'Curious Conversations' podcast: Ozzie Abaye talks about how mung bean is reducing hunger in Senegal

Ozzie Abaye joined Virginia Tech’s “Curious Conversations” to talk about her work using the mung bean to diversify the cropping system, empower farmers, and reduce hunger in Senegal. She explained why the mung bean is a good fit for that region, the process by which she began to share it with farmers, and the collaborations she’s utilized to expand it across the country. She also shared some of the challenges of developing recipes across cultural lines. 

About Abaye

Abaye is professor of crop and soil environmental sciences in the School of Plant and Environmental Sciences, a Virginia Cooperative Extension specialist, and the Thomas B. Hutcheson Jr. Professor of Agronomy. Abaye is known internationally for her extensive work to improve the livelihoods of farmers, women, and children in West Africa through sustainable agriculture.

Takeaways

• The mung bean has high nutritional value, including high protein, iron, and folate, as well as a short growing period — about 50 days — which makes it appealing to farmers in Senegal.
• Part of the agreement Abaye and her collaborators make with farmers is that they must donate 25 percent of their mung bean crop to local schools. She said they’re currently feeding about 6,000 students with mung beans.
• Abaye has developed over 30 recipes using mung beans and is working with collaborators on animated recipe videos to teach farmers who can’t read.

Learn more

Ozzie Abaye honored for national teaching excellence in food and agricultural sciences

Agriculture's cultural culinary impact

In Africa: Sowing seeds of sustainability in Senegal

About the podcast

"Curious Conversations" is a series of free-flowing conversations with Virginia Tech researchers that take place at the intersection of world-class research and everyday life. Produced and hosted by Virginia Tech writer and editor Travis Williams, university researchers share their expertise and motivations as well as the practical applications of their work in a format that more closely resembles chats at a cookout than classroom lectures. New episodes are shared each Tuesday.