NUTRITION AND CONSUMER PROTECTION DIVISION

BIODIVERSITY AND NUTRITIONA COMMON PATH

BIODIVERSITY AND NUTRITION: A COMMON PATHThe Food and Agriculture Organization of the United Nations (FAO) isactively promoting the conservation and sustainable use of biodiversityfor food and nutrition. Biodiversity on three levels—genetic diversity, speciesdiversity and ecosystem diversity—contributes to improved nutrition. Nutrition and biodiversity converge as one common path leading to foodand nutrition security and sustainable development. They feature directlyin the Millennium Development Goals, to halve the proportion of peoplewho suffer from hunger (Goal 1) and to ensure environmental sustainability(Goal 7). In combination, nutrition and biodiversity will provide thefoundation for achieving these Goals.Since agriculture began some 12,000 years ago, approximately 7,000plant species and several thousand animal species have been used forhuman food. Today, however, the worldwide trend is towards dietarysimplification, with consequent negative impacts on food security,nutrition and health. Comparing the number of rice varieties cultivatedtoday with the past highlights this dramatic loss of biodiversity. In mostAsian countries, the number of rice varieties being grown has droppedfrom thousands to just a few dozen; for example, in Thailand the numberof varieties cultivated has fallen from more than 16,000 to only 37, and50% of the area cultivated with rice uses only two varieties.Globalization, industrial development, population increase andurbanization have changed patterns of food production and consumptionin ways that profoundly affect ecosystems and human diets. High-inputindustrial agriculture and long-distance transport increase the availabilityand affordability of refined carbohydrates and fats, leading to an overallsimplification of diets and reliance on a limited number of energy-richfoods. Diets low in variety but high in energy contribute to the escalatingproblems of obesity and chronic disease which are increasingly foundalongside micronutrient deficiencies and undernourishment. The causesand consequences of the dramatic reduction of food diversity and thesimplification of diets are complex and are not limited to specific cultures.The overall health of the population, agricultural practices, marketconditions and the situation of the environment within a given countryare factors contributing to this complexity. However, the potential rolethat agricultural biodiversity can play in moderating nutritional problemsis being increasingly acknowledged. The food systems of indigenouspeoples show the important role of a diversified diet based on local plantand animal species and traditional food for health and well-being. Inmost cases, the increase of processed and commercial food items overtime results in a decrease in the quality of the diet.Countries, communities or cultures that maintain their own traditionalfood systems are better able to conserve local food specialties with acorresponding diversity of crops and animal breeds. They are also morelikely to show a lower prevalence of diet-related diseases.

BIODIVERSITY AND NUTRITIONA COMMON PATH

Key points.Wild species and intraspecific biodiversity play key roles in global nutrition security..Different varieties of the same species have statistically different nutrient contents..Acquiring nutrient data on existing biodiversity needs to be a prerequisitefor decision-making in work on genetically modified organisms (GMOs)..Nutrient content needs to be among criteria in cultivar promotion..Nutrient data for wild foods and cultivars must be systematicallygenerated, centrally compiled and widely disseminated..Biodiversity questions and/or prompts should be included in food consumption surveys..Nutrient and intake data for different varieties must be collected andanalysed in order to understand the impact of biodiversity on food andnutrition security.

Documenting nutritional valueBiodiversity plays a key role in ensuring dietary diversity because nutrientcomposition between foods and among varieties/cultivars/breeds of thesame food can differ dramatically. For example, sweet potato cultivarscan differ in their carotenoid content by a factor of 200 or more; proteincontent of rice varieties can range from 5 percent to 14 percent by weight;provitamin-A carotenoid content of bananas can be less than 1 µg/100 gfor some cultivars to as high as 8,500 µg/100 g for other cultivars. Intake of one variety rather than another can make the difference betweenmicronutrient deficiency and micronutrient adequacy. Data on nutrientcontent is useful for plant breeders assessing genetic materials forimproving nutrient values of crop cultivars.Diversity in aquatic animal species, along with that in crops and livestock,makes a substantial contribution to nutrition by securing high-qualityprotein and fatty acid intakes for populations relying on wild or farmedfish or other animals that live in aquatic ecosystems. The calcium andvitamin A from small indigenous freshwater fish species can contributefrom one-third to one half of the total recommended intakes of thesenutrients. New market niches are being developed for a number ofless-common food species, varieties and breeds. Indeed, food biodiversity,with its greater or unique nutritional properties, provides products withadded value which appeal to consumers and thus provide income sourcesfor many rural people. FAO is promoting a series of activities towards “sustainable diets” linkinglocal food products, biodiversity, nutrition and sustainability. Thedevelopment of sustainable diet guidelines will serve to counteract thesimplification of diets as well as to promote the consumption of local andtraditional foods, as available sustainable sources of quality nutrition.

THE CROSS-CUTTING INITIATIVEON BIODIVERSITY FOR FOOD AND NUTRITION

THE CROSS-CUTTING INITIATIVEON BIODIVERSITY FOR FOOD AND NUTRITIONThe Cross-cutting Initiative on Biodiversity for Food and Nutrition isbeing jointly developed by the CBD and its partners, the Food andAgriculture Organization of the United Nations (FAO) and BioversityInternational. This Initiative was established by decision VIII/23 A ofthe Conference of the Parties, in Curitiba, Brazil, held from 9 to 31March 2006. The overall aim of the Initiative is to promote andimprove the sustainable use of biodiversity in programmes contributingto food security and human nutrition, as a contribution to theachievement of Millennium Development Goal 1, Goal 7 and relatedgoals and targets and, thereby, to raise awareness of the importanceof biodiversity, its conservation and sustainable use. The Initiative'sframework is built around four elements:1: Developing and documentingknowledge; 2: Integration of biodiversity, food and nutrition issuesinto research and policy instruments; 3: Conserving and promotingwider use of biodiversity for food and nutrition; 4: Public awarenessand supporting activities. The framework of the Cross-cutting Initiativeon Biodiversity for Food and Nutrition identifies the contribution ofagricultural biodiversity as a priority for improving nutrition and healthof the rural and urban poor. It addresses major global health issuesand trends such as micronutrient deficiencies, the decline of dietarydiversity and the concomitant rise in chronic diseases that are affectingdeveloping countries, particularly among the poor. The Initiative promotesthe use of local biodiversity, including traditional foods of indigenousand local ecosystems with their many sources of nutritionally-richspecies and varieties as readily-accessible, locally-empowering andsustainable sources of quality nutrition. Furthermore, the Cross-cuttingInitiative recognizes that, in an increasingly global, urban andcommercial environment, fulfilment of the potential of local resourcesmust successfully integrate production, marketing, consumption andthe health of rural and urban dwellers alike as components ofsustainable food systems.

