Nutrition and Food Chemistry

Biofortified Crops

Biofortified crops are genetically improved or selectively bred to enhance their nutrient content, addressing widespread micronutrient deficiencies, particularly in developing countries. Unlike conventional fortification, which adds nutrients to processed foods, biofortification increases the natural nutrient levels of crops during cultivation. This approach improves public health by providing essential vitamins and minerals through staple foods. Key examples of biofortified crops include iron-rich beans, zinc-enriched wheat, vitamin A-enhanced sweet potatoes, and golden rice, which contains beta-carotene to combat vitamin A deficiency. These nutrient-dense crops help reduce malnutrition-related diseases such as anemia, stunted growth, and weakened immunity, particularly among children and pregnant women. Biofortification is achieved through traditional breeding methods or genetic engineering, ensuring crops retain their increased nutritional value across generations. These crops are also designed to be high-yielding, resilient to pests, and adaptable to climate change, making them a sustainable solution for food security. Governments and international organizations, such as HarvestPlus and the World Health Organization, support biofortification initiatives to enhance global nutrition. As research advances, biofortified crops continue to offer a cost-effective and sustainable way to improve dietary quality, especially in regions where access to diverse, nutrient-rich foods is limited.