Nodulated legumes: a tool for sustainable food production

This activity offers students an opportunity to gain knowledge in a practical way. It is a face-to-face activity and an active discussion is expected from the participants in order to acquire knowledge that can have a professional impact. It is expected to promote the cultivation of legumes as food production in a more sustainable way with the environment. This would imply a lesser use of chemical fertilizers that pollute aquifers and produce greenhouse gases.