BIODIVERSITY AND NUTRITION A COMMON PATH

FOOD COMPOSITION AND BIODIVERSITYAchieving a worldwide system of compatible food composition databaseslies at the heart of the INFOODS (International Network of Food DataSystems) programme. Established in 1984, it operates under the auspicesof FAO and UNU (United Nations University). Its goal is to stimulate andcoordinate efforts to improve the quality and availability of food analysisdata worldwide and to ensure that anyone, anywhere, will be able toobtain adequate and reliable food composition data. It has establisheda framework for the development of standards and guidelines for thecollection, compilation and reporting of food component data.

Ever since human beings first began domesticating plants and animals,agricultural biodiversity has played a pivotal role in sustaining andstrengthening food, nutrition, health and livelihood security all overthe world. In the past, biodiversity was valued and utilized, andtraditional knowledge and practices ensured the conservation andsustainable use of food biodiversity within healthy ecosystems. Agriculture, diets and nutrition have changed so dramatically inrecent decades that now the main efforts must be concentrated inreturning to local crops and traditional food systems.

AFROFOODS Call for Action from the Door of Return for a Food Renaissance in Africa - December 2009

During the 5th AFROFOODS Meeting held in Dakar in December 2009,the delegates noted that the degradation of ecosystems and the loss offood biodiversity are contributing greatly to the increases in poverty andmalnutrition in Africa; recognized that returning to local crops andtraditional food systems is a prerequisite for conservation and sustainableuse of biodiversity for food and nutrition; acknowledged that local foodsare the basis for African sustainable diets; urged that food compositiondata be emphasized as the fundamental information underpinning almostall activities in the field of nutrition; and issued a call for action for a renewedcommitment to an African food renaissance, with biodiversity at its core.

FOOD COMPOSITION AND BIODIVERSITY

Table1. Nutrient composition ranges among varieties of the samespecies (per 100 g edible portion, raw)

Protein, g Fibre, g Iron, mg Vitamin C, Beta-carotene,mg mcg

Rice 5.6–14.6 0.7–6.4Cassava 0.7–6.4 0.9–1.5 0.9–2.5 25–34 < 5–790Potato 1.4–2.9 1–2.29 0.3–2.7 6.4–36.9 1–7.7Sweet potato 1.3–2.1 0.7–3.9 0.6–14 2.4–35 100–23100Taro 1.1–3 2.1–3.8 0.6–3.6 0–15 5–2040Breadfruit 0.7–3.8 0.9 0.29–1.4 21–34.4 8–940Eggplant 9–19 50–129Mango 0.3–1.0 1.3–3.8 0.4–2.8 22–110 20–4320Banana 0.1–1.6 2.5–17.5 < 1–8500Pandanus 0.4 5–10 14–902Gac 6180–13720Apricot 0.8–1.4 1.7–2.5 0.3–0.85 3.5–16.5 200–6939

(beta-carotene equivalent)

Table 2. Sweet potato (Ipomoea batatas) varieties: !–and "-carotene, mg/100g fresh wt (SD)

Variety %Moisture "-carotene !-caroteneOrange FleshedExcel 77.8 (0.8) 12.8 (0.1) < 0.1Kona B # 77.8 (0.6) 6.7 (0.2) 1.5 (0.2)Regal 77.2 (2.1) 13.1 (0.7) < 0.1UH 71-5 # 70.3 (1.1) 8.0 (0.1) < 0.1Yellow/White FleshedHoolehua Red # 70.4 (2.7) 0.2 (0.1) < 0.1Satsuma # 68.3 (0.2) 0.6 (0.1) < 0.1

# Varieties are recommended bythe University of Hawaii

Extension Service for good yieldand disease resistance.

Source: A. S. Huang, L. Tanudjaja,D. Lum., 1999, Journal of Food

Composition and Analysis, Vol. 12, No. 2, pp. 147-151.

Source: Burlingame et al.,2009, Journal of Food

Composition and Analysis, vol. 22, No. 5, pp. 361-365.

Bangkok Declaration - 8th International Food Data Conference, Bangkok, Thailand - 3 October 2009The delegates participating in the 8th International Food Data Conference,in recognizing the importance of food composition data to nearly allactivities in nutrition and food quality and safety, as well as the continuingneed for quality food composition data for public health, for agriculture,for the environment and for food trade, agreed to promote the science offood composition in multiple and diverse forums, including national,regional and international conferences; to undertake advocacy in thecontext of policy and programme development; to insure the integrationof food composition principles in relevant activities; and to support in

Tables are presented here with some examples of the range in quantityof nutrients among different varieties of the same plant (Table 1); anda particular example of the extremely wide differences in nutrientcomposition among varieties of one plant (sweet potato; Table 2).

BIODIVERSITY AND NUTRITION A COMMON PATH

various ways the continuing development, maintenance and updating offood composition databases within sustainable infrastructures.

Because nutrient composition can differ enormously among differentvarieties/cultivars/breeds of the same species, carrying out foodcomposition analyses provides an important link for biodiversity andnutrition.In the past, generic food composition data were considered sufficientfor most purposes. Today, there is more awareness about the needfor carrying out food composition studies that take biodiversity intoaccount, but compositional data at the variety/cultivar/breed level arenot yet widely generated or disseminated. Farmers and consumers,for example, are often not aware of the higher nutrient values of certainplant cultivars compared with others, and do not grow or consumethese fruits or vegetables. Introducing more compositional data onbiodiversity in food composition databases will improve the quality ofnutrient intake estimates and of dietary adequacy/inadequacy,especially for micronutrients. It is possible that wrong decisions havebeen made in nutrition and health programmes because the micronutrientvalues in a national food composition database did not reflect thecomposition of the varieties actually consumed by that country’spopulation.

With respect to rice varieties, the International Rice Commission, atits 20th Session held in Thailand in July 2002 and its 21st Sessionheld in Peru in May 2006, recommended the following:.Existing biodiversity of rice varieties and their nutritional composition

need to be explored before committing to transgenic varieties of rice..Nutrient content needs to be among the criteria in cultivar promotion..Cultivar-specific nutrient analysis and data dissemination should be systematically undertaken..The evaluation of the composition and consumption of rice cultivars should continue for the development of food biodiversity indicatorsto guide agro-biodiversity conservation and human nutrition.

The FAO/INFOODS “Journal of Food Composition and Analysis”publishes scientific articles concerning data on chemical compositionof human foods and it gives increasing emphasis on bioactivenon-nutrient and anti-nutrient components. The Journal regularlyreports findings on the nutrition composition of non-cultivated,non-commercial foods from various regions around the world, preferablybelow species level.

