Science & Innovation
Cultivating the Future for our customers
Innovation fuels our daily goal to shape the future in health and nutrition as we help overcome global challenges to feed and heal a growing population through nutritious foods.
We recognize the power of innovation in everything we do, which is why we take a holistic approach rooted in research and development, open innovation, entrepreneurship, and social innovation. Our Research and Development (R&D) meets the challenges farmers face by providing them with crop protection and seed innovations that are sustainable and safe for people and the environment. We thrive on working closely with farmers, consumers, and industry leaders to help build better products, solutions, and services that transform the health of our food system for a brighter tomorrow.
What Is Going On in our Science & Innovation
At QuinoaHub, we work with our partners, including Washington State University's Sustainable Seed Systems Lab to develop and scale the delivery of nutritious, agronomically competitive varieties of staples – such as quinoa, proso millet, finger millet, pearl millet, food barley, amaranth, red kidney beans, and soybeans – which comprise the backbone of a healthy food system.
We believe that biofortification is an efficacious and cost-effective solution to improving diets, reducing micronutrient deficiencies, and improving health outcomes.
Scaling the delivery of nutritious, agronomically competitive varieties of staples.
Contributing to sustainable development is a core element of QuinoaHub's strategy and of our core values. Guided by our vision “Health for all, Hunger for none”, we promote inclusive growth and responsible use of resources to help people and the planet thrive.
Community & Nutrition
Community & Nutrition
School Gardening & Feeding Program
Developing the next generation of healthy, well-educated, and skilled labor force to sustain the economy.
When it comes to feeding the planet, while producing more food will almost certainly be necessary, it will not be enough. In rich and poor countries alike, the quality of the food we grow and eat may be even more important than the quantity. Instead of simply feeding people, we need to think about nourishing them by exploring production practices that result in nutritious diets rather than just providing adequate calories.
Dr. Cedric Habiyaremye, Founder & CEO