z | |
| dc.date | 2016 | |
| dc.date | 2019-05-30T18:43:40.0000000Z | |
| dc.date.accessioned | 2026-06-27T23:36:43Z | |
| dc.description | This document summarizes the online discussion Pulses: innovations from the field to the cooking pot which was held on the FAO Global Forum on Food Security and Nutrition (FSN Forum) from 14 October to 4 November 2016. The discussion was organized in the context of the International Year of Pulses, and was facilitated by Sieg Snapp from Michigan State University and Karen Cichy from the United States Department of Agriculture. | |
| dc.format | 6p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/BQ757E | |
| dc.identifier | http://www.fao.org/3/a-bq757e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/286409 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Pulses: Innovations from the field to the cooking pot | |
| dc.title | Pulses: Innovations from the field to the cooking pot | |
| dc.title | Summary of the online discussion no.132 • 14.10.2016 – 04.11.2016 | |
| dc.type | Brochure, flyer, fact-sheet |