TRAINING IN FOOD COMPOSITIONAND BIODIVERSITYFAO’s support to member countries is based on a recognized linkbetween biodiversity, food and nutrition along with the need forenhancing sustainable use of food biodiversity to combat hunger andmalnutrition.Classroom-based food composition training courses have been heldin Europe, Africa, Asia, Latin America, the Near East and Oceania. Thecourses comprise lectures, group work, practical sessions and fieldtrips. Each course covers all relevant aspects of food composition,and targets professionals in food composition data generation,compilation and use—usually from fields such as nutrition science,food science, public health and analytical chemistry. These coursescontribute to capacity-building and strengthening of food compositionactivities at national and regional levels. They also aim to improve theavailability, comparability, quality and use of food composition data,and the training of trainers, which ultimately leads to improvedquality and quantity of compositional data and results in better dietaryassessments, policy decisions, food labels and consumer choice.

In many cases, former participants have taken up key positions intheir countries and regions in the implementation of food compositionprogrammes and have become trainers in subsequent courses.The number of sectors requiring food composition data is expandingto areas such as biodiversity, plant breeding, dietary diversity, foodindustry and food regulation. In line with the current trend wherebycontinuing education is no longer restricted to the classroom andprofessionals learning on the job using distance and e-learning tools,FAO and INFOODS have developed the Food Composition Study Guide,a self-study version of the classroom course. The Food CompositionStudy Guide is one of the several initiatives of FAO aimed at encouragingand promoting continuing education in food composition activitieswith a significant cost-reduction with respect to the organization ofon-site seminars and courses. An entire module of the Study Guide isdevoted to biodiversity and meets the growing need for knowledge ofthe composition of foods based on varieties/cultivars/breeds.

www.fao.org/infoods/training_en.stm

BIODIVERSITY AND NUTRITION A COMMON PATH

Analysis of food composition data on ricefrom a plant genetic resources perspectiveAnalysis of food composition data on ricefrom a plant genetic resources perspective

Table 2: Extent of genetic uniformity in rice

Country Number of varieties grown Past Present RemarkBangladesh 5,000 23 Japan 1,302 - >70% of area cultivated under three varietiesRep. of Korea 4,227 12 Philippines - 13 Sri Lanka 2,000 100 Taiwan Province 1,679 50 > 82% of area cultivated under three varietiesof ChinaThailand 16,185 37 50% of area cultivated under two varieties

Source: Paroda, 1999

Table two demonstrates that there were once thousands of rice varietiescultivated; this genetic diversity has dwindled to less than 100 cultivatedspecies in any given country.

Table 1: Varietal differences in nutrient composition

Variety with highestnutrient content

Nutrient Range Average Variety with lowestnutrient content

Protein(n=1339)

Iron(n=95)

Zinc(n=57)

Calcium(n=57)

Thiamin(n=79)

Riboflavin(n=80)

Niacin(n=30)

Amylose(n=1182)

5.55 – 14.58g/100g

0.70 – 6.35mg/100g

0.79 – 5.89mg/100g

1.0 – 65.0mg/100g

0.117 – 1.74mg/100g

0.011 - .448mg/100g

1.97 – 9.22mg/100g

1.0-76.0g /100g

8.55

2.28

3.34

26

0.475

0.091

5.32

22.36

ª These data come from Food Composition Tables, and do not strictly represent rice varieties

Indica CR1707(Costa Rica)

Indica Rd 19 (Thailand)

Long grainedªred (China)

Undermilled Redª(Philippines)

Ganjay Roozy(IRRI)

Long grainªFragrant (China)

ADT-21, red(India)

Brown Japonicaª(Korea)

Juchitan A-74(Mexico)

Glutinous riceªspecial grade (China)

Tapol Dark Purple(Philippines)

Mun-pu red(Thailand)

Long grainedªpurple (China)

Glutinous roundªgrained (China)

Ingra 410(Brazil)

Bpi-Ri-3(Philippines)

Varietal difference in nutrient composition were found for every nutrient analyzed. Table one provides the range and average found within varieties for protein, iron,zinc, calcium, thiamin, riboflavin, niacin and amylose. The difference in nutrient content for the highest and lowest values withinvarieties was large. For example, 9g/100g for protein and 64 mg for calcium.

Authors

Table three presents results of a study which analyzed the iron and zinc content oftwenty selected varieties.The study is particularly precise in defining differencesbetween varieties, as the plants were grown in a controlled greenhouse environmentand nutrient analysis for all samples was performed at the same laboratory. The study demonstrates that certain rice varieties contain 2.5 times more iron and1.5 times the more zinc than other varieties. The majority of varieties at the higherend of the spectrum are traditional varieties, while those at the lower end tend to bethe high yielding varieties.

Table 3: Iron and zinc content of selected varieties grown in greenhouse conditions (average of 3 replications)

Variety Iron mg/100g Zinc mg/100gGanjay Roozy 2.64 5.89Zuchem 2.34 5.10YR 4194 2.32 5.40Banjaiman 2.27 5.30Xue Bue Nuo 2.25 4.66IR 64446 2.22 5.35Kinmaze 2.17 5.17Tsuyake 2.12 4.25CNA 6187 2.07 5.45Miyazaki 7 2.03 4.25IR 10198 1.58 3.79Skybonnet 1.53 4.13IR 60864 1.50 4.11Heibao 1.49 3.16Alan 1.40 3.92IR 63877 1.31 3.64IR 74 1.30 3.64IR 72 1.17 3.25IR 36 1.01 3.14

Source: Adapted from Senadhira, Gregorio and Graham,1998

Food and Agriculture Organizationof the United NationsViale delle Terme di Caracalla00100 Rome, Italy www.fao.org

Gina Kennedy, ESNA Consultant gina.kennedy@fao.org

Barbara Burlingame, Senior Officer, ESNAbarbara.burlingame@fao.org

6 Conclusion There are large differences in nutrient composition within varieties of rice.However, many of the varieties which are higher in nutrient content are less favoredin the current yield driven market. Too often, nutritional considerations rank far lower than other aspects of cropproduction. Nutritionists, dietitians and health educators are in part responsible forthis, due to a lack of interest and attention drawn to differences within crop varieties. A concerted effort should be made to incorporate varietal information whenconducting food intake surveys, compiling food composition data and providingdietary guidance.

1

2

3

5 Practical Applications Preserving rice genetic diversity though a positive action in its own right, has additionalcritical importance given the global reliance on this important food staple. There is clear value to be gained from protecting the genetic source codes which holdthe key to future varietal improvements and refinements. Current practical applicationsof rice plant genetic resources have been realized in both the nutrition and agriculturesciences. Some current applications of rice plant genetic resources are: • Combining the traits of high iron and zinc content with high yield to produce more nutritious varieties • Analyzing, classifying and labeling rice varieties by amylose content to enable the classification of varieties as low or high glycemic foods • Merging the beneficial traits of Oryza glaberrima and Oryza sativa to create hardier, disease and drought resistant high yielding rice varieties, suitable for cultivation in West Africa • Intercropping, rather than monocropping rice varieties with different genetic characteristics to reduce reliance on pesticides and fungicides

Abstract Rice accounts for 21, 14 and 2 % of global energy, protein and fat supply respectively.There are thousands of different rice varieties; some have been in the diet for centuries,while others are new genetic hybrids promoted for qualities such as high yield anddrought and disease resistance. Little is known about the nutrient composition of many of the world’s rice varieties.This paper addresses the question of whether there are measurable differences inthe nutrient composition of rice by variety, and highlights practical applications forrice genetic resources.

