Biofortification is an upcoming, promising, cost-effective, and sustainable technique of
delivering micronutrients to a population that has limited access to diverse diets and other …

One of the grand challenges in modern agriculture is increasing biomass production, while
improving plant product quality, in a sustainable way. Of the minerals, iron (Fe) plays a major …

Key message Knowledge of genetic variation, genetics, physiology/molecular basis and
breeding (including biotechnological approaches) for biofortification and bioavailability for …

The diets of over two‐thirds of the world's population lack one or more essential mineral
elements. This can be remedied through dietary diversification, mineral supplementation …

The maize plant (Zea mays), characterized by an erect green stalk, is one of the 3 great
grain crops of the world. Its kernels, like other seeds, are storage organs that contain …

Zinc deficiency is a well-documented problem in food crops, causing decreased crop yields
and nutritional quality. Generally, the regions in the world with Zn-deficient soils are also …

Minerals and vitamins in food staples eaten widely by the poor may be increased either
through conventional plant breeding or through use of transgenic techniques, a process …

Fe is essential for plant growth. At the same time, Fe is highly reactive and toxic via the
Fenton reaction. Consequently, plants tightly control Fe homeostasis and react to Fe …

The demand for maize in Sub-Saharan Africa will triple by 2050 due to rapid population
growth, while challenges from climate change will threaten agricultural productivity. Most …

Plants are the ultimate source of iron in our diet, either directly as staple crops and
vegetables or indirectly via animal fodder. Increasing the iron concentration of edible parts of …