domesticate

Domestication refers to the long-term genetic modification of wild species through selective breeding by humans, resulting in traits that are advantageous for human use and increased dependence on human management. It contrasts with temporary taming, where an individual animal becomes habituated to humans but the species' genetics remain largely unchanged.

Domestication relies on artificial selection over generations, favoring traits such as tameness, docility, reproductive control, and physical or metabolic changes. It often involves reduced aggression, changes in growth rate, and a shift in habitat and diet. The combined genetic changes can lead to a domestication syndrome and altered interactions with ecosystems.

Most crops were domesticated from wild ancestors in multiple centers around the world, including the Fertile Crescent, East Asia, Mesoamerica, and the Andes. Common domesticated plants include wheat, barley, maize, rice, potatoes, and legumes; domestication typically involved selection for larger seeds or fruits, reduced seed shattering, and synchronized ripening, enabling cultivation and harvest.

Animals domesticated include dogs, cats, cattle, sheep, goats, pigs, and chickens. Dog domestication is one of the earliest, dating back thousands of years, followed by other livestock. Domestication often entails changes in social behavior, reproduction, and morphology, as well as reliance on human-provided food and protection.

Impacts: Domestication supported the development of agriculture, settled societies, and diversified economies. It has affected biodiversity through selective breeding and habitat modification, and ongoing domestication and breeding continue to shape crops and livestock today. Ethical and ecological considerations emphasize animal welfare, genetic diversity, and sustainability.