Climate change reduces the nutritional value of crops

Climate change is affecting more than just crop yields. The nutritional value of crops is also under pressure. In a review published in Nature, researchers from Ghent University describe how new genetic technologies can help develop crops with higher nutritional value that are better able to withstand the effects of climate change.

Hidden hunger remains a challenge

More than two billion people worldwide do not get enough essential vitamins and minerals. This problem is known as hidden hunger. People consume enough calories, but do not always get all the nutrients they need to stay healthy.

For many people, rice, wheat, maize, potatoes, and cassava form the basis of their daily diet. These crops provide sufficient energy but often contain too few vitamins and minerals to prevent deficiencies. Several studies also show that climate change is further reducing the nutritional value of key food crops.

Three challenges for agriculture

Professor Dominique Van Der Straeten co-authored the review with international colleagues. Dr. Da Cao and Professor Emeritus Marc Van Montagu are also co-authors of the publication.

According to the researchers, agriculture must address three challenges at the same time: producing enough food, increasing the nutritional value of crops, and making crops more resilient to drought, heat, and soil salinity.

"Crops must combine higher yields with improved nutritional value and greater resilience to drought, heat, and other impacts of climate change."

A combination of technologies

The researchers discuss the potential of new genetic technologies, including CRISPR. These technologies make it possible to precisely modify plant traits, for example to increase vitamin and mineral content.

According to the authors, these technologies will play an important role in addressing malnutrition, but they are not a silver bullet. Conventional breeding and other biotechnological methods will also remain essential. The researchers say the greatest progress will come from combining different scientific approaches, tailored to the crop and local conditions.

The publication builds on years of research at Ghent University. The university is internationally recognized as one of the pioneers in vitamin biofortification of food crops.

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