Escola Superior de Biotecnologia

Radiant: European project aims to promote agrodiversity

Thursday, April 26, 2022 - 13:56

Over the last century, we have lost 75% of the genetic diversity of agricultural crops. At the moment, there are only about 259,000 species of plants, of which only 50,000 are edible and only 200 are actually consumed.

The situation becomes even more worrying when we analyze the nutritional capabilities of the available species: maize, rice and wheat are currently the only plants capable of providing 60% of the calories and nutrition of the human diet.

“This scenario is the culmination of a process that begins at the level of the local production of more diversified foods, as the obstacles are many” argues Marta Vasconcelos, researcher at the Center for Biotechnology and Fine Chemistry (CBQF).

Read the news in full here.

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Over the last century, we have lost 75% of the genetic diversity of agricultural crops. At the moment, there are only about 259,000 species of plants, of which only 50,000 are edible and only 200 are actually consumed.

The situation becomes even more worrying when we analyze the nutritional capabilities of the available species: maize, rice and wheat are currently the only plants capable of providing 60% of the calories and nutrition of the human diet.

“This scenario is the culmination of a process that begins at the level of the local production of more diversified foods, as the obstacles are many” argues Marta Vasconcelos, researcher at the Center for Biotechnology and Fine Chemistry (CBQF).

Read the news in full here.

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Over the last century, we have lost 75% of the genetic diversity of agricultural crops. At the moment, there are only about 259,000 species of plants, of which only 50,000 are edible and only 200 are actually consumed.

The situation becomes even more worrying when we analyze the nutritional capabilities of the available species: maize, rice and wheat are currently the only plants capable of providing 60% of the calories and nutrition of the human diet.

“This scenario is the culmination of a process that begins at the level of the local production of more diversified foods, as the obstacles are many” argues Marta Vasconcelos, researcher at the Center for Biotechnology and Fine Chemistry (CBQF).

Read the news in full here.

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