Ortiz Rios, Rodomiro Octavio
- Department of Plant Breeding, Swedish University of Agricultural Sciences
Abstract
Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors associated with noncommunicable diseases in humans, adversely impacting sustainable development goals in the Global South. The food produced today is less nutritious due to climate change. The rising per capita income and growing awareness of nutrition are driving consumers to opt for dietary habits and food preferences for healthy diets. Chefs have a specific role to connect with different stakeholders through innovative means to provide consumers with nutritious food with unique flavor and taste. An interactive collaboration in plant breeding and variety selection, involving farmers, processors, consumers, chefs, plant breeders, and biodiversity specialists, including seed savers, is recommended to address various needs of stakeholders involved in agri-food business to ensure that crop cultivars are not only scientifically advanced (in terms of climate resilience and productivity) but also resonate with diverse tastes and health-conscious choices of the modern world.
Published in
Title: Next Generation Food Crops for Human Health
Publisher: CRC Press
SLU Authors
UKÄ Subject classification
Horticulture
Agricultural Science
Food Science
Publication identifier
- DOI: https://doi.org/10.1201/9781003467335-5
- ISBN: 978-1-032-73908-3
- eISBN: 978-1-003-46733-5
Permanent link to this page (URI)
https://res.slu.se/id/publ/143588