Biofortification: Progress toward a more nourishing future

By A. Saltzman, E. Birol, H. Bouis, E. Boy, F. Moura, Y. Islam, W. Pfeiffer. 2013

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Genetic diversity of folate profiles in seeds of common bean, lentil, chickpea and pea (2015, background): “Breeding of staple foods rich in vitamins and minerals is not only a cost-effective, sustainable, and long-term strategy, but has the potential to benefit populations residing in relatively remote rural areas (Bouis, 2002; Bouis et al., 2011; Saltzman et al., 2013).”
Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016 (2017, background): “This article extends the previously published theoretical framework for biofortification (Bouis et al., 2011b) and supporting evidence (Saltzman et al., 2013, 2015) to discuss delivery experiences and an action-oriented agenda for scaling biofortification to improve nutrition globally.”
Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, methodology): “The ABS project is using GM technology to develop a transgenic biofortified provitamin A ―golden sorghum‖ (Pioneer Hi-Bred, n.d.; Lipkie et al., 2013) with β-carotene levels of up to 21 mg/kg (Saltzman et al., 2013) (Table 4).”
Developing country consumers’ acceptance of biofortified foods: a synthesis (2015, neutral): “DOI 10.1007/s12571-015-0464-7 the most limiting micronutrients (vitamin A, iron, and zinc) than conventional ones (Saltzman et al. 2013).”