Are Neglected Plants the Food for the Future?

Abstract

Malnutrition, poor health, hunger, and even starvation are still the world's greatest challenges. Malnutrition is defined as deficiency of nutrition due to not ingesting the proper amounts of nutrients by simply not eating enough food and/or by consuming nutrient-poor food in respect to the daily nutritional requirements. Moreover, malnutrition and disease are closely associated and incidences of such diet-related diseases increase particularly in low-and middle-income states. While foods of animal origin are often unaffordable to low-income families, various neglected crops can offer an alternative source of micronutrients, vitamins, as well as health-promoting secondary plant metabolites. Therefore, agricultural and horticultural research should develop strategies not only to produce more food, but also to improve access to more nutritious food. In this context, one promising approach is to promote biodiversity in the dietary pattern of low-income people by getting access to nutritional as well as affordable food and providing recommendations for food selection and preparation. Worldwide, a multitude of various plant species are assigned to be consumed as grains, vegetables, and fruits, but only a limited number of these species are used as commercial cash crops. Consequently, numerous neglected and underutilized species offer the potential to diversify not only the human diet, but also increase food production levels, and, thus, enable more sustainable and resilient agro-and horti-food systems. To exploit the potential of neglected plant (NP) species, coordinated approaches on the local, regional, and international level have to be integrated that consequently demand the involvement of numerous multi-stakeholders. Thus, the objective of the present review is to evaluate whether NP species are important as "Future Food" for improving the nutritional status of humans as well as increasing resilience of agro-and horti-food systems.

Issues and Prospects for the Sustainable Use and Conservation of Cultivated Vegetable Diversity for More Nutrition-Sensitive Agriculture

“…Most vegetables have instead received scant attention from research and conservation efforts and their production remains poorly documented. The potential of traditional vegetables is increasingly recognized for supporting more nutritious and sustainable production and food systems [40][41][42][43][44][45], however a lack of knowledge and conservation of these species can challenge efforts for their promotion [90,91]. Clear patterns were observed regarding levels of research, conservation, and documentation of vegetables with different growth forms, uses, and regions of origin, which highlighted some priority areas to help advance the role of vegetable diversity for nutrition sensitive agriculture, as discussed in the following paragraphs.…”

“…Traditional vegetables are an important asset for meeting this challenge as many have high nutritional value, low water requirements, adaptation to poor quality soils, and good resistance to pests and diseases [40][41][42][43][44][45]. Several indigenous leafy vegetables of Africa present an optimal source of nutrients such as β-carotene, folate, iron, calcium, zinc, proteins and dietary fibre [46][47][48][49], while showing lower water use and higher water use efficiency compared to introduced vegetables such Swiss chard (Beta vulgaris subsp.…”

Crops Diversification and the Role of Orphan Legumes to Improve the Sub-Saharan Africa Farming Systems

“…In this study we will refer this group as NUSs, under the definition of plants with prospective value as crops but which have been paid limited attention by agricultural researchers, plant breeders, seed companies, and policymakers [56]. However, due to the potential that these crops hold as food, nutritional content, and economic security of the developing and undeveloped parts of the world, they are appropriately referred to as crops for the future [57]. As such, these crops represent an opportunity for innovation in research, capacity Crops Diversification and the Role of Orphan Legumes to Improve the Sub-Saharan Africa… DOI: http://dx.doi.org /10.5772/intechopen.88076 building, social empowerment, and food value chains (i.e., production, processing, consumption, marketing, and product development).…”

Food engineering into the XXI century

“…Under these circumstances, biotechnology, including gene transfer from wild species and the creation of resilient transgenic plants, may become a real option to alleviate shortages of food, increase the nutrient content of staple crops, and reduce the use of agro‐chemicals . Another alternative being suggested to increase food security is to widen the sources of our food supply, for example, by incorporating underexploited minor crops, seaweeds and insects . Food technologists and food engineers may assist these efforts by developing the technologies that enable the utilization of these food sources in convenient and tasty formats accepted by consumers.…”