Vegetables are losing their nutrients. Can the decline be reversed?

According to research, calcium in green beans has dropped and vitamin A levels plummeted by almost half in asparagus in the 20th century.According to research, calcium in green beans has dropped and vitamin A levels plummeted by almost half in asparagus in the 20th century.

While the climate crisis has only accelerated concerns about crops’ nutritional value, prompting the emergence of a process called biofortification as a strategy to replenish lost nutrients or those that foods never had in the first place.. One involves genetically modifying a crop to increase its nutritional contents, which allows for the rapid introduction of new traits.

The government partnership model may pay off in low- to middle-income nations where malnutrition is common and businesses are working directly with the smallholder farmers growing biofortified varieties, rather than at industrial scale because the seed supply can’t yet reach that volume. Promoting biofortification suggests solving a problem that should not exist if not for large-scale, capital-intensive agriculture

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