biofortification

Biofortification is the process of increasing the nutrient content of staple food crops through conventional breeding, agronomic practices, or genetic methods, with the goal of improving the nutritional status of populations that rely on these crops. It seeks to deliver essential micronutrients through the everyday diet to reduce hidden hunger and related health problems.

Methods include conventional plant breeding to select varieties with higher levels of vitamins and minerals, agronomic biofortification which uses nutrient-rich fertilizers to elevate nutrient levels in edible parts, and genetic approaches such as transgenic techniques and genome editing to enhance nutrient biosynthesis or uptake. Emphasis is placed on maintaining crop yield, quality, and ease of adoption, while considering nutrient bioavailability and anti-nutritional factors.

Nutrients commonly targeted include provitamin A (beta-carotene), iron, zinc, and iodine, across crops such as rice, maize, wheat, beans, cassava, and pearl millet. Notable examples include Golden Rice, which is enriched in beta-carotene, and various iron- and zinc-enhanced lines developed by international breeding programs. Initiatives by organizations like HarvestPlus and CGIAR centers have led to field trials, dissemination, and integration into nutrition programs.

Benefits of biofortification include reaching rural populations with limited access to diverse diets and providing a cost-effective, long-term means of improving nutrient intake through staple foods. Challenges encompass regulatory and consumer acceptance of certain approaches, ensuring nutrient bioavailability, potential trade-offs with yield, and the need for complementary health and sanitation interventions and monitoring to evaluate impact.