Biofortification as a new stage in the development of the Indian agro-industrial sector

Historically, the efforts of Indian farmers have been aimed at ensuring food security by increasing total grain harvest. As a result of intensive farming and an imbalance of fertilizer, productivity has grown, but the nutritional value of the produce has declined. A situation has emerged in the country where sufficient calorie intake is combined with a deficiency of micronutrients, such as iron and zinc, which leads to health problems for the population.

Unlike industrial food fortification, which occurs during processing, biofortification involves changing the composition of the crop during its growing season. The scientific approach involves the selection of cultivars capable of naturally absorbing more nutrients from the soil and accumulating them in the grain. Moreover, this method does not use genetic modification.

The research body ICAR has already developed over 150 biofortified varieties of crops such as wheat, rice, millet, sorghum, maize, and mustard. Farmers in the states of Madhya Pradesh, Uttar Pradesh, and Bihar have begun cultivating these cultivars. According to experts, biofortified wheat does not differ in appearance or taste from conventional wheat, yet it contains twice as much iron and zinc.

The introduction of such cultivars enables farmers to produce high-value products, and consumers to receive the necessary micronutrients through staple foods. Experts note that the current stage of agricultural development requires a revision of success criteria: evaluation must be conducted not only by production volume but also by the quality of nutrients provided, which will allow for a transition from calorie security to full nutritional security.