Relearning Old Lessons for the Future of Food—By Bread Alone No Longer: Diversifying Diets with Fruit and Vegetables

Abstract

M alnutrition is the most chronic and pressing agricultural and human health problem of the 21st century. Undernutrition, micronutrient malnutrition, and unbalanced overnutrition with excessive consumption of carbohydrates and fats aff ect at least one third of the world's population in a negative manner and impinge on both longevity and the quality of life with good health. Yet in diff erent regions of the world, in developing and developed countries alike, a similar change in diet is occurring: Relearning ABSTRACTDiversifying diets and agricultural enterprises with fruit and vegetables is a potent weapon in the current global battle against malnutrition and poverty. Agricultural science can contribute substantially to enhance the development prospects and health of not only disadvantaged and vulnerable individuals at one end of the spectrum but also the growth and equity of national economies at the other. Moreover, with relatively simple applied research, new crop species and technologies can rapidly enter the development pathway to benefi t even the poorest people or nations. More upstream research can help to guard fruit and vegetable production against the vagaries of potential climatic uncertainty, which is projected to become more prominent over future decades. However, historical and continuing widespread underinvestment in fruit and vegetable research and development from the national to the global level may severely compromise the world's ability to use such highvalue species for crop diversifi cation and as a major engine of development growth to ensure global food and nutritional security.

Potential of Underutilized Traditional Vegetables and Legume Crops to Contribute to Food and Nutritional Security, Income and More Sustainable Production Systems

“…However, use of agricultural biodiversity should not be restricted to exploiting valuable genes for use in breeding programs if our aim is to create more robust and resilient production systems. Currently underutilized food sources ranging from minor grains and pulses, root and tuber crops and fruits and vegetables to non-timber forest products have the potential to make a substantial contribution to food and nutrition security, to protect against internal and external market disruptions and climate uncertainties, and lead to better ecosystem functions and services, thus enhancing sustainability [31]. A wider use of neglected and undervalued crops and species, either intercropped with main staples in cereal-based systems or as stand-alone crops, would provide multiple options to build temporal and spatial heterogeneity into uniform cropping systems, thus enhancing resilience to biotic and abiotic stress factors and ultimately leading to a more sustainable supply of diverse and nutritious food.…”

The importance of vegetables in ensuring both food and nutritional security in attainment of the Millennium Development Goals

“…These figures are reported annually to the FAO and interpreted by other agencies such as the International Center for Wheat and Maize Research (CIMMYT) in Mexico (Dixon et al 2009). The paucity of similar types of statistics for vegetables makes the case much harder to argue for the importance of such crops, despite the fact that their dietary value is evident and their role in the provision of wholesome, tasty and attractive meals is also well-understood in most kitchens (Keatinge et al 2010).…”

Nutritional Quality and Health Benefits of Vegetables: A Review

“…Some phytochemicals of vegetables are strong antioxidants and are thought to reduce the risk of chronic disease by protecting against free-radical damage, by modifying metabolic activation and detoxification of carcinogens, or even influencing processes that alter the course of tumor cells [2,3,5,6]. Vegetables in the daily diet have been strongly associated with overall good health, improvement of gastrointestinal health and vision, reduced risk for some forms of cancer, heart disease, stroke, diabetes, anaemia, gastric ulcer, rheumatoid arthritis, and other chronic diseases [7][8][9][10][11]. A high vegetable diet has been associated with lower risk of cardiovascular disease in humans [12].…”