Biodiversity for Food and Nutrition Project Sri Lanka
Harnessing agriculture biodiversity and managing landscapes for improved nutririon & well-being in Sri Lanka
සමබර පෝෂණය සඳහා ජෛව විවිධත්වය
Multiple Media Approaches & Biodiversity Fair to promote Utilization of Local Agro-biodiversity & Nutrition
Cooking Competitions to Promote Traditional & Local Sri Lankan Foods
Composition Analysis of Priority Agricultural Biodiversity Species for Food and Nutrition in Sri Lanka
Use of under-utilized, wild edible yam and tuber crops for improved nutrition and livelihood strategies
Self-emplymet Program for Women to Popularize use of Nutririous Herbal Food and Beverages
Production of Under-Utilized Fruit RTS drink & commercialization
Composition Analysis of Priority Agricultural Biodiversity Spices for Food & Nutrition in Sri Lanka
Local Root & Tuber Crops
5 colour
Rice Production
Rice Production Figures
Traditional Paddy Varieties
Green Gram
Mung Bean
Black Gram
Local Yams
Local Yams for Healthy Life
Non Poisonous Local Ymas
Nutritious and dellicious Innala
Non poisonous Mannioc varieties
Medicinal value of leafy vegetables
Leafy Vegetables
Mango
Sour Sop
Wood Apple
Banana
Jak Varieties
Thibbatu
Brinjal
Brinjal
Okra
Bitter Gourd