Introduction This paper presents the nutrient composition of rice by variety, and sets outa preliminary basis for assessing the significance of differences among rice varietiesusing nutrient content as one marker for genetic diversity in rice. While many postharvest factors, such as milling, preparation and cooking can influence nutrientcontent of rice, this paper focuses on the importance of first understandingdifferences in the nutrient content of rice varieties. Rice is from the genus Oryza and is comprised of twenty-one species, only twoof which are cultivated: Oryza sativa and Oryza glaberrima. Oryza sativa can bedivided into three sub-species, indica, japonica and javanica. At present, 80% ofall cultivated rice is from the indica sub-species. Despite the world’s heavy reliance on this agricultural product, rice geneticresources are dwindling. The influence of modern agricultural practices and focuson high-yield crop varieties has contributed to this decline. Increasing land pressure,indiscriminate use of fertilizers and pesticides and destruction of much of the world’sforested areas have also contributed to the decline in plant genetic resources.

Methods A thorough literature search was performed to gather existing information onnutrient composition of rice by variety. Food composition tables from China, Korea,Malaysia, Nepal, Pakistan, the Philippines, Thailand and the United States, all providedsome information on the variety (or type) of rice analyzed. A series of journal articles and book chapters containing some nutrient informationof rice by variety were found, as was one book on protein content by variety.In order to draw comparisons across numerous data sources, only raw, unpolishedsamples were compared. Nutrients were standardized to g/100g dry matter, in the case of proximates andmg/100g dry matter for vitamins and minerals. All nutrients were standardizedto common units. For example, when protein values were expressed as N x 6.25they were recalculated to N x 5.95 for standardization purposes.

4 Results

Analysis of food composition data on ricefrom a plant genetic resources perspectiveAnalysis of food composition data on ricefrom a plant genetic resources perspective

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g/10

0g

(n=5

3)

(Who

le, A

dg, S

pain

) (T

br, S

pain

)

Mag

nesi

um

10.8

-37.

6 20

.2

Puc

a H

uary

o

Mon

alis

a

mg/

100g

(n

=53)

(C

ha, P

eru)

(T

br, S

pain

)

Pho

spho

rus

33.1

-126

71

.4

CIP

703

315

K

ufri

Bah

ar

m

g/10

0g

(n=2

6)

(Gon

/G, P

eru)

(F

lesh

, Tbr

, Ind

ia)

Cal

cium

1.

3-27

.8

10.6

Ja

ncko

Anc

kanc

hi

Kuf

ri B

ahar

mg/

100g

(n

=127

) (W

hole

,CIP

7042

29, A

ja, P

eru)

(F

lesh

, Tbr

, Ind

ia)

Vita

min

C

Fl

esh

2.8-

42

16.6

C

haju

Li

seta

mg/

100g

(n

=88)

(T

br, K

orea

) (T

br, S

pain

)

Who

le

4.6-

40

17.1

V

oran

C

IP70

5172

mg/

100g

(n

=90)

(T

br, U

SA

) (P

hu, P

eru)

Hyd

roph

ilic

antio

xida

ntac

tivity

Fles

h 43

-892

38

6 S

. pin

nati

sect

um P

NT

S. b

rach

isto

tric

hum

mcg

Tro

lox

(n

=488

) (W

ild, U

SA

) 25

5528

TA

X 4

2 (W

ild, U

SA

)

eq

./g

W

hole

12

8-56

5 30

6 P

urpl

e P

eruv

ian

A

tlant

ic

(n=2

6)

(Tbr

, US

A)

(Tbr

, US

A)

Tabl

e 1

Iron

and

vita

min

C in

the

flesh

Var

iety

Ta

xono

mic

O

rigin

Iro

n

Vita

min

C

mg/

100g

m

g/10

0g

Neg

ra O

josa

Tb

r S

tn A

dg

Per

uvia

n

0.4

12.8

CIP

7041

43

A

ndes

Nat

in S

uito

Tb

r G

on/G

P

eruv

ian

0.

5

18.2

CIP

7024

64

Stn

/S

And

es

Mon

alis

a

Tbr

Spa

in

0.5

4.

6

Pum

a M

aqui

Tb

r A

dg

Per

uvia

n

0.6

11

.0 C

IP70

2 39

5

And

es

Mar

ia C

ruz

Tb

r G

on/G

P

eruv

ian

0.

6

34.0

CIP

704

393

A

ndes

Cuc

hi C

hucc

han

Tb

r A

dg

Per

uvia

n

0.6

8.

9 C

IP70

6 19

1

And

es

Run

tu C

IP70

3

Tbr

Gon

/G

Per

uvia

n

0.6

12

.8 98

5

And

es

Sup

erio

r

Tbr

Can

ada

0.5

26

.9

Kuf

ri

Tbr

Indi

a

3.8

14

.2 C

hand

ram

ukhi

Tabl

e 2

Res

ults

Hig

h le

vels

of v

aria

bilit

y w

ere

foun

d in

nut

rient

com

posi

tion

with

in v

arie

ties.

For

exa

mpl

e, th

e di

ffere

nce

for t

he h

ighe

st

and

low

est v

alue

was

as

muc

h as

10

mg/

100g

for i

ron

whe

n m

easu

red

in th

e w

hole

pot

ato,

and

37

mg/

100g

for m

agne

sium

(fl

esh)

and

694

mg/

100g

for p

otas

sium

(who

le) (

Tabl

e 1)

. A

hig

h va

riabi

lity

was

als

o fo

und

for v

itam

in C

and

die

tary

an

tioxi

dant

s, th

e hi

ghes

t ant

ioxi

dant

act

ivity

bei

ng m

easu

red

in w

ild S

olan

um s

peci

es.

Som

e co

mm

on p

otat

o cu

ltiva

rs a

nd b

reed

ing

lines

con

tain

bo

th h

igh

vita

min

C a

nd ir

on c

onte

nts

(Tab

le 2

).

Nut

rient

com

posi

tion

of th

e po

tato

Inte

rest

ing

varie

ties

from

hum

an n

utrit

ion

pers

pect

ive

Ref

eren

ces

Bur

linga

me,

B.,

Mou

illé,

B. &

Cha

rron

dièr

e, U

.R. (

2009

). R

evie

w: N

utrie

nts,

bio

activ

e no

n-nu

trie

nts

and

anti-

nutr

ient

s in

pot

atoe

s. J

FCA

IYP

Spe

cial

Issu

e, V

olum

e 22

, Num

ber

6, 4

94 -

502

.B

urlin

gam

e, B

., C

harr

ondi

ère,

U.R

. & M

ouill

é, B

. (20

09).

