Food Security and Nutrition : Utilizing Undervalued Food Plants

Food Security and Nutrition: Utilizing Undervalued Food Plants explores the potential of underutilized and indigenous food plants to enhance food and nutrition security amid global challenges, such as climate change, water scarcity, and population growth. It emphasizes the importance of dietary diversification to reduce dependency on major staple crops, highlighting the nutritional and health benefits of lesser-known crops, such as fonio, pigeonpea, finger millet, and a wide array of wild vegetables and mushrooms. The book reviews innovative farming techniques, like the organic medium–enclosed trough system and hydroponics, which improve crop yield and nutrient content while conserving resources. Additionally, it addresses the commercialization potential of indigenous fruits and wild herbal teas, emphasizing their market value and health benefits. The book also discusses the reduction of goitrogenic compounds in certain crops to mitigate health risks.

By examining the unique nutritional profiles and local adaptability of these crops, the book advocates for their broader use to build a more resilient and sustainable food system. Through a combination of scientific research, practical farming methods, and market strategies, the book aims to promote food diversity, improve health outcomes, and support sustainable agricultural practices.

Key Features

• Highlights the critical role of dietary diversification in reducing dependency on major staple crops, advocating for the inclusion of lesser-known, nutrient-rich plants to improve overall health and nutrition.
• Introduces cutting-edge farming methods, such as the organic medium–enclosed trough system and hydroponics.
• Explores the market value and health benefits of indigenous fruits and wild herbal teas, offering strategies for their commercialization to boost local economies and food security.
• Addresses the reduction of harmful compounds, and provides practical solutions to mitigate associated health risks and enhance the safety of food consumption.