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Legumbres: Innovaciones del campo a la cazuela

Resumen del Foro FSN










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    French version of the document summarizing 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.
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    Pulses: Innovations from the field to the cooking pot
    Summary of the online discussion no.132 • 14.10.2016 – 04.11.2016
    2016
    Also available in:
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    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot 2016
    Also available in:

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Légumineuses: Innovations du champ à la marmite
    Synthèse Forum FSN
    2016
    Also available in:

    French version of the document summarizing 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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot
    Summary of the online discussion no.132 • 14.10.2016 – 04.11.2016
    2016
    Also available in:
    No results found.

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot 2016
    Also available in:

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Légumineuses: Innovations du champ à la marmite
    Synthèse Forum FSN
    2016
    Also available in:

    French version of the document summarizing 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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot
    Summary of the online discussion no.132 • 14.10.2016 – 04.11.2016
    2016
    Also available in:
    No results found.

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot 2016
    Also available in:

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Légumineuses: Innovations du champ à la marmite
    Synthèse Forum FSN
    2016
    Also available in:

    French version of the document summarizing 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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot
    Summary of the online discussion no.132 • 14.10.2016 – 04.11.2016
    2016
    Also available in:
    No results found.

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot 2016
    Also available in:

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Légumineuses: Innovations du champ à la marmite
    Synthèse Forum FSN
    2016
    Also available in:

    French version of the document summarizing 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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot
    Summary of the online discussion no.132 • 14.10.2016 – 04.11.2016
    2016
    Also available in:
    No results found.

    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.
  • Thumbnail Image
    Brochure, flyer, fact-sheet
    Pulses: Innovations from the field to the cooking pot 2016
    Also available in:

    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.

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