Biofortified wheat

”In developing countries, particularly in South and West Asia, about half a billion people are iron deficient. In many of these same regions, wheat is considered a major staple food. The main objective of biofortifying wheat is to develop nutritionally enhanced wheat to increase people’s intake of iron and zinc. The International Center for Wheat and Maize (CIMMYT) is leading the HarvestPlus research effort in collaboration with national agricultural research and extension systems in South and West Asia, as well as with other advanced research institutes… While the development of varieties containing higher levels of zinc and iron is progressing, scientists continue to search genebanks for sources of high-vitamin A wheat. In the meantime, researchers are using a genetic engineering approach to introduce genes for vitamin A from other species.” — from Text

Published date: 
2006
Publisher: 
International Food Policy Research Institute (IFPRI)