The latest white paper from the Institute of Food Technologists (IFT) looks at how underutilised and biofortified crops such as sorghum, taro, and pawpaw, could help improve global food and nutrition security.
Food Science and Technology Solutions to Improve Food and Nutrition Security: Advancing the Use of Underutilised and Biofortified Crops examines the benefits, opportunities, and challenges surrounding underutilised or “orphan” crops, such as sorghum, taro, and pawpaw. It also looks at biofortified crops, which are staple foods such as corn, beans, and potatoes, that have increased levels of key micronutrients to help feed deficient populations.
The paper identifies only 170 plants, out of an estimated 30,000 edible species, that are currently cultivated on a commercial scale.
IFT chief science and technology officer, Bryan Hitchcock, said that these underutilised and biofortified crops provide a myriad of nutritional, economic, and global benefits, including promoting diet diversity, elevating indigenous knowledge, and ensuring climate resilience.
“Unfortunately, despite these benefits, there are consumer acceptance, technological, and supply chain challenges in scaling the adoption of these important crops.
“This white paper identifies concrete steps that can be taken to increase the usage of these highly nutritious crops and reap the benefits throughout our global food system.”
Food Science and Technology Solutions to Improve Food and Nutrition Security: Advancing the Use of Underutilised and Biofortified Crops was the result of a virtual roundtable discussion organised by IFT’s Food & Nutrition Security Steering Committee. FNSSC, formed in 2021, previously conducted a roundtable on processing technology to improve sustainability and nutrition, resulting in a white paper released in December 2023.
To find out more, the white paper is available for download here.
The IFT is a global organisation of over 11,000 individual members from more than 100 countries, committed to advancing the science of food. Since 1939, IFT has brought together minds in food science, technology, and related professions from academia, government, and industry to solve the world’s greatest food challenges.
