FEED THE FUTURE INNOVATION LAB FOR
LEGUME SYSTEMS RESEARCH
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The Feed the Future Innovation Lab for Legume Systems Research fosters dynamic, profitable and environmentally sustainable approaches that contribute to resilience, productivity, and better nutrition and economic opportunities. The lab is managed by Michigan State University.
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From the Management Office
Feed the Future Innovation Lab for Legume Systems Research Pays Tribute to Global Legume Innovator, Dr. Fernando Aldana
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Dr. Fernando Aldana. Photo Courtesy of ICTA.
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Earlier this month, the Legume Systems Innovation Lab learned of the passing of Dr. Fernando Aldana.
Dr. Aldana was known as an agricultural pioneer throughout Guatemala. Over decades of extensive research with legumes and other crops, Dr. Aldana collaborated with many global researchers and projects including current Legume Systems Innovation Lab researchers. Several of his colleagues shared their favorite stories of time spent with Dr. Aldana.
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Carlos Raúl Maldonado Mota from the
Instituto de Ciencia y Tecnología Agrícolas (ICTA
) remembers Dr. Aldana as a dedicated man who cared about others. "As an undergraduate, he came upon myself and another student working in the field in the rain," shares Carlos. "He told us he was happy because he could see our work and ethic. He would joke with us often. Thank you Dr. Aldana, I will always remember your positiveness, passion for science and humility."
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Dr. Aldana, far right, working in the fields in Guatemala. Photo courtesy of ICTA
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Dr. Aldana, second from right with former Legume Systems Innovation Lab Deputy Director Cynthia Donovan, far right, sharing their wisdom with the next generation of bean breeders in the fields in Guatemala. Photo courtesy of Dr. Juan Orsono, North Dakota State University.
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Dr. Aldana enjoying time in the field. Photo courtesy of ICTA.
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Legume Systems Innovation Lab Program Manager David DeYoung shares how Dr. Aldana's easy going and caring spirit shined during a visit David made to ICTA while conducting collaborative research for a Michigan State University project several years back.
"
While I was in Guatemala for a month of data collection, Dr. Aldana graciously offered to give me a tour around the city of Quetzaltenango on a Sunday afternoon. Even though it was his day off, he gladly brought me to the market to discuss bean sales with vendors and tell me about the history of the city. He was a very hospitable and kind man," said David.
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Another heartfelt tribute was written by Jessica Moscoso, bean breeding associate researcher at ICTA. Jessica shares that Dr. Aldana always instilled the love of the field and taught his students this quote of Dr. Norman Borlaug, "To produce the land it is necessary to leave the office, go into the field, get the hands dirty and to sweat, it is the only language understood by the soil and plants."
She writes of his dedication to his job, his family and always when he had the chance he raised his hands and thanked God saying, "I thank God to work in an institution that has been a blessing to so many people." He urged people to never lose faith and hope in theirselves.
Read Jessica's full tribute by clicking below.
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Global Convening After-Action Report
Legume Systems Research for Lasting Impact
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The Legume Systems Innovation Lab has been working to identify and support legume systems research that will make measurable global impact. In early 2020 the lab convened over 50 legume stakeholders to engage in meetings, activities, and conversations on the most impactful future technologies for legume systems scaling. The
Global Convening Report
summarizes the outputs of the Convening and serves as an outline for action.
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From the Field
Training the Next Generation of Legume Scholars
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The Legume Scholars Program Recognizes Ugandan Awardee Rosemary Bulyaba
By 2050, the world will need to feed two billion additional people. A challenge this serious requires the best and brightest minds in agricultural science to explore how to grow the food needed to meet this anticipated demand--in addition to the current need to improve food security in the developing world.
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Dr. Rosemary Bulyaba labeling samples in the field in Masaka, Uganda. Photo courtesy of R. Bulyaba
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Over 200 nominees vied for the five awards announced in 2015. Among them was Rosemary Bulyaba, a young Ugandan looking to make an impact in her country and the world. Earning a spot with the prestigious program, Bulyaba began her journey as a legume scholar at Iowa State University in 2015. Four years later she has returned to Uganda with her PhD in crop production and physiology with a minor in sustainable agriculture. Rosemary plans to make an immediate impact through teaching others or through research. Her long term vision is to own and run a demonstration farm.
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Featured Legume of the Month
Guatemala Black Beans
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Climbing beans are often intercropped with maize in the highlands of Guatemala. ICTA Labor Ovalle and ICTA Utatlan are two varieties developed with research funding support from the Feed the Future Legume Innovation Lab
for Collaborative Research on Grain Legumes. Working on this project were Dr. Phill McClean and Dr. Juan Orsono from North Dakota State University and Dr. Fernando Aldana, ICTA Guatemala.
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Cooking with Labor Ovalle Beans..
Vegan Black Bean Soup
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Beans are a sustainable, low cost, healthy protein source that can used in a variety of recipes. A great vegan option is this black bean soup. There are many variation of this recipe. They all have one thing in common, great flavor and texture provided by the beans.
The recipe pictured to the right includes lots of great veggies like onions, carrots, celery, tomato and bell pepper but the black beans are the star. Add in some fresh cilantro and lime juice and you have a warm filling dinner that will bring the kids back for seconds.
A great dish anytime of the year.
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For More Information on the
Feed the Future Innovation Lab for Legume Systems Research
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This newsletter is made possible by the generous support of the American people through the United States Agency for International Development (USAID) under the Feed the Future initiative. The contents are the responsibility of Michigan State University and do not necessarily reflect the views of USAID or the United States Government.
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