Food

com

posi

tion

is fu

ndam

enta

l to

the

cros

s-cu

ttin

g in

itiat

ive

on b

iodi

vers

ity fo

r fo

od a

nd n

utrit

ion.

JFC

A IY

P S

peci

al Is

sue,

Vol

ume

22, N

umbe

r 6,

361

- 3

65.

FAO

(200

9). N

ew li

ght o

n a

hidd

en tr

easu

re -

Inte

rnat

iona

l Yea

r of

the

Pot

ato

2008

- A

n en

d-of

-yea

r re

view

.Lu

tala

dio,

N. B

. & C

asta

ldi,

L. (2

009)

. Pot

ato:

The

Hid

den

Trea

sure

, JFC

A IY

P S

peci

al Is

sue,

Vol

ume

22, N

umbe

r 6,

491

– 4

93.

N

Nu

ut

rie

en

nt

tc

co

om

m

mp

po

os

it

io

on

no

of

ft

th

he

ep

po

ot

ta

ato

o

N

Nu

Inut

nterie

esren

stinnt

ngt c

vaco

arieom

tiem

sf

mp

omrpo

mh

os

humit

maio

anon

nun o

tritof

tion

f t

npth

pers

he

spe p

ect

po

tive

ot

eta

ato

o

In

nte

esr

stin

ng

va

arie

tie

s f

omr

m h

hum

ma

an

nu

trit

tion

n p

pers

sp

ect

tive

e

The

PotB

epo

tato

cta

to is

theo

Bac

kgr

culti

vate

dw

s n

e w

orld

’

ound

wor

ldw

ide

num

ber o

n

ebe

long

sne

non

-gra

toju

ston

ain

food

c

ebo

tani

caom

mod

ity

alsp

ecie

s.y

s

ofTO

fthe

pota

the

aim

of

Obj

ect

toin

term

this

pap

e

ives

sof

gene

tev

ir i

s to

r

ces

our

ticr

ew th

e na

cefo

rdir

atur

al v

aria

ectc

onsu

ratio

n in

the

umpt

ion

oe

nutri

ent

eed

rfor

brco

nten

t

ding

com

p

Me

posi

tion

d

etho

ds

data

ofpo

otat

oby

s

spec

ies

ato

gat

he

and

varie

ter

exi

stin

g

yg in

form

at

tion

on n

u

utrie

nt

Sol

The

lanu

m tu

be

pota

to c

.be

rosu

mcu

ltiva

ted

w

wor

ldw

ide

e be

long

s

to ju

st o

n

e bo

tani

ca

al s

peci

es

s,

pof

ogra

mm

erf t

he p

otat

es, a

nd in

to

in te

rm

elat

ion

tors

of g

enet

o nu

tritio

nces

our

tic r

oper

tal

pr

ce -

for d

ir

ies

and

huec

t con

sur

uman

die

tum

ptio

n o

and

hea

ltee

dr f

or b

r

th.

ding

d

com

p

ildS

l

posi

tion

d

i

data

of p

o

otat

o by

s

spec

ies

a

and

varie

t

. y

as

soi

a st

aple

fol a

nd c

lim

little

oo

d,

ate,

agr

icu

is k

now

nul

tura

l pra

n ab

out t

heac

tice,

pr

he n

utrie

npa

ratio

n a

nt c

ompo

and

cook

in

sitio

n of

mng

. Des

pit

man

y of

tte

the

pota

the

wor

lds

fund

ato’

s po

tato

’am

enta

l im

varie

ties

mpo

rtanc

e

.se

and

smTh

e an

d w

som

e an

tm

ajor

mac

wild

Sol

an

i-nut

rient

onut

rien

crum s

peci

e

ee

rts

wer

nts,

vita

mes

.

.ep

orte

dm

ins

and

m

min

eral

s

as w

ell a

s

s an

tioxi

d

dant

s

V

arie

tVVa

tal v

a

aria

b

bilit

y

in n

u

utrie

n

nt c

o

ompo

ositi

o

on

onIr

n an

d

d vi

ta

amin

C in

the

flesh

h

Dis

scus

sio

on

aD

and

expo

Dat

a fr

esse

d rm

raw

p

eon

a fr

pota

toe

esh

wei

es (fl

eshy

ght b

ash

or w

ho

sis.

ole

pota

ato)

p

pota

sD

epe

ssiu

m, m

aen

ding

on

agne

sium

ath

e va

riety

and

phos

p, p

otat

oey

phor

us, a

nes

can

be

a

nd a

lso

ofa

valu

able

f die

tary

an

ce o

e so

ur

ntio

xida

nts

of m

iner

als

s.

s su

ch a

s

N P

Nut

rien

t

Pro

tein

0.8-

Ran

nge

-4.2

2.1

vera

geAA

v

arie

ty

Roj

a R

VVa

Riñ

on

y w

ith h

igh

est

cont

en

a Re

VVant

evol

ució

n

arie

ty w

ith l

owes

t co

n

nten

t

Var

iety

Taxo

nom

Om

ic

nigirO

g00001/gm

norroI

g00001/gm

Cni

mattaiVVi

C

the

seq

uir

rp

ce o

f ou

rI

emen

ts.

r

enc

fer

difff

Inta

ke o

f

g

e be

twee

one

pota

pp

en n

utrie

nat

o va

riety

p

nt d

efici

eny

rath

er th

ncy

and

aha

n an

oth

y

adeq

uacy

her c

ould

. y be

T

able

TTa

e 1

FT

lesh

Tota

l fibr

e

g/10

g/10

0.3-

00g

00g

-3.3

(n=4

1)

(n=2

5)1.

7

(Adg

, Ar

(Fle

sh, T

Run

a

j

Tbr/

T, S

pain

)

rgen

tina)

(Tb

(Fle

Ka

esh,

Agd

, Arg

br, U

SA

)at

ahdi

n

entin

a)

abl

TTa

le 2

Nat

in S

CIP

704

Neg

ra O

uito

143

Ojo

sa

Tbr

Stn

A

Tbr

Gon

PeA

n/G

Pe

Adg

eruv

ian

And

eser

uvia

n

0.4

0.5

18.2

12.8

te

s

Co

ceo

ou nclu

sio

ec

ed on

ebe

tee

eut

e

tde

ce

cya

da

adeq

uacy

y

IrS

ron

Sta

rch

9.1-

2

22.6

16.1

(Fle

sh, A

Imill

a N

Adg

, Arg

entin

Neg

ra

na)

(Fle

Ku

esh,

Tbr

, Ind

iauf

ri B

ahar

a)

Pum

aM

Mon

alis

CIP

7024

Maq

ui

sa

464

Stn

/S

Tbr

Tbr

Ad

PeSA

dgS

eruv

ian

Spa

in

And

es

0.5

06

110

4.6

e M

orTh

is s

Co

data

on

vst

udy

show

nclu

sio

varie

tal n

uw

ed a

wid

on

tritio

nal d

ide

var

iabi

li

ence

s fe

rfffity

in n

utrie

e ne

ede

arent l

evel

s

ed to

stim

amon

g th

ulat

e th

e i

he p

otat

o v

iden

tifica

tiva

rietie

s.

ion

Who

le

Fles

h

0.7-

1

mg/

1

e

0.1-

100g

10.4

-3.8

1.4

(n=9

0)0.

