Biofortification: An Ideal Approach for Nutritional Upliftment

Abstract

Biofortification is the process of increasing the nutrient density of food crops using conventional plant breeding, enhanced agronomic techniques, and/or contemporary biotechnology. It does this without compromising any attribute that farmers or consumers value most. It is acknowledged as a nutrition-sensitive agricultural strategy that assists in minimizing micronutrient Deficiencies. Pro-vitamin A carotenoid-biofortification of cassava, maize, rice, and sweet potatoes; zinc-biofortification of maize, rice, and wheat; and iron-biofortification of beans, cowpea, and pearl millet are presently being developed and at varying degrees of progress. More than half of the world's population suffers from deficiencies of numerous micronutrients like iron, zinc, and vitamins. Although food fortification and supplementation have helped to reduce micronutrient deficiencies but new strategies are still required, particularly to reach the impoverished in rural areas. Biofortification is an approach to uplift nutritional quality of crops as well as improve their productivity. In underdeveloped nations, biofortification—the practice of breeding nutrients into food crops offers a long-term, sustainable method of giving rural populations access to micronutrients. Studies on the feasibility and effectiveness of biofortification, along with recent advancements in delivery, indicate that this approach holds potential in the fight against hidden hunger.