Working with Scientific Animations Without Borders, the Peanut
Innovation Lab produced this animatiion to explain the best ways to discourage aflatoxin contamination. ENGLISH)
Chichewa - Male
Chichewa - Female
Working with Scientific Animations Without Borders, the Peanut Innovation Lab produced this animatiion to stress important production practices that can bring higher yield and quality groundnut. (ENGLISH)
The second in a two-part series on production practices, this animation covers late-season and post-harvest advice to maximize yield. Produced through Scientific Animations Without Borders (SAWBO) this piece is translated into Chichewa (below) for a Malawian audience.
A kit developed by the Peanut Innovation Lab and partner Frank Nolin of Frank’s Designs for Peanut makes the peanut buying process portable, which is helping farmers in Malawi diversify their crops.
The Peanut Innovation Lab works with partners in Africa and the U.S. to make variety development and small-scale mechanization a reality. (Published May 2019)
The Peanut Innovation Lab develops technology to detect mycotoxins in food and human blood., making it easier to find the source of contamination that can stunt, or even kill, children. (Published September 2018)
The tablet-based aflatoxin test developed by Mobile Assay allows people throughout the world to test for contamination without a laboratory or expensive equipment. Engineer Jock Brandis explains how the test works and how it can be a game-changer for food safety in some places. (Video courtesy of the Full Belly Project)
This instructional video demonstrates step by step how to correctly use the Mobile Assay tablet reader to find the level of contamination in groundnuts.
In 2012, ICRISAT, with funding from the Peanut Collaborative Research and Support Program, created this video documenting why and how east African farmers are battling aflatoxin contamination.
Researchers explain the method and goals of field studies in northern Ghana to help farmers grow high-quality groundnuts with little or no aflatoxin contamination.