7

(Tbr

, Ind

Pel

uca

Kuf

ri C

a dia)

Cha

ndra

mu

ukhi

(CI

Ca

Ne

ara

IP70

3671

, Adg

egri

ta

g, P

eru)

CIP

704

Mar

ia C

CIP

702

Pum

a M

393

Cru

z

395

Maq

ui

Tbr

Ad

Tbr

Gon

AA

Pe

n/G

Pe

dg

And

es

And

es

eruv

ian

eruv

ian

0.6

0.6

34.0

11.0

and

tof

hig

he c

onse

rgh

nut

rient

rvat

ion

of

t con

tent

v

pota

to b

iova

rietie

s, t

. od

ivers

ityoduc

the

pr

The

use

oct

ion

of m

of v

arie

tal

e nu

triti

mor

data

in fo

ous

varie

t

od c

ompo

ties,

ositi

on

P

Pot

assi

um

mg/

1

mg/

1

m23

9-

100g

100g

-6

94

(n=5

3)

(n=9

0)

443

(Tbr

/T, S

(Who

le,

Azu

ce

Adg

, Spa

in)

Spa

in)

ena

(Tb

(Tb

Mo

br, S

pain

)

br/T

, Spa

in)

onal

isa

CIP

706

Cuc

hi C

CIP

704

191

Chu

ccha

n

393

Tbr

Ad

AA

Pe

dg

And

es

And

es

eruv

ian

0.6

8.9

PM

Pho

spho

ru

Mag

nesi

um

33.1

-

mg/

1

usm10

.8-

100g

-126

-37.

6

71.4

(n=5

3)20

.2

(Cha

, Pe

CIP

70

Puc

a H

0331

5

eru)

Hua

ryo

(Tb

Ku

Mo

ufri

Bah

ar

br, S

pain

)on

alis

a

Sup

erio

985

Run

tu C

or

CIP

703

Tbr

Gon

Tbr

CAP

en/

G

anad

a

And

eser

uvia

n

0.6

0.5

26.9

12.8

C

Cal

ciump

mg/

1

mg/

11.

3-2

(

100g

100g

27

.8

(n=2

6)

(n=1

27)

10.6

(Who

le,

(Gon

/G,

Janc

k

, Per

u)

CIP

7042

29, A

ko A

ncka

nc

Aja

, Per

u)

chi

(Fle

(Fle

Ku

esh,

Tbr

, Ind

ia

esh,

Tbr

, Ind

iauf

ri B

ahar

a) a)

Cha

ndr

Kuf

ri

p

ram

ukhi

Tbr

I

Indi

a

3.8

14.2

V

Fles

hV

itam

in C

mg/

12.

8-

100g

-4

2

(n=8

8)16

.6

(Tbr

, Ko

Cha

ju

orea

)

(Tb

Lis

br, S

pain

)se

ta

Hig

hle

Res

ult

vels

ofva

ts

aria

bilit

yw

efo

und

wer

din

nutr

ie

entc

ompo

ositi

on

H

Hyd

roph

ilic

Who

le

mg/

1

ce4.

6-

100g

-4

0

(n=9

0)17

.1

(Tbr

, US

Vor

an

SA

)

(Ph

CI

hu, P

eru)

P70

5172

(fles

h)a

mea

sur

and

low

with

in v

Hig

h le

and

694

med

in th

e rw

est v

alue.

varie

ties

vels

of v

a

mg/

100g

fow

hole

pot

e w

as a

s m

For e

xam

aria

bilit

y w

orpo

tass

iuta

to, a

nd 3

muc

h as

10

mpl

e, th

e d

e fo

und

wer

um(w

hole

37 m

g/10

00

mg/

100g

ence

ffe

rifffd

in n

utrie

able

1(TT

ae)0g

for m

agon

wg

for i

rfo

r the

hig

ent c

ompo

)gnes

ium

whe

ngh

est

ositi

on

aaH

Fles

hct

ivity

ntio

xida

nH

ydro

phili

c

mcg

T

t

43-

c

(Tr

olox

-8

92

(n=4

88)

386

(Wild

, US

. pin

n

US

A)

nati

sect

um

PN

Tm

255

S.

5528

TA

X 4

2br

achi

stot

r

(Wild

, US

A)

rich

um

SS

in w

ildan

tioxi

dA

hig

h v

(fles

h) a

sSo

lanu

mda

nts,

the

varia

bilit

y an

d 69

4 m

tt

ltsp

ecie

s.e

high

est a

was

als

o m

g/10

0g fo

tid

antio

xida

nfo

und

for

or p

otas

siu

did

b

nt a

ctiv

ity b

r vita

min

Cum

(who

le

libein

g m

eaC

and

die

tab

le 1

(TTa

e)

ti

edas

urar

y.)

Who

le

128-eq

e

gg

q./g

-565

(

(n=2

6)

()

306

(,

(Tbr

, US

Pur

ple

SA

))

e P

eruv

ian

(Tb

Atl

br, U

SA

)la

ntic

(,

)

both

hig

Som

e c

gh v

itam

inco

mm

on p

on

C a

nd ir

pota

to c

ult

on c

onte

ntiv

ars

and

able

(TT

ant

see

ding

d br

.2)g lin

es c

on

ntai

n

S. ReSo

en

ces

. ste

noto

mum

olan

um tu

bero

eferr

e

goni

ocsu

bsp.

S

L. (

Tbr);

osum

S (G

on/G

); ca

lyxx

sS.

tube

rosu

m

(Aja

S. a

janh

uirii

tube

ros

subs

p.

a). n

= n

umbe

rS.

(T

br/T

); su

m

ent v

afe

rr o

f difff

sub

tube

rosu

m

arie

ties

anal

yze

andi

gena

bsp.

ed fo

r eac

h nu

tS.

cha

u(A

dg);

trie

nt(C

ha);

ucha

LutAFFAB

uB

u

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N. B

. &

AO

(200

9). N

ew l

urlin

gam

e, B

., C

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e, B

., M

&C

asta

ldi,

L. (2

0lig

ht o

n a

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ee,

U.

ondi

èrC

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Mou

illé,

B. &

Cha

009)

. Pot

ato:

Th

e -

Int

easu

ren

trR

. & M

ouill

é, B

e, U

.Ron

dièr

arr

eas

rhe

Hid

den

TTrea

rna

tiona

l YYe

ter

. (20

09).

