Can agronomic biofortification boost nutrition in maize?

In a world where maize stands as one of the most vital crops, feeding billions and driving economies, the quest to enhance its nutritional value has taken center stage. While maize is a staple food, it often falls short in providing essential micronutrients, which are crucial for human health. A groundbreaking review paper recently published, explores the intricate factors influencing zinc and iron concentrations in maize grain.

Maize is the second largest crop of the world after wheat, but the most produced globally in terms of total volume, with 1.2 billion tons annually. Along with wheat and rice, these staple cereals represent near half of world’s food calories, especially in developing countries. Its importance as a source of food and income is not in question, but its potential to nourish better is an exciting field of study for many agronomy and nutrition researchers worldwide.

View original article