ABSTRACT
Food production worldwide has increased significantly during recent decades. However, continuous human population growth threatens food security. It is estimated that the world population will reach approximately 9 billion people by 2030, an increase of 3 billion. This significant increase demands 50 per cent more food (Glick, 2010). Yield increase of three major cereals (rice, maize and wheat) has been the major contributor in fulfilling the world food demand, while the extension of area planted with cereal crops plays a minor role and this mainly occurs in developing countries. Both agricultural intensification and expansion of crop area have limits and once these limits have been reached, food production would plateau. Despite having the luxury of increasing food production, it is fully realized
that competition for some natural resources – for example, water and land for agricultural systems – has become more prominent. Conversion of agriculturally productive land for housing and industrial purposes has been happening continuously. The effects of both climate change and this land conversion will intensify the pressure on harvested food crops, decreasing their long-term yields. In other words, environmental and industrial changes would have a significant impact on crops’ productivity that would eventually threaten the state of our food security. Biodiversity has a strong linkage with the stability and sustainability of an
ecosystem because biodiversity offers genetic resources that could be used to increase human welfare, particularly to meet our demand for food. As millions of people worldwide are still malnourished, the utilization of biodiversity can be
directed towards increases in production, distribution and accessibility of functional foods which assure good health. Indonesia is known to be among five countries with mega-biodiversity, and the following paragraphs will focus on the Indonesian experience in raising the national production of food crops and increasing food diversity to maintain sustainability and a more nutritious food supply. The expectation of collaborative research will be discussed as the main approach for the maintenance and utilization of biodiversity.
