New genetic modified bean boosts Nigerian cocoa yields

Farmers in Nigeria have boosted cocoa production, thanks to a new kind of fast-growing, fungus-resistant bean. The new type of bean reaches maturity in 18 months instead of four to five years like other types of beans. The government wants to double production to 500,000 tonnes by next year. But farmers say not enough is being done to increase yields. Al Jazeera’s Yvonne Ndege reports from the southwest state of Ondo.



Why didn’t Al Jazeera report that it is about a genetic modified cacao bean, and that this new bean may also implicate another new type of cancer spread into the world via chocolates and chocolate based products?

This entry was posted in EFFECTS AS RESULT OVEREXPLOITATION, genetic modified agriculture and tagged , , , , , , . Bookmark the permalink.

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