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DuPont Announces Enhancements to Global Food Security Index

Global Food Security Index Measures Food Security Factors in 105 Countries

By , Farms.com

DuPont announced some new enhancements to its Global Food Security Index on Thursday. The change seeks to measure the impact of global food prices to the fluctuations that are felt by 105 countries on an individual basis. This is an interactive tool that can be found online at www.foodsecurityindex.eiu.com. One of the main purposes of the Global Food Index is being able to identify some of the underlying causes of hunger. This publically available tool provides insights into future price fluctuations as well as provides improvements and reforms to help mitigate hunger in various countries.

The following are some key features of the index:


• Feature provides a snapshot of food prices and each country’s ability to afford food
• Analysis of key findings and statistics
• Outlines 25 definitions of what the key global food indicators are as well as measurements for food affordability, accessibility, availability, nutritional value and food safety
• Interactive map providing statistical results and details on each category result
• Comparative analysis tool for numerous countries to examine various rankings and indicators
• Individual country details and economic information

The Global Food Security Index is an example of DuPont’s commitment to food security around the world. If you are interested in the larger food security debate, it can be found on Twitter at #foodsecurity.


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Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.