Biotechnology of Nutritionally Enhanced Food Crops Targeting Malnutrition in Rural Agricultural Populations: The Case Study of Africa Biofortified Sorghum

Abstract

Biofortification of staple foods has great potential in alleviating the rampant micronutrient deficiency in low income countries, mainly in Africa, through developing staple foods with enhanced minerals and vitamins. The three most important minerals and vitamins of focus include enhanced vitamin A and bioavailable zinc and iron, while folate and iodine deficiencies are met through other approaches including fortification. Currently, on-going research in biotransformation focuses on developing four staples (rice, sorghum, cassava, and bananas) with enhanced pro-vitamin A, zinc, and iron. Of these, Africa biofortified sorghum, cassava, and bananas mainly target African countries. In the Africa Biofortified Sorghum Project, the first priority product to be commercialized will be sorghum with enhanced vitamin A, and the second priority product will be to augment pro-vitamin A with increased bioavailable zinc and iron. The primary target countries of release will be Kenya and Nigeria, representing East Africa, and West Africa Anglophone countries, respectively. Biofortification through genetic transformation complements on-going biofortification efforts through conventional breeding and fortification, especially among those rural farmers/consumers that do not buy commercial fortified foods, or consumers located in arid and semi-arid regions of Africa with little access to vegetables and fruits in the dry seasons.