1. Biofortified crops to reduce malnutrition in Southern Africa
FANRPAN 2009
Economic Contribution from Food Systems: Biosafety & Biotechnology
Maputo, Mozambique
1st September 2009
Eugenia Barros (PhD)
CSIR – Biosciences

2. * What is biofortification * Methods of biofortification of crops
Outline
* What is biofortification
* Methods of biofortification of crops
* Examples
* Benefits
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3. Biofortification is the development of crops
with increased nutritional value
using the best conventional breeding practices and modern biotechnology
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4. Methods of biofortification
1- Selective breeding
■ search seed or germplasm banks for crop varieties that are naturally high in nutrients
■ crossbreed these high-nutrient varieties with high-yielding crop varieties ► seed with high yields and increased nutritional value
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5. Methods of biofortification (cont.)
2- Genetic modification
■ identify the source of genes to be introduced into the crop eg genes from soil bacterium Erwinia or daffodil plants that contain increased levels of β-carotene (converted by the body into vitamin A)
■ can crossbreed the GM crop with high-yielding non-GM crop varieties ► seed with high yields and increased nutritional value
© CSIR

6. * Iron, zinc, β-carotene » rice, sweet potato, beans, maize
Nutrients being improved in crops (examples)
* Iron, zinc, β-carotene » rice, sweet potato, beans, maize
* Tryptophan, lysine » maize
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7. * Sustainable approach * Cost effective
Biofortification vs Conventional fortification
* Biofortification focuses on making plant foods more nutritious as the plants are growing
* Conventional fortification nutrients are added to the foods as they are being processed
* Better strategy for dealing with micronutrient deficiencies in the developing world
* Sustainable approach
* Cost effective
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8. Strategy to evaluate nutritional impact
* Nutrient concentration (higher levels of priority nutrients)
* Nutrient bioavailability (how well does the body absorb and utilize the nutrient)
* Nutrient retention (after cooking, processing, storage – how much of the nutrient is lost)
* Consumer acceptability (will people eat it)
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9. Thank you.
Obrigado.