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Scientists and farmers harness resilience of sorghum

Anastasia Anyango, examining her sorghum crop.

At the Busia Agricultural Training Centre, a vibrant celebration is underway. Women and men, united in song and dance, gather around tables showcasing an array of food crops - maize, cassava, green grams, groundnuts, and most prominently, a variety of sorghum samples. The festive atmosphere marks the conclusion of a groundbreaking three-year program that could redefine the future of agriculture in Kenya, particularly in the face of climate change.

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