Two native Africans and one Nairobi-based researcher are among the four-strong team awarded the 2016 World Food Prize.
Ugandan scientist Robert Mwanga and Maria Andrade from Cape Verde will share in US$250,000 for their work developing biofortified sweet potato.
The orange-fleshed sweet potato is the most successful example of biofortification in the world, according to the prize-givers, who made the announcement on 28 June in Washington, DC.
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