The world is precariously dependent on just a handful of staple food crops – we must diversify
Just six crops account for 75 per cent of the world’s plant-derived energy intake. These underused foods could help to end malnutrition The article suggests that global food supplies would be more resilient and nutritious if they were diversified beyond the “big three” – rice, maize, and wheat. Despite increases in production and productivity for these crops, they are not suitable in every climate or the first food of choice for every culture. Instead, many countries left vulnerable by the grain shortages would rely on neglected crops such as millets, teff, manioc, quinoa, guar, mustard, and pigeon pea. Millets, celebrated by the UN, are a versatile and nutritious group of grains that have long been grown in arid landscapes. Research has shown their nutritional content is key in boosting growth in children and adolescents compared to rice. In India, where rice production has been affected by export bans, millets are enjoying a revival as an affordable, locally adapted and healthy alternative. Other food crops like quinoa seed, stems and foliage can be used as livestock and poultry feed and the use of quinoa oil, starch, saponin and colorings is being explored for use in the cosmetic and pharmaceutical industries.
게시됨 : 2 년 전 ~에 의해 Shakuntala Haraksingh Thilsted, Ismahane Elouafi ~에 Environment
In the first instance, global food supplies would be more resilient and nutritious if they were diversified beyond the “big three” – rice, maize and wheat.
While increases in production and productivity for these crops have played a fundamental role in averting famine and bringing down hunger, they are not suitable in every climate nor the first food of choice for every culture.
Instead, many of the countries left exposed by the grain shortages would have traditionally relied on other, now neglected crops such as millets, teff, manioc, quinoa, cowpea, guar, mustard, and pigeon pea. Millets, celebrated this year by the UN, is a versatile and nutritious group of grains that have long been grown in arid landscapes.
Not only are millets climate-resilient and drought-tolerant, but research has also shown that their nutritional content is key in boosting growth in children and adolescents compared to rice.
In India, where declines in rice production have triggered export bans and sent shockwaves through food markets, millets are enjoying a revival as an affordable, locally adapted and healthy alternative.
Quinoa is another crop worthy of attention and with huge growth potential. It can thrive in extreme soil and climatic conditions, contains all nine essential amino acids, twice as much protein as maize, barley and wheat, and more micronutrients than most staples. Quinoa seed, stems and foliage can be used as livestock and poultry feed and the use of quinoa oil, starch, saponin and colorings are being explored for use in the cosmetic and pharmaceutical industries.
With more investment and support for crop breeding programmes that select the most nutritious and sustainable varieties, crops like millet and quinoa could bolster staple production in other countries, and regions facing food and nutrition security challenges.
From the soil to the sea
Beyond grains, other hardy food crops offer enormous opportunities to diversify and improve diets, particularly through varieties biofortified with micronutrients.
For example, just 125 grams of orange-fleshed sweet potato (OFSP), developed by CGIAR researchers, can meet the daily vitamin A requirement of preschool children. OFSP vines have been disseminated and cultivated in more than 20 countries across Africa and Asia. Aside from directly consuming OFSP, it can also be processed into food products, such as OFSP flour, providing a more nutritious alternative to wheat flour.
Similarly, low-cost, high-yielding and nutritious varieties of beans can contribute to healthier diets. Many iron-biofortified varieties of beans have been disseminated to low-income, rural communities across Africa, where iron deficiency contributes to anaemia in pregnant and lactating women and young children.
Biofortification can also be used to enhance the nutritional quality of diverse, local vegetables and fruit, maximising the health benefits from these foods that are already widely grown and eaten.
Finally, the potential of fish and other aquatic foods has yet to be fully embraced as a key solution to malnutrition challenges worldwide.