Mining maize diversity and improving its nutritional aspects within agro-food systems

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Agro-food systems are innovating globally to enhance consumer nutrition and food security.
• Maize is a vital staple crop, crucial for global caloric intake and culinary traditions worldwide.
• Consumer demand and education are key drivers for agricultural innovation and breeding efforts.

Purpose of the Study:

• To review innovations in improving maize nutritional profiles.
• To examine the outcomes of these innovations within the maize agro-food system.
• To highlight the role of maize genetics in enhancing human nutrition and health.

Main Methods:

• Review of scientific literature on maize agro-food system innovations.
• Analysis of biofortification strategies in maize breeding.
• Examination of the impact of improved maize genotypes on consumer health and market opportunities.

Main Results:

• Traditional plant breeding has successfully enhanced maize for protein, provitamin A carotenoid, and zinc content.
• Exploiting maize genetics offers significant potential for improving human nutrition and overall health.
• Innovations aim to align consumer demands with breeding efforts for better nutritional outcomes.

Conclusions:

• Advancements in maize agro-food systems, particularly through biofortification, are crucial for improving global nutrition and health.
• Enhanced maize genotypes present market opportunities for producers and contribute to food and nutrition security.
• Continued innovation in maize genetics and agro-food systems is essential for addressing nutritional challenges.