Food

c. (

2009

). R

evie

w

e, J

FCA

IYP

su

rr

of th

e P

otat

o 2

com

posi

tion

is f

w: N

utrie

nts,

bio

Spe

cial

Issu

e, V

2008

- A

n en

d-o

fund

amen

tal t

ooa

ctiv

e no

n-nu

t

olum

e 22

, Num

VVo.

evie

wof

-yea

r ros

s-cu

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the

crtr

ient

s an

d an

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mbe

r 6,

491

– 4

ing

initi

ativ

e on

-nut

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s in

po

493.

n bi

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ersi

ty fo

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oes.

JFC

A IY

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od a

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YP

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e 22

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, VVo

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365.

Source: Indigenous Peoples’food systems: the many dimension

of culture, diversity and environment for nutrition and

health, 2009, CINE, FAO.

INDIGENOUS PEOPLE’S FOOD SYSTEMSA 2009 co-publication from the Center for Indigenous Peoples’ Nutrition andEnvironment (CINE) and FAO gives good examples of the worldwide trend tolink agricultural biodiversity and nutrition. Twelve case studies, carried outamong indigenous people around the world, are reported in this study; theoverall conclusion is that an increase of processed and commercial fooditems over time results in a decrease in the quality of people’s diets. Formany indigenous communities, the introduction of the foods typical ofindustrialized societies has created diets high in energy density but poor innutrient quality, leading to obesity and other lifestyle and health concerns.The study highlights the crucial role of a diversified diet based on localbiodiversity and traditional food for food security, nutrition and health. Locallyavailable food-species numbers varied considerably depending on theecosystem. The Maasai of Kenya documented 35 food species in an aridzone, while there were 381 local food species/varieties documented forPohnpei in the Federated States of Micronesia. The extent of local traditionalfood that was consumed also varied considerably among food systems: onlythe adults of Awajun and Igbo were found to obtain nearly 100 percent oftheir dietary energy from their own local food resources. For other groups -the Ingano, Dalit, Canadian Inuit, Gwich’in and Nuxalk, Pohnpei, and Maasai,for example - more than 50 percent of their dietary energy comes fromcommercial foods, increasing the intakes of energy derived from refinedflour, fats and sugar; in these cases, we can truly speak of “cultural erosion”.

Case study of Pohnpei (Federated States of Micronesia)In spite of a wide diversity of local foods (55 banana, 133 breadfruit and171 yam cultivars; nearly 1,200 species of edible fish) the consumption oflocal traditional food by the population of Pohnpei has been steadilydeclining as their diet has shifted towards increased consumption ofimported foods. An increasingly large percentage of the people inPohnpei now show serious nutrition-related problems, notably vitamin Adeficiency, obesity and diet-related non-communicable diseases. Although more people on the island are becoming aware of the problem,few people in Pohnpei know that some of their older local bananacultivars, including Karat and utin iap, contain the highest level ofbeta-carotene in the world, making them veritable treasures of biodiversity.A programme aimed primarily at introducing green leafy vegetables intopeople’s diets over a period of 15 years showed that little progress had beenmade, because these vegetables were neither indigenous nor well-liked.On the other hand, indigenous foods such as Karat and other local yellow-fleshed bananas, and yellow-fleshed giant swamp taro varieties, were notpromoted because there were no compositional data available for them.Now that proper analysis of the composition of the Karat variety bananas hasrevealed their high pro-vitamin A carotenoid content, more efforts are underway to systematically promote consumption of this and other carotenoid-richindigenous foods. This case study highlights the crucial importance forbiodiversity-oriented programmes in seeking solutions based onnutrient-rich local foods and for collecting data that add to compositionknowledge about foods in the local food system.

INDIGENOUS PEOPLE’S FOOD SYSTEMS

BIODIVERSITY AND NUTRITION A COMMON PATH

Adapted from “Indigenous andTribal Peoples: The importanceof Traditional Foods for Nutritionand Health, December 2009,Draft, CINE, FAO”.

Traditional food systems of Indigenous Peoples for betternutritionIn recent years reduced access to land and natural resources, environmentaldegradation, climate change, globalization and the westernization ofdiet and lifestyle have dramatically affected the role traditional foodsplay in indigenous societies. Perceptions about traditional foods canalso significantly affect the consumption behaviour of a communityor individual. Indeed, various studies have indicated that in somecommunities and/or urban centres, traditional foods are perceived as“poor people’s food”, especially among younger generations. As a result,even when traditional foods are available in abundant supply, theremay be resistance to their cultivation, harvesting and consumption. Studies have linked these changes to a wide range of negativeconsequences, including: food insecurity, poor health, nutritiondeficiencies, ecosystem deterioration and cultural erosion.The consequences of such a shift in production and consumptionpatterns are significant. Foods consumed from non-native resourcesare generally processed, have higher concentrations of saturated fats,sugar and are lower in micronutrients. Their appeal comes fromvarious factors: they often come ready to consume or are easier toprepare, and they are cheap to purchase, a fact which is of particularrelevance since many indigenous peoples come from lower-incomehouseholds. At the same time, however, this transition has caused asteady drop in health as processed food sources are generally inadequatein providing the necessary nutrient requirements. Indeed, manyindigenous peoples today suffer from malnutrition and undernutrition,as well as diabetes, heart disease, decayed and missing teeth, andother illnesses. Understanding and maintaining the inextricablerelationships between peoples and their cultures, biodiversity,traditional livelihood and knowledge systems are critical factors inensuring the food and nutrition security of indigenous peoples.Although many traditional food practices have been lost, there is stillscope to recover and strengthen local food systems so that indigenouspeoples can continue to reap the benefits of their long-standingtraditions. Finding solutions to these challenges is fundamental tothe mandate of FAO whose stated aim is to “improve agriculturalproductivity, raise levels of nutrition, better the lives of rural populations,and contribute to the growth of the world economy”.

