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Fermented food is a staple in west Africa: 5 ways to make sure it’s safe for eating
A typical west African menu is not complete without a fermented food or drink.
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While global discussions often focus on how much arable land a country has (approximately 18.1 million square miles worldwide, with China, the United States, Australia, Brazil, Russia, and India holding large shares), land alone does not guarantee success.Many nations with vast farmland — particularly in Africa — still struggle with food production and depend heavily on imports.
South African farmers have a long history of resilience and survival when they maintain control over their land, operations, production decisions, and market access.
The global garlic market is heading into the new season with mixed signals. Production is up in several regions thanks to good growing conditions and more planted area, while other areas saw lower yields from heat and weather stress.
Potassium (K) availability in soils is far more dynamic than traditional static soil tests suggest, influenced by short-term factors like wetting-drying cycles, moisture fluctuations, clay mineralogy, and weather patterns—leading to significant variability in release, fixation, diffusion, and transport across various soil textures and CEC levels
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