Biofortified crops for better health: Tackling malnutrition and pathogen resistance

Abstract

Biofortified horticultural crops offer a sustainable and cost-effective approach to addressing two of the most pressing challenges in global food systems: hidden hunger and crop vulnerability to pathogens. This article explores the concept of biofortification, focusing on how nutrient-rich fruits and vegetables can enhance public health by naturally boosting the levels of essential micronutrients such as vitamin A, iron, and zinc. It also examines how breeding for disease resistance in these crops supports agricultural sustainability and improves farmer resilience. A detailed case study of orange-fleshed sweet potato (OFSP) in Uganda highlights real-world success in reducing vitamin A deficiency and increasing yields through virus-resistant varieties. The article discusses the scientific, policy, and community-level efforts required to scale biofortification effectively and identifies current limitations in awareness, distribution, and regulatory support. By integrating biofortification into health, agriculture, and education systems, we can move closer to a future where food nourishes more than hunger—it strengthens immunity, empowers farmers, and sustains communities.