BIODIVERSITY AND NUTRITION A COMMON PATH

NUTRITION INDICATORS FOR BIODIVERSITYThe development of indicators, tools and methodologies to measureand monitor biodiversity-related food composition and food consumptionis critical in promoting sustainable diets.The identification and monitoring of nutrition indicators for biodiversityis an international collaborative process, led by FAO together withBioversity International and other partners. This initiative responds toan emerging global consensus that (1) the simplification of diets, thegrowing incidence of chronic diseases related to nutritionally-poor,energy-rich diets, and the neglect and decline in the use of locallyavailable nutritionally-rich foods are linked, and that (2) biodiversity isthe source of many foods and dietary components that can reverse thisunhealthy trend. While food biodiversity is considered essential for foodand nutrition security, and can contribute to the achievement of theMillennium Development Goals (MDGs) through improved dietarychoices and positive health impacts, it is seldom included in nutritionprogrammes or interventions. This is largely because of insufficientdata for foods counting for food biodiversity, such as, missingscientific identification, composition and methods for obtaining, analysingand using these data in food consumption studies and nutritionalprogrammes.Food consumption data on wild, underutilized, indigenous and traditionalplant and animal foods are limited and fragmented. Dietary surveys donot always collect intake information on species or varieties, partlybecause: (1) dietary assessment instruments have been developed tocapture the usual or habitual intakes of foods as reported by subjectsrather than detailed information on specific varieties of the foodsconsumed; (2) the corresponding compositional data are rarely available;and (3) it is widely believed that survey participants are not able torecognize foods at the taxonomic level below species. However, recentresearch suggests that this is not the case. A survey in Bangladesh hasshown that more than 80 percent of households were able to identifyrice by cultivar, and 38 different cultivars were named.As the importance of food biodiversity becomes increasingly acknowledged,more research should be undertaken to study the consumption andcomposition of these foods. There are a limited number of studies linking

NUTRITION INDICATORS FOR BIODIVERSITY

BIODIVERSITY AND NUTRITION A COMMON PATH

biodiversity, nutrition and health. It is therefore necessary to developresearch projects to analyse the composition of wild, underutilized,indigenous and traditional foods, to compile these data into accessibledatabases and to collect more consumption data on food biodiversity.In order to monitor biodiversity and nutrition, two indicators weredeveloped: one for food composition and another for food consumption.

Food composition indicatorThe food composition indicator relates to nutrients and bioactivenon-nutrients provided by biodiversity. It is a count of the number offoods with a sufficiently detailed description to identify genus,species, subspecies and variety/cultivar/breed, and with at least onevalue for a nutrient or other bioactive component. The indicator waselaborated through an Expert Consultation held in 2007. More than10,000 foods have been counted for the indicator so far. Of these, themajority (89%) were described at the taxonomic level below species,while 11% were wild and underutilized foods identified by speciesor with local names. Yearly reporting is undertaken.

Food consumption indicatorThe food consumption indicator relates to the dietary intakes of foodbiodiversity. It is a count of the number of foods enumerated in dietarysurveys identified as wild or underutilized and/or described at thetaxonomic level below species. This indicator was elaborated through anExpert Consultation in 2009, hence only baseline data have been collected.When different parts, shapes or stages of maturation of the same foodare reported to be consumed, they should be counted separately; forexample, the root and leaf, larva and adult animal, egg and bird, meat andmilk, muscle meat and organ meat, ripe or unripe. No minimum amountor frequency of consumption is required.

Monitoring the indicators involves examining food composition databasesand the scientific literature, and following the food consumptionsurveys conducted through national governments, UN agenciesand NGOs. These data will be useful in demonstrating the importanceof cultivar-specific composition data, their impact on nutrientintakes and the link between biodiversity, nutrition and food security.The indicator trends highlight the awareness level and the importancethat is accorded to biodiversity for food composition and foodconsumption. Increases in the number of relevant foods reported byfood composition databases and in food consumption surveys showthat governments, farmers, the food industry and consumers arebecoming more aware of the role of biodiversity for nutrition. Thissituation can be expected to lead to the conservation and sustainableuse of biodiversity, improved food and nutrition security, andsustainable diets for individuals and populations.

BIODIVERSITY AND NUTRITION A COMMON PATH

BIODIVERSITY AND SUSTAINABLE DIETS The alarming pace of food biodiversity loss and ecosystem degradationmakes a compelling case for re-examining agricultural systems anddiets. Sustainable diets take into account food for present and futuregenerations, are culturally appropriate, nutritionally sound and protectiveof ecosystems. Sustainable diets make nutritious and healthy foodsavailable and affordable to all, while protecting income of farmers andother workers, as well as cultures of consumers and communities.Sustainable diets position nutrition, food and biodiversity as central tosustainable development. FAO activities in biodiversity and sustainable diets aim to highlightbiodiversity, food production and food consumption as interconnectedelements. The declaration of the 2009 World Summit on Food Securitystates that FAO “will actively encourage the consumption of foods,particularly those available locally, that contribute to diversified andbalanced diets, as the best means of addressing micronutrient deficienciesand other forms of malnutrition, especially among vulnerablegroups”, and at the 21st Session of the FAO Committee on Agricultureit was recommended “to accelerate the transition toward sustainability”. The planned FAO activities aim to provide more eco-friendly foodrecommendations to consumers and help clarify what is required foran environmentally-sustainable food chain. The purpose is to promotea broader assessment of the link between local food products, biodiversity,nutrition, food security and sustainability. The promotion of the sustainable diets’ concept will serve to raiseawareness of consumers and governments of the role of food biodiversityin human nutrition and poverty alleviation. Sustainable diets from abiodiversity perspective will be further explored to show benefit tomany sectors and institutions. Also, close involvement of civil societyand the private sector will be fostered to directly engage stakeholdersin the fields of environment, agriculture, nutrition, health, education,culture and trade in supporting the worldwide promotion anddevelopment of sustainable diets.There is currently no internationally agreed definition of ‘sustainablediet’. In the early 1980s, the notion of “sustainable diets” started tobe explored to recommend diets which would be healthier for theenvironment as well as for consumers. With food globalization andthe increased industrialization of agricultural systems, with noattention to the sustainability of agro-foods ecosystems, the sustainablediets’ concept was neglected for many years. However, a definition,or set of guiding principles of sustainable diets, is urgently neededto address sustainability along the whole food chain, whileacknowledging the interdependencies of food production, foodrequirements and nutrient recommendations. It will also allow thedevelopment of a series of new projects and case studies to demonstratethe synergies of biodiversity, nutrition and sustainability for thebenefit of present and future generations, with particular focus ondeveloping countries. There is growing academic recognition of the

BIODIVERSITY AND SUSTAINABLE DIETS

BIODIVERSITY AND NUTRITION A COMMON PATH

complexity of defining sustainability, as well as a growing body of evidenceof the unsustainable nature of current diets.While good nutrition should be a goal of agriculture, it is imperativethat concerns of sustainability are not lost in the process. Many dietarypatterns can be healthy but they can vary substantially in terms oftheir resource cost. The notion of sustainable diets, by stressing theconcept of “getting biodiversity from the farm into the plate”, shouldguide an innovative intersectoral effort to further promote the use oflocal biodiversity, including traditional foods of indigenous and localecosystems with their many sources of nutritionally-rich species andvarieties as readily-accessible, sustainable sources of quality nutrition.

TECHNICAL WORKSHOP

BIODIVERSITY IN SUSTAINABLE DIETS31 May – 1 June 2010Philippines RoomFAO Headquarters, Rome

"IN COLLABORATION WITH

BIODIVERSITY AND NUTRITION A COMMON PATH

NUTRITION AND CONSUMER PROTECTION DIVISIONFurther information - www.fao.org/infoods/biodiversity

Nutrition@fao.org