Bio-fortification

Bio-fortification improves the nutritional quality of food crops during the growth stage, rather than through manual fortification during processing. It involves developing crop varieties that are naturally rich in micronutrients like Iron, Zinc, and Vitamin A through genetic or agronomic interventions.

How is it done?

  • Selective Breeding: Scientists identify wild or traditional varieties of a crop that are naturally high in specific nutrients. These are cross-bred with high-yielding commercial varieties to create a new "bio-fortified" hybrid.
  • Genetic Engineering: In cases where the nutrient does not naturally exist in the crop’s gene pool, specific genes from other organisms are inserted. For example, ....
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