Biofortification of Vegetable Crops
Vikash Singh*
Dept. of Vegetable Science, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, Uttar Pradesh (224 229), India
Abhay Kumar Yadav
Dept. of Fruit Science, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, Uttar Pradesh (224 229), India
Ashutosh Upadhyay
Dept. of Vegetable Science, Chandra Shekhar Azad University of Agriculture & Technology, Kanpur, Uttar Pradesh (208 002), India
Ritesh Singh
Dept. of Fruit Science, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, Uttar Pradesh (224 229), India
DOI: NIL
Keywords: Biofortification, Deficiency, Malnutrition, Micronutrients
Abstract
Vegetable biofortification refers to increasing the bioavailability of mineral content of vegetable crops genetically. Our body requires an adequate amount of nutrients to live a healthy and productive life. The malnutrition has emerged as a global problem. The major cause of malnutrition is consumption of nutritionally poor and unbalanced diet. No single intervention can solve the global problem of malnutrition completely, but biofortification can help to tackle malnutrition up to certain extent. Biofortification is cheap, sustainable and long-term delivery method of micronutrients and vitamins to remote rural areas which have limited access to commercially marketed fortified food.
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Reference
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