02 Features
Cereal Foods World, Vol. 64, No. 3
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Improving Nutrition through Biofortification: From Strategy to Implementation
Jenny Walton1
HarvestPlus, International Food Policy Research Institute, Washington, DC, U.S.A.

1 Senior Specialist, Demand Creation and Business Development, HarvestPlus, International Food Policy Research Institute, 1201 Eye Street NW, Washington, DC 20005, U.S.A. Tel: +1.505.627.4309; E-mail: j.walton@cgiar.org; LinkedIn: www.linkedin.com/in/jenny-walton-225231a


© 2019 AACC International, Inc

Abstract

Global forecasts predict that by 2050 there will be enough calories produced to feed the global population, but that there will not be enough nutrients to nourish it. A multithemed action plan is necessary to not only ensure that calorie intake is balanced to avoid both stunting and obesity (the double burden), but to ensure that the foods consumed contain enough micronutrients. To date, efforts have been focused on consumer education and encouraging the food industry to reformulate and subsidize access to affordable and nutritious foods. This article presents biofortification (the process of breeding food crops to create crops that are richer in micronutrients) as an evidence-based nutrition strategy for increasing the intake of micronutrients of major concern (e.g., zinc, iron, and vitamin A) through diets in both developed and developing countries. Given that 60% of the calories consumed worldwide are obtained from wheat, rice, or maize food products, more efforts should be made to enhance the micronutrient contents of these staple crops.





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