Biofortification of cereal crops
Biofortification is the process by which the nutritional quality of staple crops is enhanced. This is done through conventional plant breeding and/or modern technology. More research is needed, but it is hoped that people who consume biofortified crops will have an improved nutritional intake.
Various biofortification projects are underway, including:
- iron-biofortification of rice, beans and sweet potato
- zinc-biofortification of wheat, rice, beans, sweet potato and maize
- provitamin A carotenoid-biofortification of sweet potato, maize and cassava.
Status: not currently available
From harvest to health: Challenges for developing biofortified staple foods and determining their impact on nutrient status