Commodity crops like wheat, rice, soybeans, and corn are widely consumed and grown in large quantities. However, there is a vast array of other crops that could be utilized for human consumption, most of which have been neglected. Out of the 7,039 edible plant species, only 417 are considered food crops, with 90% of human calorie intake coming from just 15 of these crops. This leaves a significant amount of untapped potential to feed more people.
Agrobiodiversity, which measures species richness in agriculture, plays a crucial role in concepts like dietary diversity, food security, and nutrition security. Lack of agrobiodiversity has led to numerous problems, such as poor nutrition, food insecurity, and environmental degradation. Discovering and exploring other edible crops could help mitigate these difficulties, according to research by Szymon Lara, a PhD researcher at Royal Botanic Gardens Kew and lecturer at the University of West London.
The global food system has increasingly relied on a small number of crops since World War II, known as “McDonaldisation.” This change has been driven by technological innovation, which favors crop uniformity, and market pressures for consistent size, shape, and quality demanded by consumers. However, this overreliance on a limited selection of crops makes the food system more vulnerable to threats such as diseases and disruptions.
In addition to jeopardizing the global food system, relying on a few commodity crops has nutritional consequences. These crops are often associated with nutritional insecurity, loss of dietary diversity, and contribute to chronic conditions like diabetes and obesity due to their use in highly processed products high in sugar, salt, and fat.
Furthermore, monocropping and lack of agrobiodiversity harm soil health, leading to soil erosion, groundwater acidification, and nutrient depletion. The current trends in agrobiodiversity, mainly in developed countries, also contribute to environmental degradation. In the face of climate change, standardized commodity crops may not possess the necessary traits to withstand changing conditions and provide a sufficient food supply.
Diversifying the food system with “forgotten” crops, such as heritage varieties or landraces, has the potential to reduce risk, improve nutrition, and enhance soil health. Although consumer acceptability poses a barrier, research suggests that many neglected crops have significant characteristics that could make them economically feasible. Some of these crops, like forgotten varieties of fruits and vegetables, have better flavor and texture compared to their commercial counterparts. Chefs often prefer using local ingredients and exchanging heritage seeds, enhancing the marketability of such products.
Successful examples of neglected crops gaining popularity among consumers include African Fonio, a grain that has become widely available in American and European stores. Szymon believes that African Fonio could follow a similar path to quinoa, which was once underutilized but is now globally favored. There are undoubtedly numerous other potentially successful crops that could contribute to a more diverse and sustainable food system.
